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Teriyaki Salmon Bowl

5 from 1 rating
Hannah Kling
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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients  

Salmon

  • 1.5 lbs of salmon (cut into cubes)

Marinade

  • 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

Toppings

  • 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

Instructions

  • In a medium bowl, mix together all of the ingredients for the marinade. Set aside.
  • Then, cut the salmon into cubes with a sharp knife or kitchen shears and place in a large bowl. 
  • Pour marinade over salmon and mix well until each piece is well coated. Let sit for a minimum of 10 minutes. 
  • 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. 
  • When the salmon is ready, add 1 tbsp of 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 on the other side. Check when it’s done with a thermometer, internal temp should read 145F. 
  • Alternatively you can cook them in the air fryer at 350F for 10 minutes. 
  • 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! 

Notes

  • Marinated 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.
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