Teriyaki Salmon Bowls (Print Version)
# Ingredients:
→ Base Layer
01 -
2 cups uncooked jasmine rice
02 -
5 salmon portions, 4-6 oz each
→ Add-Ons
03 -
6 green onions, sliced
04 -
2 peeled, cubed mangos
05 -
2 avocados, seeded, peeled, and diced
06 -
1 1/2 cups edamame, without shells
07 -
1 English cucumber, chopped thinly
08 -
1/2 cup chopped cilantro leaves
→ Savory Sauce
09 -
1/2 cup soy sauce, reduced sodium
10 -
1/4 cup plus another tablespoon of light brown sugar
11 -
2 tablespoons vinegar (rice wine)
12 -
1 teaspoon sesame oil
13 -
1 tablespoon honey
14 -
1 clove garlic, finely minced
15 -
3/4 teaspoon ground ginger powder
16 -
Mix 2 teaspoons cornstarch with equal water
17 -
1/4 teaspoon red pepper flakes
→ Optional Spicy Mayo
18 -
1 1/2 tablespoons Sriracha
19 -
1/4 cup mayo
# Instructions:
01 -
Stir all sauce items in a small pan on medium heat. Raise the heat until it boils and thickens slightly (in about a minute as you stir). Let it cool before using.
02 -
Coat the salmon completely with 1/4 cup of the sauce and leave it to absorb the flavors from at least 20 minutes to overnight.
03 -
Follow your rice box's instructions to cook it right.
04 -
Pop salmon into an air fryer at 400°F and cook for 5-7 minutes until done (read notes for grilling/baking directions).
05 -
Scoop rice evenly into bowls, then pile on salmon, cucumber, edamame, avocado, and mango.
06 -
Pour leftover teriyaki sauce and, if you like, the spicy mayo on top. Sprinkle cilantro and green onions for extra flair.
# Notes:
01 -
You can prep the sauce days before using.
02 -
Swap in cauliflower rice for fewer carbs.
03 -
Replace salmon with tofu to make it vegetarian.
04 -
To make it gluten-free, use soy sauce labeled GF.