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Ultimate Teriyaki Salmon Sushi Bowl

A delightful dish that combines crispy textures and savory flavors with fresh ingredients and intense umami, all in a cozy bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

For the sushi bowl
  • 2 cups sushi rice Rinse thoroughly under cold water.
  • 1 pound salmon fillet Baked with teriyaki sauce.
  • 1/2 cup teriyaki sauce Used for brushing the salmon.
  • 1 avocado, sliced Fresh topping.
  • 1 cucumber, thinly sliced Fresh topping.
  • 1/4 cup green onions, chopped Used for garnish.
  • 1 tablespoon sesame seeds For sprinkling on top.
  • Nori (seaweed) sheets For serving.
  • Pickled ginger For garnish.
  • Soy sauce For drizzling.

Method
 

Preparation
  1. Rinse 2 cups of sushi rice thoroughly under cold water until the water runs clear. Cook according to package instructions. When done, fluff the rice with a fork and let it cool slightly.
  2. Preheat your oven to 400°F (200°C). Place the salmon fillet on a lined baking tray and brush a bit of teriyaki sauce over the top. Bake for 15-20 minutes until the salmon is cooked through and flakes easily with a fork.
  3. While the salmon is baking, slice your avocado and cucumber, and chop the green onions.
Assembly
  1. In a bowl, add a base of sushi rice. Top it with the cooked salmon, avocado slices, cucumber, and green onions.
  2. Sprinkle with sesame seeds for added crunch.
Serving
  1. Add a side of nori sheets and pickled ginger. Drizzle some soy sauce over the top for that extra savory finish.

Notes

Store leftovers in an airtight container in the refrigerator and consume within three days. Reheat gently in the microwave, adding a splash of water and covering to maintain moisture.