Salmon Bowls
Nourishing and visually stunning salmon bowls loaded with fresh ingredients, perfect for lunch or dinner!
Equipment
- Small Saucepan
- Large non-stick skillet
- Mixing Bowls
- Rice Cooker or Pot
Ingredients
- 5 fillets salmon (4-6 oz each)
- 2 cups dry jasmine rice or other rice types
- 1 1/2 cups edamame (shelled)
- 1/2 cup chopped fresh cilantro
- Sriracha mayo optional for topping
- 1/2 cup low-sodium soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1/4 cup light brown sugar
- 1 Tbsp honey
- 3/4 tsp ground ginger
- 1 clove garlic minced
- 2 tsp cornstarch
- 2 tsp water for slurry
- 1/4 tsp crushed red pepper flakes
Instructions
- In a small saucepan, combine soy sauce, rice vinegar, sesame oil, brown sugar, honey, ginger, garlic, and red pepper flakes. Heat over medium heat, stirring until it comes to a boil. Let it bubble for about a minute until thickened, then set aside to cool.
- Pour 1/4 cup of the cooled teriyaki sauce over the salmon fillets and marinate for at least 20 minutes.
- Cook the rice according to package instructions to prepare a fluffy base.
- Preheat your air fryer to 400°F. Cook the marinated salmon fillets for about 5-7 minutes, or until cooked through.
- In serving bowls, divide the cooked rice. Top with cooked salmon, sliced avocado, edamame, cucumber, and mango.
- Drizzle with additional teriyaki sauce and sriracha mayo if desired. Garnish with chopped green onions and cilantro.
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Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days.