Cooked Salmon and Rice Poke Bowl

Air fryer salmon bite being picked up from a bowl with some chop sticks

5 from 19 votes

Cooked Salmon and Rice Poke Bowl

This teriyaki salmon and rice poke bowl is so easy to make and tastes absolutely amazing. Hands down one of our favorite go-to meals on a busy night, this is loved by kids and adults alike.

Prep Time15

Cook Time20

Total Time35

Course: Bowl

Cuisine: Anytime

Keyword: salmon bowl, salmon poke bowl, Teriyaki Salmon Rice Bowl

Servings: serves

Calories: 609kcal

Equipment

Air Fryer

Ingredients

Teriyaki Sauce

½ cup tamari
¼ cup mirin
4 tablespoons coconut sugar
2 tablespoons honey
1 tablespoon cornstarch
4 cloves garlic
1 teaspoon ground ginger

Salmon Bites

4 salmon filets skin off

Salmon Bowls

2 cups cooked white rice (see notes)
1 broccoli head steamed (see notes)
1 large carrot shredded
1 avocado sliced
1 green onion finely chopped
toasted sesame mayonnaise, kewpie mayonnaise, sriracha, sesame seeds optional for serving

Instructions

Teriyaki Sauce

Add the tamari, mirin, honey, coconut sugar, garlic, ginger to a small saucepan and whisk together until well combined. Over a medium heat bring the mixture to a boil.
½ cup tamari, ¼ cup mirin, 4 tablespoons coconut sugar, 2 tablespoons honey, 1 tablespoon cornstarch, 4 cloves garlic, 1 teaspoon ground ginger
Set aside to cool.

Air Fryer Salmon

Chop the salmon filets into evenly sized cubes.
4 salmon filets
Use a pastry brush to brush about ⅔ of the teriyaki sauce on to the salmon pieces. Set aside the extra sauce to use as a drizzle when serving.
Preheat the air fryer to 350F (175C), then arrange the salmon pieces in the air fryer basket in a single layer. Do not overlap.
Cook the salmon for 6-8 minutes, or until the bites are cooked through.

Salmon Bowl

Divide the cooked rice between 4 bowls. Top with ¼ of the salmon bites and even amounts of the shredded carrots, sliced avocado, and steamed broccoli.
2 cups cooked white rice, 1 broccoli head, 1 large carrot, 1 avocado, 1 green onion
Top with sesame seeds, sliced green onion, and your favorite dressing. I recommend toasted sesame mayonnaise, kewpie mayonnaise, sriracha and some extra teriyaki sauce.
toasted sesame mayonnaise, kewpie mayonnaise, sriracha, sesame seeds

Notes

Rice and broccoli: To speed things up I cook the rice on the stovetop, and when it comes time to steam, I throw the broccoli heads on top and allow them to steam at the same time. Alternatively, you can steam the broccoli quickly in the microwave by adding a little bit of water, covering it, and microwaving it for about 4 minutes.
Meal prep: This is a great recipe to meal prep for the week. Allow everything to cool completely before storing it in meal prep containers (see FAQs above recipe card for tips on storing rice).
Leftovers: cooked salmon lasts three to four days in the fridge if stored in an airtight container. Cooked rice can last about 6 days if it is stored correctly in an airtight container in the fridge and you do not leave at room temperature for too long.
Substitutions: serve with brown rice, quinoa, or another grain of choice if preferred. Tofu can be prepared in the same way as the salmon, however, I would allow it to marinade in the teriyaki sauce for at least two hours to allow time for flavor to develop.
Cooking rice: cook rice according to the directions on the packaging. I tend to use the rice feature on the instant pot to cook rice to keep it easy.

Nutrition