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Fresh Teriyaki Salmon Bowls

Category: Satisfying Main Dishes

Enjoy a vibrant bowl of perfectly cooked salmon glazed with a homemade teriyaki sauce, served over fluffy Japanese rice. Colorful slices of creamy avocado, sweet mango cubes, crisp Persian cucumber, and protein-rich edamame add bright textures and flavors to every bite. The teriyaki glaze, gently simmered to a rich texture, enhances the natural richness of the salmon. Options to cook the salmon include air fryer, oven, or grill, making this a flexible meal for any kitchen setup. Fresh herbs and layered flavors come together beautifully in about 30 minutes, offering a harmonious balance of sweet, savory, and fresh elements in every bowl.

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Updated on Wed, 12 Nov 2025 18:14:31 GMT
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A bowl of food with rice, fish, and vegetables. | easydiyrecipes.com

Teriyaki salmon bowls offer a fresh and satisfying way to turn weeknight dinners into something colorful and nourishing. You get perfectly glazed salmon nestled on rice and surrounded by bright veggies and fruit. The interplay of sweet mango, creamy avocado, crunchy cucumber, and edamame brings you both flavor and texture. Everything comes together in about half an hour and you can cook the salmon with whatever method suits your kitchen best.

I first made these bowls during a busy summer and quickly realized how easy it was to eat well even on a deadline. Now my family treats this as our Thursday night ritual and I always look forward to the mix of crisp salmon and soothing avocado.

Essential Bowl Components

  • Fresh salmon fillets: Choose firm fish with a fresh ocean aroma and bright color. Wild caught provides excellent taste but go with top quality from your store
  • Japanese short-grain rice: Rinsing until clear ensures fluffiness and prevents clumping. For best results buy from a store with rapid turnover to ensure freshness
  • Ripe avocado: A gentle press should give just slightly. Hass avocados are silky smooth and less stringy so they are my go-to variety
  • Fresh mango: Pick fruit that smells sweet at the stem and gives lightly to touch. Ataulfo or honey mangoes are particularly fragrant and less fibrous
  • Persian cucumbers: Crisp by nature these mini cucumbers hold their texture and are rarely bitter their thin skins mean you do not need to peel them
  • Edamame: Buy pre-shelled for convenience and check labels for vibrant green color which signals freshness
  • Cilantro and green onions: Buy in bunches with vivid color and crisp stems to brighten the whole bowl

Step-by-Step Instructions

Make the Teriyaki Sauce:
Combine soy sauce mirin brown sugar and ginger in a saucepan over low to medium heat Stir constantly until the sugar dissolves and the sauce thickens enough to lightly coat the back of your spoon This usually takes about six to eight minutes
Prepare the Rice:
Measure out your Japanese rice and rinse under cold water repeatedly until the water runs completely clear This gets rid of extra starch Cook the rice in a cooker or on the stove following package instructions Fluff with a fork just before serving
Glaze and Cook the Salmon:
Pat your salmon fillets completely dry with paper towels Coat the salmon in a layer of teriyaki sauce and marinate for about ten minutes Place the salmon in an air fryer oven or on the grill and cook at four hundred degrees for seven to ten minutes depending on thickness Look for rich caramelization at the edges and a flaky tender interior
Assemble the Bowls:
Start with a bed of hot fluffy rice in each bowl Place the salmon fillet gently on top Arrange sliced avocado cucumber half moons mango cubes and edamame in clusters around the bowl
Finish with Garnishes:
Drizzle extra teriyaki sauce over the salmon and sides Scatter chopped cilantro and sliced green onions over the top Serve with a small dish of sriracha mayo or a sprinkle of sesame seeds if you like a bit of heat or extra crunch
A bowl of food with salad, rice, and fish. Pin
A bowl of food with salad, rice, and fish. | easydiyrecipes.com

As a kid growing up on the coast I remember my grandmother picking out the freshest salmon by touch and smell. She believed a great meal started with the best ingredients and I still use her techniques every time I prepare this dish for my own family.

Complementary Pairings

For an authentic Japanese pairing enjoy your salmon bowl alongside light miso soup or a crisp seaweed salad. Pickled ginger serves as a perfect palate cleanser between bites and a glass of chilled green tea will highlight the whole range of flavors in your bowl.

Creative Bowl Variations

There is plenty of room to play with this base For extra whole grains try swapping the white rice for brown rice or nutty quinoa If you want something sweeter reach for pineapple in place of mango or roast some sweet potato cubes for extra comfort. If air frying is not an option pan searing adds a nice char to the fish

Keeping Your Creation Fresh

Store leftover salmon and toppings in separate airtight containers Rice stores best with a damp paper towel to keep it soft Keep the avocado pit in leftover halves to slow browning. Reheat salmon gently in foil in a low oven to maintain its my moist texture

A bowl of food with fish, rice, and vegetables. Pin
A bowl of food with fish, rice, and vegetables. | easydiyrecipes.com

Recipe FAQs

→ Can I prepare these bowls ahead of time?

Yes, cook the rice and salmon separately and store toppings like avocado and mango chilled. Assemble just before serving to keep textures fresh.

→ How do I cook the salmon without an air fryer?

Baking at 400°F for 7-9 minutes or grilling works well to achieve a caramelized exterior and tender interior.

→ Can I make this meal low-carb?

Yes, substitute the rice with cauliflower rice for a lower-carb option while maintaining the bowl’s flavor balance.

→ Is there a plant-based alternative for the salmon?

Crispy air-fried tofu tossed in the teriyaki glaze offers a delightful vegetarian twist with similar flavor profiles.

→ How long will the teriyaki sauce keep?

The homemade teriyaki sauce stays fresh for up to one week when stored in the refrigerator in an airtight container.

Fresh Teriyaki Salmon Bowls

Glazed salmon with teriyaki, avocado, mango, and fresh veggies over rice, ready in just over 30 minutes.

Prep Time
15 min
Cook Time
15 min
Total Time
30 min
By: Evelyn

Category: Main Dishes

Skill Level: Medium

Cuisine: Japanese-inspired

Yield: 4 Servings (4 salmon bowls)

Dietary Preferences: Dairy-Free

Ingredients

→ Protein

01 4 fresh wild-caught salmon fillets, approximately 170 g each

→ Teriyaki Sauce

02 60 ml soy sauce
03 60 ml mirin
04 50 g brown sugar
05 10 g fresh ginger, grated

→ Base

06 200 g Japanese short-grain rice

→ Toppings

07 1 ripe Hass avocado, sliced
08 150 g fresh mango, diced
09 1 Persian cucumber, thinly sliced into half-moons
10 120 g shelled edamame, cooked
11 15 g fresh cilantro, roughly chopped
12 2 green onions, thinly sliced

→ Optional Sauce

13 30 g sriracha mayo

Steps

Step 01

Combine soy sauce, mirin, brown sugar, and grated ginger in a small saucepan over low heat. Stir constantly until the mixture simmers and thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat and set aside.

Step 02

Rinse Japanese short-grain rice under cold water until the water runs clear. Cook rice according to your rice cooker instructions or stovetop method until fluffy and tender.

Step 03

Pat salmon fillets dry and lightly coat with teriyaki sauce marinade. Place in a preheated air fryer basket at 200°C for 7-9 minutes until salmon is caramelized on the edges yet moist inside. Alternatively, bake in a preheated oven at 200°C for the same duration or grill until cooked to preference.

Step 04

Divide cooked rice among four bowls. Position each salmon fillet atop the rice. Arrange avocado slices, mango cubes, cucumber, and edamame in separate sections around the salmon to create a visually appealing presentation.

Step 05

Drizzle additional teriyaki sauce over salmon and toppings. Scatter fresh cilantro and sliced green onions evenly across each bowl. Optionally, add a spoonful of sriracha mayo for a spicy contrast.

Notes

  1. Allow salmon to rest at room temperature for 15 minutes before cooking to ensure even doneness.
  2. Pat the salmon dry before marinating to achieve a caramelized exterior.
  3. Rinsing rice thoroughly removes excess starch for optimal texture.
  4. Store leftover components separately; salmon keeps fresh for up to 3 days while teriyaki sauce lasts a week refrigerated.

Tools Required

  • Air fryer or oven
  • Saucepan
  • Rice cooker or pot with lid

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains soy (soy sauce, edamame)
  • Contains fish (salmon)

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 540
  • Fats: 22.7 g
  • Carbohydrates: 42.5 g
  • Proteins: 38 g