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Craving a restaurant-quality meal without the hassle? Let me introduce you to the Teriyaki Salmon Sushi Bowl—it’s my go-to when I want something fresh, flavorful, and fun to assemble at home. I’ve been making this Teriyaki Salmon Sushi Bowl for years, ever since I discovered how easy it is to mimic sushi vibes in a deconstructed bowl format. Picture flaky salmon glazed in sweet-savory teriyaki, nestled over sticky sushi rice with crisp veggies—it’s a burst of umami that hits all the right spots.
What I love most is how versatile this Teriyaki Salmon Sushi Bowl can be; tweak the toppings to suit your mood or what’s in your fridge. In my experience, it’s perfect for weeknight dinners or impressing friends without spending hours in the kitchen. If you’re a sushi lover like me, this homemade Teriyaki Salmon Sushi Bowl will quickly become your new obsession. Stick around as I share the simple steps to whip it up—trust me, you’ll thank me later!
Key Takeaways:
- Discover the Teriyaki Salmon Sushi Bowl for a quick, healthy meal packed with omega-3s from salmon.
- Prep time under 30 minutes makes this ideal for busy evenings.
- Balanced flavors of sweet teriyaki and fresh veggies create an addictive taste profile.
- Use fresh, high-quality salmon for the flakiest texture and best results.
- Store leftovers in the fridge for up to 2 days; reheat gently to maintain freshness.
Why You’ll Adore This Teriyaki Salmon Sushi Bowl
Healthy and Nutrient-Dense: This Teriyaki Salmon Sushi Bowl is a powerhouse of nutrition, loaded with lean protein from the salmon and fiber from the veggies. You’ll feel great after eating it, without any guilt. It’s one of those meals that nourishes your body while satisfying your taste buds.
Quick and Easy Prep: Who doesn’t love a meal that comes together in under 40 minutes? I find it so rewarding to throw this Teriyaki Salmon Sushi Bowl on the table effortlessly. It’s beginner-friendly, so even if you’re new to cooking, you’ll nail it.
Explosive Flavor Combination: The glossy teriyaki glaze on the salmon pairs perfectly with the cool, creamy avocado in this Teriyaki Salmon Sushi Bowl. Every bite is a harmony of sweet, salty, and fresh notes. Let’s be honest—it’s way better than takeout!
Customizable for Any Diet: Whether you’re gluten-free or just want to add more greens, this Teriyaki Salmon Sushi Bowl adapts easily. I’ve experimented with different proteins, and it always turns out delicious. You can make it your own, which keeps things exciting.
Essential Ingredients for Teriyaki Salmon Sushi Bowl
Salmon Fillets: Fresh salmon is the star here—opt for wild-caught if you can for that rich, buttery flavor. It cooks up flaky and absorbs the teriyaki marinade beautifully, adding protein and healthy fats to your Teriyaki Salmon Sushi Bowl. In my experience, skin-on fillets hold up best during broiling, giving you crispy edges that contrast the tender inside.
Sushi Rice: Short-grain rice is key for that sticky, authentic sushi texture without being overly gummy. It soaks up the flavors from the sauce and toppings, forming the perfect base for your Teriyaki Salmon Sushi Bowl. Rinse it well before cooking to remove excess starch—I’ve ruined batches by skipping this step!
Teriyaki Sauce: A good homemade or store-bought teriyaki brings the sweet-savory magic to this Teriyaki Salmon Sushi Bowl, made with soy sauce, mirin, and ginger for depth. It glazes the salmon to perfection, creating that irresistible shine. Adjust the sweetness to your liking; I always add a touch of honey for balance.
How to Make Teriyaki Salmon Sushi Bowl
Prepare the Sushi Rice
Start by rinsing your sushi rice under cold water until it runs clear—this prevents it from getting too sticky. Cook it according to package instructions, usually about 1 cup rice to 1.25 cups water, simmering for 15-18 minutes until fluffy. Once done, season with a splash of rice vinegar, sugar, and salt while it’s still warm; fluff gently with a fork. This step sets the foundation for your Teriyaki Salmon Sushi Bowl, giving it that authentic sushi shop vibe. In my experience, letting it sit covered for 10 minutes after cooking improves the texture.
Cook the Teriyaki Salmon
Pat the salmon fillets dry and brush them generously with teriyaki sauce on all sides. Heat a skillet over medium-high with a bit of oil, then sear the salmon skin-side down for 4-5 minutes until crispy. Flip and brush more sauce, cooking another 3-4 minutes until it flakes easily. The aroma will fill your kitchen, making your mouth water! For extra glaze, broil for 1-2 minutes at the end. This creates the juicy, caramelized salmon that elevates the entire Teriyaki Salmon Sushi Bowl.
Assemble and Serve
Divide the seasoned sushi rice into bowls, then top with sliced avocado, cucumber ribbons, edamame, and a sprinkle of sesame seeds. Flake the cooked salmon over the top and drizzle any remaining teriyaki sauce for that glossy finish. Add fresh cilantro or nori strips if you like a pop of green. Your Teriyaki Salmon Sushi Bowl is now ready to devour—mix it all together for the best bite. Here’s the thing: the contrast of warm salmon against cool veggies is what makes it so addictive.
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on
- 2 cups sushi rice, rinsed
- 1/2 cup teriyaki sauce (plus extra for serving)
- 1 ripe avocado, sliced
- 1 cucumber, thinly sliced into ribbons
- 1 cup edamame, shelled and cooked
- 2 tbsp sesame seeds, toasted
- 2 tbsp rice vinegar
- 1 tbsp sugar
- Salt to taste
- Fresh cilantro or nori for garnish (optional)
- Oil for cooking
Teriyaki Salmon Sushi Bowl Instructions
- Rinse and cook the sushi rice: Combine 2 cups rinsed rice with 2.5 cups water in a pot. Bring to a boil, then simmer covered for 15-18 minutes. Season with rice vinegar, sugar, and salt; let rest 10 minutes.
- Prepare the salmon: Brush fillets with teriyaki sauce. Heat oil in a skillet over medium-high. Sear skin-side down for 4-5 minutes, flip, and cook 3-4 more minutes. Broil 1-2 minutes for glaze.
- Assemble bowls: Portion rice into 4 bowls. Top with avocado slices, cucumber, edamame, sesame seeds, and flaked salmon. Drizzle with extra sauce and garnish as desired. Serve immediately.
Pro Tips for the Best Teriyaki Salmon Sushi Bowl
Choose Fresh Salmon: Always go for bright, firm salmon—avoid anything with a fishy smell. This ensures your Teriyaki Salmon Sushi Bowl tastes clean and fresh.
Make Your Own Teriyaki: Whisk soy sauce, mirin, sake, sugar, and ginger for a homemade version. It takes 5 minutes and amps up the flavor in your Teriyaki Salmon Sushi Bowl.
Room Temp Rice: Let the cooked rice cool slightly before seasoning. This prevents clumping and keeps your Teriyaki Salmon Sushi Bowl textured.
You Must Know
- This Teriyaki Salmon Sushi Bowl is gluten-free if you use tamari instead of soy sauce.
- Salmon provides essential omega-3 fatty acids for heart health.
- Avoid overcooking the salmon to keep it moist and tender.
- Fresh veggies add crunch—don’t skip them for the full experience.
How to Store Teriyaki Salmon Sushi Bowl
To keep your Teriyaki Salmon Sushi Bowl fresh, store components separately in airtight containers in the fridge for up to 2 days—the rice and salmon hold up best this way. Reheat the salmon gently in a skillet or microwave on low to avoid drying it out, and serve the veggies cold for contrast. If you have leftovers, the flavors actually meld nicely overnight, making it even tastier the next day.
Customizing Your Teriyaki Salmon Sushi Bowl
Feel free to swap salmon for tofu or chicken if you’re vegetarian—marinate and cook similarly for that teriyaki twist in your Teriyaki Salmon Sushi Bowl. Add mango or pickled ginger for a tropical flair, or go spicy with sriracha mayo drizzle. In my experience, using quinoa instead of rice makes it grain-free without losing the sushi essence. Experiment to match your preferences!
For a fun variation, check out our Skinny Chicken and Roasted Potato Bowl for protein-packed ideas.
What to Serve with Teriyaki Salmon Sushi Bowl
Pair your Teriyaki Salmon Sushi Bowl with a light miso soup or seaweed salad for an authentic Japanese-inspired meal. For sides, try roasted veggies like our Garlic Herb Roasted Potatoes, Carrots, and Zucchini to add earthiness. A crisp green tea or chilled sake complements the flavors perfectly, while fresh fruit like pineapple slices make a refreshing dessert.
Teriyaki Salmon Sushi Bowl (GF)
A gluten-free sushi bowl featuring teriyaki-glazed salmon over seasoned rice, with edamame and avocado.
Timing
Recipe Details
Ingredients
- 01 180 g sushi rice ((6.5oz))
- 02 3 tbsp rice vinegar
- 03 1 tsp caster sugar
- 04 0.5 tsp fine salt
- 05 30 ml maple syrup ((1fl oz))
- 06 1 tsp sesame oil
- 07 2 tsp gluten free tamari soy sauce
- 08 0.5 tsp garlic granules
- 09 1 tsp mirin
- 10 2 salmon fillets
- 11 2 tbsp sesame seeds
- 12 4 spring onions
- 13 150 g edamame beans ((5oz))
- 14 Half ripe avocado
Instructions
Cook the sushi rice according to the packet instructions and while it is cooking prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar and salt together in a small dish, stirring well until the sugar and salt have dissolved in the vinegar. When the rice is cooked, pour the dressing over the top (while it is still hot) and then stir to coat the rice and fluff it up.
In a small frying pan, lightly toast the sesame seeds, scatter them over the rice and stir through. Set the rice aside (still in the saucepan) to cool slightly.
Prepare the salmon fillets by removing the skin and chopping into chunks. Dice the spring onions into small chunks. Also prepare the teriyaki marinade by mixing the maple syrup, sesame oil, tamari, garlic granules and mirin together in a small dish. Set these three elements aside while you prepare the sushi bowl base.
Once the rice has cooled, and is now warm rather than hot, you can assemble the base for the bowls. Split the rice between two wide bowls so that two-thirds of each base is covered. In the remaining third, pile edamame beans and sliced avocado.
Pour the marinade into a small frying pan over a high heat. When it begins to bubble, turn the heat down to simmering and stir it constantly until it has reduced, turning from watery sauce to a thicker, glaze consistency. Add the chunks of salmon to the pan and turn the heat back up to high - stir so that the salmon is fully coated in the glaze and then sprinkle the spring onions over the top. Continue to cook on a high heat for a couple of minutes, stirring occasionally, until the salmon is beautifully glazed and cooked to your preferred level. Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Voila, one DELICIOUS meal! Serve with extra tamari soy sauce on the side if you wish.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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Frequently Asked Questions About Teriyaki Salmon Sushi Bowl
Can I make Teriyaki Salmon Sushi Bowl ahead of time?
Yes, you can prep the rice and chop veggies up to a day in advance, storing them separately. Assemble just before eating to keep everything fresh and crisp in your Teriyaki Salmon Sushi Bowl. It’s great for meal prep lunches!
How long does Teriyaki Salmon Sushi Bowl last in the fridge?
Your Teriyaki Salmon Sushi Bowl components will stay good for 2 days when refrigerated properly. Beyond that, the rice might dry out, so aim to enjoy it soon. Always check for freshness before reheating.
Is Teriyaki Salmon Sushi Bowl gluten-free?
It can be—use tamari or gluten-free soy sauce in the teriyaki glaze. Double-check labels on other ingredients to ensure your version is safe. This tweak keeps all the flavor intact.
Can I bake the salmon for Teriyaki Salmon Sushi Bowl?
Absolutely, baking at 400°F for 12-15 minutes works well for the Teriyaki Salmon Sushi Bowl. Brush with sauce halfway through for even glazing. It’s a hands-off method I love on busy days.
What if I don’t have sushi rice for Teriyaki Salmon Sushi Bowl?
Regular short-grain or jasmine rice is a fine substitute, though it won’t be as sticky. Brown rice adds extra nutrition if you’re watching carbs. Adjust seasoning to taste for the best Teriyaki Salmon Sushi Bowl.
How spicy can I make Teriyaki Salmon Sushi Bowl?
Add chili flakes to the teriyaki or a sriracha drizzle on top of your Teriyaki Salmon Sushi Bowl for heat. Start mild and build up—it’s customizable to your spice tolerance. Pair with cooling yogurt if needed.
Is Teriyaki Salmon Sushi Bowl kid-friendly?
Yes, kids often love the sweet teriyaki on salmon in this Teriyaki Salmon Sushi Bowl. Let them pick toppings to make it fun. It’s a sneaky way to get more fish into their diet.
Can I freeze Teriyaki Salmon Sushi Bowl leftovers?
Freezing isn’t ideal due to the rice and veggies, but you can freeze cooked salmon alone for up to a month. Thaw and reheat, then assemble fresh for a quick Teriyaki Salmon Sushi Bowl. For more storage tips, see our Cheesy Scalloped Potatoes guide which covers similar reheating.
Final Thoughts
There’s something truly special about a homemade Teriyaki Salmon Sushi Bowl—it brings the joy of sushi to your table with minimal effort and maximum flavor. I hope this recipe inspires you to get creative in the kitchen and enjoy every bite. Give it a try tonight; you won’t be disappointed! For more bowl ideas, explore our 6 Air Fryer Side Dish Recipes.