If you love sushi but want an easier, faster version at home, this Teriyaki Salmon Sushi Bowl is the perfect solution. Juicy, caramelized salmon coated in homemade teriyaki glaze sits on a bed of fluffy rice with crisp vegetables and creamy avocado. It’s everything you love about sushi — in a nourishing, high-protein bowl.
This vibrant dish is easy to customize, meal prep–friendly, and ready in under 30 minutes. It’s perfect for weeknight dinners or a fresh and filling lunch that feels like a restaurant treat.
Why You’ll Love This Recipe
- All the flavors of sushi without the rolling
- Quick, healthy, and balanced meal
- Great for meal prep or family dinners
- Customizable with your favorite toppings
Recipe Overview
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–3
Ingredients
For the Teriyaki Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)
For the Bowls:
- 2 cups cooked sushi rice or jasmine rice
- ½ avocado, sliced
- ½ cucumber, thinly sliced
- 1 small carrot, julienned
- 1 sheet nori, cut into thin strips
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, sliced
- Optional: pickled ginger or spicy mayo for topping
Step-by-Step Instructions
1. Make the teriyaki glaze
In a small saucepan, whisk together soy sauce, honey, sesame oil, rice vinegar, ginger, and garlic. Simmer over medium heat for 2–3 minutes. Stir in cornstarch slurry if you prefer a thicker sauce. Remove from heat and set aside.
2. Cook the salmon
Heat a skillet over medium heat and lightly oil it. Place the salmon skin-side down and cook for 4–5 minutes per side, brushing with teriyaki sauce as it cooks. The glaze will caramelize beautifully on top.
3. Assemble the bowls
Spoon cooked rice into each bowl. Top with flaked teriyaki salmon, sliced avocado, cucumber, carrot, and nori strips.
4. Garnish and serve
Drizzle extra teriyaki sauce over the top and sprinkle with sesame seeds and green onions. Serve warm or chilled.
Pro Tips & FAQs
Can I use another fish?
Yes! Try tuna, cod, or even shrimp — they all work beautifully with teriyaki glaze.
Can I make this gluten-free?
Absolutely! Use tamari or coconut aminos instead of soy sauce.
How can I meal prep it?
Store cooked rice and salmon separately, and assemble when ready to eat. The glaze keeps well for up to 4 days in the fridge.
Nutrition Summary
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 460 | 35g | 38g | 16g | 3g | 10g |
Disclaimer: Nutrition values are approximate and may vary depending on ingredients used.
