Teriyaki Salmon Bowl
Teriyaki salmon bowl made with tender salmon, rice, and fresh toppings.
Ingredients
For the Salmon & Marinade:
- 8 oz salmon fillet skin removed, cut into cubes
- 2 ½ tbsp low-sodium soy sauce or tamari
- 2 ½ tbsp apple juice halal substitute for mirin
- 2 ½ tbsp white grape juice with a splash of vinegar halal substitute for sake
- 1 ½ tsp honey
For the Bowls:
- 1 ½ cup cooked jasmine rice or sticky rice
- ½ cup shelled edamame
- 2 mini cucumbers sliced
- 1 scallion thinly sliced
- ½ tsp sesame seeds
- Sriracha or chili crisp optional
Instructions
- In a bowl, whisk soy sauce, apple juice, grape juice mixture, and honey.
- Add salmon cubes and gently coat. Cover and refrigerate for 30–60 minutes.
- Remove salmon and set aside. Pour marinade into a small pan.
- Preheat air fryer to 400°F (200°C).
- Air Fryer Method:
- Arrange salmon in a single layer and cook for 5–7 minutes, flipping halfway.
- Oven (Broiler) Method:
- Place salmon on a lined baking sheet and broil for 3–4 minutes.
- Meanwhile, simmer marinade on low heat until reduced and thickened.
- Divide rice into bowls and top with edamame, cucumbers, and salmon.
- Drizzle sauce over the teriyaki salmon bowl and garnish before serving.
Notes
You can swap salmon with chicken or tofu for variation. Brown rice or quinoa also works well as a base for this teriyaki salmon bowl.