Ingredients
Scale
- 2 (6-ounce) salmon fillets, skin-on or skinless
- 1/2 cup high-quality teriyaki sauce (divided)
- 1 cup cooked jasmine rice or brown rice
- 1/2 cup shelled edamame (steamed)
- 1/2 cucumber, sliced into half-moons
- 1/2 avocado, sliced
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
- 1 teaspoon sriracha (optional, for heat)
- Lemon wedges for serving
Instructions
- Pat the salmon fillets dry with a paper towel to ensure the glaze sticks. Place the fillets in a shallow dish or a zip-top bag. Pour half of the teriyaki sauce over the fish, ensuring they are well-coated. Let the salmon sit for at least 5 to 10 minutes at room temperature while you preheat the air fryer. If you have more time, you can marinate them in the refrigerator for up to 30 minutes.
- Preheat your air fryer to 400°F (200°C). Lightly grease the air fryer basket or line it with a piece of perforated parchment paper. Place the salmon fillets in the basket, skin-side down. Cook for 8 to 10 minutes, depending on the thickness of the fillets. At the 6-minute mark, brush the remaining teriyaki sauce over the tops of the salmon to create a thick, caramelized glaze. The salmon is done when it reaches an internal temperature of 145°F and flakes easily with a fork.
- While the salmon is cooking, prepare your bowl base and toppings. Steam the shelled edamame according to the package instructions (usually 2-3 minutes in the microwave or boiling water). Slice the cucumber, avocado, and green onions. If your rice isn’t already warm, heat it up now.
- Divide the cooked rice between two bowls. Place one air-fried salmon fillet on each bed of rice. Arrange the steamed edamame, cucumber slices, and avocado slices around the fish. Drizzle any extra teriyaki sauce or a bit of sriracha over the top. Garnish with sesame seeds and sliced green onions. Serve immediately with a fresh lemon wedge on the side.
- Cook Time: 20 minutes