Description
These teriyaki salmon bowls feature tender, bite-sized salmon pieces coated in a savory teriyaki sauce and cooked to perfection with caramelized edges. Served over fluffy jasmine rice and accompanied by spicy sesame cucumbers, shelled edamame, creamy avocado slices, and a drizzle of spicy mayo, this dish offers a flavorful and balanced meal perfect for a quick weeknight dinner or weekend feast.
Ingredients
Salmon
- 1½ pounds salmon fillets, skin removed and cut into bite-sized cubes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup teriyaki sauce, divided (homemade or bottled)
Rice
- 4 cups cooked jasmine rice
Vegetables & Toppings
- 1 cup shelled edamame
- 1 whole English cucumber, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-2 teaspoons chili garlic sauce
- 1 pinch of coarse kosher salt
- 1 whole avocado, sliced
- ¼ cup spicy mayo for serving
- 2 whole green onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
- Prepare the Spicy Sesame Cucumbers: Add the thinly sliced cucumber to a medium bowl. Pour in the rice vinegar, sesame oil, chili garlic sauce, and sprinkle with a pinch of coarse kosher salt. Toss everything together until evenly coated and set aside to allow flavors to meld.
- Season the Salmon: Place the salmon cubes in a large bowl. Drizzle with olive oil and season with kosher salt and black pepper. Toss gently to coat the salmon evenly.
- Marinate the Salmon in Teriyaki Sauce: Add ¼ cup of teriyaki sauce to the salmon and gently toss to coat all pieces. Reserve the remaining teriyaki sauce for drizzling later.
- Preheat and Cook the Salmon: Preheat the air fryer to 400°F. Arrange the salmon cubes in a single layer inside the air fryer basket, ensuring pieces are not overcrowded. Air fry the salmon for 7 to 9 minutes, flipping carefully halfway through, until the salmon is fully cooked and has lightly caramelized edges.
- Assemble the Bowls: Divide the cooked jasmine rice evenly between four bowls. Top each bowl with the cooked teriyaki salmon, shelled edamame, spicy sesame cucumbers, and sliced avocado.
- Finish and Garnish: Drizzle the reserved teriyaki sauce and spicy mayo over the assembled bowls. Garnish with sliced green onions and sprinkle with sesame seeds before serving.
Notes
- Salmon: Cut the salmon into roughly 1-inch cubes to ensure even cooking and caramelization.
- Teriyaki Sauce: Use a thicker teriyaki sauce for better coating. Be mindful as some store-bought sauces can be quite salty.
- Air Fryer: Avoid overcrowding the basket; cook the salmon in batches if necessary to achieve caramelized edges.
- Oven Method: Alternatively, bake the salmon at 425°F for 10-12 minutes, flipping halfway through for even cooking.
- Spice Level: Adjust the chili garlic sauce amount from 1 teaspoon for milder cucumbers up to 2 teaspoons for more heat.
- Leftovers: Store the salmon, rice, and toppings separately in the refrigerator for up to 3 days. Reheat salmon and rice before assembling bowls again.