Description
A vibrant and satisfying sushi-inspired bowl featuring tender teriyaki-glazed salmon, seasoned rice, and fresh vegetables—perfect for a wholesome weeknight meal.
Ingredients
For the Sushi Rice:
1 ½ cups sushi rice
2 cups water
3 tablespoons rice vinegar
1 tablespoon granulated sugar
1 teaspoon salt
For the Teriyaki Salmon:
4 salmon fillets (about 6 ounces / 170 g each)
⅓ cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1 teaspoon cornstarch
2 teaspoons water
For the Toppings:
1 large avocado, sliced
1 cup cucumber, thinly sliced
1 cup shredded carrots
½ cup shelled edamame
2 sheets nori, sliced
1 tablespoon sesame seeds
2 green onions, sliced
Instructions
Rinse sushi rice under cold water until clear. Cook with 2 cups water. Simmer covered for 18–20 minutes.
Mix rice vinegar, sugar, and salt until dissolved. Fold into warm rice and let cool slightly.
Combine soy sauce, honey, brown sugar, rice vinegar, ginger, and garlic in a saucepan. Simmer.
Mix cornstarch with water and stir into sauce. Cook until thickened.
Preheat oven to 400°F (200°C). Place salmon on lined baking sheet and brush with sauce.
Bake for 12–15 minutes until salmon flakes easily. Broil 2 minutes if desired.
Divide rice among bowls. Top with salmon and prepared vegetables.
Drizzle with extra sauce and garnish with sesame seeds and green onions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes