This teriyaki salmon bowl is a delicious mix of baked teriyaki salmon, sushi rice, and crunchy vegetables. Perfect for an easy weeknight meal packed full of nutrients and flavor!
Have you been craving more delicious bowl recipes?
Just recently I posted my California Roll Sushi Bowl and this is a fun similar bowl but made with sweet and sticky glazed teriyaki salmon.
I used store-bought teriyaki sauce for this recipe because it makes it even easier and even faster!
Especially if you’re looking for a quick and easy weeknight family meal.
To top this bowl I added avocado, carrots, cucumbers, and sesame seeds for added crunch.
If you’re looking for something with tuna make sure to try out my Tuna Poke Bowl.
Table of Contents
Ingredients for a teriyaki salmon bowl
- Salmon filets – 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.
- Teriyaki sauce – I’m using store-bought teriyaki sauce but you could use homemade if you prefer.
- Olive oil – Olive oil helps the salmon brown in the oven.
- Sushi rice – I highly 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. After it’s cooked it’s mixed with rice wine vinegar, granulated sugar, and kosher salt.
- Avocado – Adds creamy element to the bowl.
- Carrot – Just a bit for added crunch and texture.
- Cucumber – Great for a big crunch and brings moisture to the bowl.
- Sesame seeds – For added crunch and texture!
- Spicy mayonnaise – A delicious mix of mayonnaise and sriracha. This sauce is slightly spicy with a hint of garlic.
Different types of salmon
There are 6 main types of salmon.
- King – Often considered the best of the best when it comes to salmon.
- Coho – More delicate in texture than King salmon but tastes are similar.
- Pink – Regularly used in canned salmon but sometimes found smoked.
- Sockeye – A beautiful red-fleshed salmon regularly found at markets.
- Atlantic – This is a farmed salmon but still delicious and affordable.
- Chum – You won’t find this salmon in stores to purchase as fillets because it’s mostly sold overseas, used in pet food, or frozen.
Wild and farm-raised salmon is a big discussion found in a lot of food groups but my personal opinion is this – eating salmon is not always in the budget for every household. Buy whatever you can afford so you and your family can enjoy a nice meal.
There is no shame in buying farm-raised over wild-caught.
The best salmon to use
For your cut of salmon, I really like to use center-cut.
That’s because the slice of salmon is fairly uniform in size so all the pieces of salmon will cook evenly.
Storage and leftovers
This dish is best eaten the day it is made.
If you must store the dish the fish should be stored separately in an air-tight container for up to 2 days.
Make the bowl fresh for each serving.
More easy dinner recipes
- Craving even more salmon? Try my Sheet Pan Lemon Salmon.
- Love sushi bowls? Try my California Roll Sushi Bowl.
- Want the perfect light summer dinner? Try my Tuna Poke Bowl.
- Need a low-carb meal? Try my Ground Chicken Egg Roll Bowl.
Teriyaki Salmon Bowl
Ingredients
For the sushi rice
- 1 cup short grain sushi rice
- 1 cup water
- 2 tablespoons rice wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
For the salmon
- 2 salmon filets cut into 1 inch pieces
- 1/2 cup teriyaki sauce divided
- 1 tablespoon olive oil
For the spicy mayo
- 1/4 cup mayonnaise
- 2 teaspoons sriracha
Toppings
- Avocado sliced or diced
- Carrot chopped or in ribbons
- Edamame
- Sliced Green Onion
- Sesame Seeds
- Sliced Cucumber
- Pickled Ginger
Instructions
For sushi rice
- 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.
For teriyaki salmon
- Preheat the oven to 400 degrees F 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 it 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.
For spicy mayonnaise
- 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.
For assembly
- Divide the rice between your serving dishes and top with teriyaki salmon and your desired vegetables. Drizzle with spicy mayo and enjoy.
- This recipe is best enjoyed on the day it is made. I don’t recommend storing fish for later consumption.
Nutrition
