Crispy Salmon Sushi Bowls
These crispy salmon sushi bowls are the perfect mix of fresh, sweet, and savory — 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.
Ingredients
For the teriyaki salmon:
- 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
For the bowls:
- 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
For the sauce:
- 3 tbsp light mayo or Greek yogurt
- 1 tbsp sriracha or chili garlic sauce
- ½ tsp honey
- ½ tsp soy sauce
Let's Make It
- Marinate the salmon: In a bowl, mix soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Cut salmon into cubes and coat in the marinade. Let sit for 10–15 minutes. After 15 minutes, drain the salmon from the marinade and roll in the panko bread crumbs.
- Air fry the salmon: Preheat air fryer to 400°F. Add salmon pieces in a single layer and cook 8–10 minutes, spray with olive oil and air fry until browned and flaky.
- Make the sauce: Whisk together mayo, sriracha, honey, and soy sauce. Adjust spice level to your liking.
- Assemble the bowls: Add a base of rice, then top with salmon, edamame, cucumber, avocado, crushed seaweed, or sesame seeds.
- Drizzle with sauce and serve immediately.