30 minute dinners

Crispy SALMON SUSHI BOWLS WITH TERIYAKI AIR-FRIED SALMON

Name: Crispy Salmon Sushi Bowls
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 lb salmon fillets (skin removed); 2 tbsp soy sauce or coconut aminos; 1 tbsp honey; 1 tsp rice vinegar or apple cider vinegar; 1 tsp sesame oil; ½ tsp garlic powder; ¼ tsp ground ginger; 2 cups cooked jasmine rice (or cauliflower rice); 1 cup steamed edamame; 1 cucumber (thinly sliced); 1 avocado (diced); 1 sheet seaweed snack (crushed (optional)); 2 tbsp toasted panko breadcrumbs or sesame seeds; 3 tbsp light mayo or Greek yogurt; 1 tbsp sriracha or chili garlic sauce; ½ tsp honey; ½ tsp soy sauce

October 20, 2025

These salmon sushi bowls are like sushi rolls in a bowl — with teriyaki-glazed salmon, rice, cucumber, avocado, and a creamy sriracha drizzle. They’re high in protein, easy to prep, and come together in under 25 minutes.

Creator: Leslie Stokes

There’s something about sushi bowls that never gets old — they’re fresh, flavorful, and feel like takeout, but you can make them right at home in 25 minutes. This Salmon Sushi Bowl is one of those recipes that makes healthy eating exciting again.

It’s loaded with protein, packed with nutrients, and honestly, it’s one of my favorite ways to get that sushi craving fix without ever rolling a single piece of seaweed. The teriyaki glaze on the salmon caramelizes perfectly in the air fryer, and when you pair it with creamy avocado, crisp cucumber, and that spicy sriracha drizzle — every bite just works.

This is one of those meals I make for myself after a long workout day or when I need to reset after a heavier weekend of food. It’s satisfying but light, and everyone in my house loves it — even the kids.

Why You’ll Love This Recipe

High in Protein – Each bowl packs around 40g of protein from the salmon and edamame.
Quick + Easy – Done in under 25 minutes with minimal prep or cleanup.
Customizable – Add whatever toppings you have on hand — mango, carrots, avocado, or even crab.
Better Than Takeout – You control the ingredients, sauces, and portions without losing that restaurant flavor.

The Salmon: Crispy, Glazed, and Air-Fried to Perfection

The salmon is the star of this bowl, and the air fryer makes it foolproof. The teriyaki glaze is just the right blend of salty, sweet, and tangy.

When the salmon cooks in the air fryer, the glaze caramelizes around each cube, giving you that sticky, slightly crisp texture on the outside while staying tender inside. It’s restaurant quality — but made with clean ingredients and way less oil.

You can also bake the salmon if you don’t have an air fryer (400°F for 12–15 minutes), but the air fryer really gives it that extra texture.

The Perfect Bowl Balance

The beauty of sushi bowls is how customizable they are. Here’s my go-to formula:

Base: Jasmine rice (white or brown) or cauliflower rice for low carb.
Protein: Teriyaki salmon, but you can swap for shrimp, tuna, or even tofu.
Crunch: Cucumbers, sesame seeds, or toasted panko.
Creaminess: Avocado or a drizzle of spicy mayo.
Freshness: Pickled ginger or seaweed flakes if you want a true sushi flavor.

You can load your bowl however you like — it’s impossible to mess up.

The Sauce That Ties It All Together

I can’t talk about this bowl without mentioning the sauce — that creamy sriracha drizzle is everything.

It’s spicy, slightly sweet, and adds that “restaurant feel” to the bowl. I use light mayo or Greek yogurt as the base (depending on what I have) to keep it macro-friendly.

Pro tip: Make extra and store it in a squeeze bottle — it’ll last up to a week in the fridge and goes perfectly on sandwiches, eggs, and grilled veggies.

Healthy Swaps + Add-Ons

You can easily adjust this bowl to fit your nutrition goals:

Swap rice for cauliflower rice to lower carbs.
Use low-sodium soy sauce or coconut aminos to reduce sodium.
Add extra veggies — shredded carrots, bell peppers, or green onions.
For extra protein, top with a soft-boiled egg or sprinkle hemp seeds.

Serving Ideas

This recipe makes a perfect lunch or dinner on its own, but you can pair it with:

A side of miso soup or edamame.
Roasted seaweed snacks for extra crunch.
A sparkling water or green tea for that “sushi date night” vibe at home.

I even like to serve this deconstructed-style for the kids — I’ll set out the salmon, rice, and toppings so everyone can build their own. It’s fun, easy, and surprisingly mess-free.

Final Thoughts

If you’re craving sushi but want something you can actually throw together on a busy weeknight, these salmon sushi bowls are your answer. They’re vibrant, fresh, and packed with nutrition — the kind of meal that makes you feel good after eating it.

It’s light but filling, and every bite has that perfect mix of flavor and texture — sweet, salty, creamy, and crisp.

So next time you’re tempted to grab takeout, try these instead. You’ll have the same bold sushi flavor, but made at home in less than half an hour.

Meal prep and storage tips:

This bowl is perfect for meal prep — it holds up beautifully and tastes even better the next day.

Here’s how I prep it:

Cook the rice and salmon ahead of time.
Keep toppings like cucumber and avocado separate until serving.
Pack the sauce in a small container to drizzle fresh.

When ready to eat, just reheat the salmon and rice, then layer your toppings. You’ll have a quick, balanced lunch in under two minutes.

Storage

Cooked salmon: 3–4 days in the fridge.
Rice: Up to 5 days in an airtight container.
Sauce: Up to 7 days refrigerated.

If you’re meal-prepping multiple bowls, keep the avocado fresh by brushing with lime juice before storing.