Teriyaki Salmon Rice Bowl (Print Version)
# Ingredients:
→ Bowl Base
01 -
2 cups jasmine rice, uncooked
02 -
5 salmon fillets, 4-6 ounces each
→ Toppings
03 -
2 ripe avocados, pitted and diced
04 -
6 stalks of green onion, sliced thin
05 -
1 1/2 cups of edamame, no shells
06 -
2 fresh mangos, peeled and chopped
07 -
1 English cucumber, cut into rounds
08 -
1/2 cup chopped cilantro leaves
→ Teriyaki Sauce
09 -
1/4 cup plus 1 tablespoon brown sugar (light)
10 -
2 teaspoons cornstarch mixed with same amount of water
11 -
2 tablespoons vinegar made from rice
12 -
1 tablespoon sesame oil
13 -
1/2 cup low-salt soy sauce
14 -
3/4 teaspoon ground ginger powder
15 -
1 minced garlic clove
16 -
1 tablespoon honey
17 -
1/4 teaspoon red pepper flakes, crushed
→ Optional Sriracha Mayo
18 -
1/4 cup mayo
19 -
1 1/2 tablespoons Sriracha sauce
# Instructions:
01 -
Stir everything for the sauce in a small pan placed on medium heat. Let it boil and keep mixing until it thickens just a bit (takes around a minute). Let cool completely.
02 -
Take 1/4 cup of your sauce and pour it over the salmon. Let it soak in for at least 20 minutes or even overnight if you can.
03 -
Follow the rice directions that come on its package.
04 -
Put salmon in an air fryer at 400°F and cook for about 5-7 minutes until done (check notes for other options like grilling or baking).
05 -
Scoop rice into the bowls first. Then layer with salmon, mangos, cucumber slices, edamame, and avocado chunks.
06 -
Pour the rest of the teriyaki sauce on top, add sriracha mayo if you'd like, and sprinkle on some green onion and cilantro.
# Notes:
01 -
Make the teriyaki sauce ahead—it'll keep for a few days.
02 -
If you want fewer carbs, swap the jasmine rice with cauliflower rice.
03 -
Use tofu instead of salmon for a veggie-friendly option.
04 -
To make it gluten-free, use tamari or a similar soy sauce substitute.