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Top view of a Teriyaki Salmon Bowl with glazed salmon, broccoli, mushrooms, edamame, and cucumber over rice.

Salmon Teriyaki Bowl Easy Air Fryer Salmon Rice for Dinner!

This easy Air Fryer Salmon Teriyaki Bowl brings a flavorful, healthy, and quick dinner to your table. Perfectly cooked, tender salmon is glazed with a homemade teriyaki sauce and served over fluffy rice with vibrant vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion, Japanese-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Quick Teriyaki Sauce
  • 1/4 cup soy sauce low sodium preferred
  • 2 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar packed
  • 1 tsp grated fresh ginger
  • 1 clove minced garlic
  • 1/2 tsp sesame oil
  • 1 tbsp water
  • 1 tsp cornstarch
For the Air Fryer Salmon
  • 2 salmon fillets 6 oz each, skin-on or skinless
  • 1 tsp olive oil
  • Pinch salt
  • Pinch black pepper
For the Bowl Assembly
  • 1 cup uncooked white rice or brown rice
  • 2 cups water or according to rice package
  • 1 cup broccoli florets fresh or frozen
  • 1/2 cup shredded carrots
  • 1 tbsp sesame seeds for garnish
  • 2 green onions thinly sliced, for garnish

Equipment

  • Air Fryer
  • Mixing Bowl (medium)
  • Small saucepan
  • Saucepan or Rice Cooker
  • Whisk
  • Basting brush or spoon
  • Small bowl (for cornstarch slurry)

Method
 

Prepare the Teriyaki Sauce
  1. In a small saucepan, combine soy sauce, mirin, rice vinegar, brown sugar, grated ginger, minced garlic, and sesame oil. Whisk well.
  2. Heat over medium heat, bringing to a gentle simmer.
  3. In a small separate bowl, whisk together water and cornstarch until no lumps remain to create a slurry.
  4. Pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to cook for 1-2 minutes, or until the sauce thickens to your desired consistency. Remove from heat and set aside.
Cook the Rice and Vegetables
  1. Rinse the rice thoroughly under cold water until the water runs clear.
  2. Cook the rice according to package directions (typically 1 cup rice to 2 cups water, brought to a boil, then simmered covered for 15-20 minutes).
  3. While the rice is cooking, steam or blanch the broccoli florets until tender-crisp, about 3-5 minutes. (Alternatively, you can air fry them with the salmon for the last 5 minutes at 375°F/190°C).
Prepare and Air Fry the Salmon
  1. Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil, then season lightly with salt and pepper.
  2. Preheat your air fryer to 400°F (200°C) for 3-5 minutes.
  3. Place the salmon fillets in the air fryer basket in a single layer, skin-side down if applicable. Ensure they are not overlapping.
  4. Air fry for 8 minutes.
  5. After 8 minutes, open the air fryer and brush generously with a portion of the prepared teriyaki sauce (reserve some for serving).
  6. Continue to air fry for another 2-4 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F/63°C). Cooking time may vary slightly based on thickness of fillets and air fryer model.
Assemble the Teriyaki Bowls
  1. Divide the cooked rice evenly between two serving bowls.
  2. Place a cooked salmon fillet on top of the rice in each bowl.
  3. Arrange the steamed broccoli florets and shredded carrots alongside the salmon.
  4. Drizzle remaining teriyaki sauce over the salmon and vegetables.
  5. Garnish with sesame seeds and sliced green onions. Serve immediately.

Notes

For an extra kick, add a pinch of red pepper flakes to the teriyaki sauce. Feel free to add other vegetables like bell peppers, snap peas, or edamame. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.