Description
Sushi lovers rejoice with this mouthwatering Teriyaki Salmon Sushi Bowl that blends Japanese culinary traditions into one delightful dish. Crisp vegetables, succulent salmon, and glossy teriyaki glaze create a perfect harmony you’ll crave again and again.
Ingredients
Scale
Proteins:
- 4 salmon fillets (6 ounces/170 grams each)
- ½ cup edamame (cooked)
Rice and Base Ingredients:
- 2 cups cooked sushi rice (or jasmine rice)
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
Sauce and Seasoning Ingredients:
- ¼ cup soy sauce (low sodium)
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon water
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch (mixed with 1 tablespoon water for thickening)
- 1 tablespoon sesame seeds (for garnish)
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 carrot, julienned
- 2 sheets nori, cut into strips
- 2 tablespoons green onions, chopped
- ¼ cup mayonnaise
- 1 tablespoon Sriracha
- 1 teaspoon lime juice
Instructions
- Craft a flavor-packed teriyaki glaze by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and water in a saucepan over medium heat, whisking thoroughly to blend the ingredients.
- Gradually introduce a cornstarch slurry to the simmering sauce, stirring continuously to prevent lumps and allow the mixture to thicken and develop a glossy, rich consistency over approximately 12 minutes.
- While the teriyaki sauce reduces, prepare the salmon by patting it dry with paper towels to ensure a crisp exterior when cooking.
- Season the salmon fillet with a light sprinkle of salt and pepper, creating a delicate flavor foundation for the teriyaki glaze.
- Heat a skillet over medium-high temperature, adding a small amount of oil to prevent sticking and promote even caramelization.
- Carefully place the salmon in the hot skillet, skin-side down, and cook until the skin turns golden and crispy, approximately 4-5 minutes.
- Gently flip the salmon and continue cooking for an additional 2-3 minutes, or until the fish reaches a desired level of doneness.
- Brush the teriyaki glaze generously over the salmon, allowing the sauce to create a glossy, caramelized coating.
- Prepare sushi rice according to package instructions, ensuring a fluffy and sticky texture characteristic of traditional Japanese rice.
- Arrange the cooked rice in a serving bowl, creating a pristine base for the teriyaki salmon.
- Delicately place the glazed salmon atop the rice, garnishing with sliced green onions, toasted sesame seeds, and optional pickled vegetables for added complexity and visual appeal.
- Drizzle any remaining teriyaki sauce over the dish, enhancing the overall flavor profile and presentation.
Notes
- Marinate salmon in teriyaki sauce for at least 30 minutes to enhance flavor penetration and tenderness.
- Use short-grain sushi rice for authentic texture and ensure it’s slightly sticky to hold the bowl together.
- Consider swapping salmon with tofu or chicken for dietary alternatives while maintaining the same delicious teriyaki glaze.
- Toast sesame seeds and sprinkle over the bowl for added nutty crunch and visual appeal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 14 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg