Description
A fresh and hearty rice bowl topped with tender teriyaki-glazed salmon, crisp vegetables, creamy avocado, and a drizzle of spicy-sweet sriracha mayo. Ready in just 30 minutes for a quick and nourishing weeknight dinner.
Ingredients
1 lb salmon fillets, cut into 2-inch cubes
1/2 cup teriyaki sauce (store-bought or homemade)
3 cups cooked rice (white jasmine or brown)
2 Persian cucumbers, sliced
1 avocado, diced
1 cup edamame beans (fresh or thawed if frozen)
2 green onions, sliced (optional)
1 tbsp sesame seeds (optional)
Sriracha Mayonnaise:
2 tbsp plain Greek yogurt
2 tbsp mayonnaise
1–2 tsp sriracha sauce
1 tsp honey
Instructions
- Preheat air fryer to 400°F (or oven to 450°F).
- Toss salmon cubes with teriyaki sauce in a mixing bowl.
- Air fry salmon in a single layer for 5–7 minutes, flipping halfway, or bake on a parchment-lined sheet for 8–10 minutes until cooked through.
- Cook rice according to package instructions and prepare vegetables.
- Whisk together Greek yogurt, mayonnaise, sriracha, and honey for the sauce.
- Assemble bowls with rice as the base. Top with salmon, cucumbers, avocado, edamame, and green onions.
- Drizzle with sriracha mayonnaise and sprinkle with sesame seeds before serving.
Notes
- Swap rice for cauliflower rice for a lower-carb option.
- Add shredded carrots, coleslaw mix, or mango cubes for extra flavor and texture.
- Use tamari instead of soy sauce for a gluten-free version.
- Include steamed broccoli or spinach for more greens.
- Replace salmon with tofu or tempeh for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Air Fryer or Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 880mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 65mg
