Name: Air Fried Teriyaki Salmon Bites Rice Bowl
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Japanese
Ingredients: 1 lb salmon fillet, skin removed and cut into bite-size cubes; 1 tbsp olive oil; Salt to taste; Black pepper to taste; 1/4 cup teriyaki sauce; 2 cups cooked jasmine rice; 1/2 cup shredded carrots; 1/2 cup cucumber, sliced; 1/2 avocado, sliced; 2 tbsp green onions, sliced; 1 tbsp sesame seeds; 1 tbsp mayonnaise; 1 tsp sweet chili sauce

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I make this Air Fried Teriyaki Salmon Bites Rice Bowl when I want something colorful, filling, and full of flavor without spending too much time in the kitchen. The salmon turns tender and lightly crisp in the air fryer, then gets coated in a glossy teriyaki sauce that pairs perfectly with fluffy jasmine rice, fresh vegetables, creamy avocado, and a sweet-spicy drizzle. I love how this bowl feels both comforting and fresh at the same time.

Air Fried Teriyaki Salmon Bites Rice Bowl

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb salmon fillet, skin removed and cut into bite-size cubes

1 tablespoon olive oil

Salt to taste

Black pepper to taste

¼ cup teriyaki sauce

2 cups cooked jasmine rice

½ cup shredded carrots

½ cup cucumber, sliced

½ avocado, sliced

2 tablespoon green onions, sliced

1 tablespoon sesame seeds

1 tablespoon mayonnaise

1 teaspoon sweet chili sauce

Directions

I start by preheating the air fryer to 400°F (200°C) so it is hot and ready when the salmon goes in.

Next, I pat the salmon cubes dry with paper towels and place them in a bowl. I drizzle them with olive oil, season them with salt and black pepper, and toss gently so every piece gets coated.

I arrange the salmon cubes in a single layer in the air fryer basket. Then I air fry them for 6 to 8 minutes, until they are cooked through and lightly crisp around the edges.

Once the salmon is done, I transfer it to a bowl and toss it with the teriyaki sauce until every bite is well coated.

To build the bowls, I divide the cooked jasmine rice between serving bowls. I top the rice with the teriyaki salmon bites, shredded carrots, cucumber slices, and avocado.

In a small bowl, I mix the mayonnaise and sweet chili sauce, then drizzle it over the top. I finish everything with sliced green onions and sesame seeds before serving.

Servings and timing

I get 2 servings from this recipe.

Prep Time: 10 minutes

Cooking Time: 8 minutes

Total Time: 18 minutes

Calories: 520 kcal per serving

Variations

I sometimes swap the jasmine rice for brown rice, sushi rice, or even quinoa when I want a different base. For extra crunch, I like adding edamame, red cabbage, or radishes. If I want more heat, I mix a little sriracha into the mayo drizzle or sprinkle red pepper flakes on top. I can also use homemade teriyaki sauce when I want to control the sweetness and saltiness more closely. When I need a different protein, I find that shrimp or tofu also work well in this bowl.

Storage/Reheating

I store the salmon, rice, and toppings separately when possible so everything stays fresh. The cooked salmon and rice keep well in an airtight container in the refrigerator for up to 3 days. I keep fresh toppings like cucumber and avocado separate and add them just before serving.

When I reheat the salmon, I prefer using the air fryer for a few minutes so it stays slightly crisp. I can also warm it gently in the microwave, though the texture will be softer. I reheat the rice with a small splash of water to keep it from drying out. I usually add the sauce and fresh toppings after reheating for the best texture.

FAQs

Can I use frozen salmon for this recipe?

I can use frozen salmon, but I make sure to thaw it completely first. That helps the seasoning stick better and allows the salmon to cook evenly in the air fryer.

What kind of rice works best in this bowl?

I like jasmine rice because it is soft and fragrant, but I can also use brown rice, basmati rice, or sushi rice. I choose whichever one I enjoy most or already have prepared.

How do I know when the salmon is cooked?

I look for salmon that turns opaque and flakes easily with a fork. The outside should look lightly crisp, while the inside should stay tender and moist.

Can I make this recipe ahead of time?

I can prepare the rice, sauce, and chopped toppings ahead of time, and I can also cube the salmon in advance. For the best texture, I prefer cooking the salmon right before serving or reheating it in the air fryer later.

Is this recipe good for meal prep?

I think this recipe works very well for meal prep because the rice and salmon store nicely for a few days. I just keep the fresh toppings separate and assemble everything when I am ready to eat.

Conclusion

I love how easy, vibrant, and satisfying this Air Fried Teriyaki Salmon Bites Rice Bowl is. It brings together tender salmon, fluffy rice, crisp vegetables, and a creamy drizzle in a way that feels fresh and comforting at once. When I need a quick meal that still feels special, this is one of the recipes I am always happy to make.

📖 Recipe:

Air Fried Teriyaki Salmon Bites Rice Bowl

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Author: Cheryl
Total Time: 18 minutes
Yield: 2 servings
Diet: Low Calorie

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Description

Tender air-fried salmon bites coated in teriyaki sauce served over fluffy jasmine rice with fresh vegetables and a creamy sweet-spicy drizzle.

Instructions

Preheat the air fryer to 400°F (200°C).
Pat the salmon cubes dry, place in a bowl, drizzle with olive oil, and season with salt and black pepper. Toss gently to coat.
Arrange salmon in a single layer in the air fryer basket and cook for 6–8 minutes until cooked through and lightly crisp.
Transfer cooked salmon to a bowl and toss with teriyaki sauce until well coated.
Divide cooked jasmine rice between bowls and top with teriyaki salmon, shredded carrots, cucumber, and avocado.
Mix mayonnaise and sweet chili sauce, then drizzle over the bowls.
Finish with green onions and sesame seeds and serve.