Teriyaki Salmon Sushi Bowl (ready in just 20 minutes!)
This Teriyaki Salmon Sushi Bowl is bursting with flavour! The salmon is flaky and melts-in-your-mouth. Paired with rice and veggies, you’ve got a satisfying, nutrient-dense, and omega-3 rich dinner, ready in just 20 minutes.
Ready In Just 20 Minutes
The cook time for this meal is just 20 minutes, however you need to pre-marinate the salmon a few hours beforehand.
I like to defrost the salmon overnight in the fridge and then spend a quick 2 minutes in the morning, slicing the salmon and placing it in a glass container along with the marinade.
Throughout the day, I’ll give the salmon a quick shake to ensure the pieces are all evenly coated in sauce. When it’s time to eat, throw the salmon in the air fryer and cook for 20 minutes. While the salmon is cooking, you can prepare the rice and veggies. Easy peasy!
5 Minute Rice
When I remember to plan ahead, I prepare and freeze rice portions for quick use. However, I also keep 5-minute rice handy for those moments when convenience wins over. Sometimes, even the crunchiest of us make compromises! For more tips on pre-cooking and freezing rice, check out this post.
Heart Healthy Salmon
Salmon is a highly nutritious fish rich in omega-3 fatty acids, benefiting your hair, skin, nails, heart, hormones and overall health. It’s packed with protein and loaded with essential vitamins and minerals. All this, along with salmons delicious versatility, makes it easily my favourite fish to cook with.
How To Air Fry Salmon
I’ve tried making salmon a few different ways, but the one I always come back to is my air fryer. It’s effortless, foolproof, and consistently delivers perfect results. The salmon is tender and flaky, with a slightly crisp crust. Did I mention it only takes 20 minutes!?
Simple Teriyaki Marinade
This is by far the simplest teriyaki marinade I’ve come up with! Just combine equal parts maple syrup and soy sauce, along with some minced garlic and ginger, and you’ve got a delicious sauce. If you’re feeling fancy, you could also add in some sesame oil, rice vinegar and sriracha.
Sushi Bowl Veggies
This Teriyaki Salmon Sushi Bowl is a great way to use up whatever veggies you have hanging around in the fridge. Some of my favourites are:
- Carrots
- Cucumber
- Edamame
- Avocado
- Seaweed Crisps
- Red Pepper
- Green Onions
Ingredients
Marinade:
- 1/3 cup Maple Syrup
- 1/3 cup Soy Sauce
- 1 tbsp Garlic, minced
- 1 tsp Ginger, minced
Sushi Bowl
- 1 lb. Salmon
- 1 cup White Rice
- 1/2 cup Carrots, julienned
- 1/2 cup Cucumber, chopped
- 1/2 cup Edamame
- Sesame Seeds
Method
Step 1:
Mix together the marinade ingredients in a glass container. Remove the salmon skin and cut it into large chunks, then place them in the container and seal with a lid. Shake well to ensure an even coating, and marinate in the fridge for a minimum of 4 hours (ideally longer, up to 16 hours). Remember to shake it periodically to ensure all the salmon pieces are thoroughly coated in the sauce.
Note: To simplify the process, I prefer to thaw the salmon overnight in the fridge before removing the skin and slicing. This makes handling it much easier compared to when it’s completely frozen.
Step 2:
After marinating, transfer salmon chunks to the air fryer. To prevent sticking, lay down a non-stick silpat mat as a protective layer. Cook for 20 minutes at 400F, flipping halfway.
Step 3:
While the salmon is cooking, prepare your rice and vegetables. I prefer to julienne the carrots, dice the cucumbers, and warm up some frozen edamame in the microwave.
Step 4:
Add cooked salmon and all the other ingredients to a bowl. Top with a sprinkle of sesame seeds.
Teriyaki Salmon Sushi Bowl
Ingredients
Marinade:
- 1/3 cup Maple Syrup
- 1/3 cup Soy Sauce
- 1 tbsp Garlic minced
- 1 tsp Ginger minced
Sushi Bowl
- 1 lb. Salmon
- 1 cup White Rice
- 1/2 cup Carrots julienned
- 1/2 cup Cucumber chopped
- 1/2 cup Edamame
- 1/4 tsp Sesame Seeds
Instructions
- Mix together the marinade ingredients in a glass container. Remove the salmon skin and cut salmon into large chunks, then place them in the container and seal with a lid. Shake well to ensure an even coating, and marinate in the fridge for a minimum of 4 hours (ideally longer, up to 16 hours). Remember to shake it periodically to ensure all the salmon pieces are thoroughly coated in the sauce.
- After marinating, transfer salmon chunks to the air fryer. To prevent sticking, lay down a non-stick silpat mat as a protective layer. Cook for 20 minutes at 400F, flipping halfway.
- While the salmon is cooking, prepare your rice and vegetables. I prefer to julienne the carrots, dice the cucumbers, and warm up some frozen edamame in the microwave.
- Add cooked salmon, rice and veggies to a bowl. Top with a sprinkle of sesame seeds.
Notes
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I hope you enjoy this recipe as much as I do. If you give it a try, I’d love to see! Tag me on instagram @gwenthemilkmaid or leave a comment below.
