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These Teriyaki Salmon Bowls deliver crispy, juicy salmon bites coated in a rich, homemade teriyaki sauce. Once you try this, basic salmon and rice just won’t cut it anymore. The best part? It all comes together in less than 30 minutes.
Ingredients for Teriyaki Salmon Bowls
- Salmon – The star of the dish, cut into bite-sized pieces for a crispier texture.
- Sesame oil – Adds a subtle nutty flavor and helps coat the salmon.
- Garlic powder & onion powder – Enhance the flavor of the salmon.
- Salt & pepper – Simple but essential for seasoning.
Teriyaki Sauce:
- Brown sugar – Adds sweetness and depth to the sauce.
- Rice vinegar – Balances the sweetness with a slight tang.
- Mirin – A Japanese cooking wine that enhances umami flavors.
- Soy sauce – The base of the sauce, bringing saltiness and depth.
- Ginger & garlic – Essential aromatics that add warmth and boldness.
- Sesame oil – Brings a rich, toasty flavor.
- Cornstarch & water – Thickens the sauce to create a glossy coating.
Toppings:
- Pickled onions & pickled cucumbers – Add a fresh, tangy bite.
- Edamame – Brings texture and a boost of protein.
- Scallions – Adds a pop of freshness and color.
How to make Teriyaki Salmon Rice Bowls
Start by cutting the salmon into bite-sized pieces and seasoning it with garlic powder, onion powder, sesame oil, salt, and pepper. Air fry at 400°F for 8 minutes, shaking the basket halfway through.
While the salmon cooks, make the teriyaki sauce by combining brown sugar, rice vinegar, mirin, soy sauce, ginger, garlic, and sesame oil in a small saucepan over medium heat.
Mix cornstarch with water and add it to the sauce, whisking until thickened.
Once the salmon is crispy, toss it in the teriyaki sauce until fully coated.
Serve over a bowl of rice, topped with pickled onions, cucumbers, edamame, and scallions.
If you love this recipe, you may also enjoy
- Asian Chicken Lettuce Wraps
- Mongolian Ground Beef Noodles
- Bang Bang Salmon Bites
- Garlic Chili Oil Noodles
How to store and reheat this recipe
Reheat the salmon in an air fryer at 375°F for about minutes or in a pan over medium heat. Avoid microwaving, or the salmon might dry out.
Store in an air tight container in the fridge for up to 3 days.
Commonly Asked Questions
Nope! You can bake the salmon at 400°F for about 12-15 minutes or pan-sear it for 3-4 minutes per side.
You can, but trust me, making it from scratch is worth it! Homemade teriyaki sauce is thicker, more flavorful, and has the perfect balance of sweet and savory.
I love it over jasmine rice or sushi rice, but you can also pair the salmon teriyaki bowl with quinoa or cauliflower rice for a lower-carb option.
Teriyaki Salmon Bowls
Ingredients
Salmon:
- 1 lb Salmon, skin removed
- 1 tsp sesame oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt
- Pepper
Teriyaki sauce:
- ½ c Brown sugar
- 1 tbsp Rice vinegar
- 2 tbsp mirin
- 1/4 c Soy sauce
- 1 tsp Ginger , minced or grated
- ½ tsp Sesame oil
- 2 tsp Garlic , minced or grated
- 1 tsp cornstarch
- 2 tsp water
Topping:
- Pickled onion
- Pickled cucumber
- Edamame
- Scallions
Instructions
- Cut the salmon into bite size pieces. Place in a bowl and add all the seasonings, garlic and sesame oil. Toss together until each salmon bite is well coated.
- Preheat your air fryer to 400 degrees. Once done, spray the basket lightly with cooking spray if you have or brush with oil.
- Place the salmon bites in the air fryer basket in a single layer, don’t overcrowd. Air fry the salmon bites for 8 minutes on 400, shaking the basket halfway through, until the salmon is cooked through and crispy on the edges.
- While the salmon is cooking, in a small sauce pan over medium heat, add all of the ingredients for the teriyaki sauce, except for the cornstarch and water. Mix together the cornstarch and water in a small ramekin and then pour into the sauce pan.
- Whisk to combine and let simmer until the sauce is thickened. Stirring occasionally, this should take about 5 minutes or less.
- In a separate bowl, toss together the cooked salmon with the teriyaki sauce.
- To assemble the bowls, add cooked rice, then your toppings of choice. Then the salmon and drizzle any remaining sauce on top. I like to finish off with chopped scallions.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We just used your salmon and teriyaki sauce recipe and it was absolutely delicious. Thank you for sharing the recipe.
Thank you! I’m so happy you enjoyed it.