Salmon Teriyaki Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
504 kcal
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Course
Main Course
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Cuisine
Asian
Salmon Teriyaki Bowls
Description
The sushi rice is rinsed thoroughly to remove excess starch and cooked using a rice cooker or stovetop method. After cooking, the rice is seasoned with a mixture of rice wine vinegar, sugar, and kosher salt, then folded carefully to coat without compressing the grains, achieving a glossy, tender base for the bowl.
Salmon fillets are cut into uniform 1-inch pieces and cooked in olive oil with teriyaki sauce until the salmon is cooked through and well coated. The teriyaki provides a balanced sweet and savory glaze that complements the richness of the salmon.
A spicy mayo combining mayonnaise and sriracha offers a creamy heat that can be adjusted to preference or omitted if desired. The bowls can be topped with sliced avocado for creaminess, julienned carrots for crunch, edamame for protein, green onions and sesame seeds for a subtle bite, and fresh cucumber slices to lighten the dish. This creates a balanced, flavorful meal suitable for lunch or dinner.
While homemade teriyaki sauce is an option, store-bought sauces can be used for convenience without sacrificing flavor. Both fresh and thawed frozen salmon work well in this recipe if cut evenly to ensure uniform cooking.
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 cut into 1 inch pieces, filets
- 1/2 cup teriyaki sauce store bought or homemade
- 1 Tablespoon olive oil
For the Spicy Mayo
- 1/4 cup mayonnaise
- 2 teaspoons sriracha hot sauce
Optional toppings
- avocado sliced
- carrot julienne, or peeled into ribbons
- edamame
- green onion sliced
- sesame seeds
- cucumber sliced
Instructions
Make the Sushi Rice
- Place the sushi rice in a fine mesh strainer and rinse it in cool water until the water runs clear, about 1 minute.
- If you have a rice cooker, place the rinsed rice and 1 cup of 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 1 cup of water in a small saucepan and bring 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, transfer it to a large bowl and drizzle with the rice wine vinegar. Sprinkle with the sugar and salt and then carefully begin folding the rice over on to itself using a silicone spatula. As you fold, try to lift the rice up and gently onto itself so as not to smoosh the rice together. The goal is to distribute the seasoning evenly into the rice and cool it down quickly without creating "mashed" rice.
- Continue folding the rice until it is completely cool to the touch. Again, make sure not to compact it too much or it will become mushy. Once cooled, set aside until ready to use.
Make the Salmon
- Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper or aluminum foil.
- Add ¼ cup teriyaki sauce and 1 tablespoon olive oil to a medium sized bowl and whisk to combine. Add the salmon cubes and carefully stir to coat the salmon in the teriyaki sauce.
- Place the salmon on the prepared pan and bake in the preheated oven for 12 minutes. Remove from the oven and set aside.
- Add the remaining ¼ cup of teriyaki sauce to 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.
- Brush the prepared glaze over the baked salmon pieces. Turn on your oven broiler, then broil the salmon for 2-3 minutes, or until it is caramelized on top. Watch carefully so as not to burn the salmon.
Make the Spicy Mayo
- 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.
Assemble
- Divide the rice between your serving bowls and top with the teriyaki salmon and your desired toppings (see notes for suggestions). Drizzle with the spicy mayo and enjoy.
Notes
- Feel free to omit the spicy mayo if you prefer a milder flavor.
- Suggested toppings include sliced avocado, julienned carrots, edamame, sliced green onions, sesame seeds, and cucumber for added texture and freshness.
- Use either store-bought or homemade teriyaki sauce depending on time and preference.
- Light or olive oil mayonnaise works well in the spicy mayo for a less oily result, but any mayonnaise on hand is fine.
- Use fresh or thawed frozen salmon, cutting pieces evenly to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 2156mg | 90% |
| Potassium | 681mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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