Description
Craving sushi but don’t want the hassle of rolling? This Teriyaki Salmon Sushi Bowl delivers all the flavors of your favorite sushi roll — sweet and savory teriyaki-glazed salmon, creamy avocado, crisp cucumbers, fluffy rice, and tangy pickled ginger — all layered into one easy-to-make bowl.
This recipe is fresh, wholesome, and perfect for weeknight dinners, meal prep, or a healthier alternative to takeout. With tender, caramelized salmon and a glossy homemade teriyaki sauce, this bowl hits every flavor note — umami, sweet, salty, and spicy — while letting you customize your toppings however you like. Think of it as your favorite sushi bar… in a bowl!
Ingredients
(Serves 2)
For the Teriyaki Salmon:
- 2 salmon fillets (about 6 oz each, skin removed)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Teriyaki Sauce:
- 1/4 cup low-sodium soy sauce (or coconut aminos for paleo)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (for thickening)
For the Sushi Bowls:
- 1 ½ cups cooked sushi rice (or jasmine rice)
- 1 teaspoon rice vinegar (optional, to season the rice)
- 1 avocado, sliced
- 1/2 cucumber, julienned
- 1/4 cup shredded carrots
- 1–2 tablespoons pickled ginger
- 1 sheet nori, cut into thin strips or crumbled
- 1 tablespoon sesame seeds
- Optional: sliced green onion, sriracha, or spicy mayo for garnish
Instructions
1. Make the Teriyaki Sauce:
In a small saucepan, combine soy sauce, honey, rice vinegar, water, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook until thickened and glossy, about 2–3 minutes. Set aside.
2. Cook the Salmon:
Pat salmon fillets dry and season with salt and pepper. Heat olive oil in a skillet over medium heat. Cook salmon for 4–5 minutes per side, or until cooked through and golden on the outside.
3. Glaze the Salmon:
Pour half the teriyaki sauce over the cooked salmon in the pan. Let it bubble and coat the salmon for 1–2 minutes, then remove from heat.
4. Assemble the Bowls:
Divide cooked rice between two bowls. Top with glazed salmon, avocado, cucumber, carrots, pickled ginger, and nori strips. Drizzle with extra teriyaki sauce and sprinkle with sesame seeds.
5. Garnish and Serve:
Add green onions, a squirt of sriracha, or a drizzle of spicy mayo if desired. Serve immediately!
Nutrition (Per Serving – Approx.)
- Calories: 520
- Protein: 35 g
- Carbohydrates: 38 g
- Fat: 26 g
- Saturated Fat: 4 g
- Sugar: 12 g
- Sodium: 720 mg
- Fiber: 5 g
Tips & Tricks
- Make it low-carb: Swap sushi rice for cauliflower rice or shredded cabbage.
- Use leftovers: Cooked salmon from the night before works beautifully here.
- Add crunch: Include edamame, radishes, or crispy wonton strips for texture.
- Meal prep friendly: Store each ingredient separately and assemble when ready to eat.
- Extra flavor: Marinate the salmon in teriyaki sauce for 15–20 minutes before cooking for deeper flavor.
From Me to Your Readers
This Teriyaki Salmon Sushi Bowl brings restaurant-quality flavor to your kitchen with minimal effort. It’s one of my go-to recipes for busy nights or when I want to enjoy the taste of sushi without leaving the house. With customizable toppings and a deeply flavorful homemade sauce, this bowl feels special — yet it’s easy enough to make anytime.
Perfect for adding to your “Healthy Bowls,” “Seafood Recipes,” “Quick Dinners,” or “Asian-Inspired Meals” categories.
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