Teriyaki Salmon & Jammy Egg Poke Bowl
A vibrant and generous bowl that brings together the best of fusion cuisine: air-fried crispy teriyaki glazed salmon, a jammy egg with a silky, runny yolk, and an explosion of textures and colors. Healthy, satisfying, and ready in under 30 minutes, it's the perfect meal for busy weeks without compromising on flavor.
🛒 Ingredients
4 servings
- 21 oz salmon fillet (skinless, cut into 1.2-inch cubes)
- 3 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp red chili flakes (or Sriracha)
- 1 tbsp honey
- 1 tsp freshly grated ginger
- 1 clove garlic, grated
- 1 ½ cups sushi rice (dry weight)
- 4 large eggs
- 5 oz frozen edamame (shelled)
- 1 Japanese cucumber (or ½ standard cucumber)
- 3 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
- 3 tbsp Japanese mayonnaise (Kewpie)
- 2 tsp Sriracha
- 2 sheets dried nori (cut into strips)
- 2 tbsp sesame seeds (mixed white and black)
- A few sprigs of chives or green onions for garnish
Watch the original video
Watch on TikTokDirections
- 1
Prepare the teriyaki marinade: In a bowl, mix the soy sauce, sesame oil, chili, honey, grated ginger, and garlic. Add the salmon cubes, toss gently, and let marinate in the refrigerator for at least 20 minutes (ideally 1 hour).
- 2
Cook the rice: Rinse the sushi rice in cold water until the water runs clear (about 3-4 rinses). Cook according to package instructions (generally 1 part rice to 1.2 parts water, covered over low heat for 12 minutes, then let sit off the heat for 10 minutes).
- 3
Prepare the pickled cucumber: Slice the cucumber into thin rounds or half-moons. In a bowl, toss with the rice vinegar, sugar, and salt. Let marinate for at least 15 minutes. This quick pickle adds freshness and acidity to the bowl.
- 4
Cook the jammy eggs: Bring a pot of water to a boil. Gently lower the cold eggs (straight from the fridge) into the water using a spoon. Cook for exactly 6 minutes and 30 seconds. Immediately transfer to an ice water bath for 5 minutes. Peel under cold running water.
- 5
Cook the salmon in the air fryer: Preheat the air fryer to 375°F for 3 minutes. Arrange the marinated salmon cubes in a single layer in the basket (do not overcrowd). Cook for 10 to 12 minutes until the exterior is well-caramelized and slightly crispy. Brush with the remaining marinade halfway through cooking.
- 6
Prepare the Sriracha mayo: Mix the Kewpie mayonnaise with the Sriracha in a small bowl. Adjust the spice level to your taste. Transfer to a piping bag or squeeze bottle for precise drizzling.
- 7
Blanch the edamame: Boil the edamame in salted water for 3 minutes. Drain and set aside.
- 8
Assemble the bowls: Divide the warm rice into 4 generous bowls. Arrange the teriyaki salmon, edamame, drained pickled cucumber, and the halved jammy egg (the yolk should be orange and slightly runny) harmoniously on top.
- 9
Finalize the plating: Sprinkle generously with mixed sesame seeds. Add the nori strips. Drizzle a generous zigzag of Sriracha mayo over the entire bowl. Finish with chopped chives and serve immediately.
💡 Chef's Tip
The secret to a perfect jammy yolk lies in the thermal shock: use eggs straight from the refrigerator (not room temperature) and drop them into boiling water—this ensures the 6-minute-30-second cook time is perfectly calibrated. For the salmon, don't discard the marinade: simmer it in a small saucepan for 2 minutes to reduce and use it as a finishing sauce for an intense teriyaki flavor.
