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30-Minute Teriyaki Salmon Bowl

A close-up of a Teriyaki salmon bowl featuring glazed salmon cubes over rice, with edamame and sliced cucumber.
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A quick and healthy teriyaki salmon bowl with homemade glaze, fresh vegetables, and your choice of rice or cauliflower rice. Perfect for a weeknight family dinner or meal prep.

Ingredients

Scale
  • 1.5 lbs salmon fillet, skin removed
  • 1 cup soy sauce
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 2 tbsp vegetable oil
  • 4 cups cooked rice or cauliflower rice
  • 1 cup shelled edamame, cooked
  • 1 cup cucumber, thinly sliced
  • 1 avocado, sliced
  • Optional: sesame seeds, sliced green onions for garnish

Instructions

  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. This is your teriyaki glaze base.
  2. In a separate small bowl, whisk together cornstarch and water to create a slurry.
  3. Heat 1 tbsp vegetable oil in a saucepan over medium heat. Pour in the teriyaki glaze base. Bring to a simmer.
  4. Slowly whisk in the cornstarch slurry. Continue to simmer, stirring constantly, until the glaze thickens, about 2-3 minutes. Remove from heat.
  5. Preheat your broiler or air fryer to 400°F (200°C).
  6. Cut the salmon into 1-inch cubes. Toss the salmon cubes with 2 tbsp of the prepared teriyaki glaze in a bowl.
  7. Arrange the glazed salmon cubes on a baking sheet lined with parchment paper (for broiler) or in the air fryer basket.
  8. Broil for 5-7 minutes or air fry for 6-8 minutes, until the salmon is cooked through and lightly caramelized. Baste with remaining glaze during the last minute of cooking.
  9. Assemble your bowls: Divide cooked rice or cauliflower rice among four bowls. Top with cooked edamame, sliced cucumber, sliced avocado, and the teriyaki salmon.
  10. Garnish with sesame seeds and green onions if desired.

Notes

  • For a mirin substitute, you can use an equal amount of rice vinegar with a pinch of sugar.
  • You can marinate the salmon for 15-30 minutes before cooking for deeper flavor, but avoid marinating for too long as the acidity can affect the texture.
  • For meal prep, cook the salmon and prepare the glaze ahead of time. Store components separately and assemble just before serving to prevent sogginess.
  • Adjust glaze thickness by adding more cornstarch slurry if needed.
  • This recipe is easily adaptable for different vegetables like steamed broccoli or shredded carrots.

Nutrition

Find it online: https://kingscook.com/teriyaki-salmon-bowl-30-minutes/