Grilled Teriyaki Salmon Bowl with Sesame and Scallions
A vibrant Teriyaki Salmon Sushi Bowl featuring glazed salmon, seasoned sushi rice, fresh vegetables, and a savory-sweet sauce in a balanced, satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
Ingredients
2 salmon fillets, skin-on
1 1/2 cups short-grain sushi rice
1 3/4 cups water
3 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon brown sugar
1 teaspoon grated ginger
1 tablespoon neutral oil
1 avocado, sliced
1 cup cucumber, sliced
1/2 cup shredded carrots
1/2 cup cooked edamame
1 tablespoon toasted sesame seeds
2 green onions, sliced
Instructions
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Rinse sushi rice under cold water until mostly clear.
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Combine rice and water in a saucepan, bring to a boil, reduce heat, cover, and cook for 15 minutes. Rest for 10 minutes.
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Warm rice vinegar, sugar, and salt until dissolved. Fold into cooked rice and cool to room temperature.
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Simmer soy sauce, mirin, brown sugar, and ginger for 5 minutes to create teriyaki glaze.
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Pat salmon dry and season lightly with salt and pepper.
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Heat oil in a skillet over medium heat and cook salmon skin-side down for 4 to 5 minutes. Flip and cook another 3 to 4 minutes.
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Brush salmon with teriyaki glaze during the final minute of cooking.
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Divide rice among bowls and top with salmon, avocado, cucumber, carrots, and edamame.
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Sprinkle with sesame seeds and green onions before serving.
Notes
For extra flavor, marinate salmon in teriyaki sauce for 20 minutes before cooking. Store components separately for meal prep. Use reduced-sodium soy sauce if desired.