Name: Teriyaki Salmon Sushi Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 180g (6.5oz) sushi rice; 3 tbsp rice vinegar; 1 tsp caster sugar; 0.5 tsp fine salt; 30ml (1fl oz) maple syrup; 1 tsp sesame oil; 2 tsp gluten free tamari soy sauce; 0.5 tsp garlic granules; 1 tsp mirin; 2 salmon fillets; 2 tbsp sesame seeds; 4 spring onions; 150g (5oz) edamame beans; Half a ripe avocado

I absolutely love making this Teriyaki Salmon Sushi Bowl Recipe whenever I want something that feels both fresh and indulgent. The combination of sweet and savory glazed salmon with perfectly seasoned sushi rice, creamy avocado, and crunchy edamame is an absolute flavor party in my mouth. It’s quick enough to whip up on a weeknight but elegant enough to impress guests too. Every time I sit down to enjoy it, I’m reminded why this dish has become one of my go-to meals whenever I crave sushi vibes without the fuss of rolling maki.

Why You'll Love This Teriyaki Salmon Sushi Bowl Recipe

If you ask me, what makes this Teriyaki Salmon Sushi Bowl Recipe truly irresistible is the harmony of flavors dancing on your palate—the subtle sweetness of maple syrup meets the rich, savory notes of tamari and the gentle zing of garlic and mirin, creating a perfect teriyaki glaze that clings beautifully to tender salmon chunks. It’s a delightful balance that feels indulgent but never heavy, making every bite satisfying yet light. Plus, the fluffy sushi rice dressed with a tangy, sweet vinaigrette and topped with toasted sesame seeds gives the bowl a wonderful texture contrast that I always crave.

Another thing I adore about this recipe is how approachable it is. Even if you’re not a sushi chef, it’s straightforward and quick to prepare, with no complicated rolling techniques to worry about! I can have this on the table in under 30 minutes, which makes it a favorite for busy weeknights or a last-minute dinner party. And the ingredients are simple yet fresh—nothing too fussy, just clean, bright flavors that come together so effortlessly that anyone can nail this dish on the first try.

Finally, this bowl stands out because it’s so versatile and satisfying. It feels wholesome and nourishing, kind of like a deconstructed sushi experience that you can eat with a fork or chopsticks—whatever you love. I’ve served it for casual lunches, cozy dinners at home, and even for casual entertaining, and every time it’s met with rave reviews. I genuinely can’t recommend this Teriyaki Salmon Sushi Bowl Recipe enough if you’re looking for a recipe that’s bursting with flavor, easy to prepare, and absolutely comforting.

Ingredients You'll Need

The image shows a black frying pan filled with about sixteen small, browned salmon pieces cooking in a glossy, dark sauce with green onion slices scattered around. The salmon pieces are golden-brown on the outside with a slightly seared texture and are unevenly placed across the pan. Some sauce bubbles gently around the pieces, adding shine and moisture. The background features a white marbled texture, and the overall lighting highlights the rich colors and textures of the salmon and sauce. photo taken with an iphone --ar 4:5 --v 7

Gathering fresh, simple ingredients is key for this recipe. Each one plays a vital role, whether it’s lending that signature teriyaki glaze, adding crunch, or bringing a creamy freshness that makes every bite sing.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Sushi rice: The foundation of the bowl, it’s fluffy and sticky, perfect for soaking up the teriyaki sauce.
Rice vinegar: Adds a gentle tang that brightens and balances the sweet elements.
Caster sugar: Sweetens the rice dressing just enough to enhance flavor without overpowering.
Fine salt: Elevates all the components for a well-rounded dish.
Maple syrup: A natural sweetener for the teriyaki glaze with a deep, lovely flavor.
Sesame oil: Imparts a toasty aroma and richness that ties the sauce together.
Gluten-free tamari soy sauce: Offers umami depth while keeping it accessible for gluten-sensitive eaters.
Garlic granules: Infuse subtle pungency without overpowering the glaze.
Mirin: A sweet rice wine that adds complexity and balance.
Salmon fillets: Tender, flaky, and ideal for glazing to perfection.
Sesame seeds: Lightly toasted for crunch and nuttiness.
Spring onions: Provide a mild bite and fresh pop of color.
Edamame beans: Bring vibrant green color, protein, and satisfying texture.
Ripe avocado: Adds creamy softness that complements the tangy and savory flavors.

Directions

Step 1: Start by cooking the sushi rice exactly according to the packet instructions. While it’s cooking, prepare the sushi rice dressing by mixing the rice vinegar, sugar, and salt in a small bowl until dissolved. The dressing gives the rice a subtle tang and sweetness that really wakes up the flavor.

Step 2: When the rice finishes cooking, pour the dressing over it while it’s still hot. Stir gently to coat the rice grains thoroughly, fluffing them up as you go. This step transforms ordinary rice into that classic sushi rice texture and taste that I love.

Step 3: Meanwhile, lightly toast the sesame seeds in a dry pan over medium heat for a few minutes until fragrant and golden. Sprinkle the toasted seeds over the dressed rice and stir through. I find this adds a lovely nutty aroma and crunch that complements the silky rice beautifully.

Step 4: Prepare the salmon by removing the skin and chopping into bite-sized chunks. Dice the spring onions finely for a fresh burst of flavor and crisp texture. Then, create the teriyaki marinade by whisking together the maple syrup, sesame oil, tamari, garlic granules, and mirin until smooth and well combined.

Step 5: Once the rice has cooled to warm (not hot), divide it evenly between two wide bowls, filling about two-thirds of each bowl. In the remaining space, arrange the cooked edamame beans and sliced avocado to add vibrant color and varied textures to the base.

Step 6: Place the teriyaki marinade in a small frying pan over high heat. As soon as it bubbles, reduce the heat to simmer and stir constantly until the sauce thickens into a glossy glaze. Add the salmon chunks, turning the heat back to high, and stir continuously to coat them evenly in the glaze. Sprinkle the spring onions over the salmon, and cook for another couple of minutes until the salmon is just cooked through and beautifully lacquered.

Step 7: Carefully transfer the teriyaki salmon and spring onions atop the sushi rice bases in each bowl. If you like, serve with extra tamari soy sauce on the side for dipping or drizzling. And that’s it—a stunning, flavorful Teriyaki Salmon Sushi Bowl ready to enjoy!

Servings and Timing

This Teriyaki Salmon Sushi Bowl Recipe makes 2 generous servings, perfect for a satisfying lunch or dinner for two. Prep time is around 10 minutes, mostly hands-on chopping and mixing, while the rice and salmon cook in about 20 minutes. Total time from start to finish is approximately 30 minutes, making it a wonderfully quick meal that doesn’t sacrifice flavor or quality. No resting is required, but I like to let the rice cool to warm before assembling the bowls for the best texture and mouthfeel.

How to Serve This Teriyaki Salmon Sushi Bowl Recipe

A black bowl filled with three main layers: the base layer is white sticky rice covering about half the bowl, topped with glossy grilled salmon pieces coated in a dark sauce and scattered with chopped green onions and black sesame seeds. On one side, bright green edamame beans fill a third of the bowl, and alongside them are thinly sliced avocado pieces arranged in a row with black sesame seeds sprinkled over them. The bowl is held by a woman's hand against a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

I love serving this sushi bowl slightly warm—it’s comforting and fresh at the same time. You can complement it perfectly with a crisp cucumber salad or pickled ginger on the side to refresh your palate between bites. For presentation, I like to garnish with extra toasted sesame seeds and a few sprigs of fresh coriander or a drizzle of extra teriyaki glaze for that restaurant-quality look. The vibrant green of edamame and avocado makes the whole bowl pop visually, which always makes it more fun to eat!

For beverages, I’m a big fan of pairing this dish with a chilled glass of dry white wine, like a Sauvignon Blanc or a crisp Riesling, which complements the sweet-savory balance of the teriyaki salmon. If you prefer cocktails, a light ginger mojito or a yuzu-based drink adds a bright, zesty contrast. For non-alcoholic options, green tea or sparkling water with a twist of lime feel refreshing and cleansing.

This bowl is great for casual weeknight dinners when you want something wholesome and fancy-feeling without too much fuss. It also shines at informal gatherings or lunch dates where you want to showcase delicious, balanced flavors. You can serve it in shallow bowls to control portion sizes, making it easy to enjoy without feeling overstuffed.

Variations

I’ve found so many ways to customize this Teriyaki Salmon Sushi Bowl Recipe to suit different tastes or dietary needs. For example, you can swap the salmon for tofu or tempeh to make a delicious vegetarian or vegan version—just marinate and glaze it the same way. If you’re avoiding gluten, definitely stick with tamari soy sauce as listed, which keeps it safe to enjoy.

Flavor-wise, I like experimenting by adding a hint of fresh ginger to the teriyaki glaze or mixing in some chili flakes for gentle heat. You can also swap maple syrup for honey or brown sugar if that’s what you have on hand, and each option brings a slightly different character to the sauce.

If you want to try a different cooking method, grilling the salmon chunks instead of pan-cooking can add a smoky, charred flavor that’s incredible against the sushi rice. Alternatively, roasting the edamame with a sprinkle of sea salt and a dash of chili powder adds some crunchy, spicy complexity to the bowl.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend keeping the teriyaki salmon and the rice base stored separately in airtight containers to preserve texture and flavor. Stored in the refrigerator, the rice and salmon will keep well for up to 2 days. Make sure the containers seal tightly to avoid the rice drying out, and keep avocado slices separate if possible, as they brown quickly.

Freezing

I wouldn’t suggest freezing this sushi bowl fully assembled because the texture of the rice and avocado changes too much when frozen. However, you can freeze the teriyaki salmon on its own—just place cooled glazed salmon chunks in a freezer-safe container or bag and freeze for up to 1 month. Thaw overnight in the fridge and reheat gently before serving.

Reheating

To reheat, gently warm the teriyaki salmon in a non-stick pan over low heat to avoid drying it out, stirring occasionally to keep the glaze intact. For the rice, I either microwave it covered with a damp paper towel for 45–60 seconds or reheat it briefly in a pan with a splash of water to bring back softness. Avoid overheating to keep the rice fluffy and to prevent the salmon from becoming tough. Add fresh avocado slices just before serving for a creamy contrast.

FAQs

Can I use regular soy sauce instead of tamari?

Absolutely! Regular soy sauce works fine if gluten isn’t a concern for you. Just be aware it may add a slightly saltier taste, so you might want to reduce the amount a bit to avoid overpowering the glaze.

Is it necessary to use sushi rice for this recipe?

Sushi rice is ideal because of its stickiness and texture, which holds the dressing well and mimics traditional sushi bowls. If you can’t find it, short-grain rice is a good substitute, but avoid long-grain varieties as they tend to be too fluffy and separate.

Can I prepare parts of this bowl in advance?

Yes, you can cook and season the rice ahead of time and keep it refrigerated. I recommend preparing the teriyaki glaze fresh and cooking the salmon just before serving to ensure the best flavor and texture.

What’s the best way to cut avocado for this dish?

Slice your avocado thinly or into small chunks, depending on your preference. I like thin slices for layering or small cubes to mix easily with the edamame and rice. Just be sure to add it fresh to avoid browning.

Can I add other veggies to this sushi bowl?

Definitely! Feel free to add shredded carrots, cucumber ribbons, radishes, or pickled ginger for extra crunch and flavor. Adding more color and texture makes the bowl even more vibrant and exciting.

Conclusion

I hope you’ll give this Teriyaki Salmon Sushi Bowl Recipe a try soon because it’s truly one of my favorite dishes to make when I want something delicious, fresh, and satisfying without spending hours in the kitchen. The blend of flavors and textures is so rewarding, and it’s versatile enough to suit lots of occasions. Trust me, once you try it, it’ll become a staple in your recipe rotation too—happy cooking and even happier eating!