Name: Teriyaki Salmon Sushi Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese-Inspired
Ingredients: 2 salmon fillets (skinless); 1 cup sushi rice (or short-grain white rice); 2 tbsp rice vinegar; 1 tsp sugar; 1/2 tsp salt; 1/4 cup soy sauce; 2 tbsp brown sugar or honey; 2 cloves garlic, minced; 1 tsp grated ginger; 1 tsp cornstarch (optional); 1/2 cup cucumber, sliced or diced; 1/2 cup shredded carrots; 1/2 cup cooked edamame (shelled); 1 avocado, sliced; 2 green onions, sliced; 1 tbsp toasted sesame seeds; 1 sheet nori or seaweed snacks, cut into strips; Optional toppings: pickled ginger, wasabi, spicy mayo

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The Teriyaki Salmon Sushi Bowl is a fresh and flavorful twist on classic sushi, served deconstructed in a bowl for ease and convenience. It’s layered with tender teriyaki-glazed salmon, sushi rice, crisp vegetables, and my favorite toppings—all coming together in a satisfying, colorful, and healthy meal.

Why You’ll Love This Recipe

I love how this bowl delivers all the flavors of sushi without the need for rolling or special equipment. The salmon is rich and savory thanks to the sticky teriyaki glaze, and the mix of rice and veggies keeps things balanced and fresh. It’s customizable, quick to put together, and perfect for lunch or dinner when I want something that feels special but is easy to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salmon fillets (skinless)
sushi rice (or short-grain white rice)
rice vinegar
sugar
salt
soy sauce
brown sugar or honey
garlic (minced)
ginger (grated)
cornstarch (optional, for thickening sauce)
cucumber (sliced or diced)
carrot (shredded or ribboned)
edamame (cooked and shelled)
avocado (sliced)
green onions (sliced)
toasted sesame seeds
nori sheets or seaweed snacks (cut into strips)
optional toppings: pickled ginger, wasabi, spicy mayo

Directions

I start by cooking the sushi rice. Once done, I season it with a mix of rice vinegar, sugar, and salt while it’s still warm. I let it cool slightly.
While the rice cooks, I make the teriyaki sauce by simmering soy sauce, brown sugar or honey, garlic, and ginger. I thicken it slightly with a cornstarch slurry if needed.
I brush the salmon with some of the sauce and bake or pan-sear it until cooked through and glazed. This usually takes about 10–12 minutes in the oven at 400°F (200°C), or 4–5 minutes per side in a skillet.
I prepare the vegetables: slice the cucumber, shred the carrots, cook the edamame, and slice the avocado.
In bowls, I layer the seasoned rice first, then top it with pieces of teriyaki salmon, fresh veggies, and any extras I like.
I drizzle with more teriyaki sauce and garnish with green onions, sesame seeds, and nori strips. Sometimes I add a bit of spicy mayo for a kick.

Servings and timing

This recipe serves 2 to 3 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes swap the salmon for grilled shrimp, tofu, or even leftover chicken. For a low-carb option, I use cauliflower rice. I also love to play with the toppings—mango chunks, radishes, or kimchi all work great. And when I want a spicy version, I toss the salmon in a mix of teriyaki and sriracha before cooking.

storage/reheating

If I have leftovers, I store the rice and salmon separately in airtight containers in the fridge for up to 2 days. To reheat, I warm the salmon gently in a pan or microwave, and I let the rice come to room temperature or reheat it lightly. I always add fresh toppings right before serving to keep them crisp and vibrant.

FAQs

Can I use store-bought teriyaki sauce?

Yes, I do sometimes when I’m in a hurry. But homemade sauce gives me more control over the sweetness and flavor.

Is sushi rice necessary?

Sushi rice gives the bowl that signature sticky texture and flavor, but I’ve also used jasmine or brown rice with great results.

Can I eat the salmon raw in this bowl?

Only if it’s sushi-grade salmon that’s safe to eat raw. Otherwise, I always cook it fully for safety.

What vegetables go best in a sushi bowl?

I love using cucumber, carrots, edamame, avocado, and radishes. Anything crunchy and fresh works well to balance the richness of the salmon.

How do I keep the avocado from browning?

I slice it just before serving, or I brush it with a little lemon juice if I’m prepping ahead.

Conclusion

The Teriyaki Salmon Sushi Bowl is one of my favorite meals when I’m craving sushi flavors without the fuss. It’s fresh, filling, and full of texture—from tender salmon to crunchy veggies and soft rice. Whether I’m making a quick dinner or prepping lunches, this bowl always delivers big flavor in a beautiful, easy-to-build format.