From the very first bite of these Teriyaki Salmon Sushi Bowls, I knew I had to share the recipe with you. The flavors are just incredible—sticky glazed salmon, tangy sushi rice, creamy avocado, crunchy edamame… all in one bowl! It’s fresh, wholesome, and so satisfying.
This dish captures everything I love about sushi—just without the hassle of rolling! If you’re craving sushi flavors in a quick and easy form, you’re going to love this.
Why You’ll Love This Recipe
- ✅ Naturally gluten free, dairy free, nut free & egg free
- ✅ Ready in about 30 minutes
- ✅ Packed with flavor and nutrition
- ✅ Customizable and meal prep friendly
Ingredients (Serves 2)
- 180g (6.5oz) sushi rice
- 3 tbsp rice vinegar
- 1 tsp caster sugar
- ½ tsp fine salt
- 30ml (1 fl oz) maple syrup (or honey)
- 1 tsp sesame oil
- 2 tsp tamari (or soy sauce if not gluten free)
- ½ tsp garlic granules
- 1 tsp mirin (or white wine vinegar)
- 2 salmon fillets (skin removed, chopped)
- 2 tbsp sesame seeds
- 4 spring onions (chopped)
- 150g (5oz) edamame beans
- ½ ripe avocado, sliced
How to Make Teriyaki Salmon Sushi Bowls
Step 1: Cook & Season the Rice
Cook your sushi rice according to package instructions. While it’s cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved. When the rice is done and still hot, pour the mixture over it and fluff to coat.
Toast sesame seeds in a dry frying pan, then stir into the warm rice. Set aside.
Step 2: Prep the Marinade & Toppings
In a small dish, whisk together the maple syrup, sesame oil, tamari, garlic granules, and mirin. Set aside.
Chop your salmon into chunks and dice the spring onions. Slice the avocado and prep the edamame.
Step 3: Assemble the Base
Divide the warm sushi rice between two bowls. Arrange edamame and avocado on one side of each bowl.
Step 4: Cook the Salmon
Heat the teriyaki sauce in a frying pan until bubbling. Lower heat and stir continuously until it thickens into a glossy glaze.
Add the salmon and turn the heat back up. Toss to coat the salmon in the sticky sauce, then add spring onions. Cook for 2–3 minutes until the salmon is fully glazed and cooked through.
Step 5: Serve
Spoon the sticky salmon and onions over the rice bowls. Serve immediately with extra tamari on the side if you’d like.
Recipe Tips & Substitutions
- No maple syrup? Use honey, but watch closely to prevent burning.
- No sushi rice? Use basmati for a similar stickiness.
- No rice vinegar or mirin? White wine vinegar works in a pinch.
- Add more sauce: Want extra for drizzling? Double the teriyaki glaze ingredients.
- Vegetable swaps: Try cucumber, radish, or shredded carrots instead of edamame and avocado.
Make It Ahead
This sushi bowl works well for meal prep! Store in an airtight container in the fridge overnight. You can also switch up the protein—try smoked salmon or sashimi-style slices and bring tamari for drizzling.
Once you master the seasoned rice, there’s a whole world of sushi and poke bowls at your fingertips!
More Bowls to Try:
- 🥗 Seared Salmon Poke Bowl
- 🥜 Satay Chicken Rice Bowl
- 🌈 Rainbow Veggie Rice Bowl
Final Thoughts
This Teriyaki Salmon Sushi Bowl has become a staple in our home—and clearly in yours too, judging by the amazing photos you’ve been sending me! 💛