Air Fryer Teriyaki Salmon Bowl

A teriyaki salmon bowl with rice, avocado, cucumber, shredded carrots, and cooked salmon arranged in sections.

5 from 4 votes

Air Fryer Teriyaki Salmon Bowl

Air fryer teriyaki salmon bowls are an easy, flavor-packed dinner that comes together in under 30 minutes. Tender salmon bites are cooked in the air fryer, then served over rice with fresh vegetables for a simple, customizable weeknight meal.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Japanese

Keyword: 30 Minutes or Less, Air Fryer, Avocado, Carrot, Cucumber, Quick and Easy, Rice, Salmon

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

¾ cup Teriyaki Sauce divided (such as Kikkoman)
2 pounds Salmon skin removed and cut into 1–2 inch pieces
1½ cups White Rice dry
4 Persian Cucumbers thinly sliced
1 cup Carrots shredded
2 Avocados thinly sliced
4 Green Onions thinly sliced (only top dark green part)
1 tablespoon Sesame Seeds for serving

US Customary - Metric

Instructions

Marinate: Add salmon pieces to a bowl and toss with about ½ cup teriyaki sauce until evenly coated. Let marinate for 15 minutes.
Prep: Cook rice according to package instructions and prepare vegetables.
Air fry: Arrange salmon in a single layer in the air fryer basket. Cook at 375°F for 8 to 10 minutes, or until cooked through. No flipping is needed, but you can flip halfway through if desired.
Assemble: Divide rice between bowls, then top with salmon, cucumbers, carrots, avocado, and green onions. Drizzle with remaining teriyaki sauce and sprinkle with sesame seeds.

Notes

Teriyaki Sauce: Use your favorite bottled teriyaki sauce, such as Kikkoman, or substitute homemade teriyaki sauce.
Salmon: Skinless salmon is easiest to cut into bites. Cut into evenly sized 1–2-inch pieces, adjusting for thinner portions so they cook evenly.
Avoid Overcrowding: Arrange the salmon in a single layer in the air fryer basket. Cook in batches if needed.
Cooking Time: Air fryer temperatures vary, so adjust the cooking time based on the size of your salmon pieces. The FDA recommends cooking salmon to an internal temperature of 145°F.
Customize Your Bowl: Substitute brown rice or cauliflower rice, or add vegetables like edamame, shredded cabbage, broccoli, or snap peas.
Oven Option: Arrange the salmon bites in a single layer on a lined baking sheet and bake at 400°F for approximately 10–12 minutes, or until cooked through.
Storage: Refrigerate leftovers in airtight containers for up to 3 days. Store the salmon, rice, and fresh vegetables separately for the best texture.

Nutrition