These Teriyaki Salmon Bowls feature crisp, juicy salmon pieces glazed in a homemade teriyaki sauce. They transform plain salmon and rice into a vibrant, restaurant-quality bowl — and everything comes together in under 30 minutes.
Ingredients for Teriyaki Salmon Bowls
- Salmon – Cut into bite-sized pieces for a crisp exterior.
- Sesame oil – Adds a subtle nutty note and helps with coating.
- Garlic powder & onion powder – Boost the savory flavor.
- Salt & pepper – Basic seasoning to taste.
Teriyaki Sauce:
- Brown sugar – For sweetness and depth.
- Rice vinegar – Adds brightness and balances the sweetness.
- Mirin – A touch of Japanese cooking wine for umami.
- Soy sauce – The savory base of the sauce.
- Ginger & garlic – Aromatics that add warmth and sharpness.
- Sesame oil – For a toasted finish.
- Cornstarch & water – Mixed to thicken the sauce into a glossy glaze.
Toppings:
- Pickled onions & pickled cucumbers – Bright, tangy contrast.
- Edamame – Adds texture and protein.
- Scallions – Fresh color and bite.
How to make Teriyaki Salmon Rice Bowls
Cut the salmon into bite-sized pieces and toss with sesame oil, garlic powder, onion powder, salt, and pepper so each piece is evenly coated. Arrange in a single layer for cooking to ensure crisp edges.
Air fry at 400°F for about 8 minutes, shaking the basket halfway through, until the salmon is cooked through and has crisped edges. If you don’t have an air fryer, bake at 400°F for 12–15 minutes or pan-sear 3–4 minutes per side.
While the salmon cooks, make the teriyaki sauce: combine brown sugar, rice vinegar, mirin, soy sauce, ginger, garlic, and sesame oil in a small saucepan over medium heat. Mix cornstarch with water to form a slurry, whisk it into the sauce, and simmer until thick and glossy, about 3–5 minutes.
Toss the cooked salmon in the teriyaki sauce until evenly coated. Serve over steamed rice and top with pickled onions, cucumbers, edamame, and scallions. Finish with any remaining sauce drizzled on top.
If you love this recipe, you may also enjoy
- Asian Chicken Lettuce Wraps
- Mongolian Ground Beef Noodles
- Bang Bang Salmon Bites
- Garlic Chili Oil Noodles
How to store and reheat this recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer at 375°F for a few minutes or gently in a pan over medium heat to preserve texture. Avoid microwaving if possible, as it can dry out the salmon.
Commonly Asked Questions
No. You can bake the salmon at 400°F for 12–15 minutes or pan-sear it for 3–4 minutes per side for a similar result.
Yes, but a homemade sauce is thicker and more balanced in sweetness and savory flavors.
Jasmine or sushi rice works great. For lower carbs, try quinoa or cauliflower rice.
Teriyaki Salmon Bowls
Ingredients
Salmon:
- 1 lb salmon, skin removed
- 1 tsp sesame oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Teriyaki sauce:
- ½ cup brown sugar
- 1 tbsp rice vinegar
- 2 tbsp mirin
- ¼ cup soy sauce
- 1 tsp grated ginger
- ½ tsp sesame oil
- 2 tsp grated garlic
- 1 tsp cornstarch
- 2 tsp water
Topping:
- Pickled onion
- Pickled cucumber
- Edamame
- Scallions
Instructions
- Cut the salmon into bite-sized pieces and toss with sesame oil, garlic powder, onion powder, salt, and pepper until well coated.
- Preheat your air fryer to 400°F. Lightly oil the basket or spray with cooking spray.
- Place salmon bites in a single layer without overcrowding. Air fry for about 8 minutes, shaking halfway through, until cooked and crisp at the edges.
- While the salmon cooks, combine brown sugar, rice vinegar, mirin, soy sauce, ginger, garlic, and sesame oil in a small saucepan over medium heat.
- Stir the cornstarch and water together, add to the sauce, and whisk until it thickens into a glossy glaze, about 3–5 minutes.
- Toss the cooked salmon with the teriyaki sauce in a separate bowl so it is evenly coated.
- Assemble bowls with steamed rice, add toppings, then the sauced salmon. Drizzle extra sauce and finish with chopped scallions.
Notes
Nutrition
Nutrition information is an estimate and should be used as a guideline.
Additional Info
Author: August DeWindt
Prep Time: 10 minutes | Cook Time: 10 minutes
Course: Lunch | Cuisine: Asian | Servings: 2 | Calories: 634