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Teriyaki Salmon Sushi Bowl

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Why You’ll Love This Recipe

The Teriyaki Salmon Sushi Bowl is a vibrant, flavorful dish that brings all the deliciousness of sushi without the fuss of rolling. Featuring tender, glazed teriyaki salmon, fresh vegetables, and perfectly seasoned rice, this bowl is both nutritious and satisfying. It’s quick to prepare, customizable to your taste, and perfect for a healthy weeknight dinner or lunch meal prep.

Ingredients

Teriyaki Salmon Sushi Bowl this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Salmon fillets
  • Cooked sushi rice
  • Soy sauce
  • Mirin
  • Brown sugar
  • Garlic (minced)
  • Ginger (grated)
  • Rice vinegar
  • Sesame oil
  • Cucumber (sliced)
  • Avocado (sliced)
  • Carrots (julienned)
  • Edamame (cooked and shelled)
  • Nori sheets (cut into strips)
  • Green onions (chopped)
  • Sesame seeds
  • Pickled ginger (optional)
  • Wasabi (optional)

Directions

  1. In a small saucepan, combine soy sauce, mirin, brown sugar, garlic, and ginger. Simmer over medium heat until slightly thickened to create the teriyaki sauce.
  2. Brush the salmon fillets with the teriyaki sauce.
  3. Heat a non-stick skillet over medium heat and cook the salmon for 3-4 minutes per side, or until cooked through and caramelized.
  4. In a bowl, season the cooked sushi rice with rice vinegar and sesame oil. Mix gently.
  5. Assemble the bowls by adding a base of sushi rice.
  6. Top with the teriyaki salmon, cucumber, avocado, carrots, edamame, and nori strips.
  7. Drizzle with additional teriyaki sauce and sprinkle with green onions and sesame seeds.
  8. Serve with pickled ginger and wasabi on the side, if desired.

Servings and Timing

  • Servings: 4
  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Total Time: 25 minutes

Variations

  • Spicy Kick: Add sriracha mayo or chili flakes for heat.
  • Low-Carb: Substitute sushi rice with cauliflower rice.
  • Vegan Option: Use tofu or tempeh instead of salmon.
  • Tropical Twist: Add mango slices for a sweet contrast.
  • Crunch Factor: Top with crispy onions or tempura flakes.

Storage/Reheating

  • Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.
  • Reheating: Reheat the salmon gently in a skillet or microwave. Serve the rice and vegetables cold or at room temperature.

FAQs

Teriyaki Salmon Sushi Bowl

Can I use store-bought teriyaki sauce?

Yes, store-bought teriyaki sauce works well if you’re short on time.

What type of salmon is best for this recipe?

Fresh, sushi-grade salmon is ideal, but any fresh fillet will work well.

Can I make this bowl ahead of time?

Yes, prepare all components separately and assemble just before serving for freshness.

Is this recipe gluten-free?

Use tamari or a gluten-free soy sauce to make it gluten-free.

Can I serve this bowl warm?

Yes, the salmon and rice can be served warm, while the vegetables add a refreshing contrast.

How do I keep the avocado from browning?

Drizzle with a little lemon or lime juice to slow the browning process.

What other vegetables can I add?

Radishes, bell peppers, and snap peas are great additions.

Can I use brown rice instead of sushi rice?

Yes, brown rice adds a nutty flavor and extra fiber.

How do I make the rice stickier?

Use short-grain rice and rinse it well before cooking. Add a bit more rice vinegar when seasoning.

Is this dish suitable for meal prep?

Absolutely! Store the ingredients separately and assemble fresh for the best texture.

Conclusion

The Teriyaki Salmon Sushi Bowl is a fresh, flavorful, and nutritious dish that captures all the best elements of sushi in an easy-to-make bowl. Whether you’re preparing it for a quick lunch, dinner, or meal prep, its bold flavors and colorful presentation are sure to impress. Enjoy the fusion of sweet, savory, and umami in every bite!

Print
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Teriyaki Salmon Sushi Bowl

Teriyaki Salmon Sushi Bowl

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese
Print Recipe

Description

This Teriyaki Salmon Sushi Bowl is a deconstructed sushi roll in a bowl—fresh, flavorful, and easy to prepare. Tender, flaky salmon glazed with a sweet and savory teriyaki sauce sits on a bed of seasoned sushi rice, topped with vibrant veggies, creamy avocado, and a drizzle of extra sauce. It’s a perfect weeknight meal that’s both healthy and satisfying.

Ingredients

Units Scale

For the Salmon:

  • 1 lb (450 g) salmon fillets, skin removed and cut into bite-sized cubes
  • 1 tablespoon olive oil or sesame oil
  • Salt and pepper, to taste

For the Teriyaki Sauce:

  • 1/4 cup soy sauce (low-sodium preferred)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon cornstarch + 1 tablespoon water (slurry for thickening)

For the Sushi Rice:

  • 1 cup sushi rice, rinsed
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt

Toppings:

  • 1 cucumber, thinly sliced or julienned
  • 1 large carrot, shredded or julienned
  • 1 avocado, sliced
  • 1/4 cup edamame (shelled, cooked)
  • 2 sheets nori, cut into strips or crumbled
  • 1 tablespoon sesame seeds (white or black)
  • Green onions, thinly sliced

Instructions

  1. Cook the sushi rice:
    • Rinse the sushi rice until the water runs clear.
    • Combine with water in a pot, bring to a boil, then reduce to low, cover, and simmer for 18 minutes.
    • Remove from heat and let sit, covered, for 10 minutes.
    • In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice. Set aside to cool slightly.
  2. Make the teriyaki sauce:
    • In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
    • Bring to a simmer over medium heat.
    • Stir in the cornstarch slurry and cook until the sauce thickens slightly (about 1-2 minutes). Remove from heat.
  3. Cook the salmon:
    • Season the salmon cubes with a pinch of salt and pepper.
    • Heat olive oil in a non-stick skillet over medium-high heat.
    • Add the salmon and sear for 2-3 minutes on each side until golden and cooked through.
    • Pour half of the teriyaki sauce over the salmon and toss to coat.
  4. Assemble the sushi bowls:
    • Divide the sushi rice among bowls.
    • Top with teriyaki-glazed salmon, cucumber, carrot, avocado, edamame, and nori.
    • Drizzle with extra teriyaki sauce.
    • Garnish with sesame seeds, green onions, and pickled ginger if desired.
  5. Serve:
    • Enjoy warm or at room temperature.

Notes

  • Swap salmon for tofu, shrimp, or chicken if preferred.
  • Add a drizzle of spicy mayo (mayo + sriracha) for extra heat.
  • Use quinoa or cauliflower rice for a lower-carb option.

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