Fresh Salmon Rice Bowls (Print Version)
Tender teriyaki salmon on rice topped with mango, avocado, and fresh greens. A fast, wholesome dinner idea ready in minutes.
# Ingredients:
→ Main Components
01 -
6 green onions, finely chopped
02 -
5 pieces of salmon (4-6 ounces each)
03 -
1 English cucumber, thinly sliced
04 -
1 1/2 cups edamame, no shells
05 -
2 large mangos, cubed and peeled
06 -
2 avocados, diced and pitted
07 -
2 cups jasmine rice, uncooked
08 -
1/2 cup fresh cilantro, roughly chopped
→ Teriyaki Sauce
09 -
1 clove of garlic, minced or grated
10 -
1/4 teaspoon chili flakes
11 -
2 teaspoons cornstarch mixed with 2 teaspoons of water
12 -
3/4 teaspoon ginger powder
13 -
1 tablespoon honey
14 -
2 tablespoons vinegar made from rice
15 -
1/2 cup lighter soy sauce (reduced sodium)
16 -
1 tablespoon toasted sesame oil
17 -
1/4 cup plus another tablespoon of light brown sugar
→ Optional Toppings
18 -
Sriracha mayo as a drizzle
# Steps:
01 -
Put all the sauce ingredients in a small pot over medium heat. Stir it nonstop until it boils, then cook for about a minute until it thickens. Let it cool completely before using.
02 -
Set aside 1/4 cup of teriyaki sauce. Pour it over the salmon and let it soak for 20 minutes or as long as overnight to flavor it up.
03 -
Follow the instructions on the rice package to prepare it.
04 -
Use an air fryer at 400ºF for 5 to 7 minutes until done. You can also grill or bake it based on your preference.
05 -
Scoop rice into bowls. Top with pieces of salmon, sliced cucumber, diced avocado, edamame, mango chunks, and whatever's left of the teriyaki sauce. Add sriracha mayo if you'd like and sprinkle with green onions and cilantro.
# Helpful Notes:
01 -
You can use different ways to cook the salmon.
02 -
The teriyaki sauce can be prepared in advance.
03 -
Feel free to customize your bowls with other veggies.