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An open meal prep container with rice, salmon, edamame, and cucumber, topped with a drizzle of spicy mayo and sesame seeds

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Air Fryer Teriyaki Salmon Meal Prep Bowls with Spicy Mayo

Recipe by Ailene

These savory, sweet salmon bowls are finished with a creamy sriracha drizzle that makes them taste like a deconstructed sushi roll. By doubling the portions and organizing the workflow, this version is perfectly scaled to stock your fridge with four satisfying, ready-to-heat lunches for the week ahead.

  • Total Time32 minutes
  • Yield4 bowls (serves 4) 1x

Ingredients

Scale

Salmon & Teriyaki Glaze

  • 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

Spicy Mayo

  • 3 tablespoons (45ml) mayonnaise (preferably Kewpie)
  • 1 tablespoon (15ml) sriracha
  • 1 teaspoon water (to thin for drizzling)

The Bowls

  • 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

Instructions

  1. Mix the marinade base: In a liquid measuring cup, whisk together the soy sauce, mirin, honey, rice vinegar, garlic, ginger, and sesame oil.
  2. Marinate the salmon: Place the salmon cubes in a medium bowl. Pour exactly half of the marinade over the salmon, tossing gently to coat. Let it sit at room temperature for 15 to 20 minutes. Set the remaining, untouched marinade aside.
  3. Reduce the glaze: Pour the reserved, untouched marinade into a small saucepan. Simmer over medium-low heat until it reduces slightly and coats the back of a spoon, about 3 to 4 minutes. Remove from the heat and set aside to thicken.
  4. Mix the spicy mayo: In a small bowl, whisk together the mayonnaise, sriracha, and water until smooth. Transfer to a small zip-top bag (you can snip the corner later for easy drizzling) or a small dressing container.
  5. Cook the salmon: Air Fryer Method: Preheat your air fryer to 390°F. Spray the basket lightly with oil or line with air fryer parchment. Arrange the salmon cubes in a single layer. Air fry for 6 to 8 minutes, shaking the basket halfway, until the edges are caramelized and the salmon reaches an internal temperature of 145°F (63°C). Oven Method: Preheat the oven to 425°F. Spread the salmon on a parchment-lined baking sheet and roast for 8 to 10 minutes, or until the salmon reaches an internal temperature of 145°F (63°C).
  6. Assemble the meal prep containers: Divide the cooled rice evenly among four shallow, airtight meal prep containers. Top each with a portion of the cooked salmon, edamame, and diced cucumber.
  7. Garnish and store: Drizzle the thickened teriyaki glaze over the salmon in each container. Top with scallions and sesame seeds. To ensure food safety, do not leave the cooked rice and salmon at room temperature for extended periods; seal the containers and refrigerate within a maximum of 2 hours. Store the spicy mayo in separate small containers (or keep the zip-top bag in the fridge) to drizzle on right before eating.

Notes

  • Why it works: Splitting the marinade *before* adding the raw salmon is a major safety upgrade. It allows you to create a thick, glossy finishing sauce from the untouched half without the risk of under-boiling a contaminated liquid.
  • Reheating for meal prep: For the best texture, keep the cucumbers on one side of the container so you can easily scoop them out before microwaving the rest of the bowl for 60–90 seconds. Once warm, add the cucumbers back and drizzle with the spicy mayo.
  • Storage: These bowls will keep well in airtight containers in the refrigerator for up to 4 days.

Nutrition (per serving — estimates)

Calories: 600 | Total Carbs: 56g (Fiber: 4g, Sugar: 16g) | Fat: 27g (Saturated: 4g) | Protein: 32g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Main Dish
  • Method: Air Fryer
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 600
  • Sugar: 16g
  • Fat: 27g
  • Saturated Fat: 4g
  • Carbohydrates: 56g
  • Fiber: 4g
  • Protein: 32g

Find it online: https://foodtrackergirl.com/2026/08/23/air-fryer-teriyaki-salmon-meal-prep-bowls-4-day-lunch-prep/