Description
A delightful and healthy Teriyaki Salmon Sushi Bowl, perfect for busy weeknights, combining salmon, sushi rice, and fresh vegetables.
Ingredients
- 2 salmon fillets
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Sliced cucumber
- Shredded carrots
- Avocado slices
- Seaweed strips
- Pickled ginger
- Sesame seeds for garnish
Instructions
- Prepare the sushi rice: Rinse the sushi rice under cold water until the water runs clear. Combine rinsed rice and water in a pot; bring to a boil. Once boiling, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 10 more minutes. Fluff with a fork, then stir in rice vinegar, sugar, and salt.
- Marinate the salmon: In a shallow dish, place the salmon fillets and pour over the teriyaki sauce. Allow it to marinate for about 15-30 minutes.
- Cook the salmon: Heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade and cook for about 4-5 minutes per side, or until cooked through and flaky.
- Assemble the bowl: In a bowl, add a portion of sushi rice, top with salmon, and arrange cucumber, carrots, avocado, and any other desired toppings. Drizzle with extra teriyaki sauce and sprinkle with sesame seeds.
Notes
For best taste, keep components separate until serving. Substitute salmon with tofu or chicken for different protein options.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese