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Air Fryer Teriyaki Salmon Bowl

Teriyaki-glazed air fryer salmon flaked over rice with crisp vegetables and sesame, a takeout-style bowl in about 25 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the bowl
  • 4 fillets skinless salmon 4 to 6 oz each
  • 1/3 cup teriyaki sauce store-bought or homemade
  • 3 cups cooked rice white, brown, or cauliflower
  • 2 cups vegetables cucumber, shredded carrot, edamame, or bell pepper
To garnish
  • sesame seeds and sliced green onions
  • sriracha mayo or extra teriyaki optional

Equipment

  • Air fryer
  • Paper towels

Method
 

  1. Pat the fillets dry and brush with half the teriyaki.
  2. Preheat the air fryer to 400°F (205°C). Cook the fillets 8 to 10 minutes, brushing with more teriyaki at the halfway mark, until they flake.
  3. Divide the rice among bowls and top with vegetables.
  4. Flake the salmon over each bowl, drizzle with the remaining teriyaki, and finish with sesame and green onions.

Notes

Don't crowd the basket: the fillets need space to caramelise rather than steam.
Cold rice works: warm it briefly while the salmon cooks.