Name: Teriyaki Salmon Sushi Bowl: A Delicious and Easy Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Ingredients: 2 cups sushi rice; 2 cups water; 1/4 cup rice vinegar; 2 tablespoons sugar; 1 teaspoon salt; 1.5 pounds salmon fillet, skin on or off, cut into 1-inch cubes; 1/2 cup soy sauce; 1/4 cup mirin; 2 tablespoons sake (optional, can substitute with water); 2 tablespoons sugar; 1 tablespoon grated ginger; 2 cloves garlic, minced; 1 tablespoon cornstarch; 2 tablespoons cold water; 1 tablespoon sesame oil; 1 avocado, sliced; 1 cucumber, thinly sliced; 4 green onions, thinly sliced; 2 sheets nori seaweed, cut into thin strips; Sesame seeds, for garnish; Spicy mayo (optional, store-bought or homemade); Pickled ginger (optional); Wasabi (optional)

Teriyaki salmon sushi bowl: Prepare to embark on a culinary adventure that marries the vibrant flavors of Japan with the comforting ease of a bowl! Forget complicated sushi rolling; this recipe delivers all the deliciousness of sushi in a deconstructed, customizable format that’s perfect for a quick weeknight dinner or an impressive lunch.

The concept of a “sushi bowl” isn’t steeped in centuries of tradition like traditional nigiri or maki. Instead, it’s a modern innovation, born from our desire for convenience and healthy eating. It takes the core elements of sushi perfectly cooked rice, fresh fish, and flavorful sauces and presents them in an accessible and customizable way.

What’s not to love? People adore this dish because it’s incredibly versatile. You can tailor it to your own preferences, swapping out the salmon for tuna or tofu, adding your favorite vegetables, and adjusting the sauce to your liking. The combination of the savory teriyaki-glazed salmon, the fluffy sushi rice, and the crisp vegetables creates a symphony of textures and tastes that will leave you craving more. Plus, this teriyaki salmon sushi bowl is packed with protein and healthy fats, making it a nutritious and satisfying meal. Let’s dive in and create your own masterpiece!

Ingredients:

For the Sushi Rice:

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

For the Teriyaki Salmon:

1.5 pounds salmon fillet, skin on or off, cut into 1-inch cubes
1/2 cup soy sauce
1/4 cup mirin
2 tablespoons sake (optional, can substitute with water)
2 tablespoons sugar
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon cornstarch, mixed with 2 tablespoons cold water (slurry)
1 tablespoon sesame oil

For the Bowl Assembly:

1 avocado, sliced
1 cucumber, thinly sliced
4 green onions, thinly sliced
2 sheets nori seaweed, cut into thin strips
Sesame seeds, for garnish
Spicy mayo (optional, store-bought or homemade)
Pickled ginger (optional)
Wasabi (optional)

Preparing the Sushi Rice:

Rinse the Rice: Place the sushi rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This usually takes about 3-4 minutes. Rinsing removes excess starch, which helps the rice cook properly and prevents it from becoming too sticky.
Cook the Rice: Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 18 minutes. It’s crucial to keep the lid on during this time to allow the rice to steam properly.
Rest the Rice: After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 10 minutes. This allows the rice to fully absorb the remaining moisture and become perfectly fluffy. Don’t peek!
Prepare the Sushi Vinegar: While the rice is resting, prepare the sushi vinegar. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring constantly, until the sugar and salt are completely dissolved. Do not boil. Remove from heat and let cool slightly.
Season the Rice: Gently transfer the cooked rice to a large, non-metallic bowl (a wooden sushi oke is ideal, but any large bowl will work). Using a rice paddle or a wooden spoon, gently fluff the rice to separate the grains.
Incorporate the Vinegar: Gradually drizzle the sushi vinegar over the rice, using the rice paddle to gently cut and fold the vinegar into the rice. Be careful not to mash the rice. You want to distribute the vinegar evenly without making the rice mushy. Taste as you go and adjust the amount of vinegar to your preference. I usually use all of it, but you might prefer a slightly less tangy rice.
Cool the Rice: Fan the rice with a fan or a piece of cardboard while continuing to gently fold it. This helps to cool the rice quickly and gives it a nice sheen. The ideal temperature for sushi rice is lukewarm.

Preparing the Teriyaki Salmon:

Prepare the Salmon: Pat the salmon cubes dry with paper towels. This helps the salmon to sear properly and prevents it from steaming in the pan.
Make the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, mirin, sake (or water), sugar, grated ginger, and minced garlic. This is your teriyaki marinade and sauce.
Marinate the Salmon: Add the salmon cubes to the teriyaki sauce and toss to coat evenly. Let the salmon marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. The longer it marinates, the more flavorful it will be.
Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. This slurry will help to thicken the teriyaki sauce and give it a glossy finish.
Cook the Salmon: Heat the sesame oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated salmon cubes to the skillet in a single layer. Be careful not to overcrowd the pan, as this will lower the temperature and prevent the salmon from searing properly. You may need to cook the salmon in batches.
Sear the Salmon: Cook the salmon for 2-3 minutes per side, or until it is cooked through and slightly caramelized. The internal temperature of the salmon should reach 145°F (63°C).
Thicken the Sauce: Pour the remaining teriyaki marinade into the skillet with the salmon. Bring the sauce to a simmer, then slowly drizzle in the cornstarch slurry, stirring constantly. Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency.
Coat the Salmon: Toss the salmon in the thickened teriyaki sauce to coat evenly. Remove from heat and set aside.

Assembling the Sushi Bowls:

Prepare the Toppings: Slice the avocado and cucumber. Thinly slice the green onions. Cut the nori seaweed sheets into thin strips using scissors.
Assemble the Bowls: Divide the sushi rice evenly among four bowls.
Add the Salmon: Top the rice with the teriyaki salmon.
Arrange the Toppings: Arrange the avocado slices, cucumber slices, and green onions around the salmon.
Garnish: Sprinkle sesame seeds and nori strips over the bowls.
Add Optional Toppings: If desired, drizzle with spicy mayo, and serve with pickled ginger and wasabi on the side.
Serve Immediately: Enjoy your delicious teriyaki salmon sushi bowls immediately!

Conclusion:

This Teriyaki Salmon Sushi Bowl isn’t just another recipe; it’s a flavor explosion waiting to happen! Seriously, if you’re looking for a quick, healthy, and utterly delicious meal that will impress even the pickiest eaters, then you absolutely must give this a try. The combination of the sweet and savory teriyaki glaze with the perfectly cooked salmon, fluffy rice, and fresh veggies is simply irresistible. It’s a symphony of textures and tastes that will leave you craving more.

But what truly makes this recipe a must-try is its versatility. Feel free to get creative and adapt it to your own preferences. Not a fan of avocado? No problem! Substitute it with some thinly sliced cucumber or edamame. Want to add a little extra kick? A drizzle of sriracha mayo will do the trick. You could even swap out the salmon for grilled chicken or tofu for a vegetarian option. The possibilities are endless!

Serving Suggestions and Variations:

For a complete and satisfying meal, I love to serve this Teriyaki Salmon Sushi Bowl with a side of miso soup or a simple seaweed salad. The warm, comforting soup complements the coolness of the bowl perfectly. And if you’re feeling adventurous, try adding some pickled ginger or wasabi for an extra burst of flavor.

Here are a few more variations to inspire you:

* Spicy Teriyaki Salmon Bowl: Add a pinch of red pepper flakes to the teriyaki sauce for a fiery kick.
* Tropical Teriyaki Salmon Bowl: Incorporate some diced mango or pineapple for a sweet and tangy twist.
* Deconstructed Sushi Bowl: Serve all the ingredients separately and let everyone build their own bowl. This is a great option for parties or gatherings.
* Teriyaki Salmon Salad Bowl: Swap the rice for a bed of mixed greens for a lighter, low-carb option.

I’ve personally made this recipe countless times, and it’s always a hit. It’s perfect for a weeknight dinner, a quick lunch, or even a potluck. It’s also a fantastic way to use up leftover cooked salmon.

Why This Recipe Stands Out:

What sets this recipe apart from other sushi bowl recipes is the emphasis on fresh, high-quality ingredients and the perfectly balanced teriyaki sauce. I’ve spent years perfecting this sauce, and I’m confident that you’ll love it. It’s not too sweet, not too salty, and has just the right amount of umami.

Ready to Dive In?

So, what are you waiting for? Grab your ingredients and get cooking! I promise you won’t be disappointed. This teriyaki salmon sushi bowl is a guaranteed crowd-pleaser.

I’m so excited for you to try this recipe and experience the deliciousness for yourself. And don’t forget to share your creations with me! I’d love to see your photos and hear about your variations. Tag me on social media and let me know what you think. Happy cooking! I can’t wait to see what you create! Let me know in the comments below if you have any questions or suggestions. I’m always happy to help. Enjoy!