Fresh Teriyaki Salmon Bowls (Printable Version)

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

# 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:

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.
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.
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.
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.
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:

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

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