This Teriyaki Salmon Rice Bowl includes fresh veggies, sweet teriyaki sauce, and air fried salmon over a bed of rice. It’s a quick meal that’s perfect for weeknight lunches and dinners. Bonus, it’s ready in fewer than 30 minutes (including prep time!).
This teriyaki salmon rice bowl has a little bit of everything – fresh veggies, carbs, and protein to help keep you full during the week. With simple ingredients and a quick prep time, this recipe is great for busy schedules. Leftovers can be stored in the fridge for a few days, so this recipe is great for lunches, too.
Use leftover salmon to make some of my other recipes like: Pesto Crusted Salmon with Garlic Lemon Panko, Easy Salmon Pasta without Cream, or Coconut Lime Salmon.
Table of Contents
Why You’ll Love This Recipe
- 6 ingredients – I love this teriyaki salmon bowl recipe because it only requires a few ingredients, and you likely already have at least some of them in your fridge/pantry.
- Healthy – This protein-rich recipe hits all the food groups – carbs, veggies, and protein for a healthy, filling dish.
- Quick – It should take about 25 minutes to whip up this yummy teriyaki salmon rice bowl dish.
- Simple – Easy-to-follow instructions and simple ingredients make this one of the best teriyaki salmon rice bowl recipes.
- Flavorful – Adding Japanese BBQ sauce to this recipe boosts the flavor, making this dish irresistible.
- Customizable – Swap out the salmon fillets for chicken or tofu. You can also use other types of veggies and grains, like couscous or brown rice.
Ingredients & Substitutions
- Bachan’s Original Japanese BBQ: You can find this Japanese BBQ sauce at most grocery stores. I usually get mine at Costco because they sell a larger bottle, so I don’t have to worry about running out. If you can’t find it near you, other brands of teriyaki sauce or homemade teriyaki sauce will also work.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Teriyaki Salmon Rice Bowls
Quick Overview
- Cook rice.
- Air fry salmon.
- Prep vegetables.
- Assemble.
Step by Step Instructions
Rinse the rice until the water runs clear to create a fluffier rice.
Step 1: Rinse the rice well under cold water in a fine mesh sieve. Transfer the rinsed rice to a medium saucepan with a tight-fitting lid.
Step 2: Drizzle the rice with a neutral oil and sauté over medium-high heat for 1-2 minutes. Add 3/4 cup of water to the pan, bring it to a boil, then immediately reduce the heat to low and cover. Allow the rice to steam for 15 minutes, then remove it from the heat and let it rest, covered, for an additional 5 minutes. Fluff with a fork right before serving.
Step 3: While the rice steams, season the salmon with about 1/2 teaspoon of Morton kosher salt and freshly ground black pepper.
Step 4: Place the salmon in the air fryer basket, skin side up, and air fry at 400 degrees for 7-9 minutes or until cooked to your liking.
Step 5: While the rice and salmon cook, thinly slice the cucumber and carrot, and set them aside.
Step 6: Place the edamame in a microwave-safe bowl, add a splash of water, and cover with a paper towel.
Do not overheat the sauce for this teriyaki salmon rice bowl dish, as it can burn.
Step 7: Microwave for 2 minutes or according to the package instructions.
Step 8: In a bowl large enough to toss the salmon, add the teriyaki sauce. Microwave for 1 minute or until thickened and bubbly. The sauce will continue to thicken as it cools.
Step 9: Toss the cooked salmon with the hot teriyaki sauce. Assemble the bowls with all of the prepared components.
More Topping Ideas
Here are a few more ways to dress up your teriyaki salmon rice bowl.
- Sliced avocado
- Pickled vegetables
- Furikake (Japanese rice seasoning)
- Pickled ginger
- Dried nori (seaweed sheets)
Recipe Serving Suggestions
Garnish each easy teriyaki salmon rice bowl with sliced green onions, sesame seeds, and a drizzle of sesame seed oil. I love serving this teriyaki salmon rice bowl dish with steamed veggies and Asian-inspired appetizers. Here are a few ideas:
- Crispy Air Fryer Pork Belly Bites
- Asian Cabbage Salad with Peanut Dressing
- Sticky Asian Pork Ribs in the Oven
- Air Fryer Frozen Spring Rolls
Expert Tips
- Use basmati rice – I recommend using basmati rice for a teriyaki salmon rice bowl healthy recipe, as the flavor goes well with the flavors in the bowl.
- Rinse the rice and sauté it in oil – These extra steps when making teriyaki salmon bowls help make the rice light and fluffy. Sautéing the rice in oil also gives it extra flavor.
- Use Bachan’s Original Japanese BBQ – I love this sauce because it’s fairly easy to find at the grocery store. You can also get a larger size at Costco, which is beneficial if you make teriyaki recipes often.
- Air fry the salmon for the crispiest skin – Cooking salmon recipes, like this one, in the air fryer helps create an even crispier skin. For the best results, be sure to cook the salmon with the skin side up when making this teriyaki salmon bowl air fryer recipe.
- Serve immediately so the salmon skin does not get soggy – This teriyaki salmon rice bowl dish is best eaten fresh, so you can enjoy the crispy air-fried salmon skin.
Additions & Variations
- Use frozen microwavable rice if you are short on time. This quick swap will help you have each teriyaki salmon rice bowl ready in about 10-15 minutes instead of 25 minutes. Be sure to follow the instructions on the back of the cooked rice pouch for the best results.
- Serve with seaweed paper for a more sushi-like flavor. Adding seaweed paper to the side of the bowl helps satisfy cravings for sushi and teriyaki bowls at the same time. Then, you can use the seaweed paper to scoop up the rice, salmon, and toppings. You can also make this recipe taste more sushi-like by mixing rice vinegar and a small amount of white sugar with the rice.
Recipe FAQs
While you can enjoy a teriyaki salmon rice bowl by itself, it’s also great with dishes like a side salad, dumplings, miso soup, or even noodle sides.
Teriyaki is a great option for an Asian-inspired dish like this recipe. Salmon also goes great with soy ginger, honey soy sauce, yum yum, soy miso, and creamy sriracha sauces.
If you want to take this dish up a notch, add spices like ginger and garlic to the salmon before putting it in the air fryer. You can also marinate the salmon in the teriyaki sauce before cooking it in the air fryer, but you’ll need to dry off the skin before cooking for it to crisp up.
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Easy Teriyaki Salmon Rice Bowl
Equipment
Ingredients
- 1/2 cup uncooked basmati rice
- 2 6- ounce salmon filets, skin on, cut into 1-inch cubes
- 1/2 cucumber, sliced thinly
- 1 medium carrot, sliced thinly
- 1 cup frozen shelled edamame
- 1/3 cup Bachan’s Original Japanese BBQ sauce or prepared teriyaki sauce*
Instructions
- Rinse the rice well under cold water in a fine mesh sieve. Transfer the rinsed rice to a medium saucepan with a tight-fitting lid.1/2 cup uncooked basmati rice
- Drizzle the rice with a neutral oil and sauté over medium-high heat for 1-2 minutes. Add 3/4 cup of water to the pan, bring it to a boil, then immediately reduce the heat to low and cover. Allow the rice to steam for 15 minutes, then remove it from the heat and let it rest, covered, for an additional 5 minutes. Fluff with a fork right before serving.
- While the rice steams, season the salmon with about 1/2 teaspoon of Morton kosher salt and freshly ground black pepper.2 6- ounce salmon filets, skin on, cut into 1-inch cubes
- Place the salmon in the air fryer basket, skin side up, and air fry at 400 degrees for 7-9 minutes or until cooked to your liking.
- While the rice and salmon cook, thinly slice the cucumber and carrot, and set them aside.1/2 cucumber, sliced thinly, 1 medium carrot, sliced thinly
- Place the edamame in a microwave-safe bowl, add a splash of water, and cover with a paper towel.1 cup frozen shelled edamame
- Microwave for 2 minutes or according to the package instructions.
- In a bowl large enough to toss the salmon, add the teriyaki sauce. Microwave for 1 minute or until thickened and bubbly. The sauce will continue to thicken as it cools.1/3 cup Bachan’s Original Japanese BBQ sauce or prepared teriyaki sauce*
- Toss the cooked salmon with the hot teriyaki sauce. Assemble the bowls with all of the prepared components.
Notes
- Bachan’s Original Japanese BBQ: You can find this Japanese BBQ sauce at most grocery stores. I usually get mine at Costco because they sell a larger bottle, so I don’t have to worry about running out. If you can’t find it near you, other brands of teriyaki sauce or homemade teriyaki sauce will also work.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use basmati rice – I recommend using basmati rice for a teriyaki salmon rice bowl healthy recipe, as the flavor goes well with the flavors in the bowl.
- Rinse the rice and sauté it in oil – These extra steps when making teriyaki salmon bowls help make the rice light and fluffy. Sautéing the rice in oil also gives it extra flavor.
- Use Bachan’s Original Japanese BBQ – I love this sauce because it’s fairly easy to find at the grocery store. You can also get a larger size at Costco, which is beneficial if you make teriyaki recipes often.
- Air fry the salmon for the crispiest skin – Cooking salmon recipes, like this one, in the air fryer helps create an even crispier skin. For the best results, be sure to cook the salmon with the skin side up when making this teriyaki salmon bowl air fryer recipe.
- Serve immediately so the salmon skin does not get soggy – This teriyaki salmon rice bowl dish is best eaten fresh, so you can enjoy the crispy air-fried salmon skin.
- Use frozen microwavable rice if you are short on time. This quick swap will help you have each teriyaki salmon rice bowl ready in about 10-15 minutes instead of 25 minutes. Be sure to follow the instructions on the back of the cooked rice pouch for the best results.
- Serve with seaweed paper for a more sushi-like flavor. Adding seaweed paper to the side of the bowl helps satisfy cravings for sushi and teriyaki bowls at the same time. Then, you can use the seaweed paper to scoop up the rice, salmon, and toppings. You can also make this recipe taste more sushi-like by mixing rice vinegar and a small amount of white sugar with the rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
