Fresh Salmon Rice Bowls (Print-Friendly Version)
Teriyaki salmon topped with avocado, mango, edamame, and cucumber on rice. A quick, flavorful option for dinner.
# Ingredients:
→ Main Components
01 -
5 fillets of salmon (4-6oz each)
02 -
2 mangos, cubed and peeled
03 -
2 ripe avocados, cubed and seeds removed
04 -
1 and 1/2 cups edamame (shelled)
05 -
6 sliced green onions
06 -
1/2 cup fresh cilantro, finely chopped
07 -
1 English cucumber, cut into slices
08 -
2 cups of jasmine rice (uncooked)
→ Teriyaki Sauce
09 -
1 tablespoon honey
10 -
3/4 teaspoon ground ginger powder
11 -
1/4 teaspoon red pepper flakes (crushed)
12 -
2 tablespoons rice vinegar
13 -
1 clove garlic, finely minced
14 -
1/4 cup plus 1 tablespoon brown sugar (light)
15 -
1/2 cup reduced-sodium soy sauce
16 -
2 teaspoons cornstarch mixed with 2 teaspoons water
17 -
1 tablespoon sesame oil
→ Optional Toppings
18 -
Top with sriracha mayo if you like
# Steps:
01 -
Use an air fryer at 400°F and cook salmon for about 5-7 minutes until just done. If preferred, grill or bake the salmon as an alternative.
02 -
Prepare the jasmine rice, following the directions on the packaging.
03 -
Mix everything for the sauce in a small pot. Heat at medium, continuously stirring. Once it boils and begins to thicken (should take about a minute), remove it and let it cool.
04 -
Let the salmon rest in 1/4 cup of teriyaki sauce for at least 20 minutes, or keep in the fridge overnight for more flavor.
05 -
Start with the rice as your base in individual bowls. Add salmon, cucumber, mango, edamame, and avocado on top. Sprinkle some green onions and cilantro, then drizzle with leftover teriyaki sauce or sriracha mayo if you'd like.
# Notes:
01 -
You can cook the salmon in different ways—grill, bake, or air fry.
02 -
Make the teriyaki sauce ahead and store in the fridge.
03 -
Swap in other veggies depending on what you have on hand.