Teriyaki Laxskål (Luftfritös eller Ugn)

👩‍🍳 Gör så här

1. 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. 2
   Remove salmon and set aside. Pour the reserved marinade into a small skillet — you’ll reduce it for drizzling.
3. 3
   Preheat air fryer to 400°F. Lightly spray the basket with oil or use air fryer parchment.
4. 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. 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. 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. 7
   Divide rice between two bowls. Top with edamame, cucumbers, and salmon cubes.
8. 8
   Drizzle salmon with reduced teriyaki sauce. Garnish with scallions, black sesame seeds, and optional sriracha or chili crisp.