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

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Instructions

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.
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.
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.
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.
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.