Easy Teriyaki Salmon Rice Bowl

5 from 43 votes

Easy Teriyaki Salmon Rice Bowl

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!).

Prep Time5

Cook Time25

Total Time30

Course: Main

Cuisine: Asian

Servings:

Author: Brianna May

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