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An overhead image of a teriyaki salmon bowl with avocado and seaweed salad.

Teriyaki Salmon Bowl

Teriyaki Salmon Bowl. Teriyaki salmon served overtop white rice with cucumber, edamame, avocado, seaweed salad, scallions and pickled ginger. This healthy salmon rice bowl is savory, sweet and satisfying – and makes the perfect meal in a bowl for lunch or dinner. Directions given for both air frying and grilling the salmon.
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 670 kcal


  • 1 air fryer or grill
  • 1 small saucepan


For the teriyaki sauce

  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup mirin (sweetened sake)
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon toasted sesame oil
  • 2 cloves garlic minced
  • 1 tablespoon minced ginger about 1 1-inch finger ginger, minced


  • 1 1/2 pounds salmon filet skin on, cut into 4 equal sized pieces

For assembly

  • 3 cups cooked brown rice or sub white
  • 1 English cucumber thinly sliced
  • 2 cups shelled edamame cooked
  • 1 avocado thinly sliced
  • 1 cup seaweed salad we use Atlantic Sea Farms
  • 4 scallions green parts only, sliced
  • Pickled ginger

For serving

  • Black sesame seeds
  • 1 Lime cut into wedges


  • Whisk soy sauce, mirin, brown sugar, sesame oil, ginger and garlic together in a small saucepan over medium heat. Bring to a boil then reduce to a simmer for about 5 minutes. Let cool slightly.
  • Add ¾ of the sauce to a sealable zip lock bag. Add the salmon and make sure the filets are covered in marinade. Set aside for 30 minutes at room temperature. 
  • Pour the remaining ¼ marinade into a small serving bowl to be used as a drizzle on the final dish.
  • Preheat air fryer to 390 degrees. Or preheat your grill to high heat and clean and oil the grates.
  • Wipe or spray your air fryer basket with high heat cooking oil. 
  • Remove filets from marinade (discard marinade). Shake off any excess marinade. Place fish in air fryer, making sure not to have the filets touching each other. Or, place fish on foil, then onto the grill (reduce grill heat to medium).
  • Cook salmon for 5-6 minutes, or until desired doneness. Cooking time will vary depending on the thickness of your salmon filets and the variation in air fryers. Safe internal temperature for salmon is 145 degrees, but pull out of air fryer at 140, as the temperature will continue to rise. Or, if you prefer your salmon rosy in the center, pull it out at 125-130, as measured in the thickest part of the filet. If you are grilling, time will be closer to 8-10 minutes, depending on filet thickness. No need to flip the salmon with either cooking method.
  • Assemble bowls by diving rice amoung 4 bowls. Add salmon, cucumber, edamame, avocado, seaweed salad, scallions and picked ginger equally to the bowls.
  • Sprinkle bowls with black sesame seeds. Serve with lime wedges and reserved teriyaki sauce.


*If you're using store-bought teriyaki sauce, use 3/4-1 cup. 
**Do NOT use marinade used on the raw fish for serving on the finished bowls.
**Every air fryer cooks a bit differently, so cooking time may need to be adjusted based on your air fryer, as well as the thickness of your salmon filets. 


Calories: 670kcalCarbohydrates: 67gProtein: 49gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 94mgSodium: 1269mgPotassium: 1771mgFiber: 12gSugar: 14gVitamin A: 350IUVitamin C: 20mgCalcium: 132mgIron: 5mg
Keyword Teriyaki Salmon Bowl
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