Description
Teriyaki Salmon Sushi Bowl is a vibrant, delicious dish that brings the flavors of Japan to your kitchen in just 30 minutes. This delightful bowl features perfectly seared salmon glazed in a sweet and savory teriyaki sauce, served over fluffy sushi rice and topped with fresh vegetables. It’s an impressive meal perfect for casual dinners or special occasions, offering a satisfying crunch and colorful presentation that will have everyone asking for seconds.
Ingredients
Scale
- 2 (4 oz) salmon fillets
- 1 cup sushi rice
- ½ cup low-sodium soy sauce
- 3 tbsp mirin
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 cup mixed vegetables (cucumber, avocado, carrots)
- 1 tbsp sesame seeds (toasted)
- Salt and pepper to taste
- Oil for cooking
Instructions
- Rinse sushi rice under cold water until clear, then cook according to package instructions.
- In a saucepan over medium heat, combine soy sauce, mirin, brown sugar, and rice vinegar; stir until dissolved.
- Heat oil in a skillet over medium-high heat; season salmon with salt and pepper, then sear skin-side down for about 4 minutes per side or until golden brown.
- Flake cooked salmon into bite-sized pieces.
- Assemble bowls with sushi rice at the base, topped with vegetables and seared salmon.
- Drizzle remaining teriyaki sauce over each bowl and garnish with toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Searing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 580
- Sugar: 8g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
Keywords: - For added flavor, marinate the salmon in teriyaki sauce for at least 30 minutes before cooking. - Customize your toppings; try adding seaweed or pickled ginger for an extra kick. - To store leftovers, keep in an airtight container in the fridge for up to three days.