Description
Homemade teriyaki salmon sushi bowl delivers Japanese-inspired comfort with rich salmon glazed in sweet-savory sauce over seasoned rice. Fresh ingredients and simple techniques bring restaurant-quality flavors to home kitchens, inviting you to savor authentic tastes.
Ingredients
Scale
- 2 salmon fillets
- 180 g (6.5 oz) sushi rice
- 30 ml (1 fl oz) maple syrup
- 3 tbsps rice vinegar
- 150 g (5 oz) edamame beans
- 4 spring onions
- 2 tbsps sesame seeds
- 0.5 ripe avocado
- 2 tsp gluten-free tamari soy sauce
- 1 tsp mirin
- 1 tsp sesame oil
- 1 tsp caster sugar
- 0.5 tsp fine salt
- 0.5 tsp garlic granules
Instructions
- Rice Preparation: Cook sushi rice according to package instructions, then create a seasoning by dissolving rice vinegar, sugar, and kosher salt. Fold seasoning into warm rice and toast sesame seeds in a dry skillet until golden, then sprinkle over rice.
- Salmon Marinade: Whisk maple syrup, sesame oil, tamari sauce, garlic, and mirin in a non-stick skillet. Warm the mixture until it bubbles and reduces, creating a glossy sauce. Remove salmon skin and cut into bite-sized chunks, then gently cook in the marinade for 3-4 minutes until thoroughly coated.
- Bowl Assembly: Distribute seasoned rice into serving bowls, filling two-thirds of each. Strategically place steamed edamame and sliced avocado in remaining spaces. Arrange glazed salmon chunks over rice, garnish with diagonally sliced spring onions, and serve with additional tamari sauce on the side.
Notes
- Perfect Rice Technique: Use short-grain sushi rice and rinse thoroughly before cooking to remove excess starch, ensuring fluffy and sticky texture without clumping.
- Marinade Magic: Balance teriyaki sauce ingredients carefully; maple syrup adds depth while mirin provides authentic Japanese sweetness and complexity.
- Salmon Cooking Tip: Cook salmon just until opaque and slightly translucent in center to maintain tender, moist texture without overcooking, which can make fish tough and dry.
- Quick Serving Strategy: Assemble bowls immediately after cooking salmon to preserve optimal temperature and prevent rice from becoming soggy, maintaining fresh and vibrant presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 3
- Calories: 540
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 60 mg