Satisfy your sushi cravings at home — without the rolling mat or raw fish — with this vibrant and flavorful Teriyaki Salmon Sushi Bowl. This deconstructed sushi bowl combines tender teriyaki-glazed salmon, fluffy sushi rice, crunchy vegetables, and creamy avocado into one balanced, beautiful dish.

Ready in just 30 minutes and full of bold, umami-packed flavors, this recipe is perfect for weeknight dinners, meal prep, or an at-home sushi fix that feels fancy without the fuss.

---

📝 Ingredients (U.S. Standard Measurements – Serves 2)

For the teriyaki salmon:

• 2 salmon fillets (about 6 oz each)
• 2 tablespoons soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• ½ teaspoon fresh ginger, grated (or a pinch ground ginger)

For the bowls:

• 1 cup uncooked sushi rice (or jasmine rice), rinsed
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 small avocado, sliced
• ½ cup shredded carrots
• ½ cup cucumber, julienned or thinly sliced
• 2 tablespoons pickled ginger (optional)
• 1–2 tablespoons mayonnaise (optional, for spicy mayo)
• 1 teaspoon sriracha (optional, for spicy mayo)
• 1 tablespoon sesame seeds
• 1 green onion, finely sliced
• Nori (seaweed) sheets, cut into strips (optional)

---

🍱 Instructions

1. Cook the rice:

In a pot or rice cooker, cook 1 cup of sushi rice according to package instructions. Once cooked, stir in rice vinegar, sugar, and salt. Let it cool slightly.

2. Make the teriyaki glaze:

In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer for 2–3 minutes until slightly thickened.

3. Cook the salmon:

Heat a skillet over medium heat. Add salmon fillets, skin-side down, and cook for 3–4 minutes. Flip and pour half of the teriyaki sauce over the fish. Cook another 3–4 minutes or until cooked through and caramelized. Brush with remaining sauce.

4. Prepare the spicy mayo (optional):

Mix mayonnaise and sriracha in a small bowl. Adjust spice to taste.

5. Assemble the bowls:

Divide the sushi rice between two bowls. Top with sliced avocado, shredded carrots, cucumber, and salmon. Drizzle with spicy mayo (if using), sprinkle with sesame seeds and green onions, and garnish with nori strips and pickled ginger.

---

🔍 Nutrition Facts (Per Serving – approx.)

• Calories: 600
• Protein: 35g
• Carbohydrates: 45g
• Fat: 30g
• Fiber: 6g
• Sugar: 10g
• Sodium: 850mg

Note: These values are approximate and will vary depending on brands and additions.

---

💡 Tips & Tricks

• Swap salmon for grilled tofu or tempeh for a vegan option.
• Add edamame, radishes, or mango for extra color and nutrition.
• Use pre-cooked frozen rice for a time-saving shortcut.
• Make extra teriyaki sauce to store in the fridge for stir-fries and marinades.
• Want crunch? Add fried shallots or crispy onions on top!

---

🌟 Something Extra From Me to You

For an elegant touch, serve your bowl with a small bowl of miso soup and green tea on the side.

Hosting a dinner? Create a DIY sushi bowl bar with various toppings so guests can build their own bowl — fun, interactive, and completely customizable.

Make this a go-to meal prep dish by prepping all components in advance and storing separately for easy assembly throughout the week.