These vibrant salmon bowls pack a powerful nutritional punch while delivering restaurant-quality taste in just 33 minutes. Perfectly balanced with 46g of protein and heart-healthy fats, this colorful creation combines succulent salmon with fresh ingredients for a satisfying meal.
Whether you’re meal prepping for the week or serving a quick weeknight dinner, this 758-calorie bowl offers the ideal blend of convenience and wholesome ingredients that will energize your day.
Main Ingredients
- Salmon Fillets: 5 pieces (4-6oz each), fresh and high-quality
- Jasmine Rice: 2 cups dry, can substitute with white or brown rice
- Fresh Produce: Cucumber, avocados, mangos, green onions, cilantro
- Protein Boost: 1½ cups shelled edamame
Teriyaki Sauce Components
- Base: Low-sodium soy sauce, rice vinegar, sesame oil
- Sweeteners: Brown sugar and honey for perfect balance
- Aromatics: Ground ginger, minced garlic, red pepper flakes
- Thickener: Cornstarch slurry (2 tsp each of cornstarch and water)
Step-by-Step Instructions
- Sauce Preparation: Combine all sauce ingredients in a saucepan, bring to boil until thickened. Let cool completely.
- Marination: Pour ¼ cup teriyaki sauce over salmon, marinate 20 minutes to overnight.
- Rice Cooking: Prepare rice according to package directions for the perfect base.
- Salmon Cooking: Air fry at 400°F for 5-7 minutes until perfectly flaky.
- Bowl Assembly: Layer rice, top with salmon, arrange avocado, edamame, mango, and cucumber.
- Final Touches: Drizzle with remaining teriyaki sauce, add sriracha mayo if desired, garnish with green onions and cilantro.
Cooking Techniques
This recipe offers three wonderful ways to cook your salmon! While the air fryer method gives you quick, perfectly cooked fish with a lovely glaze, you can also bake it in the oven at 400°F for 12-15 minutes or grill it for 4-5 minutes per side.
The key is watching for that moment when your salmon flakes easily with a fork – that’s when you know it’s ready to enjoy!
Make-Ahead Tips
Save time during busy weeknights by prepping parts of this bowl in advance! The teriyaki sauce can be made up to 5 days ahead and stored in an airtight container in the fridge.
You can also cook the rice, chop the veggies, and prepare the edamame a day before. When you’re ready to eat, just cook the salmon and put your bowls together!
Variations & Substitutions
This bowl is super flexible! Not a fan of mango? Try pineapple or mandarin oranges instead. You can swap the jasmine rice for brown rice, quinoa, or even cauliflower rice for a low-carb option.
If edamame isn’t your thing, try snap peas or steamed broccoli. Want extra crunch? Add some toasted sesame seeds or chopped peanuts on top!
Serving Suggestions
Set up a fun build-your-own bowl station when serving friends or family! Place all the toppings in separate bowls and let everyone create their perfect combination.
Want extra sauce options? Try adding regular mayo, sweet chili sauce, or extra teriyaki sauce to the table. Serve with chopsticks for an authentic bowl experience, and don’t forget those pretty garnishes – they really make the colors pop!
Salmon Bowls
Equipment
- Air Fryer
- small saucepan
Ingredients
Main Ingredients
- 5 salmon fillets 4-6oz each
- 2 cups dry jasmine rice or use white rice, sushi rice, brown rice, or coconut rice
- 1 1/2 cups edamame shelled
- 1 English cucumber sliced
- 6 green onions chopped
- 2 mangos peeled and cubed
- 2 avocados peeled, seeded and cubed
- 1/2 cup fresh cilantro chopped
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 2 Tablespoons rice vinegar
Instructions
- Make Teriyaki Sauce (can made and refrigerated several days ahead): Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool.
- Marinate Salmon: Pour ¼ cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.
- Cook rice according to package instructions.
- Cook Salmon: Preheat air fryer to 400ºF. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through.
- Assemble Salmon Bowls: Divide rice among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.
