This Teriyaki Salmon Bowl with Rice is a hearty, flavorful meal that only takes 30 minutes. Paired with a sriracha mayo, it's so yummy!
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Salmon bowls with rice have been on my radar for years, and I'm so excited to bring you these teriyaki salmon bowls for your next weeknight dinner.
These salmon bowls with rice are packed with flavour from the teriyaki sauce, protein and omega-3 healthy fats from the salmon, and lots of micronutrients from the veggies. I also included edamame for a source of plant-based protein. To tie the whole bowl together, we drizzle on a creamy sriracha mayo that makes it a dinner everyone will love.
Why This Recipe Is Dietitian Approved
- 30 minute dinner. You can have a delicious dinner on the table in 30 minutes thanks to these salmon teriyaki bowls.
- Balanced. These salmon bowls have protein, healthy fats and lots of fibre and micronutrients from the veggies. It's a healthy meal that still tastes good!
- Easy to prepare. Salmon is a great option for beginners who might be intimidated by cooking fish. All you need to do is air fry the salmon, cook rice, and prep the rest of your toppings to assemble.
Ingredients
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Salmon. I like using skinless salmon filets because they require less prep time, however any salmon will work. If you do purchase a salmon with the skin, simply slice off the skin prior to cutting into cubes.
Teriyaki sauce. I wanted to keep this dinner as simple as possible so I am using a pre-made teriyaki sauce. However I have provided my go-to homemade teriyaki sauce below as well.
Cucumber. For a crunch and freshness, I love using persian cucumbers. If you are choosing to use English cucumbers, just quarter them before adding to the bowls.
Avocado. These add heart healthy fats and a nice creamy texture that really brings these bowls together.
Edamame. For added plant-based protein, fiber and freshness. I typically use frozen shelled edamame beans and just defrost before adding.
Rice. White jasmine rice or brown rice are both great options in this recipe.
Optional toppings: green onion, sesame seeds, sriracha mayonnaise take these salmon bowls to the next level.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the airfryer to 400F. Slice salmon into 2 inch cubes.
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- In a large mixing bowl, combine salmon and teriyaki sauce. Gently toss to coat.
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- Arrange salmon slices in a single layer in the basket of your air fryer. Be careful not to overcrowd the air fryer (you don’t want the pieces touching) as the salmon will not get crispy. Bake for 5-7 minutes, flipping halfway way. *see oven method in recipe card.
- Cook rice according to package instructions and cook salmon using one of the above methods. While the salmon is cooking, prepare toppings by slicing cucumbers (and green onions if using) and dicing avocado.
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- To make the sriracha mayonnaise, whisk together yogurt, mayonnaise sriracha and honey.
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- Assemble the bowls by adding a base of rice to each bowl and topping with salmon, cucumbers, edamame, green onions and avocado. Drizzle with sriracha mayonnaise and sprinkle with sesame seeds.
Substitutions and Variations
To make gluten-free: please note that most teriyaki sauces do contain soy sauce, meaning this recipe as written is not gluten-free. If you would like to utilize my homemade teriyaki sauce option, just substitute the soy sauce with tamari sauce. Primal Kitchens also has a soy-free teriyaki sauce.
To make dairy-free: this recipe is naturally dairy-free.
To make nut-free: this recipe is naturally nut-free.
This is a great clean-out-the-fridge meal, so feel free to add extra veggies and toppings. These are some of my favorites:
- Steamed broccoli
- Shredded carrots
- Chopped cilantro
- Pickled red onions
- Cauliflower rice
- Coleslaw mix
- Fresh cubed mango
Equipment
Storage
I recommend storing the ingredients separately and preparing the bowls when you are ready to eat.
The salmon can stay fresh in the fridge for up to 3 days. To reheat, I recommend air frying at 350 for a few minutes to get them nice and crispy. All other ingredients should last up to 5 days stored in the fridge.
Top Tips for Success
Be careful not to over cook the salmon! Salmon cooks quite fast (especially when sliced into cubes), so I always recommend starting by setting the timer for the lower end of the range (ie 5 minutes in the air fryer and 7 minutes in the oven) and checking the salmon. If it is not yet flakey, continue to cook it.
Frequently Asked Questions
Honestly, I usually just use whatever is available at my local grocery store! Teriyaki sauce can be high in added sugars, so if possible I do recommend looking for one that is lower in sugar. Primal Kitchens or G Hughes both have great options.
You could swap the salmon for cubed teriyaki tofu!
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More Easy Dinner Recipes
If you loved these salmon bowls with rice, you'll love these too:
- Miso Sheet Pan Salmon and Veggies
- Buffalo Chicken Rice Bowls
- Mediterranean Grain Bowls
- Sheet Pan Shawarma Chicken Bowls
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these teriyaki salmon bowls, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
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Teriyaki Salmon Rice Bowl
Ingredients
- 1 lb salmon filets sliced into 2 inch cubes
- ¾ cup teriyaki sauce or homemade see below
- 1 cup rice uncooked
- 5 persian cucumbers sliced
- 2 avocados diced
- 2 cups edamame beans
- 1 bunch green onions sliced (optional)
- 2 tablespoon sesame seeds optional
Sriracha mayonnaise:
- ⅓ cup plain Greek yogurt
- 1.5 tablespoon mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
Instructions
Air fryer salmon method:
- Preheat the airfryer to 400F. Slice salmon into 2 inch cubes.
- In a large mixing bowl, combine salmon and teriyaki sauce. Gently toss to coat.
- Arrange salmon slices in a single layer in the basket of your air fryer. Be careful not to overcrowd the air fryer (you don’t want the pieces touching) as the salmon will not get crispy! Bake for 5-7 minutes, flipping halfway way.
Oven salmon method:
- Preheat the oven to 450℉ line a sheet pan with parchment paper. Set aside.
- In a large mixing bowl, combine salmon and teriyaki sauce. Gently toss to coat.
- Bake for 8-10 minutes, or until the salmon is cooked through.
For the bowls:
- Cook rice according to package instructions and cook salmon using one of the above methods. While the salmon is cooking, prepare toppings by slicing cucumbers (and green onions if using) and dicing avocado.
- To make the sriracha mayonnaise, whisk together yogurt, mayonnaise sriracha and honey.
- Assemble the bowls by adding a base of rice to each bowl and topping with salmon, cucumbers, edamame, green onions and avocado. Drizzle with sriracha mayonnaise and sprinkle with sesame seeds.
Notes
Nutrition
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