Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of rice topped with crispy teriyaki salmon pieces drizzled with sauce, surrounded by sliced avocado, and a pile of crispy onions. Chopsticks rest on the bowl. Green onions and teriyaki sauce are in the background.

Teriyaki Salmon Bite Rice Bowl Recipe with Avocado

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lisa
  • Total Time: 30 minutes
  • Yield: 2-4 servings 1x

Description

Teriyaki salmon bite rice bowls are my new favorite way to make salmon! They are a filling meal that combines homemade teriyaki sauce with protein packed tender salmon and fluffy rice. This simple recipe makes a quick and easy weeknight meal the whole family will enjoy. If your dinner routine needs some new and exciting flavors, you have to add this teriyaki salmon bowl recipe to the menu.

Ingredients

Units Scale
  • 1 cup Jasmine Rice
  • 2 Salmon Fillets cubed
  • 2 cup Panko Bread Crumbs
  • 2/3 cup Teriyaki Sauce (store bought or homemade) divided
  • 1 Avocado sliced
  • Crunchy Fried Onions for topping
  • Sriracha Mayo for topping
  • Green Onion for garnish

Instructions

  1. In a small pot, add 2 cups of water and bring to a boil.
  2. Once the water is boiling, add 1 cup of jasmine rice and reduce heat to low and cover. Cook for 20 minutes for regular rice or follow box instructions for instant rice.
  3. Set the temperature of your air fryer to 400 degrees F. Pre-heating is not required, but I think it helps for the fryer to heat up for a couple of minutes prior to adding the salmon.
  4. Spray the inside of the air fryer with cooking spray or use a small pan that fits in the air fryer to prevent the salmon from sticking to the bottom.
  5. If you are using fresh salmon, remove the skin before cubing.
  6. With a sharp knife, cut the salmon fillets into cubes about 1-2 inches depending on the thickness of your fillets.
  7. Using two small bowls set up a breading station with half of the teriyaki sauce in one bowl and bread crumbs in the other. You will use the other half of the sauce after they are done cooking. Do not cross contaminate.
  8. Coat each cube in the teriyaki sauce first and then the bread crumbs. This works best if you use one hand for the sauce and one for the breading.
  9. Once the salmon is coated place on a greased pan or piece of parchment paper that will go inside the air fryer. NOTE: be careful with parchment paper. If it is too big it can burn in the fan.
  10. Place the salmon pieces inside the pre-heated air fryer and cook for 6-8 minutes flipping halfway through. I use my mega zone for this and can make both fillets.
  11. When the bites are done, remove immediately and do not allow them to cool in the fryer. I find that this makes things less crispy. As soon as the time ends, open the fryer and turn it off. Cool for a few minutes with the drawer or lid off.
  12. When the rice is cooked, fluff with a fork and scoop into bowls and top with cooked salmon bites and drizzle with remaining teriyaki sauce.
  13. Top with green onions, avocado, crunchy onions, and a drizzle of sriracha mayo.

Equipment

Notes

Air fryer ovens may differ in size and temperature so your cooking time may vary. Two salmon fillets makes about 36 bites.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Entree
  • Method: Air Fryer
  • Cuisine: American, Japanese

Did you make this recipe?

Share a photo and tag @garrison.street.eats on Instagram and hashtag it #garrisonsteats

Find it online: https://garrisonstreeteats.com/teriyaki-salmon-bite-rice-bowl-recipe-with-avocado/