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Salmon Bowls

Ingredients:

  • 5 salmon fillets, , 4-6oz each
  • 2 cups dry jasmine rice, (or use white rice, sushi rice, brown rice, or coconut rice)
  • 1 1/2 cups edamame, shelled
  • 1 English cucumber, sliced
  • 6 green onions, chopped
  • 2 mangos, peeled and cubed
  • 2 avocados, peeled, seeded and cubed
  • 1/2 cup chopped fresh cilantro
  • sriracha mayo, for topping (optional)

Teriyaki Sauce:

    • ½ cup low-sodium soy sauce
    • 2 tbsp rice vinegar
    • 1 tbsp sesame oil
    • 1/4 cup + 1 tbsp light brown sugar
    • 1 tbsp honey
    • ¾ tsp ground ginger
    • 1 clove garlic, minced
    • 2 tsp cornstarch+ 2 tsp water, mixed together to make a cornstarch slurry
    • 1/4 tsp crushed red pepper flakes

Instructions:

  • Make Teriyaki Sauce (can make and refrigerated several days ahead): Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool.
  • Marinate Salmon: Pour ¼ cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.
  • Cook rice according to package instructions.
  • Cook Salmon: Preheat air fryer to 400ºF. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).
  • Assemble Salmon Bowls: Divide rice among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.
  • Garnish: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.

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