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I kicked off making these bowls during one of those fleeting healthy eating phases, but let me tell you, they're still sticking around. Every time I watch that salmon get all sticky and golden in the pan and smell the teriyaki bubbling away, I remember why this is my top go-to when I want to eat something awesome and not feel guilty about it.
Unbeatable Building Blocks
Here's what you've gotta gather:
Solid rice—super important, don't skip
Ripe avocado—don’t try to rush it
Veggies that are in season—easy and fresh
Top-notch salmon—worth it, pinky swear
Sauce you made yourself—you’ll taste the difference
About that sauce? Took me a while to stop grabbing bottled. I got forced into making some from scratch one night when the jar was empty—no going back now. It’s like trying instant coffee after having the real stuff. You just can’t un-know it.
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Simple Assembly Magic
Here's what matters—your salmon timing is everything. I used to overdo the marinate and end up with weird mush. Skip the long soak. Give it twenty minutes only, and that’s when I get my rice going and hack up the veggies. That’s all the time you’ll need.
Getting That Crunch
Seriously, grab your air fryer:
No mess and nearly zero effort
Crispy sides but soft inside
Heats up your salmon fast
Makes tidying up so much easier
No risk it going dry
Oven used to be my go-to, but my neighbor lent me her air fryer and, honestly, it changed everything. Sorry, still haven’t given it back.
Putting Everything Together
Timing is everything for a killer bowl:
Add greens and herbs right at the end
Warm up the sauce before serving
Chop up the avocado right before eating
Let the salmon cool off just a bit
Make sure your rice is steaming hot
Chill and Save Tips
If you’re planning to prep ahead—just keep it all separate. It keeps better.
Keep that avocado out till you’re ready to eat
Salmon’s still tasty straight from the fridge
The sauce can live in your fridge for ages
Rice bounces back with just a little water when reheating
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Seriously Good Finale
Served these up to my mother-in-law last weekend. She asked me to write it all down for her. If you know, you know—counts as a huge win. Good dinners really can smooth things over, right?
Oh, and go heavy on the sauce. You'll find yourself putting it on your leftovers, breakfast, everything. You'll thank yourself later.
Recipe FAQs
- → Can I prepare the salmon in other ways?
- Of course! Bake it at 400°F for 7-9 minutes, or grill it for about 10 minutes total.
- → Can I switch up the toppings?
- Sure! Add any veggies you like or swap rice with cauliflower rice for fewer carbs.
- → Can I prep the sauce early?
- Definitely, it keeps great in the fridge for a few days.
- → How do I make it gluten-free?
- Just use gluten-free soy sauce in the teriyaki mix.
- → Is there a vegetarian version?
- Yep, replace the salmon with crispy tofu and toss it in the sauce.