If you're a fan of poke bowls but crave something a little warmer and heartier, cooked teriyaki salmon bowls are the perfect option. They blend the fresh, vibrant ingredients of a poke bowl with the rich, savory flavors of teriyaki sauce. In this recipe, the salmon is cooked to tender perfection, paired with fluffy rice, creamy avocado and crunchy cucumber for a delicious contrast. Plus, this dish comes together quickly, making it an ideal meal for busy weeknights.
These cooked teriyaki salmon bowls are a great way to enjoy a flavorful, nutritious meal that's as beautiful as it is tasty. Whether you're looking for a quick weeknight dinner or a fun dish to impress guests, these bowls are guaranteed to hit the spot. Enjoy!
This was inspired by my spicy salmon poke bowls, a spicy version with some slightly different toppings. If you want to spice this recipe up, try them instead! If you are a fan of teriyaki sauce, try my teriyaki chicken ramen.
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Ingredients
Salmon Fillets - I use salmon fillets here for their tender, buttery texture and rich flavor. Salmon is also packed with omega-3 fatty acids, making it both a nutritious and satisfying choice. When marinated in teriyaki sauce, the salmon absorbs that delicious sweet-salty flavor, which is enhanced by a crispy outer layer after air frying.
Teriyaki sauce (store bought or homemade, see next point) - A must-have in this recipe—it not only infuses the salmon with deep umami notes but also helps to create a beautifully glazed finish. I always recommend using a high-quality teriyaki sauce or making your own for a richer, more authentic flavor. For those who like a stronger taste, reserving a portion of the sauce to brush on after cooking adds an extra burst of flavor.
For Homemade Teriyaki sauce - If you are not using storebought teriyaki sauce and are instead making your own Homemade Teriyaki sauce follow these instructions. In a small saucepan or small bowl combine ½ cup soy sauce, ¼ cup mirin, 2 tablespoon brown sugar, 1 tablespoon honey, 1 teaspoon grated ginger, 1 teaspoon minced garlic and a cornstarch slurry - 1 tablespoon cornstarch mixed with 2 tablespoon cold water (optional for thickening), simmer the savory sauce over medium heat until sugar dissolves and let cool.
Topping ingredients
Cucumber - cucumber is an essential element as well, offering a refreshing crunch that contrasts nicely with the warm salmon and rice. I like using cucumber for its lightness and ability to cleanse the palate in between bites of the richer ingredients.
Spring onions - Spring onions provide a fresh, mildly spicy bite that cuts through the richness of the salmon.
Avocado - Avocado adds creaminess and complements the teriyaki flavor with its buttery texture. I love adding avocado to these teriyaki salmon bowls because it balances the warmth of the salmon and the crispness of the cucumber, making every bite well-rounded and delicious.
Rice - Rice acts as the perfect canvas for soaking up all the flavors from the salmon and teriyaki sauce. You can use any type of rice you prefer, but I find that jasmine or sushi rice works best for that slightly sticky texture that holds everything together.
See recipe card for quantities.
Instructions
- Step 1: Begin by removing the skin from the salmon fillets, if you prefer. You can keep the skin on while cooking and remove it later. Slice the salmon into rough cubes. Pour ¾ of the teriyaki sauce over the salmon cubes and mix until they’re evenly coated. Reserve the remaining ¼ of the sauce for brushing later.
- Step 2: While the salmon marinates, cook your rice according to the package instructions. Preheat your air fryer or oven to 400°F (200°C). Place the marinated salmon cubes in the air fryer basket and cook for about 10 minutes. After 10 minutes, brush the salmon with the remaining teriyaki sauce and return to the air fryer for an additional 5-10 minutes, slightly longer in the oven, depending on how crispy you like it.
- Step 3: While the salmon is cooking, chop the spring onions, slice the avocado, and dice the cucumber. Feel free to shape the veggies in whichever way you like best—whether thin slices, cubes, or matchsticks.
- Step 4: Once the rice is done, divide it between your bowls. Arrange the avocado, cucumber, and spring onions over the rice. Place the cooked salmon cubes on top, and don’t forget to sprinkle the sesame seeds over everything for a final touch.
Hint: Keep an eye on the salmon in the Air fryer. For perfectly tender salmon, aim for a slight char while ensuring the inside remains moist and flaky.
Substitutions
Salmon - Tofu is a fantastic plant-based option, especially firm or extra-firm tofu, as it soaks up teriyaki sauce well. Chicken works for those who prefer poultry and offers a mild flavor that pairs perfectly with teriyaki. Shrimp is another seafood alternative that cooks quickly and brings a slightly sweet taste.
Teriyaki Sauce - If you don’t have teriyaki sauce, make your own. In a small saucepan or small bowl combine ½ cup soy sauce, ¼ cup mirin, 2 tablespoon brown sugar, 1 tablespoon honey, 1 teaspoon grated ginger, 1 teaspoon minced garlic and a cornstarch slurry - 1 tablespoon cornstarch mixed with 2 tablespoon cold water (optional for thickening), simmer the savory sauce over medium heat until sugar dissolves and let cool. It’s a quick, simple replacement that delivers a similar umami punch.
Topping substitutions
Spring onions - You can replace spring onions with chives for a milder, grassier flavor, while still adding freshness to your teriyaki salmon bowls. For a more intense bite, thinly sliced red onions bring a sharp, peppery contrast to the sweet teriyaki flavors. Both options add a vibrant crunch and color to the dish.
Avocado - Edamame offers a fresh, protein-packed alternative to avocado, adding a different type of creaminess. For those who enjoy a richer option, a soft-boiled egg brings a velvety texture that pairs well with the salmon and rice, while keeping the bowl hearty and satisfying.
Cucumber - Carrots, either shredded or thinly sliced, offer a sweet, crunchy alternative to cucumber. Radishes, with their peppery bite, add a bit of zing and freshness to your teriyaki salmon bowls, giving them a unique and vibrant flavor profile while maintaining that crisp texture.
Rice - Quinoa is a nutrient-dense, high-protein substitute that pairs well with teriyaki flavors, adding a slight nutty taste. Cauliflower rice is a low-carb, lighter alternative that mimics the texture of rice but keeps things lower in calories while still soaking up the teriyaki sauce.
Sesame seeds - Chopped nuts like almonds or cashews can add a similar crunch and nutty flavor to the dish. Sunflower seeds are another option, providing a toasty flavor that complements the teriyaki salmon bowls. Both offer extra texture and a boost of healthy fats.
Variations
Spicy - Add Sriracha or chili flakes to the teriyaki sauce for a spicy kick. Top the bowl with pickled jalapeños and a drizzle of spicy mayo for extra heat. See my Cooked Spicy Salmon Poke Bowls for a spicy alternative to these cooked salmon teriyaki bowls.
Tofu - Replace salmon with crispy air-fried tofu, marinated in teriyaki sauce. Serve with brown rice, avocado, and steamed edamame for a plant-based option.
Shrimp (Prawns) - Swap out the salmon for shrimp, cooking them in the air fryer for 5-6 minutes. Garnish with shredded carrots, sliced radishes, and sesame seeds for added crunch.
Equipment
Air Fryer or Oven
Cutting Board
Sharp knife
Mixing bowl
Storage
To store leftovers, transfer the cooked salmon and rice to separate airtight containers. Store them in the fridge for up to 3 days. Keep the chopped vegetables (like cucumber and avocado) in a separate container to prevent them from getting soggy. Reheat the salmon and rice in the microwave or a skillet before assembling. If using avocado, slice fresh when ready to serve for the best texture.
Top Tip
Fresh ingredients like ripe avocado and crisp cucumber make a big difference in flavor and texture. Keep an eye on the salmon in the air fryer. For perfectly tender salmon, aim for a slight char while ensuring the inside remains moist and flaky.
FAQ
Teriyaki salmon pairs well with steamed rice, sautéed or fresh vegetables like broccoli, cucumber, or edamame. You can also serve it with quinoa, noodles, or even a simple green salad for a balanced, flavorful meal.
Salmon teriyaki is made by cooking salmon fillets and coating them in a sweet and savory teriyaki sauce. The sauce typically consists of soy sauce, mirin or honey, and ginger, creating a flavorful glaze that complements the rich, tender salmon.
Salmon is cooked when it turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). For a slightly underdone, moist center, remove it from heat just before it reaches this temperature, allowing residual heat to finish cooking.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these teriyaki salmon rice bowls:
Recipe
Cooked Teriyaki Salmon Poke Bowls
Equipment
- Cutting board
- Sharp knife
- Mixing bowl
Ingredients
- 500 g salmon fillets
- ½ cup teriyaki sauce
- 4 spring onions
- 1 cucumber
- 2 avocados
- 1 and ½ cup 330g dried rice, cooked according to package instructions
- 1 teaspoon sesame seeds
Instructions
- Begin by removing the skin from the salmon fillets, if you prefer. You can keep the skin on while cooking and remove it later. Slice the salmon into rough cubes. Pour ¾ of the teriyaki sauce over the salmon cubes and mix until they’re evenly coated. Reserve the remaining ¼ of the sauce for brushing later.500 g salmon fillets, ½ cup teriyaki sauce
- While the salmon marinates, cook your rice according to the package instructions. Preheat your air fryer or oven to 400°F (200°C). Place the marinated salmon cubes in the air fryer basket and cook for about 10 minutes. After 10 minutes, brush the salmon with the remaining teriyaki sauce and return to the air fryer for an additional 5-10 minutes, slightly longer in the oven, depending on how crispy you like it.1 and ½ cup
- While the salmon is cooking, chop the spring onions, slice the avocado, and dice the cucumber. Feel free to shape the veggies in whichever way you like best—whether thin slices, cubes, or matchsticks.4 spring onions, 1 cucumber, 2 avocados
- Once the rice is done, divide it between your bowls. Arrange the avocado, cucumber, and spring onions over the rice. Place the cooked salmon cubes on top, and don’t forget to sprinkle the sesame seeds over everything for a final touch.1 teaspoon sesame seeds
