Salmon Rice Bowls

This is my favorite way to make salmon rice bowls. It's quick, healthy, and loaded with fresh veggies. For the salmon fillet, I used a teriyaki marinade and air-fried them! Topped with green onions, spicy mayo, and sesame seeds.

5 from 1 vote

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Prep Time 10

Cook Time 10

Marinating Time 20

Total Time 40

Course Main Course

Cuisine American, Japanese

Servings people

Ingredients

5 salmon fillets (4-6 oz each)

For the teriyaki marinade

⅓ cup light soy sauce
¼ cup honey
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger

For the bowls

4 cups cooked jasmine rice
1 cup edamame
1 large cucumber (sliced)
1 large avocado (sliced)
spicy mayo* (for topping)
3 green onions (chopped)

Instructions

In a small bowl, combine all the teriyaki marinade ingredients. Whisk vigorously to incorporate all the honey. Place the fish in a Ziplock bag and pour the marinade all over. Seal the bag and refrigerate for at least 20 minutes and up to overnight.
To cook the salmon, bake at 400°F for 8-10 minutes, or air-fry at 400°F for 6-8 minutes, or pan-fry on medium heat for 5-6 minutes. The salmon should reach an internal temperature of 145°F.
To assemble the bowls, divide the rice among the bowls. Top with salmon, edamame, cucumber, and avocado. Drizzle with spicy mayo* all over and garnish with green onions.

Notes