Salmon Teriyaki Bowl Recipe with Rice
This salmon teriyaki bowl recipe is an easy weeknight meal that is quick to make in under 30 minutes. Healthy and filling and made with whole food and simple ingredients.
Servings 2 bowls
Calories 619kcal
Ingredients
Bowl Ingredients
- 8 ounces wild-caught Alaskan sockeye salmon
- 1 packet microwave rice 8.5 ounce package.
- 1 small avocado
- ½ medium cucumber diced
- ¼ cup rice vinegar
- 1 regular green onion sliced
- ¼ cup teriyaki sauce
- 1 tablespoon sesame seeds
- 1 cup edamame cooked
Instructions
- Dry the salmon using a paper towel. Cut the raw salmon into one-inch cubes, and remove the skin if desired.8 ounces wild-caught Alaskan sockeye salmon
- Marinate the salmon cubes in teriyaki sauce in a separate small bowl for at least 20 minutes in the refrigerator.¼ cup teriyaki sauce
- Add the salmon cubes to the air fryer and air fry at 400F for about 5 minutes or until the salmon is done to your preference.
- Cut the green onion and add the onion slices and cucumbers to a small bowl. Top with the rice vinegar and allow it to marinate. Cook the microwave rice packet and the edamame according to package directions.1 packet microwave rice, ½ medium cucumber, ¼ cup rice vinegar, 1 regular green onion, 1 cup edamame
- Place the cooked salmon on top of the cooked rice in a bowl. Use a slotted spoon to strain the green onions and the cucumbers from the vinegar. Add the avocado and seasmae seeds along with any other toppings to the cooked rice.1 small avocado, 1 tablespoon sesame seeds
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. You can also make it ahead and stir it together once ready to eat.
- Different air fryer models yield different results for timing, so start on the low end of the time range and add more time if needed.
- Nutrition information is an estimate using an online calculator. It does not include topping sauces.
Nutrition
Serving: 1bowl | Calories: 619kcal | Carbohydrates: 71.7g | Protein: 40.8g | Fat: 19.7g