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Salmon Bowls with Teriyaki, Mango, and Avocado Recipe

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3.8 from 13 reviews

Delicious and vibrant Salmon Bowls featuring tender teriyaki-marinated salmon, jasmine rice, fresh mango, avocado, edamame, cucumber, and a flavorful homemade teriyaki sauce, perfect for a wholesome and colorful meal.

Ingredients

Salmon and Marinade

  • 5 salmon fillets (4-6 oz each)
  • ¼ cup teriyaki sauce (for marinating)

Teriyaki Sauce

  • ½ cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • ¼ cup + 1 tablespoon light brown sugar
  • 1 tablespoon honey
  • ¾ teaspoon ground ginger
  • 1 clove garlic, minced
  • 2 teaspoons cornstarch mixed with 2 teaspoons water (cornstarch slurry)
  • ¼ teaspoon crushed red pepper flakes

Bowls

  • 2 cups dry jasmine rice
  • 1 ½ cups shelled edamame
  • 1 English cucumber, sliced
  • 6 green onions, chopped
  • 2 mangos, peeled and cubed
  • 2 avocados, peeled, seeded, and cubed
  • ½ cup chopped fresh cilantro
  • Sriracha mayo (for topping, optional)

Instructions

  1. Make Teriyaki Sauce: Add the soy sauce, rice vinegar, sesame oil, light brown sugar, honey, ground ginger, minced garlic, cornstarch slurry, and crushed red pepper flakes to a small saucepan over medium heat. Stir constantly and bring to a boil. Boil for about 1 minute until the sauce thickens enough to coat the back of a spoon. Remove from heat and allow to cool.
  2. Marinate Salmon: Pour ¼ cup of the cooled teriyaki sauce over the raw salmon fillets and set aside to marinate for at least 20 minutes or up to overnight in the refrigerator.
  3. Cook Rice: Cook 2 cups of jasmine rice according to the package instructions until tender and fluffy. Set aside and keep warm.
  4. Cook Salmon: Preheat the air fryer to 400ºF (204ºC). Spray the air fryer basket with non-stick spray. Place the marinated salmon fillets inside the basket and air fry for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork, reaching an internal temperature of 125-135ºF if using a thermometer.
  5. Assemble Salmon Bowls: Divide the cooked jasmine rice evenly among 5 bowls. Top each with a cooked salmon fillet, then add cubed avocado, shelled edamame, cubed mango, and sliced cucumber to each bowl.
  6. Garnish and Serve: Drizzle additional teriyaki sauce and optional sriracha mayo over the assembled bowls. Garnish with chopped green onions and fresh cilantro. Serve immediately.

Notes

  • To bake salmon instead of air frying, preheat oven to 400ºF and bake salmon on a lined baking sheet for 12-15 minutes until cooked through.
  • For grilling, preheat grill to medium-high heat and grill salmon 4-5 minutes per side or until desired doneness.
  • Sriracha mayo is optional; mix mayonnaise with sriracha sauce to taste for a spicy topping.
  • The teriyaki sauce can be prepared several days ahead and stored in the refrigerator.
  • Adjust marinating time based on schedule; longer marinating enhances flavor.

Find it online: https://dishcooks.com/salmon-bowls-with-teriyaki-mango-and-avocado-recipe/