Salmon Bowls

If you’re looking for a meal that checks all the boxes — healthy, quick, satisfying, and downright delicious — these Salmon Bowls are your new go-to. Juicy teriyaki-glazed salmon, fluffy rice, and a rainbow of fresh toppings like avocado, mango, edamame, and cucumber come together in perfect harmony. These bowls are not only bursting with color and texture but also balanced with protein, healthy fats, and vibrant flavors.

I first started making these Salmon Bowls during a busy weeknight craving for something light but still fulfilling. Inspired by poke bowls and Asian-style rice bowls, I added some of my favorite toppings and a homemade teriyaki glaze. The result? A bowl that feels gourmet yet is easy enough for everyday cooking.

Why You’ll Love These Salmon Bowls

• Quick and easy – Ready in under 30 minutes with air fryer convenience.
• Customizable – Use your favorite veggies, grains, or sauces.
• Great year-round – Light and fresh for summer, hearty and warming for winter.
• Meal prep friendly – Make ahead and enjoy throughout the week.

Ingredients (Serves 5)

For the Salmon Bowls:

• 5 salmon fillets (4–6 oz each)
• 2 cups dry jasmine rice (or white, brown, sushi, or coconut rice)
• 1½ cups edamame, shelled
• 1 English cucumber, sliced
• 6 green onions, chopped
• 2 mangos, peeled and cubed
• 2 avocados, peeled, seeded, and cubed
• ½ cup chopped fresh cilantro
• Sriracha mayo, for topping (optional)

For the Teriyaki Sauce:

• ½ cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• ¼ cup + 1 tablespoon light brown sugar
• 1 tablespoon honey
• ¾ teaspoon ground ginger
• 1 clove garlic, minced
• 2 teaspoons cornstarch + 2 teaspoons water (for slurry)
• ¼ teaspoon crushed red pepper flakes

Instructions

1. Make the Teriyaki Sauce

In a small saucepan, combine all the sauce ingredients except the cornstarch slurry. Bring to a boil over medium heat, stirring constantly. Add the slurry and continue stirring until the sauce thickens enough to coat a spoon — about 1 minute. Let cool and refrigerate if making ahead.

2. Marinate the Salmon

Place the salmon fillets in a shallow dish. Pour ¼ cup of the cooled teriyaki sauce over the salmon and let marinate for at least 20 minutes (or up to overnight for deeper flavor).

3. Cook the Rice

Prepare the rice according to the package instructions. Jasmine or sushi rice works beautifully, but brown rice or even coconut rice adds a delicious twist.

4. Cook the Salmon

Preheat the air fryer to 400°F. Lightly spray the basket with oil and place the marinated salmon fillets inside. Cook for 5–7 minutes or until the salmon is flaky and reaches 125–135°F internally. (You can also bake or grill — see variations below.)

5. Prep the Toppings

While the salmon cooks, slice the cucumbers, dice the mangos and avocados, and chop the green onions and cilantro. Cook the edamame if using frozen.

6. Assemble the Bowls

Divide the cooked rice among 5 bowls. Top each with a piece of teriyaki salmon and your choice of toppings: cucumber, mango, edamame, avocado, green onion, and cilantro.

7. Garnish and Serve

Drizzle more teriyaki sauce and sriracha mayo over the top. Serve immediately and enjoy the perfect blend of freshness and flavor!

Tips for the Best Salmon Bowls

• Use sushi-grade salmon if you prefer seared or lightly cooked fish.
• Don’t over-marinate – 20 minutes is perfect to absorb flavor without making the texture mushy.
• Choose ripe produce – Especially mango and avocado for a sweet and creamy contrast.
• Meal prep tip – Keep components separate and assemble fresh for best texture.

Variations and Customizations

These Salmon Bowls are easily customizable to fit your preferences:

• Grain swap – Try quinoa, cauliflower rice, or soba noodles.
• Add crunch – Top with crushed peanuts, cashews, or crispy onions.
• Go spicy – Add jalapeños, chili oil, or extra sriracha.
• Vegetarian option – Swap salmon with tofu or tempeh.

Serving Suggestions

These bowls pair beautifully with:

• Miso soup or a light cucumber salad
• A crisp glass of white wine or sparkling water with lime
• Pickled ginger or radish for extra zing

Storage & Make-Ahead Tips

• Make-ahead: Cook rice, prep toppings, and teriyaki sauce in advance. Store separately.
• Storage: Store cooked salmon and toppings in the fridge for up to 3 days.
• To reheat: Warm salmon and rice gently in the microwave or skillet. Add toppings fresh.

Final Thoughts

These Salmon Bowls are proof that healthy eating can be both easy and exciting. With juicy salmon, homemade teriyaki glaze, and a rainbow of fresh toppings, they’re the kind of meal you’ll crave week after week. Perfect for family dinners, meal prepping, or impressing guests with minimal effort — this is one recipe you’ll want to keep on repeat.

📖 Recipe

Print Pin

Salmon Bowls

These salmon bowls are quick, easy, and loaded with teriyaki salmon, rice, and vibrant toppings. Perfect for meal prep or a nutritious dinner!

Course Dinner, Latest, Lunch, Main, Main Course, Seafood

Cuisine American

Keyword Salmon Bowls

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Total Time 33 minutes minutes

Servings 5

Ingredients

For the Salmon Bowls:

• 5 salmon fillets 4–6 oz each
• 2 cups dry jasmine rice or white, brown, sushi, or coconut rice
• 1½ cups edamame shelled
• 1 English cucumber sliced
• 6 green onions chopped
• 2 mangos peeled and cubed
• 2 avocados peeled, seeded, and cubed
• ½ cup chopped fresh cilantro
• Sriracha mayo for topping (optional)

For the Teriyaki Sauce:

• ½ cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• ¼ cup + 1 tablespoon light brown sugar
• 1 tablespoon honey
• ¾ teaspoon ground ginger
• 1 clove garlic minced
• 2 teaspoons cornstarch + 2 teaspoons water for slurry
• ¼ teaspoon crushed red pepper flakes

Instructions

Make the Teriyaki Sauce

• In a small saucepan, combine all the sauce ingredients except the cornstarch slurry. Bring to a boil over medium heat, stirring constantly. Add the slurry and continue stirring until the sauce thickens enough to coat a spoon — about 1 minute. Let cool and refrigerate if making ahead.

Marinate the Salmon

• Place the salmon fillets in a shallow dish. Pour ¼ cup of the cooled teriyaki sauce over the salmon and let marinate for at least 20 minutes (or up to overnight for deeper flavor).

Cook the Rice

• Prepare the rice according to the package instructions. Jasmine or sushi rice works beautifully, but brown rice or even coconut rice adds a delicious twist.

Cook the Salmon

• Preheat the air fryer to 400°F. Lightly spray the basket with oil and place the marinated salmon fillets inside. Cook for 5–7 minutes or until the salmon is flaky and reaches 125–135°F internally. (You can also bake or grill — see variations below.)

Prep the Toppings

• While the salmon cooks, slice the cucumbers, dice the mangos and avocados, and chop the green onions and cilantro. Cook the edamame if using frozen.

Assemble the Bowls

• Divide the cooked rice among 5 bowls. Top each with a piece of teriyaki salmon and your choice of toppings: cucumber, mango, edamame, avocado, green onion, and cilantro.

Garnish and Serve

• Drizzle more teriyaki sauce and sriracha mayo over the top. Serve immediately and enjoy the perfect blend of freshness and flavor!