Teriyaki Salmon Sushi Bowl

When you’re craving sushi but want something quick and easy to make at home, this Teriyaki Salmon Sushi Bowl is the perfect solution. It has all the flavors of your favorite sushi roll in a convenient bowl format, topped with perfectly glazed salmon.

Ingredients & Equipment

For the Salmon:

  • 4 (6 oz) salmon fillets
  • 1/2 cup teriyaki sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger

For the Sushi Rice:

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

For the Bowl:

  • 1 cucumber, sliced
  • 2 avocados, sliced
  • 2 cups edamame, shelled
  • 2 carrots, julienned
  • 4 sheets nori, cut into strips
  • Pickled ginger (gari)
  • Sesame seeds for garnish

For the Spicy Mayo:

  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha
  • 1 teaspoon sesame oil

Equipment Needed:

  • Rice cooker or medium pot
  • Large skillet
  • Sharp knife
  • Cutting board
  • Small bowls for toppings
  • Measuring cups and spoons

Step-by-Step Instructions

  1. Cook the Rice (30 minutes)
  • Rinse rice until water runs clear
  • Cook in rice cooker or pot
  • Mix vinegar, sugar, and salt
  • Fold into hot rice
  • Let cool slightly
  1. Prepare the Salmon (15 minutes)
  • Mix teriyaki sauce, garlic, and ginger
  • Heat oil in skillet over medium-high
  • Cook salmon 4-5 minutes per side
  • Brush with sauce while cooking
  1. Prep Toppings (10 minutes)
  • Slice cucumber and avocado
  • Julienne carrots
  • Cook edamame if frozen
  • Cut nori into strips
  • Mix spicy mayo ingredients
  1. Assemble Bowls (5 minutes)
  • Divide rice between bowls
  • Top with salmon
  • Arrange vegetables around salmon
  • Add nori and pickled ginger
  • Drizzle with spicy mayo
  • Sprinkle with sesame seeds

Pro Tips

  • Use short-grain Japanese rice for best results
  • Don’t skip rinsing the rice
  • Pat salmon dry before cooking
  • Cut vegetables uniformly
  • Serve rice slightly warm, not hot

Variations

Protein Options:

  • Raw sashimi-grade salmon
  • Cooked shrimp
  • Tofu
  • Chicken

Vegetable Add-ins:

  • Radishes
  • Pickled vegetables
  • Seaweed salad
  • Microgreens
  • Corn
  • Mango

Sauce Options:

  • Ponzu sauce
  • Eel sauce
  • Wasabi mayo
  • Ginger dressing

Make-Ahead & Storage

Prep Ahead:

  • Cook rice day before
  • Prepare vegetables
  • Mix sauce
  • Store components separately

Storage:

  • Rice: 2-3 days refrigerated
  • Cooked salmon: 2 days
  • Cut vegetables: 1 day
  • Assembled bowls: Best fresh

Troubleshooting

Problem: Sticky Rice

  • Rinse thoroughly before cooking
  • Use correct water ratio
  • Let steam after cooking
  • Use rice paddle to fluff

Problem: Dry Salmon

  • Don’t overcook
  • Keep sauce handy
  • Monitor heat level
  • Let rest before cutting

FAQs

Can I use brown rice?
Yes, but cooking time and texture will differ.

Is raw salmon safe?
Only use sashimi-grade salmon for raw preparations.

How to keep avocado fresh?
Slice just before serving, toss with lemon juice.

Can I meal prep this?
Yes, but store components separately and assemble before eating.

This Teriyaki Salmon Sushi Bowl offers all the satisfaction of sushi in an easy-to-make format. The key is properly cooked sushi rice and well-seasoned salmon. Feel free to customize the toppings to your preference, and remember that presentation matters – arrange your components with care for the full sushi bowl experience!