These salmon bowls are fresh, colorful, and packed with flavor in every bite. Tender teriyaki salmon pairs perfectly with fluffy rice, creamy avocado, sweet mango, and crisp cucumber for an easy 30-minute dinner.
They’re satisfying enough for a full meal while still feeling light and refreshing. Perfect for busy weeknights or meal prep lunches.
Why You’ll Love This Recipe
The homemade teriyaki sauce is sweet, savory, and incredibly easy to make.
These bowls are packed with fresh ingredients and vibrant textures.
The salmon cooks quickly in the air fryer for a fast and effortless dinner.
You can easily customize the toppings based on what you have on hand.
What You’ll Need (Ingredient Highlights)
Fresh salmon fillets become tender and flavorful after marinating in teriyaki sauce.
Jasmine rice creates a soft and fluffy base for the bowls.
Mango adds natural sweetness that balances the savory salmon.
Avocado brings creaminess and richness to every bite.
Edamame adds protein, color, and texture.
The homemade teriyaki sauce delivers bold flavor with soy sauce, sesame oil, honey, and garlic.
Pro Tips Before You Start
Marinate the salmon for at least 20 minutes for deeper flavor.
Cook the rice ahead of time to make dinner even faster.
Cut all toppings before cooking the salmon for easier assembly.
Do not overcook the salmon; it should flake easily with a fork.
How to Make Salmon Bowls
Step 1 – Make the teriyaki sauce
Add soy sauce, rice vinegar, sesame oil, brown sugar, honey, ginger, garlic, cornstarch slurry, and red pepper flakes to a saucepan over medium heat. Bring to a boil while stirring constantly until thickened, then cool.
Step 2 – Marinate the salmon
Pour ¼ cup of the teriyaki sauce over the salmon fillets. Let marinate for at least 20 minutes or overnight in the refrigerator.
Step 3 – Cook the rice
Prepare jasmine rice according to package instructions and keep warm.
Step 4 – Cook the salmon
Preheat the air fryer to 400°F. Spray the basket with non-stick spray and cook salmon for 5–7 minutes, or until flaky and cooked through.
Step 5 – Assemble the bowls
Divide rice among serving bowls. Top with salmon, edamame, cucumber, mango, and avocado.
Step 6 – Garnish and serve
Drizzle with extra teriyaki sauce and sriracha mayo if desired. Finish with chopped green onions and cilantro.
What to Serve Them With
Serve with miso soup or seaweed salad for a complete meal.
Add crispy wontons or roasted vegetables on the side.
Pair with sparkling water, iced tea, or a light citrus drink.
Variations / Substitutions
Swap salmon for shrimp, chicken, or tofu.
Use brown rice, sushi rice, or coconut rice instead of jasmine rice.
Add carrots, radishes, or pickled onions for extra crunch.
Use spicy mayo or yum yum sauce for a different flavor profile.
Storage & Leftovers
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Keep fresh toppings separate when possible for the best texture.
Reheat the salmon and rice gently before assembling leftovers.
FAQs
Can I make these salmon bowls ahead of time?
Yes, the rice, sauce, and toppings can all be prepared ahead for easy assembly.
Can I bake the salmon instead?
Absolutely, bake at 400°F until the salmon flakes easily with a fork.
How do I know when the salmon is done?
The salmon should be opaque and easily flake apart with a fork.
Can I use frozen salmon?
Yes, just thaw it completely before marinating and cooking.
What rice works best for salmon bowls?
Jasmine rice, sushi rice, brown rice, or coconut rice all work well.
Is sriracha mayo necessary?
No, it’s optional but adds a creamy spicy finish.
Can I make this recipe gluten-free?
Yes, use gluten-free soy sauce or tamari in the teriyaki sauce.
Are these bowls good for meal prep?
Yes, they store well and are great for lunches throughout the week.
Can I add more vegetables?
Definitely, shredded carrots, cabbage, or radishes are great additions.
What’s the best way to store leftover teriyaki sauce?
Keep it refrigerated in a sealed container for up to one week.
Final Thoughts
These salmon bowls are fresh, flavorful, and incredibly easy to customize. The sweet and savory teriyaki salmon combined with creamy avocado and juicy mango creates a satisfying meal that feels both healthy and comforting.
Once you try them, they’ll quickly become part of your regular dinner rotation.
Full Recipe Card
Ingredients
- 5 salmon fillets (4–6 oz each)
- 2 cups dry jasmine rice
- 1½ cups shelled edamame
- 1 English cucumber, sliced
- 6 green onions, chopped
- 2 mangos, peeled and cubed
- 2 avocados, peeled, seeded and cubed
- ½ cup chopped fresh cilantro
- Sriracha mayo, for topping (optional)
Teriyaki Sauce
- ½ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- ¼ cup + 1 tbsp light brown sugar
- 1 tbsp honey
- ¾ tsp ground ginger
- 1 garlic clove, minced
- 2 tsp cornstarch + 2 tsp water
- ¼ tsp crushed red pepper flakes
Instructions
- Add all teriyaki sauce ingredients to a saucepan over medium heat. Bring to a boil while stirring until thickened. Cool completely.
- Pour ¼ cup teriyaki sauce over salmon and marinate for at least 20 minutes.
- Cook rice according to package directions.
- Preheat air fryer to 400°F and spray basket with non-stick spray.
- Air fry salmon for 5–7 minutes, until flaky and cooked through.
- Divide rice among bowls and top with salmon, avocado, edamame, mango, and cucumber.
- Drizzle with extra teriyaki sauce and sriracha mayo. Garnish with green onions and cilantro.
