Description
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.
- Air Fryer
or sheet pan to broil instead
Ingredients
For the Salmon & Marinade:
8ozwild salmon fillet, skin removed, cut into 1-inch cubes
2 ½tbsplow-sodium soy sauce, or tamari for gluten-free
2 ½tbspmirin, Japanese sweet rice wine
2 ½tbspsake
1 ½teaspoonshoney
For the Bowls:
1 ½cupcooked jasmine rice, or sticky rice
½cupshelled edamame, steamed or thawed
2mini cucumbers, cut into half moon chunks
1scallion, thinly sliced
½teaspoonblack sesame seeds, or black and white
sriracha or chili crisp, optional for serving
Instructions
- 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.
- Remove salmon and set aside. Pour the reserved marinade into a small skillet — you’ll reduce it for drizzling.
- Preheat air fryer to 400°F. Lightly spray the basket with oil or use air fryer parchment.
Air Fryer Option
- Arrange salmon cubes in a single layer and air fry for 5–7 minutes, flipping halfway, until cooked through and caramelized on the edges.
Broiler Option
- Place the salmon on a rimmed baking sheet lined with nonstick foil, and position the oven rack about 6 inches below the broiler. Broil the fish for 3 to 4 minutes.
Reduce the marinade
- 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.
Divide rice between two bowls. Top with edamame, cucumbers, and salmon cubes.
- Drizzle salmon with reduced teriyaki sauce. Garnish with scallions, black sesame seeds, and optional sriracha or chili crisp.
Last Step:
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Nutrition
Serving: 1bowl, Calories: 491kcal, Carbohydrates: 62.5g, Protein: 33g, Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 62.5mg, Sodium: 870mg, Fiber: 3g, Sugar: 13.5g
