Description
Teriyaki Salmon Bowl Recipe
This salmon bowl is a culinary delight that combines tender teriyaki salmon, fluffy rice, and vibrant veggies into one nutritious and flavorful dish. Perfect for quick weeknight dinners or meal prep, it’s easy to customize with your favorite toppings like avocado, cucumber, or even a spicy twist. The teriyaki sauce is the real star, adding a sweet-savory glaze to the salmon that’s hard to resist.
2 salmon fillets
1 cup cooked rice (or cauliflower rice)
1 avocado, sliced
½ cucumber, sliced
½ cup edamame
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp brown sugar
½ tsp garlic powder
1 tsp sesame seeds (optional)
Directions:
1. Mix soy sauce, sesame oil, rice vinegar, brown sugar, and garlic powder to make teriyaki sauce.
2. Marinate salmon fillets for 10 minutes.
3. Cook salmon in an air fryer, oven, or skillet until crispy outside and tender inside.
4. Assemble rice bowls with salmon, avocado, cucumber, and edamame.
5. Drizzle remaining teriyaki sauce and sprinkle sesame seeds.
Prep Time: 20 mins
Kcal: 450
Step-by-Step Guide
Begin by cooking one cup of rice according to package instructions. While the rice cooks, prepare the teriyaki sauce. In a small bowl, thoroughly whisk together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of brown sugar, and ½ teaspoon of garlic powder until the sugar is fully dissolved. Place two salmon fillets in a shallow dish and pour half of the sauce over them, ensuring they are well-coated. Let them marinate for 10 minutes at room temperature.
Preheat your air fryer to 400°F (200°C), or an oven to 425°F (220°C). If using a skillet, heat it over medium-high heat with a light coating of oil. Cook the salmon for 8-12 minutes, depending on thickness and method, until the exterior is slightly crispy and the interior flakes easily. While the salmon cooks, prepare your bowl components: slice one avocado and half a cucumber, and measure ½ cup of shelled edamame.
Fluff the cooked rice and divide it between two bowls. Flake the cooked salmon over the rice. Arrange the avocado, cucumber, and edamame around the salmon. Drizzle the remaining, unused teriyaki sauce over the bowls and sprinkle with one teaspoon of sesame seeds for garnish.
Serving Suggestions
This bowl is highly customizable. For extra crunch, add shredded carrots, thinly sliced radishes, or pickled ginger. A spicy mayo drizzle (mix sriracha with mayonnaise) adds a creamy kick. For a low-carb option, substitute the rice with cauliflower rice or a bed of mixed greens. Serve immediately while the salmon is warm for the best texture contrast.
How-to Summary
To make a Teriyaki Salmon Bowl: 1) Whisk sauce ingredients. 2) Marinate salmon briefly. 3) Cook salmon via your preferred method. 4) Assemble bowls with a base of rice, the cooked salmon, and fresh vegetables. 5) Garnish with extra sauce and sesame seeds.
Frequently Asked Questions
Can I make the teriyaki sauce ahead of time? Yes, the sauce can be stored in an airtight container in the refrigerator for up to one week. Shake or whisk before using.
What’s the best way to cook the salmon for this bowl? While all methods work, the air fryer or a hot skillet provide the best crispy exterior. Baking is excellent for hands-off cooking and is less likely to overcook the fish.
Can I use frozen salmon? Absolutely. Thaw it completely in the refrigerator first and pat it very dry with paper towels before marinating to ensure the sauce adheres and it cooks properly.
How do I store and reheat leftovers? Store components separately in airtight containers for up to 2 days. Reheat the salmon gently in a microwave at reduced power or in a warm oven to prevent it from becoming rubbery.
Is there a substitute for brown sugar in the sauce? You can use honey, maple syrup, or coconut sugar for a similar sweetening effect, though the flavor profile will change slightly.
Common Mistakes to Avoid
Avoid marinating the salmon for longer than 30 minutes, as the acidity in the soy sauce and vinegar can begin to “cook” the fish, resulting in a mushy texture. Do not overcrowd the salmon in the pan or air fryer basket, as this will steam it instead of creating a crispy sear. Ensure your salmon fillets are of even thickness for consistent cooking. Finally, do not skip patting the salmon dry before marinating; a wet surface will prevent proper browning.
Conclusion
This Teriyaki Salmon Bowl is a perfect harmony of flavor, nutrition, and simplicity. The homemade teriyaki glaze elevates the salmon, while the fresh vegetables add color and crunch. It’s a versatile recipe that fits into busy weeknights and impressive lunches alike. By following this guide and avoiding common pitfalls, you can create a restaurant-quality meal at home that is sure to become a regular in your dinner rotation.