Name: Teriyaki Salmon Sushi Bowl
Prep time: 15 min
Cook time: PT-493286H5M35S
Total time: PT-493286H5M35S
Cuisine: Japanese-Inspired
Ingredients: 2 salmon fillets; 1/3 cup teriyaki sauce; 1 cup sushi rice; 2 cups water; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 cucumber, sliced; 1 avocado, sliced; 1/2 cup carrots, shredded; 1/2 cup edamame; 2 green onions, chopped; 1 tablespoon sesame seeds; 2 tablespoons soy sauce

I like making this teriyaki salmon sushi bowl when I want something fresh, flavorful, and satisfying without the effort of rolling sushi. It combines tender salmon, seasoned rice, and crisp toppings in a simple, delicious bowl.

Why You’ll Love This Recipe

I love how this bowl gives me all the flavors of sushi in an easy-to-make format. The sweet and savory teriyaki salmon pairs perfectly with the rice and fresh vegetables. I also enjoy how customizable it is depending on what I have available. Teriyaki Salmon Sushi Bowl

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
salmon fillets
teriyaki sauce
sushi rice
rice vinegar
sugar
salt
cucumber, sliced
avocado, sliced
carrots, shredded
edamame
green onions, chopped
sesame seeds
soy sauce

Directions

I start by cooking the sushi rice according to package instructions. Once done, I mix it with rice vinegar, sugar, and salt, then let it cool slightly.

I cook the salmon in a pan or oven, brushing it with teriyaki sauce as it cooks until it becomes tender and glazed.

I prepare the vegetables by slicing the cucumber, avocado, and shredding the carrots.

To assemble, I add a base of sushi rice to a bowl, top it with the teriyaki salmon, and arrange the vegetables around it.

I finish with green onions, sesame seeds, and a drizzle of soy sauce before serving.

Servings and timing

I usually get about 2 to 3 servings from this recipe.
Preparation takes around 15 minutes, and cooking takes about 15–20 minutes, so everything is ready in about 30–35 minutes.

Variations

I sometimes add spicy mayo or sriracha for a bit of heat. I also like including seaweed salad or pickled ginger for extra flavor. Another variation I enjoy is using tofu instead of salmon for a plant-based option.

storage/reheating

I store the components separately in airtight containers in the refrigerator for up to 2 days.

When reheating, I warm the rice and salmon gently, then assemble the bowl with fresh toppings. Teriyaki Salmon Sushi Bowl

FAQs

Can I use frozen salmon?

Yes, I thaw it completely before cooking for the best texture.

What can I use instead of sushi rice?

I can use jasmine or brown rice, though the texture will be slightly different.

Can I make this ahead of time?

I prepare the ingredients in advance and assemble just before eating.

Is this dish served hot or cold?

I like the rice and salmon warm, with cool fresh toppings.

Can I use store-bought teriyaki sauce?

Yes, I often use store-bought sauce for convenience.

Conclusion

I enjoy making this teriyaki salmon sushi bowl because it’s fresh, flavorful, and easy to customize. It’s one of those meals I like to prepare when I want something satisfying without too much effort.