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Grilled Salmon Bowls with Fresh Summer Flavor

Grilled Salmon Bowls are made with teriyaki salmon, rice, edamame, cucumber, mango, avocado, green onion, cilantro, and a sweet-savory teriyaki drizzle.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 5
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Salmon Bowls
  • 5 salmon fillets 4 to 6 ounces each
  • 2 cups dry jasmine rice or white rice, sushi rice, brown rice, or coconut rice
  • 1 1/2 cups shelled edamame
  • 1 English cucumber sliced
  • 6 green onions chopped
  • 2 mangos peeled and cubed
  • 2 avocados peeled, seeded, and cubed
  • 1/2 cup chopped fresh cilantro
  • Sriracha mayo for topping, optional
Teriyaki Sauce
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1/4 cup plus 1 tablespoon light brown sugar
  • 1 tablespoon honey
  • 3/4 teaspoon ground ginger
  • 1 clove garlic minced
  • 2 teaspoons cornstarch plus 2 teaspoons water mixed into a slurry
  • 1/4 teaspoon crushed red pepper flakes

Equipment

  • Small saucepan
  • Whisk
  • Small bowl
  • Rice cooker or pot
  • Air fryer
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Serving bowls
  • spoon

Method
 

  1. Add all teriyaki sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute, until thick enough to coat the back of a spoon. Allow to cool.
  2. Pour 1/4 cup of the teriyaki sauce over the raw salmon and marinate for at least 20 minutes, or up to overnight.
  3. Cook rice according to package instructions.
  4. Preheat air fryer to 400°F. Spray basket with nonstick spray and place salmon fillets inside.
  5. Air fry for about 5 to 7 minutes, or until cooked through and flaky, about 125°F to 135°F if using a thermometer.
  6. Divide rice among bowls. Top each with teriyaki salmon, avocado, edamame, mango, and cucumber.
  7. Drizzle with teriyaki sauce and optional sriracha mayo. Garnish with chopped green onion and cilantro.

Notes

Teriyaki sauce can be made and refrigerated several days ahead.
Add avocado close to serving for the freshest look.
Store sauce separately for meal prep.