Using the air fryer, edamame from the freezer, a few fresh vegetables, and pantry staples for sauce, we're making the most delicious dinner! These teriyaki salmon bowls are so easy to make and take just minutes, thanks to the air fryer. If you have leftover rice (or microwave rice bowls), they will be even faster!
I feel like last year was the year of the air fryer, and if you didn't buy one yet, you really must. It is the only thing in my kitchen that has single-handedly reduced prep and cook time. I use my air fryer for at least one component of a meal, every single night. It roasts vegetables in half the time, makes frozen foods so fast and crispy, and it even makes these healthy teriyaki salmon bowls!
We're using the air fryer to cook the salmon cubes, and they cook in just 5 minutes. Yes, you read that right--just 5 minutes and a healthy, easy protein is ready! We almost don't even have enough time to chop the other veggies that go into these teriyaki salmon bowls, because the air fryer makes such quick work for us.
How to Make Teriyaki Salmon Bowls
First, if you do not have an air fryer, do not worry! You're going to use the oven at 400-degrees Fahrenheit instead. It will take a few extra minutes, but if you line your pan with foil or parchment, clean up should still be a breeze.
If you're wondering why a teriyaki salmon bowls recipe is on Bean Recipes, it's because my bowl contains edamame! Well, technically, mukimame because the soybeans are out of their pods. I'm putting this in our lovely soy bean recipes category, and I must admit it's my favorite recipe. (My creamy edamame hummus is a great way to use the rest of the bag of frozen beans, though!)
- Salmon. We need 2 pounds of salmon. Because we're slicing it into cubes, it is best to buy a center-cut fillet. However, I have used the frozen filets from Trader Joe's many times, and my cubes turn out as thin rectangles--still delicious! It is optional to use skinless or skin-on salmon. The skin gets crispy in the air fryer, and I happen to love it, but use whatever you like.
- Soy Sauce. The base of our homemade teriyaki marinade is soy sauce. This is my favorite brand of soy sauce--it's not too salty and it's brewed naturally.
- Sesame Oil. One tablespoon of toasted sesame oil is crucial in teriyaki sauce, but also prevents the salmon from sticking to the surface of the air fryer.
- Brown Sugar. You can use dark or light brown sugar for a touch of sweetness in the teriyaki. Other substitutions include: honey, white sugar, coconut sugar or even corn syrup.
- Rice. We need 2 cups of already cooked rice, because we're making 4 teriyaki salmon bowls with ½ cup of rice each. You can make it from scratch, or heat up leftover rice in the microwave with an ice cube in the center (remove the ice before serving). The ice keeps the rice moist while re-heating.
- Edamame. We need 1 ½ cups of frozen edamame (technically mukimame because the soybeans are out of the pod). Use the package instructions to cook them thoroughly. I usually boil or steam mine.
- Carrots. Peel and shred two large carrots for topping the bowls.
- Cucumber. I like thinly sliced cucumber on my teriyaki salmon bowls, but you can use whatever vegetables you like.
- Avocado. Again, entirely optional, but thinly-sliced, ripe avocado brings creaminess to the dish.
- Mayonnaise. The yummy creamy sauce that we pour over these teriyaki salmon bowls has a mayonnaise base. I like to use kewpie mayo (linked here), because I like the flavor, but use whatever you like.
- Ketchup. A small amount of ketchup for acidity and sweetness.
- Sugar. One tablespoon of sugar.
- Rice Wine Vinegar. Two teaspoons of rice wine vinegar for acidity (any type of vinegar will work here).
- Garlic Powder. Yes, two full teaspoons of garlic powder. It seems like a lot, but it's the main flavor. You can use 4 minced cloves of fresh garlic if you don't have dried garlic granules.
- For garnish: Sliced scallions and sesame seeds.
Dice the salmon into ¾-1-inch cubes. In a large bowl, whisk together the soy, sesame oil, brown sugar. Add the salmon cubes and toss. Let marinate for 15 minutes. While marinating, prepare all of the vegetables for topping: cook the edamame according to package directions, shred the carrot, slice the cucumbers, and slice the avocado.
After 15 minutes, add the salmon in a single layer to an air fryer. Preheat it to 400-degrees. Cook the salmon for just 5 minutes. Alternatively, you can use the oven at 400-degrees.
While the salmon cooks, whisk together the sauce: whisk the mayo, ketchup, sugar, rice wine vinegar, and garlic powder together very well.
Whisk the sauce together and serve it on the table with the teriyaki salmon bowls.
Serve each teriyaki salmon bowl with rice and salmon top. Let everyone add their own vegetable toppings and drizzle over their own sauce.
Other Rice Bowl Recipes:
- Vegan Burrito Bowl
- Chickpea Bowls with Peanut Sauce
- Hoppin John
- Yellow Moong Dal
- Vegetarian Jambalaya
- Red Beans and Rice
- Spanish Rice and Beans
- Black Beans and Rice
- Buddha Bowl Recipe
- 2 pounds of skinless wild salmon
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 2 cups freshly cooked white or brown rice
- 1 ½ cups frozen edamame
- 2 large carrots, peeled and grated
- 1 medium cucumber, thinly sliced
- 1 ripe avocado
- 1 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sugar
- 2 teaspoons rice wine vinegar
- 2 teaspoons dried garlic powder
- Garnish: sesame seeds and scallions
- Dice the salmon into ¾-1-inch cubes.
- In a large bowl, whisk together the soy, sesame oil, brown sugar. Add the salmon cubes and toss. Let marinate for 15 minutes.
- Meanwhile, prepare all of the sides and place them into small dishes for serving. Cook the edamame according to package directions, toss with salt and place in serving bowl. Grate the carrots and place in a serving bowl. Thinly slice the cucumber and place it in a serving bowl. Peel, pit and thinly slice the avocado and place in serving bowl.
- After 15 minutes, add the salmon in a single layer to an air fryer. Preheat it to 400-degrees. Cook the salmon for just 5 minutes.
- While the salmon cooks, whisk together the sauce: whisk the mayo, ketchup, sugar, rice wine vinegar, and garlic powder together very well.
- I serve this family style: I give everyone a bowl of rice with salmon, and then let them add their own topping and sauce.
*If you don't have an air fryer, preheat your oven to 400-degrees F, and evenly space the salmon on a wire rack over a baking sheet. Cook for 5-10 minutes, until the outside is caramelized, but the inside is just barely cooked.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 591Total Fat: 38gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 76mgSodium: 721mgCarbohydrates: 24gFiber: 5gSugar: 6gProtein: 38g