Fresh Teriyaki Salmon Bowls (Print Version)
# Ingredients:
→ Bowl Base
01 -
5 salmon fillets (4-6 oz each)
02 -
2 cups dry jasmine rice
→ Toppings
03 -
1 1/2 cups shelled edamame
04 -
1 English cucumber, sliced
05 -
6 green onions, chopped
06 -
2 mangos, peeled and cubed
07 -
2 avocados, peeled, seeded and cubed
08 -
1/2 cup fresh cilantro, chopped
→ Teriyaki Sauce
09 -
½ cup low-sodium soy sauce
10 -
2 tablespoons rice vinegar
11 -
1 tablespoon sesame oil
12 -
1/4 cup plus 1 tablespoon light brown sugar
13 -
1 tablespoon honey
14 -
¾ teaspoon ground ginger
15 -
1 clove garlic, minced
16 -
2 teaspoons cornstarch mixed with 2 teaspoons water
17 -
1/4 teaspoon crushed red pepper flakes
→ Optional Sriracha Mayo
18 -
1/4 cup mayonnaise
19 -
1.5 tablespoons Sriracha
# Instructions:
01 -
Combine all sauce ingredients in a small saucepan over medium heat. Bring to boil, stirring constantly, until thickened enough to coat spoon (about 1 minute). Cool completely
02 -
Pour 1/4 cup teriyaki sauce over salmon and marinate for at least 20 minutes or up to overnight
03 -
Prepare rice according to package instructions
04 -
Air fry at 400°F for 5-7 minutes until cooked through (or see notes for baking/grilling options)
05 -
Divide rice among bowls. Top each with salmon, avocado, edamame, mango, and cucumber
06 -
Drizzle with remaining teriyaki sauce and optional sriracha mayo. Garnish with green onions and cilantro
# Notes:
01 -
Teriyaki sauce can be made several days ahead
02 -
Can use cauliflower rice for low-carb option
03 -
Can substitute tofu for vegetarian version
04 -
Use gluten-free soy sauce for gluten-free version