Sticky homemade teriyaki, salmon from the air fryer and crunchy vegetables over rice. Dinner for two in 30 minutes.
Homemade teriyaki takes two minutes and tastes far better than most bottled sauces. The air fryer gives the salmon a sticky, caramelised top while the inside stays juicy.
Any crunchy vegetables work here: radishes, shredded cabbage, edamame or snap peas. Chicken thighs work instead of salmon too; give them 14 to 16 minutes.
The recipe
Teriyaki sauce
Teriyaki sauce
Teriyaki sauce
Teriyaki sauce
Teriyaki sauce
Teriyaki sauce
Teriyaki sauce
Bowls
Bowls
Bowls
Bowls
Bowls
Bowls
Bowls
Cook the rice following the packet instructions.
Put the soy sauce, mirin, honey, sesame oil, garlic and ginger in a small pot and simmer for 1 minute. Stir in the cornflour mix and bubble for 1 minute until glossy.
Heat the air fryer to 200 °C. Brush the salmon with 2 tbsp of the sauce and air fry skin-side down for 8 to 10 minutes, brushing with more sauce for the last 2 minutes.
Divide the rice between 2 bowls. Add the salmon, cucumber, carrot and avocado, drizzle with the rest of the sauce and finish with the sesame seeds and spring onion.
Where to trust your instinct
The salmon timing. Thicker fillets need 10 to 12 minutes. It is done when the centre flakes but still looks slightly glossy.
No air fryer? Bake at 200 °C for 12 to 14 minutes. Use tamari instead of soy sauce for gluten-free.
The teriyaki sauce keeps for a week in the fridge.
Best fresh. Leftover salmon keeps for 2 days in the fridge and is good cold over rice.
Approximate values, calculated per serving. Fibre 7 g · Sodium 1450 mg.
