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- 1 lb fresh salmon fillet, skinless and boneless - 1/2 cup teriyaki sauce (store-bought or homemade) - 2 cups sushi rice - 2 1/2 cups water - 1/4 cup rice vinegar - 2 tablespoons sugar - 1 teaspoon salt - 1 ripe avocado, sliced - 1 cucumber, julienned - 1 medium carrot, shredded - 2 green onions, finely chopped - Sesame seeds, for garnish - Nori sheets, cut into strips, for optional garnish I love using fresh salmon fillet for this dish. It gives a rich flavor. The teriyaki sauce adds a sweet and savory touch. You can buy it or make your own. Sushi rice is a must. It’s sticky and holds together well. Don't forget the water and rice vinegar to season the rice. For extra texture and taste, I add sugar and salt. They bring out the flavors in the rice. The ripe avocado gives creaminess. I like using cucumber for crunch and carrot for color. Finally, the garnishes are key. Chopped green onions add a fresh bite. Sesame seeds provide a nice crunch. If you want, include nori strips as a fun topping. This full recipe makes a delicious teriyaki salmon sushi bowl that everyone will enjoy. To start, marinate your salmon in teriyaki sauce. This step adds flavor and richness. Place the salmon fillet in a bowl or bag, then pour the teriyaki sauce over it. Make sure the salmon is well-coated. Next, cover the bowl or seal the bag. Refrigerate for at least 30 minutes. This waiting time allows the sauce to soak in. Now, let’s prepare the sushi rice. First, rinse the rice under cold water. Use a fine mesh strainer to wash away the excess starch. Keep rinsing until the water runs clear. This step is key for getting fluffy rice. After rinsing, add the rice to a medium saucepan. Pour in 2 1/2 cups of water. Bring it to a boil over high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. After this time, remove it from heat and let it sit for 10 more minutes. While the rice is resting, we will season it. In a small bowl, mix rice vinegar, sugar, and salt. Stir until everything dissolves completely. Once the rice has rested, gently fold this mixture into the cooked rice. Use a wooden spoon or spatula, and be careful not to smash the grains. This keeps the rice light and fluffy. Next, it’s time to cook the salmon. Preheat your grill or skillet to medium heat. Carefully take the salmon out of the marinade. Let any extra sauce drip off. Place the salmon in the hot skillet or on the grill. Cook for about 4-5 minutes on each side. You want it to flake easily with a fork. Once done, transfer the salmon to a cutting board. Cut it into bite-sized pieces for serving. Now we can assemble the bowl. Start with a layer of seasoned sushi rice at the bottom. This will be your base. Then, artfully arrange the teriyaki salmon pieces on top. Add sliced avocado, julienned cucumber, and shredded carrot around the salmon. This makes the bowl colorful and inviting. Finally, it’s time to garnish. Sprinkle chopped green onions and sesame seeds over the top. For added texture, include nori strips as a decorative touch. This gives your teriyaki salmon sushi bowl a nice finish. Enjoy your meal, and feel proud of your creation! To check if your salmon is done, use a fork. Gently flake the fish at the thickest part. If it flakes easily, it's ready. The salmon should be opaque and warm throughout. If you prefer not to grill, you can bake or pan-sear the salmon. Baking is simple; just place it on a lined baking sheet at 400°F for about 12-15 minutes. This method keeps the fish moist and tender. To make your sushi rice even tastier, think about adding a pinch of dashi or mirin. You can also mix in some toasted sesame oil for a nutty hint. For the best rice texture, rinse it well until the water runs clear. This removes excess starch. After cooking, let the rice rest covered for 10 minutes. This step helps the grains become fluffy and sticky, perfect for sushi bowls. When it comes to plating, get creative! Use a large bowl and layer the rice first. Then, place the salmon in the center. Arrange the avocado, cucumber, and carrots around the salmon. This makes the bowl look colorful and inviting. Consider using a drizzle of extra teriyaki sauce on top for added flair. Finally, sprinkle sesame seeds and green onions for a nice finish. A well-arranged bowl is not just tasty; it's a feast for the eyes! For the full recipe, check out the Teriyaki Salmon Sushi Bowl . {{image_4}} If you want to switch up the protein, try using chicken or shrimp instead of salmon. Both options cook quickly and soak up flavors well. For a vegetarian choice, consider marinating tofu in the same teriyaki sauce. It adds a delightful taste and texture to your sushi bowl. You can customize your sushi bowl with various vegetables. Try adding bell peppers, radishes, or edamame for extra crunch. If you want to change the sauce, peanut sauce or spicy mayo can add a fun twist. You can also sprinkle with crushed nuts or seeds for added flavor. Incorporating regional flavors can make your bowl unique. Add kimchi for a Korean flair or pickled ginger for a Japanese touch. You can also use fresh herbs like cilantro or mint to brighten the dish. Mixing in these cultural elements can turn a simple bowl into a flavorful journey. For the full recipe, check the Full Recipe section above. To keep your teriyaki salmon sushi bowl fresh, start by letting it cool. Place the leftovers in an airtight container. This helps avoid moisture loss. Use a container that seals tightly to keep out air. You should store your sushi bowl in the fridge. It will stay good for about 2 to 3 days. When you’re ready to eat, you can reheat the rice and salmon. For rice, use a microwave-safe bowl. Add a splash of water to keep it moist. Cover the bowl with a damp paper towel. Heat it in the microwave for about 1 minute. Check if it is warm enough. For the salmon, heat it in a skillet over low heat. This keeps it tender and juicy. Avoid high heat, as it can dry out the salmon. If you have extra sushi bowls, you can freeze them. Wrap the bowl tightly in plastic wrap. Then, place it in a freezer-safe container. It can last up to 3 months in the freezer. When you’re ready to enjoy it, thaw the bowl overnight in the fridge. Reheat it as mentioned above to maintain its taste and texture. You can store a teriyaki salmon sushi bowl in the fridge for up to three days. Keep it in an airtight container. After three days, the salmon and veggies may lose their freshness. For best taste, enjoy it as soon as possible. Yes, you can use other fish in this recipe. Great options include tuna, mackerel, or even shrimp. Each fish adds its own flavor and texture, making the bowl unique. Try using what you like best for a fun twist. This recipe can be gluten-free with a few changes. Use gluten-free teriyaki sauce made from tamari or coconut aminos. Always check labels on all ingredients for hidden gluten. This way, you can enjoy the dish without worry. Making homemade teriyaki sauce is simple! Combine the following ingredients in a small pan: - 1/2 cup soy sauce (or tamari for gluten-free) - 1/4 cup honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon minced garlic - 1 teaspoon minced ginger Heat over medium until it simmers. Stir until mixed well. Let it cool before using. This sauce adds a fresh taste to your salmon. If you want to swap sushi rice, try using quinoa or brown rice. Both have a different texture but can be tasty. For a low-carb option, you can use cauliflower rice. Each substitute brings its own unique flavor to the bowl. Enjoy experimenting! This blog post covers everything you need for a delicious teriyaki salmon sushi bowl. You learned about key ingredients, marinating the salmon, and preparing sushi rice. I shared tips for cooking salmon perfectly and ideas for creative presentation. You can customize this dish with different proteins or veggies to suit your taste. Store and reheat leftovers wisely to keep their flavors intact. Enjoy experimenting with the recipe, and make it your own!

Teriyaki Salmon Sushi Bowl

Dive into a delicious Teriyaki Salmon Sushi Bowl that's perfect for a light meal or dinner! This recipe features marinated salmon, fluffy sushi rice, and fresh veggies like avocado and cucumber for a colorful and nutritious feast. Discover the simple steps to make this delightful dish at home and impress your family or guests.
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Ingredients
  

1 lb fresh salmon fillet, skinless and boneless

1/2 cup teriyaki sauce (store-bought or homemade)

2 cups sushi rice

2 1/2 cups water

1/4 cup rice vinegar

2 tablespoons sugar

1 teaspoon salt

1 ripe avocado, sliced

1 cucumber, julienned

1 medium carrot, shredded

2 green onions, finely chopped

Sesame seeds, for garnish

Nori sheets, cut into strips, for optional garnish

Instructions
 

Marinate the Salmon: Place the skinless and boneless salmon fillet in a shallow bowl or sealable plastic bag. Pour the teriyaki sauce over the salmon, making sure it is well-coated. Cover or seal and refrigerate for at least 30 minutes to allow the flavors to infuse.

    Prepare the Sushi Rice: Rinse the sushi rice under cold running water in a fine mesh strainer until the water becomes clear, removing excess starch. In a medium saucepan, combine the rinsed sushi rice with 2 1/2 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes. After 15 minutes, remove from heat and let it sit, covered, for an additional 10 minutes to ensure the rice finishes cooking and becomes tender.

      Season the Sushi Rice: In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve completely. Once the sushi rice has rested, gently fold this vinegar mixture into the rice using a wooden spoon or spatula. Be careful not to smash the grains; you want to keep the texture intact. Allow the rice to cool slightly at room temperature.

        Cook the Salmon: Preheat your grill or skillet over medium heat. Carefully remove the salmon from the marinade and let any excess sauce drip off. Place the salmon in the preheated skillet or on the grill. Cook for about 4-5 minutes on each side, or until the salmon flakes easily when tested with a fork. Once cooked through, transfer the salmon to a cutting board and cut it into bite-sized pieces.

          Assemble the Bowl: In serving bowls, create a base layer using the seasoned sushi rice. Neatly arrange the pieces of teriyaki salmon on top of the rice. Add the sliced avocado, julienned cucumber, and shredded carrot artfully around the salmon.

            Garnish: Finish by sprinkling chopped green onions and sesame seeds generously on top of the assembled bowls. For an added touch of flavor and texture, include strips of nori as a decorative and tasty garnish if desired.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4