Fresh Teriyaki Salmon Bowls (Print Version)
# Ingredients:
→ Main Components
01 -
5 salmon fillets (4-6oz each)
02 -
2 cups dry jasmine rice
03 -
1 1/2 cups shelled edamame
04 -
1 English cucumber, sliced
05 -
6 green onions, chopped
06 -
2 mangos, peeled and cubed
07 -
2 avocados, peeled, seeded and cubed
08 -
1/2 cup chopped fresh cilantro
→ Teriyaki Sauce
09 -
1/2 cup low-sodium soy sauce
10 -
2 tablespoons rice vinegar
11 -
1 tablespoon sesame oil
12 -
1/4 cup + 1 tablespoon light brown sugar
13 -
1 tablespoon honey
14 -
3/4 teaspoon ground ginger
15 -
1 clove garlic, minced
16 -
2 teaspoons cornstarch mixed with 2 tsp water
17 -
1/4 teaspoon crushed red pepper flakes
→ Optional Toppings
18 -
Sriracha mayo for topping
# Instructions:
01 -
Combine all sauce ingredients in a small saucepan over medium heat. Bring to boil, stirring constantly, for about 1 minute until thickened. Cool completely.
02 -
Pour 1/4 cup teriyaki sauce over salmon and marinate for at least 20 minutes or up to overnight.
03 -
Cook rice according to package instructions.
04 -
Air fry at 400ºF for 5-7 minutes until cooked through. Alternatively, bake or grill following notes in recipe.
05 -
Divide rice among bowls. Top with salmon, avocado, edamame, mango, and cucumber. Drizzle with remaining teriyaki sauce and optional sriracha mayo. Garnish with green onions and cilantro.
# Notes:
01 -
Can use different cooking methods for salmon
02 -
Teriyaki sauce can be made ahead
03 -
Customizable with different vegetables