These quick and easy teriyaki salmon bowls make a perfect weeknight dinner and can be prepped in under 30 minutes. The homemade teriyaki sauce doubles as a marinade so the salmon gets deep flavor with minimal fuss. Customize your bowls with shelled edamame, cucumbers, avocado and more. Air fryer and oven instructions are included below.
I first made a homemade teriyaki sauce years ago while testing a ground turkey teriyaki stir fry, and I haven’t bought bottled sauce since. It’s incredibly flavorful and simple to make at home.
These teriyaki salmon rice bowls are a fast, nutritious dinner that brings that same homemade teriyaki flavor to tender, crispy salmon in under 30 minutes.
Why We Love These Teriyaki Salmon Bowls
These bowls are an ideal weeknight solution: fast, customizable, and full of texture and flavor. They’re also easy to adapt based on what you have in the fridge.
Highlights:
- Simple to prepare with pantry-friendly ingredients
- Cooked in the air fryer or the oven
- Endless topping options to personalize each bowl
- Crispy, saucy salmon bites that pair beautifully with rice and veggies
Ingredient Notes
See the recipe card below for exact measurements.
- Use center-cut salmon filets for even pieces. If your salmon already comes skinless, even better.
- Low-sodium soy sauce helps control salt; use tamari to make the recipe gluten-free.
Ways To Vary This Recipe
- Spice it up: add sriracha or hot honey to the teriyaki or top bowls with sriracha mayo.
- Rice bowl add-ins: cucumbers, avocado, sesame seeds, pickled onions, shredded cabbage, kimchi, steamed broccoli, or any favorite veggies.
- Citrus boost: a little orange zest in the sauce brightens the flavor if you want to try a citrus twist.
Step-By-Step Instructions
Step 1: Mix the teriyaki ingredients (reserve the cornstarch and water for later). Divide the sauce in half and set one portion aside for thickening.
Step 2: Toss the other half of the marinade with the cubed salmon so each piece is coated. Marinate 30–60 minutes (up to 8 hours if desired).
Step 3: Arrange the salmon bites in a single layer in the air fryer basket. Cook in batches if needed. (Preheating is optional.)
Step 4 (Air Fry): Set the air fryer to 400°F and cook 7–10 minutes. Turn or shake halfway if you like. Salmon is done when the outside is browned and crisp and the internal temperature reaches 145°F or your preferred doneness.
Step 5: While the salmon cooks, whisk the cornstarch into cold water until dissolved and stir into the reserved marinade. Heat the mixture in a small saucepan over medium heat until thickened. If it becomes too thick, add a splash of water to reach the desired consistency.
Step 6: When the salmon is cooked, toss it with the heated teriyaki sauce or drizzle the sauce over the salmon in assembled bowls. Build bowls with rice, vegetables and any additional toppings, then serve.
Recipe Tips
Cut the salmon into uniform pieces for even cooking. Center-cut filets help maintain consistent thickness. Remove smaller pieces early if needed.
You can also cook whole filets. Bites produce more crisp edges and cook faster, but you can leave filets whole if you prefer—adjust cooking time slightly longer for thicker pieces.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Keep the teriyaki sauce separately for 7–10 days for best quality.
To freeze, cool completely, transfer to a freezer-safe container, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Teriyaki Salmon Bites
Ingredients
Teriyaki Marinade/Sauce
- ½ cup low sodium soy sauce (or tamari for gluten-free)
- ⅓ cup light brown sugar
- 2 tsp sesame oil
- 3 Tbsp rice vinegar
- 2 Tbsp honey
- 2–3 garlic cloves, minced
- 1 tsp fresh ginger, grated or minced
- ¼–½ tsp red pepper flakes (optional)
- 3 Tbsp cold water (for cornstarch slurry)
- 2 tsp cornstarch
Salmon Bites
- 1½–2 lb center-cut salmon filets, skin removed and cut into ~1-inch pieces
Rice Bowl Ingredients
- 2 cups cooked rice
- 1 cup shelled edamame
- 2 sliced baby cucumbers
- ½ cup shredded or julienned carrots
- Optional: cubed avocado, sliced green onion, pickled onions, toasted sesame seeds, bang bang sauce, etc.
Instructions
- Combine the teriyaki ingredients except the cold water and cornstarch. Divide in half and set one portion aside.
- Toss the other half of the marinade with the salmon to coat. Marinate 30–60 minutes or up to 8 hours.
- Place marinated salmon bites in a single layer in the air fryer basket (or on a parchment-lined sheet pan for the oven).
- To Air Fry: 400°F for 7–10 minutes, turning or shaking halfway if desired. Cook until browned and crisp and internal temperature reaches 145°F.
- To Bake: Preheat oven to 400°F. Bake on a parchment-lined sheet pan for 12–15 minutes or until cooked through.
- While the salmon cooks, whisk cornstarch into cold water and stir into the reserved marinade. Heat in a small saucepan over medium until thickened; thin with a splash of water if needed.
- Toss the cooked salmon with the heated teriyaki sauce or drizzle the sauce over assembled bowls.
- Assemble bowls with rice, salmon, and your chosen toppings. Serve immediately.
Notes
Even pieces cook best: Cut the salmon into uniform cubes so everything finishes at the same time. Remove smaller pieces early if they cook faster.
Whole filets work too: Bites give more crispy edges and cook faster, but feel free to cook whole filets—allow a few extra minutes.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Store sauce separately for 7–10 days. Freeze cooled leftovers up to 3 months; thaw overnight in the fridge.
Nutrition
Carbohydrates: 64 g,
Protein: 44 g,
Fat: 15 g
Nutrition information is an estimate and should be used as an approximation.