These Teriyaki Salmon Bowls bring the sushi house right to your kitchen. Sushi rice, teriyaki salmon, avocado, cucumber and spicy mayo make these healthy salmon and rice bowls extra flavorful.
SALMON RICE BOWLS
If you are trying to eat healthier and save money these salmon and rice bowls are perfect. They save you from over spending at your local sushi restaurant. And with all these healthy ingredients you can stay on track with your eating goals.
Plus when you make this at home you decide on the ingredients and flavors. This recipe is highly customizable to fit your tastes.
INGREDIENT OPTIONS:
- I recommend using true “sushi rice” in this recipe. Sushi rice is a short grain Japanese rice that tastes and cooks very differently than plain white rice.
- The kind of salmon that you use is up to you– and it does not need to be sushi grade because we will be cooking it. Just aim to cut all your salmon pieces the same size so they all cook evenly.
- Use store bought teriyaki sauce or use HOMEMADE TERIYAKI if you prefer.
- Sriracha adds spice to the spicy mayo. Feel free to add as little or as much as you want.
ADD-ON INGREDIENTS:
- Sliced Lemon
- Thinly Sliced Carrots
- Sesame seeds
- Soy Sauce
MORE SUSHI INSPIRED RECIPES:
SUSHI BAKE – SALMON SUSHI BOWL – SPICY CRAB SUSHI BOWL – CALIFORNIA ROLL SUSHI BOWL
TERIYAKI SALMON BOWLS
These Teriyaki Salmon Bowls bring the sushi house right to your kitchen. Sushi rice, teriyaki salmon, avocado, cucumber and spicy mayo make these healthy salmon and rice bowls extra flavorful.
Ingredients
- Sushi Rice:
- 1 cup short grain sushi rice
- 1 cup water
- 2 tablespoons rice wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- Salmon:
- 2 salmon filets, cut into 1” pieces
- ½ cup teriyaki sauce, divided
- 1 tablespoon olive oil
- Spicy Mayo:
- ¼ cup mayonnaise
- 2 teaspoons sriracha
- Additional Ingredients, all optional and to taste:
- Avocado, sliced or diced
- Carrot, chopped or in ribbons
- Edamame
- Sliced Green Onion
- Sesame Seeds
- Sliced Cucumber
- Pickled Ginger
Instructions
- Place the sushi rice in a fine mesh sieve and rinse it in cool water until the water runs clear– about 1 minute.
- If you have a rice cooker, this is the time to use it! Place the rinsed rice and water in the rice cooker and cook according to the manufacturer’s instructions.
- If you don’t have a rice cooker, place the rice and water in a small saucepan and bring the two to a gentle boil. Reduce the heat to low and cover the pan. Cook for 12-13 minutes or until all of the water has been absorbed and the rice is just tender.
- Once the rice is cooked, remove it to a large flat bowl (or plate) and drizzle over the rice wine vinegar. Sprinkle over the sugar and salt and then carefully begin folding the rice over itself. The goal is to distribute the season evenly in the rice and cool it down quickly.
Continue folding the rice until it is completely cool to the touch. Make sure not to compact it too much or it will become mushy. Once cooled, set aside until ready to use.
Teriyaki Salmon: - Preheat the oven to 400F and line a small baking sheet with parchment paper or foil.
Add ¼ cup teriyaki sauce and 1 tablespoon olive oil to a medium bowl and whisk to combine. Add the salmon cubes and carefully stir to coat the salmon in teriyaki sauce.
Place the salmon on the pan and bake for 12 minutes. - (Optional) Place the remaining ¼ cup of teriyaki sauce in a small saucepan set over medium heat. Add 1 teaspoon of cornstarch and whisk to combine. Cook 2-3 minutes or until the sauce has thickened to a glaze. This is optional but it will help the sauce stick to the salmon and better caramelize under the broiler.
- Brush the remaining ¼ cup of teriyaki sauce (or the teriyaki glaze) over the salmon and place it under the broiler for 2-3 minutes, or until it is caramelized on top.
Spicy Mayo:
Sushi Rice:
- Combine the mayonnaise and sriracha in a small bowl. Add 1-2 tablespoons of water for a pourable mayo, if desired. Set aside until ready to use.
Assembly:
- Divide the rice between your serving dishes and top with teriyaki salmon and your desired vegetables. Drizzle with spicy mayo and enjoy.
Notes
This recipe is best enjoyed on the day it is made– I don’t recommend storing fish for later consumption.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 707Total Fat 45gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 35gCholesterol 82mgSodium 2193mgCarbohydrates 42gFiber 7gSugar 13gProtein 35g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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