5 from 1 rating

Teriyaki Salmon Bowl

Name: Teriyaki Salmon Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 lbs of salmon (cut into cubes); 2 Tbsp soy sauce; 2 Tbsp rice vinegar; 1 tbsp maple syrup; 1 tsp sesame oil; 5 cloves of fresh garlic; 1 tsp ground ginger; 1 tbsp sesame seeds; 1 tsp chili flakes; 2 cups rice; 1/2 cup edamame; 1/2 cup sprouts; Nori Komi Furikake Japanese Multi-Purpose Seasoning; 2 avocados; Mayo or spicy mayo; Veggies; 4 carrots (ribboned); 1 large cucumber (ribboned); 2 tsp apple cider vinegar; 2 tsp melted coconut oil; 1/2 tsp sea salt

By Hannah Kling March 14, 2025 2 Comments

This quick and easy Teriyaki Salmon Bowl come together in just under 30 minutes making them the perfect weeknight dinner meal. You can cook the salmon on the stove top, bake it or air fry it. Serve in a bowl with rice, veggies, avocado and mayo.

Jump to Recipe

a Teriyaki Salmon Bowl on a marble background with a linen towel and an avocado

why you’ll love this recipe

This Teriyaki Salmon Bowl comes together in just under 30 minutes!
The salmon is jam packed with flavor.
You can cook it in the oven, on the stovetop or throw it in the air fryer.
Serve it with your favorite rice and veggies.
Check out this pesto crusted salmon for another quick dinner idea.

ingredients and Substitutions

These are the main ingredients and substitutions for this Teriyaki Salmon Bowl recipe. Scroll down to the recipe card at the bottom of this blog post for full ingredient list and instructions.

I used about 4 Atlantic salmon fillets (around 1.5 pounds) for this recipe. Frozen salmon works too, just be sure to defrost it first, though I recommend fresh for the best flavor and texture.

For the base, I went with sushi rice, but you can easily swap in jasmine rice, orzo, brown rice, quinoa, or whatever you love!

To add some crunch and tang, I ribboned carrots and cucumbers and marinated them in apple cider vinegar, salt, and coconut oil—a simple step that brings so much flavor to the bowl.

I also added edamame for a delicious bite, along with avocado for creaminess—use 1/4 to 1/2 of an avocado per bowl, depending on your preference.

For extra texture, I topped the bowl with sprouts, which add the perfect light crunch.

To finish it off, I drizzled on Kewpie mayo (aka Japanese mayo)—highly recommend! If you like a little heat, spicy mayo is a great alternative.

And of course, the final touch—Trader Joe’s Nori Komi Furikake seasoning, but if you don’t have it, a mix of seaweed and sesame seeds works just as well.

The marinade ties everything together with a blend of soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ground ginger, sesame seeds, and chili flakes—giving the salmon that perfect balance of savory, sweet, and a little heat!

all the ingredients you need to make this Teriyaki Salmon Bowl

how to make

step one: Mix together all the ingredients for the marinade.

the marinade for the Teriyaki Salmon Bowl

step two: Cut salmon into cubes using a sharp knife or kitchen shear. Then, pour marinade over salmon and mix well until each piece is well coated. Let sit for a minimum of 10 minutes.

the salmon mixed together and soaking for 10 minutes in the marinade.

step three: In the meantime, prepare the carrots and cucumbers by ribboning them with a potato peeler and placing them in a medium bowl. Add in apple cider vinegar, melted coconut oil and salt. Mix well and set aside.

cucumbers added to the carrots along with coconut oil, apple cider vinegar and salt.

step four: When the salmon is ready, add oil to a large skillet and heat over medium heat. Add in salmon pieces and let cook 2-3 minutes before flipping to cook an additional 2-3 minutes. Internal temp should read 145F.

the salmon that was cooked on the stove top

step five: Alternatively you can cook them in the air fryer at 350F for 10 minutes.

the salmon that was cooked in the air fryer

step six: When ready, assemble your bowl by adding in the cooked rice, salmon, veggies, avocado and mayo. Top it off with Nori Komi Furikake Japanese Multi-Purpose Seasoning and enjoy!

the Teriyaki Salmon Bowl that's topped with mayo and Nori Komi Furikake Japanese Multi-Purpose Seasoning

How to Air fry

When opting for the air fryer method you will find that your salmon is crispy on the edges but still juicy! This is my favorite method, but the only downside is it may take a few times to cook the entire batch.

Generously coat the inside of your air fryer so that the salmon does not stick and then add in the pieces. Air fry at 350F for 10 minutes.

Tips and tricks

Marinating your salmon for at least 10 minutes is going to bring so much flavor to this dish!

Salmon skin is generally tough to cut with a knife so use kitchen shears if you have them.

I have found that it’s easier to leave the skin on and peel it off after it’s done cooking. Trying to remove the skin prior can damage the salmon flesh if you aren’t careful.

chopsticks holding a single piece of salmon

How to serve and store

Serve this salmon with rice, veggies, seaweed and mayo for a complete meal.

Store all the ingredients separately in an airtight container in the fridge and enjoy within 3 days.

When ready to enjoy, warm the rice in the microwave with an ice cube and parchment paper. This helps steam the rice bringing it back to life.

Warm the salmon in the microwave or on the stovetop. Serve with the cold veggies and mayo and enjoy!

other recipes you may like

If you make this Teriyaki Salmon Bowl, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Pin Print