Quick & Tasty Teriyaki Salmon Sushi Bowl Recipe for Busy Nights

Teriyaki salmon sushi bowls bring restaurant-quality magic straight to your kitchen counter.

Bold marinades infuse delicate fish with sweet and savory complexity.

Crisp vegetables and perfectly seasoned rice create a balanced, nutritious canvas for succulent protein.

Each component harmonizes into a delightful culinary experience that feels both elegant and approachable.

Modern home cooks appreciate the convenience of deconstructed sushi without complicated rolling techniques.

Colorful ingredients revolutionize a simple meal into a feast for the senses.

Your taste buds will dance with excitement over this convenient and delicious dining option.

Teriyaki Salmon Sushi Bowl: A Flavorful Japanese-Inspired Dish

• Savor Speedy Salmon Satisfaction: This teriyaki salmon sushi bowl delivers restaurant-quality flavor in just 30 minutes, perfect for busy weeknight dinners or quick lunch solutions.
• Nutritional Powerhouse Packed with Punch: Loaded with lean protein, healthy fats from salmon and avocado, and fiber-rich edamame, this bowl provides a balanced meal that keeps you energized and full.
• Create Gourmet Flavors at Home: Elevate your cooking game with restaurant-inspired techniques like homemade teriyaki marinade, toasted sesame seeds, and perfectly cooked salmon chunks that bring professional-level taste to your kitchen without complicated skills.
• Customize Your Culinary Canvas: Easily adaptable bowl allows personal creativity by swapping ingredients or adjusting spice levels, making it an ideal recipe for home cooks who love flexible, personalized meals.

Ingredients for a Delicious Teriyaki Salmon Bowl

Main Ingredients:

Sushi Rice: -Short-grain white rice with sticky texture perfect for sushi bowls. -High-quality Japanese rice ensures authentic flavor and proper texture.

Salmon: -Fresh salmon fillets provide rich, omega-3 protein centerpiece for the dish. -Choose wild-caught or sushi-grade salmon for best quality and flavor.

Flavor Enhancers:

Teriyaki Marinade Components: -Maple Syrup, Tamari, Mirin, Sesame Oil: Create sweet and savory marinade with complex depth. -Choose high-quality, authentically produced Asian condiments for best results.

Rice Vinegar, Sugar, Salt: -Essential seasoning blend for traditional sushi rice preparation. -Balance of sweet, sour, and salty components creates perfect rice flavor.

Garnish and Complementary Ingredients:

Edamame, Avocado, Spring Onions: -Fresh vegetables add color, nutrition, and textural contrast to the sushi bowl. -Select ripe avocado and bright green edamame for maximum freshness.

Sesame Seeds, Garlic Granules: -Aromatic seed and spice that provide nutty undertones and additional flavor complexity. -Toasted sesame seeds enhance overall dish presentation and taste.

Making a Flavor-Packed Teriyaki Salmon Sushi Bowl

Step 1: Prepare Sushi Rice Blend

Cook sushi rice following package directions. In a small bowl, whisk rice vinegar, sugar, and salt until sugar dissolves completely. Pour mixture over warm rice and gently fold to combine. Sprinkle toasted sesame seeds throughout the rice for extra flavor and crunch.

Step 2: Create Teriyaki Marinade

• Maple syrup
• Sesame oil
• Tamari sauce
• Garlic granules
• Mirin

Whisk all ingredients together in a mixing bowl until well combined.

Step 3: Prepare Salmon and Vegetables

Remove salmon skin and cut fillets into bite-sized chunks. Finely dice spring onions. Slice avocado into thin pieces. Prepare edamame by removing from pods.

Step 4: Cook Salmon in Teriyaki Sauce

Heat marinade in a skillet over medium heat until it starts bubbling. Reduce heat and let simmer to thicken. Add salmon chunks and gently stir, ensuring each piece gets coated. Cook until salmon is fully done and glazed with sauce.

Step 5: Assemble Sushi Bowls

Divide cooled rice into serving bowls, filling about two-thirds of each bowl. Add edamame and avocado slices to the remaining space. Top rice with teriyaki salmon chunks and sprinkle diced spring onions. Serve with extra tamari sauce on the side for additional flavor.

Tips for the Perfect Teriyaki Salmon Sushi Bowl

• Perfect Rice Texture: Rinse sushi rice thoroughly before cooking to remove excess starch and achieve a fluffy, sticky consistency.
• Marinate for Maximum Flavor: Let salmon sit in teriyaki sauce for 15-30 minutes before cooking to enhance depth and absorption of delicious flavors.
• Control Salmon Cooking: Use medium-low heat when cooking salmon to prevent overcooking and maintain a tender, moist texture.
• Enhance Presentation: Use a sharp knife to slice avocado and salmon into uniform, clean pieces for a professional-looking bowl.
• Balance Sauce Consistency: Reduce teriyaki sauce slowly to create a glossy, thick coating that clings perfectly to salmon chunks.

Storing and Reheating Your Sushi Bowl

• Refrigerate: Transfer leftover salmon sushi bowl to an airtight container within 2 hours of cooking. Store in the refrigerator for up to 2 days, keeping rice and salmon separate to maintain texture and prevent sogginess. Seal tightly to preserve freshness and prevent flavor absorption from other foods.
• Reheat Carefully: Warm rice and salmon gently in the microwave using 30-second intervals, stirring between each cycle to distribute heat evenly. Add a tablespoon of water to rice to restore moisture and prevent drying out. Avoid overheating to maintain salmon's delicate texture and prevent rubbery consistency.
• Best Practices: Consume refrigerated leftovers within 48 hours for optimal taste and food safety. Discard any portions that smell unusual or show signs of spoilage.

Pair Your Teriyaki Salmon with These Side Dishes

• Pair with Crisp Sake: Select a chilled junmai or ginjo sake to complement the rich teriyaki salmon, cutting through its sweetness and enhancing the umami flavors.
• Refresh with Green Tea: Brew a light sencha or genmaicha green tea that balances the dish's richness, cleansing the palate between bites and adding a subtle grassy note.
• Match with Cucumber Sunomono: Create a light cucumber salad with rice vinegar dressing to provide a tangy, refreshing side that contrasts the warm salmon and highlights the bowl's Japanese-inspired elements.
• Complement with Dry Riesling: Choose a dry Riesling wine with bright acidity that matches the teriyaki's sweetness and cuts through the salmon's richness, creating a harmonious dining experience.

Explore Different Twists on Teriyaki Salmon Sushi Bowl

• Spicy Salmon Fusion: Replace teriyaki marinade with sriracha, ginger, and chili oil for a fiery kick, adding jalapeño slices for extra heat.
• Mediterranean Salmon Remix: Swap teriyaki for lemon, oregano, and olive oil marinade, topping with crumbled feta and diced cucumber.
• Tropical Salmon Bowl: Use pineapple juice and coconut aminos in marinade, garnish with mango chunks and toasted coconut flakes for a sweet-savory profile.
• Korean-Inspired Salmon Blend: Incorporate gochujang, rice wine, and sesame seeds into marinade, adding kimchi and pickled radish for tangy complexity.

Teriyaki Salmon Sushi Bowl Recipe

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4.6 from 8 reviews

• Total Time: 35 minutes
• Yield: 2 1x

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Description

Pacific Northwest salmon meets Japanese teriyaki in this elegant rice bowl masterpiece. Glazed fish nestles on seasoned rice with cucumber, avocado, and sesame seeds, delivering a harmonious blend of flavors you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 salmon fillets
• 180 grams (6.5 ounces) sushi rice
• 150 grams (5 ounces) edamame beans
• 4 spring onions
• 0.5 half a ripe avocado

Sauce and Seasoning Ingredients:

• 30 milliliters (1 fluid ounces) maple syrup
• 3 tablespoons rice vinegar
• 2 teaspoons gluten-free tamari soy sauce
• 1 teaspoon mirin
• 1 teaspoon sesame oil
• 1 teaspoon caster sugar
• 0.5 teaspoon fine salt
• 0.5 teaspoon garlic granules

Garnish Ingredients:

• 2 tablespoons sesame seeds

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Instructions

1. Prepare sushi rice meticulously by following package instructions, ensuring each grain is perfectly cooked and fluffy. Create a seasoning mixture by dissolving rice vinegar, granulated sugar, and kosher salt until completely integrated.
2. Gently fold the seasoning into warm rice, allowing the grains to absorb the delicate flavors. Lightly toast sesame seeds in a dry skillet until golden and fragrant, then sprinkle over the rice.
3. Remove salmon skin carefully and cut fillets into uniform bite-sized chunks. Finely slice spring onions on a diagonal for an elegant presentation.
4. Craft the teriyaki marinade by whisking together pure maple syrup, aromatic sesame oil, gluten-free tamari sauce, granulated garlic, and sweet mirin until well combined.
5. Warm the marinade in a non-stick skillet, allowing it to bubble and reduce slightly, creating a glossy, concentrated sauce.
6. Introduce salmon chunks to the simmering marinade, gently stirring to ensure each piece is evenly coated and cooked through, approximately 3-4 minutes.
7. Distribute the seasoned rice evenly into serving bowls, filling approximately two-thirds of each bowl. Artfully arrange steamed edamame and creamy sliced avocado in the remaining space.
8. Delicately place the glazed salmon chunks over the rice, garnish with sliced spring onions, and serve immediately with additional tamari sauce on the side for those desiring extra flavor.

Notes

• Customize your sushi bowl by adjusting marinade sweetness with more or less maple syrup for personalized flavor intensity.
• Marinate salmon chunks for 15-30 minutes before cooking to enhance deeper teriyaki flavor penetration.
• Experiment with alternative proteins like tofu or chicken if salmon isn’t preferred, maintaining similar cooking techniques.
• Toast sesame seeds carefully to prevent burning, watching closely and stirring frequently for even golden color.
• Store leftover rice separately from toppings to maintain crisp texture and prevent sogginess during refrigeration.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Japanese

Nutrition

• Serving Size: 2
• Calories: 870 kcal
• Sugar: 20g
• Sodium: 800mg
• Fat: 38g
• Saturated Fat: 6g
• Unsaturated Fat: 28g
• Trans Fat: 0g
• Carbohydrates: 100g
• Fiber: 15g
• Protein: 40g
• Cholesterol: 70mg