This teriyaki salmon rice bowl is one of my favorite quick weeknight meals. It’s hearty, fresh, and full of flavor, with tender salmon glazed in teriyaki sauce, crisp veggies, creamy avocado, and a drizzle of spicy-sweet sriracha mayo. I love how it comes together in just 30 minutes, making it a go-to for when I want something both satisfying and nourishing.

Why You’ll Love This Recipe

I like that this recipe is balanced with protein from salmon and edamame, healthy fats from avocado, and fiber-packed vegetables. It feels indulgent but still wholesome, and the flavor combination of savory teriyaki with creamy, spicy mayo is unbeatable. I also appreciate how versatile it is — I can use whatever vegetables I have on hand, and both the air fryer and oven methods work beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salmon filets, sliced into 2-inch cubes
teriyaki sauce (store-bought or homemade)
rice (white jasmine or brown)
Persian cucumbers, sliced
avocados, diced
edamame beans
green onions, sliced (optional)
sesame seeds (optional)

Sriracha mayonnaise:
plain Greek yogurt
mayonnaise
sriracha sauce
honey

Directions

1. I start by preheating my air fryer to 400°F (or oven to 450°F if using that method).

2. I slice the salmon into cubes and toss them gently with teriyaki sauce in a mixing bowl.

3. For the air fryer, I arrange the salmon in a single layer, making sure the pieces aren’t touching, and cook for 5–7 minutes, flipping halfway. For the oven, I bake on a parchment-lined sheet for 8–10 minutes until cooked through.

4. While the salmon cooks, I make the rice according to package instructions and prepare the toppings — slicing cucumbers, dicing avocado, and defrosting edamame.

5. For the sriracha mayonnaise, I whisk yogurt, mayonnaise, sriracha, and honey until smooth.

6. I assemble each bowl with a base of rice, then top with salmon, cucumbers, avocado, edamame, and green onions. I finish with a drizzle of sriracha mayonnaise and a sprinkle of sesame seeds.

Servings and timing

This recipe serves 4 people. Prep time is about 10 minutes, and cook time is about 20 minutes, so the total time is roughly 30 minutes.

Variations

• I sometimes swap rice for cauliflower rice to lighten it up.

• For extra crunch, I like adding shredded carrots or coleslaw mix.

• Fresh mango cubes give it a sweet twist.

• To make it gluten-free, I use tamari instead of soy sauce in my homemade teriyaki sauce.

• If I want more greens, I add steamed broccoli or spinach.

storage/reheating

I store each component separately in airtight containers in the fridge. The salmon stays fresh for up to 3 days and reheats well in the air fryer at 350°F for a few minutes to regain its crisp edges. Rice and vegetables last up to 5 days, but I don’t recommend reheating the avocado — I add that fresh before serving.

FAQs

Can I make this recipe vegetarian?

Yes, I replace the salmon with tofu or tempeh and prepare it the same way with teriyaki sauce.

What type of rice works best?

I like jasmine rice for its fragrance, but brown rice or even quinoa works well if I want extra fiber.

Can I prepare the salmon ahead of time?

Yes, I can cook the salmon up to 2 days in advance and reheat it just before serving.

Is fresh or frozen salmon better?

Both work — I often use frozen salmon fillets that I thaw in the fridge overnight.

Can I use a homemade teriyaki sauce?

Absolutely — I often make mine with soy sauce (or tamari), honey, sesame oil, garlic, ginger, and a cornstarch slurry for thickness.

Conclusion

This teriyaki salmon rice bowl is the perfect mix of fresh, savory, and satisfying flavors. I love that it’s quick enough for busy weeknights but special enough to feel like a treat. With its flexibility for substitutions and its vibrant, balanced ingredients, it’s one of those meals I keep coming back to again and again.