Name: Teriyaki Salmon Rice Bowls
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Ingredients: 2 salmon fillets; 1/4 cup soy sauce (low sodium); 2 tbsp maple syrup or honey; 1 tbsp rice vinegar; 1 clove garlic (minced); 1 tsp fresh grated ginger; 1 tsp cornstarch + 2 tsp water; 2 cups cooked rice; Optional toppings: cucumber (avocado, edamame, carrots, scallions)

This is one of those meals I turn to when I want something that feels nourishing but also packed with flavor. The kind of dinner that tastes like takeout — but better. With the air fryer, salmon cooks up perfectly tender and flaky in under 10 minutes, making this bowl-friendly recipe ideal for weeknights.

Teriyaki salmon rice bowls are endlessly customizable, but the magic starts with a quick homemade teriyaki glaze. It’s sweet, savory, and sticky in all the right ways, caramelizing slightly in the air fryer. Paired with fluffy rice and crisp vegetables, it’s a dinner everyone loves — and leftovers hold up great for lunch the next day.

🌿 Ingredients Overview

Salmon fillets: Skin-on or off — either works here. Go for center-cut.
Soy sauce: Low-sodium is best to avoid overpowering saltiness.
Maple syrup or honey: For sweetness — either one works beautifully.
Rice vinegar: Adds tang and balances the sweet.
Garlic & ginger: Fresh gives the best punch, but powdered works in a pinch.
Cornstarch slurry: Helps the sauce thicken just right.
Cooked rice: Jasmine or short-grain rice are great here.
Toppings: Try edamame, sliced cucumber, avocado, shredded carrots, or scallions.

Optional swaps:

Use tamari for gluten-free
Try brown rice or cauliflower rice for variation
Add sriracha mayo or toasted sesame seeds for topping

📆 Step-by-Step Instructions

1. Make the sauce: In a small pan, simmer 1/4 cup soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 clove minced garlic, and 1 tsp grated ginger. Stir in 1 tsp cornstarch + 2 tsp water (slurry) to thicken. Set aside.

Make the sauce: In a small pan, simmer 1/4 cup soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 clove minced garlic, and 1 tsp grated ginger. Stir in 1 tsp cornstarch + 2 tsp water (slurry) to thicken. Set aside.

2. Prep salmon: Pat fillets dry and brush generously with teriyaki sauce.

3. Air fry: Preheat air fryer to 400°F. Place salmon in basket skin-side down. Cook for 7-9 minutes, brushing once more halfway through.

4. Assemble bowls: Add rice to bowls. Top with salmon and your favorite toppings. Drizzle extra sauce over everything.

⚠️ Common Mistakes to Avoid

Not thickening the sauce: A runny sauce won’t glaze or cling to the salmon.
Overcooking the salmon: It dries out fast! Check around 7 minutes.
Skipping the pat-dry step: Moisture on salmon = sauce won’t stick.
Overloading bowls: Keep toppings balanced to let the flavors shine.

🍼 Variations & Add-Ons

Spicy teriyaki: Add chili flakes or sriracha to the sauce.
Tropical twist: Top with pineapple or mango.
Crunch factor: Add roasted seaweed, sesame seeds, or crispy onions.
Vegetarian option: Use tofu or tempeh in place of salmon.