Salmon Sushi Bowl (with honey teriyaki glaze)

These Sushi bowls with a sweet and slightly tangy glaze over seared salmon are a delicious, but healthier option for dinner. These sushi bowls are a great option if you are trying to eat a little lighter, but don’t want to cut out calories completely. We enjoy these sushi bowls with rice, avocado, cucumbers and shredded carrots, then we like to top the bowl off with Yum Yum sauce and sesame seeds! You may also enjoy Curried chicken cobb salad or Amish haystack dinner for some lighter dinner options.

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Salmon Sushi Bowls with honey teriyaki glaze

marilynpeight

These sushi bowls, or poke bowls, are packed with rice and veggies, topped with seared salmon in a sweet and tangy glaze and then finished off with yum yum sauce and sesame seeds for a light and delicious dinner option!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Japanese

Servings 3

Equipment

• Rice cooker (linked below)
• Cast Iron Skillet (linked below)
• Cutting board (linked below)
• Chef's knife (linked below)

Ingredients

  

1x2x3x

• 1 cup dry white rice Jasmine rice *see note
• 12 oz. salmon frozen fillet portions (boneless)
• 1 cup diced cucumber
• 2 large avocado 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
• Sesame seeds

Instructions

 

• Cook the rice in a rice cooker, or place into a sauce pan with 2 tablespoons of olive oil. Saute the rice in olive oil until fragrant, then add 2 3/4 cups water and cook over medium heat for 25-30 minutes, until soft. Fluff with a fork and remove from heat.
• Combine the ingredients for the sauce in a measuring cup with a pour spout. Whisk until the honey has dissolved into the remaining liquids.
• Heat a tablespoon of oil in a large cast iron skillet, then sear the thawed salmon fillet on both sides for 2-3 minutes. Pour the teriyaki glaze over the seared salmon and allow to continue cooking for several minutes until the glaze is sticky (*see note) and the salmon is cooked through. Slice the salmon in strips or leave whole.
• Place cooked rice into a serving bowl, then arrange the cucumber, avocado and shredded carrots over the rice. Top the veggies with the salmon and remaining glaze, then drizzle yum yum sauce over top and garnish with sesame seeds (optional).

Notes

You can also use short grain Japanese rice or sushi rice in this recipe. However, the water to rice ratio is slightly different from the Jasmine rice. For one cup short grain or sushi rice, you will only need 1 1/2 cups water. Cook the rice for 15 minutes, then turn off the heat and allow to steam for an additional 10 minutes. 

The honey teriyaki glaze will be somewhat thin. 

More notes and step by step photos below. 

Keyword sushi bowl, salmon, honey teriyaki glaze, poke bowl, avacado

Tried this recipe?Let us know how it was!

Equipment:

• Rice cooker I personally do not have a rice cooker yet, but have heard so many good things about them and it is certainly an item on my bucket list!
• Cast Iron skillet A cast iron skillet does a great job of getting a nice sear on meats like steak, salmon and chicken. You can even make a delicious skillet cookie in a cast iron skillet!
• Cutting board I prefer to use a plastic cutting board that is dishwasher friendly.
• Chef’s knife A large chef’s knife makes the chopping and dicing process for this salmon sushi bowl much easier!

Ingredients needed: Yum Yum Sauce (optional), teriyaki sauce, honey, soy sauce, apple cider vinegar, rice, carrots, cucumbers, salmon, avocado and sesame seeds (optional).

Note* You can also blend Sriracha sauce and mayonnaise to create a pink sauce for drizzling over the sushi bowl instead of Yum Yum sauce.

Step 1: Cook the rice in a rice cooker or sauce pan until soft.

Note*

If you wish to save time, you can skip the olive oil step for the rice and simply cook it in boiling water with a few dashes of salt. Adding oil to the rice helps to keep the rice from being too sticky, which is more preferable for a sushi bowl/poke bowl vs. sushi rolls where you actually need the rice to be sticky.

Step 2: Combine the glaze ingredients, whisking until the honey has dissolved into the other sauces.

Note*

You can also adjust the glaze ingredients to taste.

Step 3: Sear the salmon on both sides until nicely colored.

Step 3 continued: Pour the glaze over the salmon and continue cooking until the salmon is flaky and cooked through, and the glaze is somewhat sticky.

Note*

For additional flavor to the sushi bowl, be sure to reserve the glaze and drizzle it over the rice and veggies before serving.

Arrange the sushi bowl to your preference and then dig in!

Note*

When it comes to building your sushi bowl you can certainly be creative! Sushi bowls are a little bit like a salad, but with rice as the base instead of lettuce. Feel free to add additional proteins, veggies and sauces!

Feel free to pin for later and be sure to leave a rating in the recipe card if you loved this recipe! You can also tag me on Instagram for a chance to show off your creation.

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