Teriyaki Salmon Bowl (Air Fryer or Oven)

Langkah-langkah

1. In a resealable bag or bowl, whisk together soy sauce, mirin, sake, and honey. Add salmon cubes and gently toss to coat. Refrigerate for 30 to 60 minutes, or up to 8 hours.
2. Remove salmon and set aside. Pour the reserved marinade into a small skillet — you’ll reduce it for drizzling.
3. Preheat air fryer to 400°F. Lightly spray the basket with oil or use air fryer parchment.
4. Arrange salmon cubes in a single layer and air fry for 5–7 minutes, flipping halfway, until cooked through and caramelized on the edges.
5. Place the salmon on a rimmed baking sheet lined with nonstick foil, and position the oven rack about 6 inches below the broiler. Broil the fish for 3 to 4 minutes.
6. While the salmon cooks, bring the reserved marinade to a simmer in a small skillet over medium-low heat until it reduces by half and thickens, 3 to 6 minutes, stirring. Remove from heat.
7. Divide rice between two bowls. Top with edamame, cucumbers, and salmon cubes.
8. Drizzle salmon with reduced teriyaki sauce. Garnish with scallions, black sesame seeds, and optional sriracha or chili crisp.