Description

A nourishing sushi-style rice bowl featuring flaked teriyaki-glazed salmon, seasoned sushi rice, fresh veggies, and classic Japanese-inspired toppings. Great for meal prep or a weeknight dinner.

Ingredients

For the Teriyaki Salmon:

2 salmon fillets
¼ cup soy sauce
2 tbsp mirin
1 tbsp brown sugar
1 clove garlic, minced
1 tsp grated fresh ginger
1 tsp sesame oil (optional)

For the Sushi Rice:

1 cup sushi rice
1¼ cups water
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt

Toppings:

1 avocado, sliced
½ cup cooked edamame
½ cup shredded carrots
½ cucumber, sliced
1 sheet nori, cut into strips or furikake
1 tbsp sesame seeds
2 scallions, thinly sliced
Optional: spicy mayo or ponzu for drizzling

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Instructions

1. Cook the Rice:

Rinse 1 cup of sushi rice under cold water until clear.
Add 1¼ cups water and bring to a boil.
Simmer, covered, for 15 minutes. Let sit for 10 minutes.
Season with 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt. Mix gently.

2. Make the Teriyaki Sauce:

In a small pan, combine soy sauce, mirin, brown sugar, garlic, and ginger.
Simmer over medium heat until slightly thickened.
Marinate salmon in half of the sauce for 15–30 mins.

3. Cook the Salmon:

Preheat oven to 400°F or air fryer to 375°F.
Bake or air-fry salmon for 10–12 minutes until cooked through.
Brush with remaining teriyaki sauce after cooking.

4. Assemble the Bowl:

Add sushi rice as the base.
Top with flaked teriyaki salmon.
Add avocado, cucumber, carrots, edamame.
Garnish with nori, sesame seeds, and scallions.
Optional: Drizzle spicy mayo or ponzu sauce.

Notes

Let the rice cool slightly before assembling to avoid wilting the veggies. You can use store-bought teriyaki sauce if short on time.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish / Bowl
Method: Boiled, Baked, Assembled
Cuisine: Japanese-Inspired / Fusion