Are you stuck making the same dinner recipes on repeat? I get it, we’ve been there! Well, if you’re looking for a new meal to add to the rotation, these Teriyaki Salmon Rice Bowls have been on repeat in the Harris-Pasutto household. Just wait until you try this!
These bowls are crispy, saucy, sweet, savoury, and PACKED with goodness. I’m talking flaky salmon, sticky teriyaki glaze, creamy sriracha drizzle, and the perfect balance of fresh and crunchy toppings. It’s like your favourite sushi roll turned into a hearty rice bowl!
Here’s how to make it!
Teriyaki Salmon Rice Bowls
Ingredients
Salmon
2 tbsp 2 Teriyaki sauce
1/4 cup 1/4 Soy sauce
1 tbsp 1 Brown sugar
1 clove 1 Garlic
1 tsp 1 Ginger
1 tbsp 1 Rice vinegar
1 tbsp 1 Cornstarch
2 cups 2 Cooked rice of your choice
1/4 cup 1/4 Edamame
1/2 cup 1/2 Cucumber
1 1 Mango
1 tbsp 1 Cilantro
Sesame seeds
- For the Creamy Sriracha Sauce
3 tbsp 3 Mayo
1 tbsp 1 Sriracha
1 clove 1 Garlic
1 tsp 1 Honey
Directions
- Cut your salmon into cubes.
- Whisk together your teriyaki glaze: soy sauce, teriyaki sauce, garlic, ginger, cornstarch, brown sugar, and rice vinegar.
- Add your salmon into the teriyaki sauce and marinate for at least 2 hours.
- Once the salmon has marinated, pop it in the air fryer for 20 minutes or until golden and crispy on the edges.
- While that’s cooking, whip up your creamy sriracha sauce (mayo, sriracha, honey and garlic)
- Cook your rice and prep your toppings (diced cucumber, cubed mango, edamame, roughly chopped cilantro, sesame seeds)
- Plate, top with the creamy sriracha sauce and enjoy!
I always say this, but honestly, this is one of those meals that looks impressive but comes together so easily. It’s perfect for busy weeknights or when you want something healthy without a lot of effort.
If you give it a try, make sure to let me know what you think!!
xo
Jilly
