Teriyaki Salmon Sushi Bowl
A lunch-friendly bowl blending teriyaki salmon with glossy sesame rice and fresh veggie toppers. Bright, umami-packed and easy to assemble, it mirrors sushi flavors in a satisfying bowl format with a gentle tang and crisp textures.
- Prep Time: 15 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 (6 oz) skin-on salmon fillets
- ½ 1/2 cup soy sauce
- 1 tbsp mirin
- 1 tbsp rice vinegar
- ½ tbsp honey
- ½ tsp grated ginger
- ½ clove garlic, minced
- 1 cups cooked sushi rice
- ½ tbsp sesame oil
- 1 tbsp toasted sesame seeds
- ½ cup cucumber, diced
- ½ cup shredded carrot
- ½ cup avocado, sliced
- 1 green onions, sliced
- 1 cups steamed broccoli florets
Instructions
- Marinate salmon in a mixture of soy sauce, mirin, rice vinegar, honey, ginger, and garlic for 15 minutes.
- Sear salmon in a hot pan with sesame oil 2-3 minutes per side until medium-rare in center; gloss the sauce in the pan and spoon over salmon.
- Fluff sushi rice, mix in sesame seeds and a light drizzle of sesame oil; keep warm.
- Assemble bowls: place rice as base, top with salmon, cucumber, carrot, avocado, broccoli, and green onions.
- Finish with extra teriyaki glaze from the pan for a shiny finish and a quick squeeze of lemon if desired.
Chef’s Pro Tips
- Use sushi rice for authentic texture; rinse until water runs clear.
- Sear salmon quickly to keep it tender and juicy.
- Add a squeeze of lime for bright acidity as a final touch.
Serving Suggestions
Serve with pickled ginger and a side of edamame for a complete, balanced bowl.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat salmon gently to avoid drying.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 34 |
| carbs | 58 |
| fat | 16 |
| fiber | 6 |
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