Teriyaki salmon bites bowl

A fast and flavourful family-friendly meal!

This scrumptious meal takes just minutes to prepare and is jam-packed with flavour and nutrition. You can vary the vegetables depending upon what you have on hand; sliced cucumbers or steamed broccoli would be great additions. I love that this meal is quick enough for a hasty weeknight dinner yet fancy enough to serve guests as well. If you’re looking for a suitable wine pairing, I highly recommend Kendall-Jackson’s Vintner’s Reserve Chardonnay; it’s an extraordinarily food-friendly wine that’s pleasantly buttery and nicely balanced, making it a perfect fit for this dish.


Simple teriyaki sauce:

  • 3 tablespoons (45 mL) soy sauce
  • 1 tablespoon (15 mL) rice vinegar
  • 2 teaspoons (10 mL) sesame oil
  • 5 teaspoons (25 mL) honey
  • 1 teaspoon very finely minced garlic
  • 1 teaspoon very finely minced fresh gingerroot
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon cornstarch
  • 1 tablespoon (15 mL) cold water

To assemble bowls:

  • 6-8 ounce (170 – 225 g) skinless salmon fillet, pin bones removed
  • 1 1/3 cups (330 g) hot cooked rice (approximately)
  • 2/3 cup (85 g) cooked edamame beans
  • 1/4 cup (11 g) grated white turnip or carrot
  • 2 radishes, sliced
  • 1 green onion, thinly sliced
  • Black or white sesame seeds


  • Prepare teriyaki sauce by whisking together in a heatproof vessel the soy sauce, rice vinegar, sesame oil, honey, garlic, ginger and pepper. Heat briefly (30 seconds or so) in the microwave to melt the honey; stir well and set aside to cool. (If you don’t have a microwave, do this in a small pot on the stove instead).
  • Cut salmon into 3/4 inch (2 cm) cubes – try to make them as uniform as possible in size so they cook evenly. Place in a broad shallow bowl or on a plate (aim to have them in a single layer).
  • Drizzle 2 tablespoons (30 mL) of the room-temperature sauce over the salmon cubes and toss to coat evenly. Let rest for 5-10 minutes.
  • While salmon is marinating, preheat oven (if using) to 400F. If using an air fryer, preheat it to 400F if your model requires it.  
  • Also while salmon is marinating, finish the sauce for your bowls. Stir together the cornstarch and 1 tablespoon of water. Add to the remaining marinade you prepared previously and stir to blend well. Heat for 30 – 45 seconds, stirring twice, until thickened and glossy. Set aside.
  • Spread salmon out in one layer in the air fryer basket, or on a parchment-lined baking tray if cooking in an oven.
  • Air fry for 5-6 minutes or until salmon is fully cooked (150F is an ideal temperature). If using a conventional oven, it will take approximately 8-10 minutes.
  • To assemble bowls, divide the rice between 2 broad bowls. Top with cooked salmon cubes, edamame, grated turnip and radish slices. Scatter green onions and sesame seeds over top and serve hot, passing the warm, thickened sauce in a jug at the table.

Serves 2.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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