These salmon sushi bowls feature seared salmon glazed with a sweet, slightly tangy honey-teriyaki sauce. They make a lighter, satisfying dinner without skimping on flavor. Each bowl is built on a bed of rice and layered with avocado, cucumber, and shredded carrots, then finished with a drizzle of a creamy pink sauce (often called Yum Yum sauce) and a sprinkle of sesame seeds. These bowls are versatile and easy to customize—add extra vegetables, another protein, or swap sauces to suit your taste.
Salmon Sushi Bowls with Honey Teriyaki Glaze
marilynpeight
15 minutes
25 minutes
Main Course
Japanese-inspired
3
Equipment
- Rice cooker or medium saucepan
- Large cast iron or heavy skillet
- Cutting board
- Sharp chef’s knife
Ingredients
- 1 cup dry white rice (Jasmine rice recommended)
- 12 oz salmon fillet portions, thawed and boneless
- 1 cup diced cucumber
- 2 large avocados, sliced or cubed
- 1 cup shredded carrots
Honey teriyaki sauce for the salmon
- 1/4 cup honey
- 2 tablespoons teriyaki sauce
- 1/4 cup soy sauce
- 1 tablespoon apple cider vinegar
Toppings (optional)
- Yum Yum sauce (or a simple blend of mayonnaise and sriracha)
- Sesame seeds
Instructions
- Cook the rice. Use a rice cooker following the manufacturer’s instructions, or cook on the stove: heat 2 tablespoons olive oil in a saucepan, add the rice and sauté briefly until fragrant. Add 2 3/4 cups water, bring to a simmer, cover, and cook over medium-low heat for 25–30 minutes until tender. Fluff with a fork and keep warm.
- Mix the glaze. In a measuring cup or small bowl, whisk together the honey, teriyaki sauce, soy sauce, and apple cider vinegar until the honey dissolves and the mixture is uniform.
- Sear the salmon. Heat 1 tablespoon oil in a large cast iron or heavy skillet over medium-high heat. Sear the salmon fillets 2–3 minutes per side until browned. Pour the honey-teriyaki glaze over the salmon and continue cooking for several minutes, spooning glaze over the fish, until the glaze becomes sticky and the salmon is cooked through. Slice into strips or serve whole.
- Assemble the bowls. Divide the warm rice among serving bowls. Arrange cucumber, avocado, and shredded carrots over the rice. Place the glazed salmon on top and spoon any remaining glaze over the vegetables and rice. Drizzle with Yum Yum sauce or the mayo-sriracha alternative, and sprinkle with sesame seeds if desired.
Notes
You can use short-grain Japanese or sushi rice instead of Jasmine. Note that short-grain rice requires a different water ratio: for 1 cup short-grain rice, use about 1 1/2 cups water; cook 15 minutes, then turn off the heat and let it steam covered for 10 minutes.
The honey-teriyaki glaze will be somewhat thin; it will thicken slightly as it reduces while cooking on the salmon. Reserve a bit of glaze to drizzle over the rice and vegetables for extra flavor.
For a quick creamy topping, stir together mayonnaise and sriracha to taste to create a pink sauce that mimics Yum Yum sauce.
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Equipment:
- Rice cooker (optional) — convenient for consistently cooked rice.
- Cast iron or heavy skillet — ideal for a good sear on salmon.
- Cutting board — a sturdy surface for slicing vegetables and fish.
- Chef’s knife — sharp, large knife speeds up prep and gives clean cuts.
Ingredients summary: Yum Yum sauce (optional) or mayonnaise+sriracha, teriyaki sauce, honey, soy sauce, apple cider vinegar, rice, shredded carrots, cucumbers, salmon, avocado, and sesame seeds (optional).
Sauce alternative: A simple pink sauce made by blending sriracha and mayonnaise provides a spicy-creamy drizzle that pairs well with the honey-teriyaki salmon.
Step 1: Cook the rice in a rice cooker or on the stove until tender. For a less sticky texture suitable for bowls, sauté rice briefly in oil before adding water; this helps separate the grains.
Tip: If you’re short on time, skip the oil and boil the rice with a pinch of salt. For sushi rolls you want stickier rice, but for bowls a slightly looser grain is often preferred.
Step 2: Whisk the glaze ingredients until well combined and the honey dissolves. Adjust sweetness or saltiness to taste.
Step 3: Sear the salmon in a hot skillet until nicely browned, then pour over the glaze and finish cooking until the fish flakes easily with a fork.
Serving: Arrange each bowl to your liking and drizzle with reserved glaze and creamy sauce. Garnish with sesame seeds and enjoy.
Build your bowl like a salad but with rice as the base—this makes sushi bowls highly adaptable. Add edamame, pickled ginger, green onions, or a soft-boiled egg for extra texture and flavor.
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