Teriyaki Salmon Bowl (Print Version)
# Ingredients:
→ Bowl Base
01 -
5 pieces of salmon, each weighing 4 to 6 ounces
02 -
2 cups of uncooked jasmine rice
→ Toppings
03 -
One and a half cups of cooked edamame beans, no shells
04 -
1 cucumber (English variety), sliced thin
05 -
6 stalks of green onions, finely cut
06 -
2 ripe mangos, peeled and diced
07 -
2 avocados, pits removed, peeled, and cubed
08 -
Half a cup of chopped cilantro
→ Teriyaki Sauce
09 -
½ cup of soy sauce (reduced sodium)
10 -
1 tbsp sesame oil
11 -
A quarter cup plus an extra tablespoon of light brown sugar
12 -
2 tbsp rice vinegar
13 -
1 tbsp honey
14 -
¾ tsp ground ginger
15 -
1 minced garlic clove
16 -
2 tsp cornstarch dissolved in 2 tsp of water
17 -
¼ tsp red chili flakes
→ Optional Sriracha Mayo
18 -
¼ cup plain mayonnaise
19 -
1½ tbsp of Sriracha
# Instructions:
01 -
In a small pot over medium flame, combine all the sauce ingredients. Let it boil while stirring, until it thickens and sticks to the back of a spoon (around 1 minute). Then, let it cool completely.
02 -
Take ¼ cup of the teriyaki sauce and pour it over the salmon. Let it soak for at least 20 minutes or even overnight if you can.
03 -
Follow the directions on the rice packaging to prepare the rice.
04 -
In an air fryer, cook the salmon at 400°F for 5 to 7 minutes until thoroughly done. (Check the notes for tips on baking or grilling options.)
05 -
Start with the rice, evenly dividing it into bowls. Add the salmon on top, followed by avocado, edamame, cucumber slices, and mango.
06 -
Drizzle remaining teriyaki sauce and, if you like, add the Sriracha mayo. Sprinkle green onions and cilantro to garnish.
# Notes:
01 -
You can make the teriyaki sauce a few days beforehand.
02 -
Swap in cauliflower rice for fewer carbs.
03 -
Firm tofu makes a great vegetarian replacement for salmon.
04 -
Pick a gluten-free soy sauce to make this recipe gluten-free.