Description
Salmon teriyaki sushi bowl combines Japanese culinary traditions with modern fusion flavors. Crisp vegetables, seared fish, and umami-rich sauce create a balanced meal you’ll savor with every delicious bite.
Ingredients
Scale
- 4 salmon fillets (6 oz/170 g each)
- 2 cups cooked sushi rice (or jasmine rice)
- ½ cup edamame (cooked)
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 carrot, julienned
- 2 sheets nori, cut into strips
- ¼ cup soy sauce (low sodium)
- ¼ cup mayonnaise
- 2 tablespoons honey (or brown sugar)
- 2 tablespoons green onions, chopped
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon sesame seeds (for garnish)
- 1 tablespoon cornstarch (mixed with 1 tablespoon water for thickening)
- 1 tablespoon Sriracha
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon lime juice
Instructions
- Teriyaki Sauce Preparation: Whisk soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and water in a saucepan over medium heat, creating a harmonious flavor base.
- Sauce Reduction: Incorporate cornstarch slurry into the simmering mixture, stirring continuously to develop a glossy, thick consistency that clings beautifully to the salmon.
- Salmon Preparation: Pat salmon dry, season with salt and pepper, then sear in a hot skillet with oil, cooking skin-side down until crispy and golden, approximately 4-5 minutes.
- Salmon Glazing: Flip the fish, cook for an additional 2-3 minutes, then generously brush with prepared teriyaki sauce, ensuring a rich, caramelized coating.
- Rice Foundation: Cook sushi rice to achieve a perfect fluffy and sticky texture, creating a pristine base for the teriyaki salmon.
- Final Composition: Artfully plate the glazed salmon over the rice, garnish with sliced green onions, toasted sesame seeds, and optional pickled vegetables, then drizzle with remaining teriyaki sauce for an explosion of Japanese-inspired flavors.
Notes
- Moisture Management: Pat salmon completely dry before cooking to achieve a crispy exterior and prevent steaming instead of searing.
- Temperature Control: Use medium-high heat to create perfect caramelization without burning the delicate fish or teriyaki glaze.
- Sauce Consistency: Whisk cornstarch slurry slowly and continuously to prevent lumps and create a smooth, glossy teriyaki sauce.
- Dietary Adaptations: Substitute honey with maple syrup for vegan version, use tamari instead of soy sauce for gluten-free option, and replace salmon with tofu for plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg