This tasty teriyaki dinner bowl has it all: nutrient-dense ingredients, check! Cooks in under 30 minutes, check! Ability to be adapted with what you have in the fridge and pantry, check! BOMB flavor, check check check!
You know those nights where you just crave take-out? Well put your car keys and wallet away because we are making a bowl just as good, if not better, than your favorite teriyaki take-out bowl. If you have not tried the crispy deliciousness that is air-fried salmon, you are about to be MIND. BLOWN.
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The recipe we will share below will include white rice, avocado and shredded carrots to accompany your crispy teriyaki salmon bites. HOWEVER in true Shelf Cooking fashion, there are many substitutions and additions you can make to this bowl to utilize what you have or tailor it to your family's taste preferences.
Feel free to swap out the white rice for:
- Brown rice
- Jasmine Rice
- Minute Rice
- Cauliflower Rice
- Pre-made Fried Rice
Other substitutions or options to include in the bowl:
- Shelled edamame
- Ribboned cucumber
- Red bell pepper strips
- Snap peas
- Shredded purple cabbage
- Pineapple chunks
- Broccoli florets
- Extra sesame seeds
WHAT YOU'LL NEED FOR THIS RECIPE
You will need a very sharp knife, a cutting board, an air fryer, a large bowl, and a whisk or fork.
For the salmon bites, you will need: one pound of salmon, olive oil, soy sauce (or coconut aminos), garlic powder, salt and pepper, honey (or brown sugar), and teriyaki sauce.
As noted above, there any MANY ways to customize this bowl! But if you're following our original recipe exactly, then lastly you will also be using: carrots, green onions, rice, avocado, sesame seeds and more teriyaki sauce.
HOW TO REMOVE SKIN FROM SALMON
Place the salmon filet on a cutting board, skin side down. Place the palm of your hand on top of the salmon to keep it from sliding. Then, using a very sharp knife, make a small cut between the skin and the flesh of the salmon (as close to the skin as you can get). Continue to cut through, staying as close to the skin as possible. Once you have sliced through the entire piece of fish, lift up the flesh and discard the skin.
Now that you have your skinless salmon, let's get cookin'!
Air Fryer Teriyaki Salmon Bowls
- 1 Lb. Salmon filets
- 1 Tbs. Olive Oil
- 1 Tbs. Soy Sauce (or coconut aminos)
- 1/2 Tsp. Black Pepper
- 1/2 Tsp. Garlic Powder
- 2 Tsp. Honey (or brown sugar)
- 2 Tbs. Teriyaki Sauce (plus more for topping bowl, as desired)
- 4 C. Cooked plain rice (or fried rice)
- 2 Avocados, diced
- 3 Large Carrots, shredded
- Sesame Seeds, to taste
- 2 Green Onions, chopped
- Remove the skin from salmon with a sharp knife. Chop the salmon into cubes and set aside.
- In a large bowl, whisk together the olive oil, soy sauce, pepper, garlic powder, honey and teriyaki sauce.
- Add the cubed salmon to the bowl and stir to coat in the sauce.
- Preheat your air fryer to 400 degrees F.
- Place the coated salmon cubes in a single layer on the air fryer rack and fry for about 3 minutes. Rotate or flip the cubes, and continue air frying for another 3-4 minutes until the internal temp is 140 degrees F.
- Serve salmon cubes over rice. Add avocado slices, shredded carrots, green onions, and any other topping preferences to the bowl. Top with sesame seeds and additional teriyaki sauce, if desired.
A great thing about this recipe is you don't need a side dish or anything else to serve with it – it is a complete meal by itself! We can't wait to see what colorful creations you come up with for your own teriyaki salmon bowl! Take a picture and tag @shelfcooking on Instagram!
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