Description

This quick and easy Teriyaki Salmon Bowl is served over rice with edamame and cucumbers for a high protein meal that’s sweet, savory, and incredibly satisfying.

• Air Fryer

or sheet pan to broil instead

Ingredients

For the Salmon & Marinade:

8ozwild salmon fillet, skin removed, cut into 1-inch cubes

2 ½tbsplow-sodium soy sauce, or tamari for gluten-free

2 ½tbspmirin, Japanese sweet rice wine

2 ½tbspsake

1 ½teaspoonshoney

For the Bowls:

1 ½cupcooked jasmine rice, or sticky rice

½cupshelled edamame, steamed or thawed

2mini cucumbers, cut into half moon chunks

1scallion, thinly sliced

½teaspoonblack sesame seeds, or black and white

sriracha or chili crisp, optional for serving

Instructions

• In a resealable bag or bowl, whisk together soy sauce, mirin, sake, and honey. Add salmon cubes and gently toss to coat. Refrigerate for 30 to 60 minutes, or up to 8 hours.

• Remove salmon and set aside. Pour the reserved marinade into a small skillet — you’ll reduce it for drizzling.

• Preheat air fryer to 400°F. Lightly spray the basket with oil or use air fryer parchment.

Air Fryer Option

• Arrange salmon cubes in a single layer and air fry for 5–7 minutes, flipping halfway, until cooked through and caramelized on the edges.

Broiler Option

• Place the salmon on a rimmed baking sheet lined with nonstick foil, and position the oven rack about 6 inches below the broiler. Broil the fish for 3 to 4 minutes.

Reduce the marinade

• While the salmon cooks, bring the reserved marinade to a simmer in a small skillet over medium-low heat until it reduces by half and thickens, 3 to 6 minutes, stirring. Remove from heat.

Divide rice between two bowls. Top with edamame, cucumbers, and salmon cubes.

• Drizzle salmon with reduced teriyaki sauce. Garnish with scallions, black sesame seeds, and optional sriracha or chili crisp.

Last Step:

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Nutrition

Serving: 1bowl, Calories: 491kcal, Carbohydrates: 62.5g, Protein: 33g, Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 62.5mg, Sodium: 870mg, Fiber: 3g, Sugar: 13.5g