A vibrant and satisfying sushi bowl with teriyaki-glazed salmon, fresh vegetables, and sticky rice for a flavorful meal.
Ingredients
1 pound salmon fillet, skin removed
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons sake (optional)
2 tablespoons brown sugar
1 teaspoon freshly grated ginger
1 clove garlic, minced
2 cups cooked sushi rice
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/2 avocado, sliced
1/2 cucumber, thinly sliced
1/4 cup edamame, shelled and cooked
2 radishes, thinly sliced
2 tablespoons pickled ginger
1 tablespoon toasted sesame seeds
1 sheet nori, cut into thin strips
1 green onion, thinly sliced
1 teaspoon sesame oil
Optional: Sriracha or spicy mayo for drizzling
Instructions
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Rinse and cook sushi rice; fold in rice vinegar, sugar, and salt.
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In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic; heat until slightly thickened.
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Pat salmon dry; sear in sesame oil for 3–4 minutes per side, brushing with teriyaki glaze near the end.
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Prepare vegetables: slice avocado, cucumber, radishes, and chop green onion; steam edamame if needed.
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Assemble bowls with rice, salmon, vegetables, and toppings; drizzle extra teriyaki sauce and optional spicy mayo.
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Garnish with sesame seeds, nori strips, and pickled ginger; serve immediately.