Teriyaki Salmon Bowls combine savory sweet salmon bites with fluffy rice and vibrant vegetables to create a well-balanced and wholesome meal! Served with a delicious spicy mayo sauce! Have these delicious bowls ready in under 30 minutes for an easy weeknight meal!

If you love this recipe then you will love my Teriyaki Salmon or Honey Sriracha Salmon Recipe!

Teriyaki salmon bowl with rice, edamame and avocado.

The Best Teriyaki Salmon Bowls

This teriyaki salmon bowls recipe is my way of making an easy, take-out inspired meal right at home in less than 30 minutes! Not only are these bowls packed with nutrients, but they are absolutely delicious. I am positive that the whole family will love them!

My bowl recipes are always extremely versatile, and you can sub ingredients in or out depending on your preferences. Don’t like edamame? Switch it out with cucumber! Or if you aren’t a fan of salmon, you can switch it out with chicken or tofu! The options are endless.

Ingredients

  • Salmon: Cut the salmon into evenly sized, bite-size cubes so they cook quickly and evenly. I prefer skinless salmon for these bowls. For a whole fillet version, try my Teriyaki Salmon.
  • Soy sauce: Low-sodium soy sauce adds plenty of savory, umami flavor without making the teriyaki sauce too salty. Coconut aminos can also be substituted.
  • Sesame oil: Adds a rich, nutty flavor to the homemade teriyaki sauce. A little goes a long way!
  • Honey: Adds sweetness to balance the salty soy sauce and helps the outside of the salmon caramelize as it cooks.
  • Garlic: Fresh minced garlic adds savory flavor and pairs perfectly with the soy sauce, honey, and sesame oil.
  • Sriracha: Adds just a touch of heat to balance the sweetness. Use less or leave it out completely for a milder bowl.
  • Rice: Use your favorite white or brown rice as the base of the bowl. Jasmine rice is one of my favorites because it’s fluffy and soaks up all of the extra teriyaki sauce. I’ve also served this with my easy fried rice recipe!
  • Edamame: Adds color, texture, and extra protein to the bowls. Frozen shelled edamame makes this especially easy.
  • Avocado: Creamy avocado balances the sweet and savory salmon and adds freshness to each bowl.

How To Make Teriyaki Salmon Bowls

  1. Make Teriyaki Sauce: Add soy sauce, sesame oil, honey, garlic, and sriracha to a large bowl. Whisk to combine. Reserve 2 tbsp of the sauce and set aside.
Teriyaki sauce in a mixing bowl.
  1. Marinate the Salmon: Add the salmon to the large bowl and toss to coat in the sauce.
Salmon with teriyaki sauce in a bowl before being stirred.
Teriyaki sauce and salmon in a bowl after being combined.
  1. Cook: You can cook the salmon in the air fryer or the skillet. To cook in the air fryer, preheat the air fryer to 400 degrees. Grease the insert with nonstick cooking spray. Add in the salmon and cook for 8 minutes (no need to flip halfway). To cook in a skillet, heat 1 tbsp of oil in a large skillet over medium high heat. Add in salmon bites and cook for 3-4 minutes on each side.
Salmon in the air fryer basket before being cooked.
  1. Assemble Bowls: Divide the rice, edamame, salmon bites and avocado between the bowls. Spoon the reserved sauce on the salmon bites and sprinkle with sesame seeds and green onions for garnish! We love serving these salmon bites with Easy Fried Rice or my Japanese Cucumber Salad.
Salmon in the air fryer basked after being cooked.

Recipe Variations

Teriyaki salmon bowls are super versatile, and you can make them exactly how you’d like! Here are some delicious variations you can try.

  • Protein: If you aren’t a fan of salmon, this teriyaki sauce would be delicious on other proteins like chicken, shrimp or even tofu!
  • Sauce: I like making a homemade teriyaki sauce since I know exactly what goes in. But you can definitely use your favorite store-bought sauce if you prefer!
  • Rice: I used long grain white rice, but you can use brown rice or quinoa. You could even serve this with my fried rice recipe!
  • Veggies: Add as many veggies as you’d like here. Teriyaki salmon bowls would be delicious with steamed broccoli or freshly diced cucumbers!

Frequently Asked Questions

Can you eat salmon skin?

Definitely! If your salmon filets have salmon skin on then, you can either keep it on or off, depending on your preference. If you keep it on, make sure to air fry or sauté until the skin side is nice and crispy. Salmon skin tastes best when it is crispy!

Can I use frozen salmon?

If your salmon is frozen, it is best to allow it to thaw in the refrigerator overnight before dicing it and using it in these salmon bowls. If you are in a time pinch, you can place the frozen salmon in a large bowl of cold water and change out the water every 30 minutes until thawed. Just make sure you are using cold water so that it never comes to room temperature!

How should I store leftovers?

Store each of the components separately and heat up separately. You can store the salmon bites in an airtight container in the refrigerator for up to 3 days and reheat in the microwave or the air fryer!

Salmon with teriyaki sauce in a bowl served with rice and veggies.

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    A bowl with white rice, teriyaki salmon cubes, sliced avocado, edamame, chives, sesame seeds, and a dollop of creamy sauce, arranged in separate sections—a delicious take on Teriyaki Salmon Bowls.
    Recipe

    Teriyaki Salmon Bowls

    5 from 1 vote
    Teriyaki Salmon Bowls combine savory sweet salmon bites with fluffy rice and vibrant vegetables to create a well-balanced and wholesome meal! Have these delicious bowls ready in under 30 minutes for an easy weeknight meal!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Serves 4
    Rate Print

    Ingredients 

    Teriyaki Salmon Bites

    • 1 lb salmon, cut into 1-inch cubes
    • 3 tbsp low sodium soy sauce
    • 1 tbsp sesame oil
    • 1 tbsp honey
    • 4 cloves garlic, minced
    • 1 tsp sriracha

    Bowls

    • 2 cups cooked white rice
    • 1 1/2 cups edamame
    • 2 avocados, sliced
    • sesame seeds, for garnish
    • green onions, for garnish

    Instructions

    • Add soy sauce, sesame oil, honey, garlic and sriracha to a large bowl. Whisk to combine. Reserve 2 tbsp of the sauce and set aside.
    • Add the salmon to the large bowl and toss to coat in the sauce.
    • Air Fryer Method:
      Preheat air fryer to 400 degrees. Grease the insert with nonstick cooking spray.Add in the salmon and cook for 8 minutes (no need to flip halfway)
      Skillet:
      Heat 1 tbsp oil in a large skillet over medium high heat. Add in salmon bites and cook for 3-4 minutes on each side.

    Assemble Bowls

    • Divide the rice, edamame, salmon bites and avocado between the bowls.
      Spoon the reserved sauce on the salmon bites and sprinkle with sesame seeds and green onions for garnish! Serve immediately and enjoy!

    Nutrition Information

    Calories: 393kcalCarbohydrates: 34gProtein: 32gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 62mgSodium: 513mgPotassium: 895mgFiber: 3gSugar: 6gVitamin A: 47IUVitamin C: 5mgCalcium: 68mgIron: 3mg
    A bowl with white rice, teriyaki salmon cubes, sliced avocado, edamame, chives, sesame seeds, and a dollop of creamy sauce, arranged in separate sections—a delicious take on Teriyaki Salmon Bowls.

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