From the moment I first made these Teriyaki Salmon Sushi Bowls, I knew I had to share them with you. The combination of sticky, sweet-savory salmon and fresh, vibrant toppings over seasoned sushi rice? Absolutely incredible. It’s like enjoying sushi—without the hassle of rolling!
These bowls are bursting with bold flavors and come together in just 30 minutes, making them perfect for a healthy lunch or easy weeknight dinner. Plus, this recipe is naturally gluten-free, dairy-free, nut-free, and egg-free—a win for so many dietary needs!
Why You’ll Love This Teriyaki Salmon Sushi Bowl
- 🌟 Sticky, glossy homemade teriyaki glaze
- 🥑 Fresh and wholesome ingredients
- 🍚 Flavor-packed seasoned sushi rice
- 🕒 Ready in just 30 minutes
- 🌿 Allergy-friendly and gluten-free
Ingredients You’ll Need (Serves 2)
- 180g sushi rice
- 3 tbsp rice vinegar
- 1 tsp caster sugar
- ½ tsp fine salt
- 30ml maple syrup (or honey)
- 1 tsp sesame oil
- 2 tsp gluten-free tamari (or soy sauce if not GF)
- ½ tsp garlic granules
- 1 tsp mirin (or sub with white wine vinegar)
- 2 salmon fillets
- 2 tbsp sesame seeds
- 4 spring onions
- 150g edamame beans
- ½ ripe avocado
Easy Substitutions
- Maple Syrup: Swap with honey, but watch closely as it reduces faster.
- Tamari: Use soy sauce if you’re not gluten-free.
- Sushi Rice: Basmati rice is a good alternative in a pinch.
- Rice Vinegar & Mirin: If unavailable, white wine vinegar works well for both.
- Toppings: Mix it up! Try cucumber, radish, carrots, or even pickled ginger.
How to Make Teriyaki Salmon Sushi Bowls
1. Cook & Season the Rice
Cook your sushi rice according to package instructions. While it’s cooking, combine the rice vinegar, sugar, and salt in a small dish and stir until dissolved. Once the rice is done and still hot, drizzle the vinegar mixture over it, fluff gently to combine, and stir in toasted sesame seeds.
2. Prepare the Teriyaki Sauce & Salmon
In a small bowl, mix maple syrup, sesame oil, tamari, garlic granules, and mirin. Remove skin from the salmon fillets and cut them into bite-sized chunks. Chop the spring onions.
3. Assemble the Bowl Base
When the rice has cooled slightly (warm, not hot), divide it between two wide bowls. Fill the remaining space in each bowl with sliced avocado and edamame beans.
4. Cook the Teriyaki Salmon
Pour the sauce into a small pan over high heat. Once bubbling, reduce heat and stir continuously until thickened into a glaze. Add salmon chunks and increase heat. Stir to coat the salmon, sprinkle in the spring onions, and cook until the salmon is glazed and just cooked through.
5. Top & Serve
Spoon the teriyaki salmon and green onions over each bowl. Serve immediately, with extra tamari on the side if desired.
Recipe Notes & Tips
- Want extra sauce? Double the teriyaki ingredients if you’d like a bit more to drizzle over the rice.
- Meal Prep Friendly: Store in an airtight container in the fridge for up to 24 hours. Perfect for make-ahead lunches!
- Alternate Proteins: Try smoked salmon, tofu, or sashimi-grade fish if you want to switch it up.
Reader Favorite
Since sharing this recipe, it’s quickly become one of the most-loved dishes on the blog! I’m always thrilled to see your photos and creations—scroll down to see some of the amazing bowls my readers have made.