Teriyaki Salmon Rice Bowl with fresh vegetables, sweet teriyaki sauce, and air-fried salmon served over rice. This quick, balanced meal is perfect for weeknight lunches or dinners and is ready in under 30 minutes, including prep.
This teriyaki salmon rice bowl brings together crisp vegetables, filling rice, and protein-rich salmon for a satisfying, healthy meal. The recipe uses simple ingredients and minimal hands-on time, making it ideal for busy evenings. Leftovers keep well in the refrigerator for a few days, so the bowls work great for meal prep and lunches.
If you have extra salmon, try it in other dishes like pesto-crusted salmon with garlic lemon panko, easy salmon pasta, or coconut lime salmon for variety.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Teriyaki Salmon Rice Bowls
- More Topping Ideas
- Recipe Serving Suggestions
- Expert Tips
- Additions & Variations
- Recipe FAQs
- More Main Dish Recipes
- Easy Teriyaki Salmon Rice Bowl Recipe
Why You’ll Love This Recipe
- Minimal ingredients: The recipe uses just a few pantry staples and fresh produce.
- Balanced and nutritious: Combines carbohydrates, vegetables, and protein for a filling meal.
- Fast: Ready in about 25–30 minutes from start to finish.
- Easy: Simple steps that are straightforward to follow.
- Flavorful: A rich teriyaki-style sauce elevates the salmon and rice.
- Flexible: Swap salmon for chicken or tofu, and use other grains like brown rice or couscous.
Ingredients & Substitutions
- Bachan’s Original Japanese BBQ (or teriyaki sauce): This brand is widely available, but any good teriyaki sauce or a homemade mix will work.
- Kosher salt: Recipes are tested with Morton kosher salt. If using table salt, reduce the amount to avoid over-salting.
Full ingredient amounts are listed in the recipe card below.
How to Make Teriyaki Salmon Rice Bowls
Quick Overview
- Cook rice.
- Air-fry the salmon.
- Prepare vegetables.
- Heat the sauce and assemble bowls.
Step by Step Instructions
Rinse the rice until the water runs clear for fluffier grains.
Step 1: Rinse the rice well under cold water in a fine mesh sieve, then transfer it to a medium saucepan with a tight-fitting lid.
Step 2: Drizzle the rice with a little neutral oil and sauté over medium-high heat for 1–2 minutes. Add 3/4 cup water, bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff before serving.
Step 3: Season the salmon with about 1/2 teaspoon Morton kosher salt and freshly ground black pepper while the rice cooks.
Step 4: Place salmon in the air fryer basket, skin side up, and air-fry at 400°F for 7–9 minutes or until cooked to your preference.
Step 5: Thinly slice the cucumber and carrot and set aside.
Step 6: Put the edamame in a microwave-safe bowl with a splash of water and cover with a paper towel.
Avoid overheating the sauce to prevent burning.
Step 7: Microwave the edamame about 2 minutes or follow package instructions.
Step 8: In a heatproof bowl, warm the teriyaki sauce in the microwave for about 1 minute until it becomes bubbly and slightly thickened; it will thicken more as it cools.
Step 9: Toss the cooked salmon with the hot teriyaki sauce and assemble bowls with rice, salmon, sliced vegetables, and edamame.
More Topping Ideas
Customize your bowl with additional toppings:
- Sliced avocado
- Pickled vegetables
- Furikake (Japanese rice seasoning)
- Pickled ginger
- Dried nori (seaweed sheets)
Recipe Serving Suggestions
Finish each bowl with sliced green onions, sesame seeds, and a light drizzle of sesame oil. Serve alongside steamed vegetables or Asian-inspired sides such as a simple cabbage salad, dumplings, or spring rolls for a fuller meal.
Expert Tips
- Use basmati rice: Its aroma and texture complement the flavors in the bowl.
- Rinse and sauté the rice: Rinsing removes excess starch and sautéing briefly in oil adds flavor and helps keep the rice fluffy.
- Choose a good teriyaki sauce: Bachan’s is recommended but any quality teriyaki or homemade sauce will work.
- Air-fry for crispy skin: Cook salmon skin side up in the air fryer for the crispiest result.
- Serve immediately: The bowl is best enjoyed fresh so the salmon skin stays crisp.
Additions & Variations
- Use frozen microwavable rice: Saves time—ready in 10–15 minutes total.
- Serve with seaweed paper: Adds a sushi-like element; mix a little rice vinegar and sugar into the rice for a sushi-style flavor.
Recipe FAQs
Teriyaki salmon pairs well with side salads, dumplings, miso soup, or noodle dishes.
Teriyaki, soy-ginger, honey-soy, miso-based, creamy sriracha, or yum yum-style sauces complement salmon nicely.
Ginger and garlic enhance salmon’s flavor. You can marinate salmon briefly in teriyaki sauce, but pat the skin dry before cooking so it crisps up.
More Main Dish Recipes
Main
Best Grilled Hamburger Recipe
Fish
Asian Salmon Burger Recipe with Spicy Mayo
Chicken
Garlic Butter Chicken Thighs (Baked & Crispy)
Pasta
Baked Stuffed Shells with Meat Sauce
If you try this recipe, please leave a star rating and/or a comment on the recipe card below. Feedback is appreciated.
Easy Teriyaki Salmon Rice Bowl
Equipment
- Air Fryer
- Vegetable Slicer (optional)
- Tongs
Ingredients
- 1/2 cup uncooked basmati rice
- 2 6-ounce salmon filets, skin on, cut into 1-inch cubes
- 1/2 cucumber, thinly sliced
- 1 medium carrot, thinly sliced
- 1 cup frozen shelled edamame
- 1/3 cup Bachan’s Original Japanese BBQ sauce or prepared teriyaki sauce
Instructions
- Rinse the rice well under cold water in a fine mesh sieve. Transfer the rinsed rice to a medium saucepan with a tight-fitting lid.
- Drizzle the rice with a neutral oil and sauté over medium-high heat for 1–2 minutes. Add 3/4 cup water, bring to a boil, reduce heat to low, cover, and steam 15 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.
- While the rice steams, season the salmon with about 1/2 teaspoon kosher salt and freshly ground black pepper.
- Place the salmon in the air fryer basket, skin side up, and air-fry at 400°F for 7–9 minutes or until cooked through.
- While the rice and salmon cook, thinly slice the cucumber and carrot.
- Place the edamame in a microwave-safe bowl with a splash of water, cover, and microwave about 2 minutes or according to the package.
- In a bowl large enough to toss the salmon, heat the teriyaki sauce for about 1 minute until bubbly and slightly thickened. The sauce will thicken more as it cools.
- Toss the cooked salmon with the hot teriyaki sauce and assemble bowls with rice, salmon, sliced vegetables, and edamame.
Notes
- Bachan’s Original Japanese BBQ: Substitute any teriyaki sauce or use homemade if needed.
- Kosher salt: Recipes are tested with Morton kosher salt; reduce amounts if using table salt.
- Use basmati rice: It pairs well with the flavors in this bowl.
- Rinse and sauté the rice: These steps improve texture and add flavor.
- Air-fry for crispy skin: Cook skin side up for best crispness.
- Serve immediately: To keep the salmon skin from getting soggy, enjoy the bowls right away.
- Quick option: Swap in frozen microwavable rice to reduce total time to 10–15 minutes.
- Sushi-style option: Serve with seaweed paper and season the rice with a splash of rice vinegar and a pinch of sugar for a sushi-like taste.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.