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Homemade Teriyaki Salmon Sushi Bowl

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A fresh, fast, and flavorful teriyaki salmon sushi bowl topped with crisp vegetables and served over soft sushi rice, perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 2 skin-on salmon fillets (about 1 lb/450 g total)
  • 1 cup uncooked sushi rice (makes about 3 cups cooked)
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 cup soy sauce (or tamari)
  • 2 tbsp mirin (or extra 1 tbsp soy + 1 tbsp water)
  • 1–2 tbsp brown sugar or honey
  • 1 tsp grated fresh ginger
  • 1 small garlic clove, minced
  • 1/3 cup water
  • 1 tsp cornstarch (mixed with 1 tsp water)
  • 1/2 cup shelled edamame (thawed)
  • 1 small cucumber, thinly sliced
  • 1 avocado, sliced
  • 1–2 sheets roasted nori, cut into strips
  • 2 green onions, thinly sliced
  • Toasted sesame seeds
  • Optional: pickled ginger, wasabi, spicy mayo

Instructions

  1. Rinse the sushi rice under cold water until it runs clear. Cook it in a rice cooker or on the stove with the right water ratio (about 1:1.1–1.2). Let it rest 10 minutes.
  2. In a small bowl, mix rice vinegar, sugar, and salt. Fluff the warm rice and gently fold in the vinegar mix. Keep covered.
  3. Make the teriyaki sauce: In a small pan, combine soy, mirin, brown sugar (or honey), ginger, garlic, and water. Bring to a simmer. Stir in the cornstarch slurry and cook 30–60 seconds until glossy. Set aside.
  4. Pat the salmon dry. Lightly season with a pinch of salt and pepper. Brush a thin layer of teriyaki sauce over the tops.
  5. Prep toppings: Slice cucumber and avocado, thaw edamame, cut nori, and slice green onions.
  6. Cook the salmon at 400°F (200°C) for 8–10 minutes on a parchment-lined sheet, or air fry at 390°F (200°C) for 7–9 minutes, until it flakes easily. Brush with more teriyaki in the last minute.
  7. Assemble bowls: Add a bed of sushi rice. Top with salmon (flake or serve as a fillet), cucumber, avocado, edamame, and nori. Spoon extra teriyaki on top. Finish with green onions, sesame seeds, and optional pickled ginger or spicy mayo. Serve warm.

Notes

Store salmon, rice, and toppings in separate airtight containers. Keep sauce in a jar in the fridge for up to 5 days.

Nutrition

Find it online: https://sourdoughvoyage.com/homemade-teriyaki-salmon-sushi-bowl/