Ingredients
Equipment
Method
- Make the Teriyaki Sauce: Combine all sauce ingredients in a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute until the sauce thickens enough to coat the back of a spoon. Let cool.
- Marinate Salmon: Pour 1/4 cup of the teriyaki sauce over the salmon fillets. Let marinate for at least 20 minutes or up to overnight.
- Cook rice according to package directions.
- Cook Salmon: Preheat your air fryer to 400ºF. Spray the basket with non-stick spray and place the salmon fillets inside. Air fry for 5-7 minutes, or until cooked through and flakes easily with a fork.
- Assemble Bowls: Divide the cooked rice among 5 bowls. Top each bowl with a piece of teriyaki salmon, avocado, edamame, mango, and cucumber.
- Garnish: Drizzle with teriyaki sauce and Sriracha mayo (if using). Garnish with chopped green onion and cilantro.
Nutrition
Notes
For Sriracha Mayo: Mix 1/4 cup mayonnaise with 1.5 Tablespoons Sriracha. Japanese Kewpie mayonnaise is recommended. For Baked Salmon: Preheat oven to 400 degrees F. Place salmon on a lined baking sheet and bake for 7-9 minutes. For Grilled Salmon: Grill salmon skin-side down over medium heat for 6 minutes. Flip and cook flesh-side down for another 3-4 minutes, or until internal temperature reaches 145 degrees F. For a Low Carb option, substitute cauliflower rice. For a Vegetarian option, use tofu, cook until crisp, and toss in teriyaki sauce. Add more vegetables like bell pepper, broccolini, or zucchini. Use gluten-free soy sauce for a gluten-free adaptation.