Name: Air Fryer Teriyaki Salmon Meal Prep Bowls with Spicy Mayo
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Asian-Inspired
Ingredients: ⅓ cup (80ml) low-sodium soy sauce; 3 tablespoons (45ml) mirin; 2 tablespoons (30ml) honey or light brown sugar; 1 tablespoon (15ml) rice vinegar; 2 cloves garlic, finely grated; 1 teaspoon freshly grated ginger; 1 teaspoon toasted sesame oil; 1 lb (450g) skinless salmon fillet, cut into 1-inch cubes; 3 tablespoons (45ml) mayonnaise (preferably Kewpie); 1 tablespoon (15ml) sriracha; 1 teaspoon water (to thin for drizzling); 3 cups (450g) cooked jasmine or medium-grain white rice, cooled; 1 cup (150g) frozen shelled edamame (cooked according to package instructions and cooled, unless explicitly labeled ready-to-eat); 1 large English cucumber (or 4 mini cucumbers), diced; 2 scallions, thinly sliced; 1 tablespoon toasted sesame seeds

These Air Fryer Teriyaki Salmon Meal Prep Bowls turn a handful of ingredients into four lunches with all the flavors of your favorite sushi spot. The air fryer creates caramelized, sticky edges on the salmon while keeping the center flaky in just eight minutes.

This post may contain affiliate links.

The Split-Marinade Method

I rely on a simple workflow trick to get a glossy finish without the safety risks of reusing a raw fish marinade. By dividing the teriyaki base right at the start, you create a pristine sauce ready to simmer down. The other half goes on the fish, giving the air fryer enough sugar to create those browned edges.

Building the Salmon Prep Bowls

Split the base. Whisk your soy sauce, mirin, honey, rice vinegar, garlic, ginger, and sesame oil together in a liquid measuring cup. Pour exactly half over your cubed salmon in a medium bowl, tossing to coat. Let this sit for 15 to 20 minutes at room temperature so the fish absorbs the flavor.

Thicken the glaze. Pour the reserved, untouched half of the liquid into a small saucepan over medium-low heat. I pull the saucepan off the heat the second the bubbles start looking thick and glassy, which usually takes exactly four minutes on my stove.

Cook the fish. Preheat your air fryer to 390°F. Arrange the salmon in a single layer and cook for 6 to 8 minutes. Shake the basket halfway through. You want the internal temperature to hit 145°F, with the outside looking deeply browned.

Assemble the containers. Divide your cooled jasmine rice evenly across four shallow containers. If you are tracking your carbohydrate intake, you can easily swap the white rice for cauliflower fried rice. Top the base with the cooked salmon, cooked edamame, and diced cucumbers.

Mix the finish. Whisk the mayonnaise, sriracha, and water together. Drizzle the thickened teriyaki glaze over the salmon, then add scallions and sesame seeds. Store the spicy mayo separately to add right before eating.

For another prep-friendly lunch with similar deconstructed flavors, try the easy sushi bowl next week.

Tracking and Serving

I log the 32 grams of protein and 56 grams of carbohydrates right when I pack these containers, which helps me gauge my fullness for the rest of the afternoon work shift. Having the data locked in means I can simply open the fridge and enjoy the meal without thinking about the numbers.

Meal Prep Storage & Reheating

Store your assembled lunches in airtight containers in the fridge for a maximum of four days.
Seal the containers and refrigerate within two hours of cooking to keep the rice and salmon safe.
Group the diced cucumbers in one corner of the dish so you can lift them out quickly before heating.
Microwave the remaining ingredients for 60 to 90 seconds until warm, then add the cucumbers back and drizzle with the spicy mayo.

Common Prep Questions

Can I bake the salmon instead of using an air fryer?

Yes, you can roast the cubed salmon on a parchment-lined baking sheet at 425°F. It takes about 8 to 10 minutes to reach an internal temperature of 145°F.

Why do I need to cool the rice before assembling?

Adding hot rice directly to the containers creates condensation when sealed, which makes the edamame soggy and dilutes the sticky glaze.

Opening the fridge to find these glazed salmon bowls waiting for you completely removes the midday lunch stress, leaving you with a satisfying, ready-to-heat plate.