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Weeknight Teriyaki Salmon Nugget Bowl

Serving Size

2

Ingredients

  • 12 oz salmon, skin removed, cut into 1-inch chunks
  • 3–4 tbsp teriyaki sauce (plus, more for serving, optional)
  • 1 tsp sesame oil (optional)
  • 1–2 tsp sesame seeds (optional)
  • 1 cup dry rice (or ~2 cups cooked rice; microwave rice works great)
  • 3–4 cups broccoli florets
  • 1–2 cups shelled edamame (fresh or frozen)

Directions

  • Cook rice according to package directions (or heat in the microwave at the end).
  • Preheat air fryer to 400°F.
  • Cut salmon into 1-inch chunks and toss with teriyaki sauce and sesame oil (optional).
  • Arrange salmon in a single layer in the air fryer basket.
  • Air fry 7–9 minutes, shaking once halfway, until salmon is opaque and flakes easily (145°F internal temp if you’re checking).
  • Cook broccoli: roast at 425°F for 12–15 minutes or steam 4–6 minutes until tender-crisp.
  • Heat edamame: microwave with a splash of water for 2–4 minutes (covered), or simmer for 3–5 minutes, then drain.
  • Build bowls with rice, broccoli, and edamame, then top with salmon nuggets.
  • Finish with sesame seeds (optional) and an extra drizzle of teriyaki sauce (optional).

Notes

Teriyaki sauce used: We tested this recipe with Primal Kitchen Teriyaki Sauce — it’s gluten-free and gestational Diabetes–friendly. Gluten-free: If you don’t have Primal Kitchen on hand, use another gluten-free teriyaki, or mix tamari with a touch of honey or maple syrup, plus garlic and ginger. Soy-free: This bowl isn’t soy-free because of edamame and most teriyaki sauces. For soy-free, try a coconut aminos–based sauce and swap peas or white beans for edamame. Rice swaps: Use brown rice, quinoa, or cauliflower rice if you prefer a different base. Veggie swaps: Broccoli is a top food here, but green beans, snap peas, or bell peppers also work great. Batch tip: Double everything—these nuggets reheat perfectly in the air fryer for 3–4 minutes.

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