Recipes

Salmon Teriyaki Bowl

This sweet and savory Salmon Teriyaki Bowl is best enjoyed with a crisp glass of Sauvignon Blanc by Decoy. This aromatic and sweet teriyaki sauce gives depth to the easy-to-make air fryer salmon cubes.

Cooking Time

Yield2-3 servings as an Entreés
Prep10 minutes
Cook20 minutes
Total Time30 minutes

Ingredients

For the Teriyaki Sauce:
1 teaspoon ginger, grated
1 teaspoon garlic, minced
¼ cup soy sauce
¼ cup mirin
¼ cup sake
3 tablespoons brown sugar
2 teaspoon cornstarch
2 teaspoon water
1 teaspoon sesame oil
For the Salmon Bowl:
1 lb Salmon, cut into 1 inch cubes
2 cups cooked white rice
¼ cup of fresh pineapple, cut into small bites
1 avocado, sliced
1 cucumber, sliced
1 radish, thinly sliced
2 stalks Green onions, sliced
Toasted Sesame seeds

Preparation

Step 1

Make teriyaki sauce. Heat the same medium skillet on medium heat. Once the pan is hot, add 1 tablespoon of vegetable oil and the ginger and garlic. Saute for 1 minute until lightly browned and fragrant. Then add the soy sauce, mirin, sake, and brown sugar. Bring the mixture to a simmer.

Step 2

Thicken the teriyaki sauce. In a small bowl, mix together 2 teaspoon cornstarch with 2 teaspoon of water until dissolved. Then add the cornstarch to the teriyaki sauce and mix for 30 seconds. Chill in the refrigerator until it reaches room temperature.

Step 3

Marinate the salmon. In a small mixing bowl, add the cubed salmon and toss with ⅓ of the teriyaki sauce. Cover and marinate for 15 minutes in the refrigerator.

Step 4

Airfry the salmon. Place the marinated salmon in the airfryer basket leaving space between each piece and brush a thin layer of the teriyaki sauce on top. Lightly spray your airfryer with cooking oil and air fry at 400°F for 5-6 minutes or until the internal temperature is 145°F.

Step 5

Assemble. Brush the remaining teriyaki sauce over the salmon and garnish with toasted sesame seeds and green onions. Serve in a bowl of warm rice with sliced avocado, cucumber, radish, and fresh pineapple.