This quick and easy Teriyaki Salmon Bowl is served over rice with edamame and cucumbers for a high protein meal that’s sweet, savory, and incredibly satisfying. Make them in the air fryer or oven!
Teriyaki Salmon Bowls
I eat salmon at least once a week and make these Teriyaki Salmon Bowls in my air fryer (or broil them) when I’m craving something fast, flavorful, and filling. The salmon marinates in a simple homemade teriyaki sauce, then cooks in the air fryer until perfectly caramelized. Served over sticky rice with edamame, crunchy cucumbers, scallions, and sesame seeds, these bowls have that sweet-savory balance I love. You can keep it mild or finish it with a little sriracha or chili crisp for heat. Need more ideas for salmon? Check out my collection of Air Fryer Salmon recipes to inspire your next meal.
Ingredients You’ll Need
Here are the ingredients for these easy teriyaki salmon bowls. See the recipe card below for the exact measurements.
- Salmon: Fresh, wild salmon from my local fishmonger is always my first choice. However, if it’s unavailable to you, you can buy frozen and/or farm- raised salmon. If frozen, thaw the fillets in the fridge the day before.
- Soy Sauce for salty, umami flavor
- Mirin is a traditional Japanese rice wine that adds a mild sweetness and helps caramelize the fish during cooking.
- Sake has more alcohol and less sugar than mirin.
- Honey for sweetness
- Rice: I like to make Instant Pot Jasmine Rice or use Bibigo’s precooked sticky rice or frozen InnovAsian’s sticky white rice for convenience.
- Vegetables: You can steam frozen edamame or simply thaw it without cooking. Slice mini cucumbers into half moons.
- Garnish: Scallions, black (or white) sesame seeds, and sriracha or chili crisp for something spicy
How to Make Teriyaki Salmon Bowls
Here’s how to make this easy teriyaki salmon bowl. See the recipe card at the bottom for printable directions.
- Marinate The Salmon: Whisk the teriyaki marinade ingredients together, add the salmon, and marinate for 1 to 8 hours.
- Cook the Salmon: Air fry the salmon cubes at 400°F for 5 to 7 minutes or broil it 3 to 4 minutes.
- Reduce the Marinade (i.e., cook it down to kill any bacteria from the raw fish and thicken the sauce for drizzling over the bowls later) in a small skillet over medium-low heat.
- Assemble the Rice Bowls: Divide the rice, edamame, cucumbers, and salmon bites evenly between 2 bowls. Drizzle with teriyaki sauce and garnish with scallions, sesame seeds, and sriracha or chili crisp.
Variations
- Seafood: Replace salmon with shrimp and air fry at 400°F for 5 to 6 minutes.
- Gluten-free: Swap soy sauce with gluten-free tamari.
- Mirin and Sake: If you have sake but no mirin (or vice versa), double the sake (or mirin). If you don’t have either, you could use dry sherry or sweet marsala cooking wine. You can also use a dry white wine with a little sugar or rice vinegar with a splash of white grape juice.
- Sweetener: Use agave syrup instead of honey.
- Vegetables: Add sliced cabbage, bell peppers, avocado, or carrots.
- Rice: Swap white rice with brown rice or quinoa.
- Low-Carb: Substitute cauliflower rice.
Storage
- Refrigerate salmon for up to 3 days.
- Meal Prep: Double or triple the ingredients. Store everything except for the cucumbers in one container, and add the sliced cucumbers before eating.
More Air Fryer Salmon Recipes You’ll Love
For more dinner ideas, check out my Salmon Recipes and Air Fryer Recipes collections, plus these five delicious air fryer salmon recipes to inspire your next meal!
Yield: servings
Serving Size: 1 bowl
For the Salmon & Marinade:
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In a resealable bag or bowl, whisk together soy sauce, mirin, sake, and honey. Add salmon cubes and gently toss to coat. Refrigerate for 30 to 60 minutes, or up to 8 hours.
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Remove salmon and set aside. Pour the reserved marinade into a small skillet — you’ll reduce it for drizzling.
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Preheat air fryer to 400°F. Lightly spray the basket with oil or use air fryer parchment.
Air Fryer Option
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Arrange salmon cubes in a single layer and air fry for 5–7 minutes, flipping halfway, until cooked through and caramelized on the edges.
Reduce the marinade
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While the salmon cooks, bring the reserved marinade to a simmer in a small skillet over medium-low heat until it reduces by half and thickens, 3 to 6 minutes, stirring. Remove from heat.
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Divide rice between two bowls. Top with edamame, cucumbers, and salmon cubes.
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Drizzle salmon with reduced teriyaki sauce. Garnish with scallions, black sesame seeds, and optional sriracha or chili crisp.
Last Step:
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Serving: 1 bowl, Calories: 491 kcal, Carbohydrates: 62.5 g, Protein: 33 g, Fat: 10 g, Saturated Fat: 1.5 g, Cholesterol: 62.5 mg, Sodium: 870 mg, Fiber: 3 g, Sugar: 13.5 g
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