These Salmon Teriyaki Bowls are full of crisp, juicy salmon, tangy sushi rice, and fresh veggies. They’re topped with a homemade spicy mayo and make the perfect sushi roll inspired lunch or dinner!

For more rice bowl recipes, be sure to check out my Chipotle Carnitas Bowls, Chicken Fajita Quinoa Bowls, and Squash and Black Bean Burrito Bowls.

salmon chunks and vegetables on rice in a bowl next to chopsticks

I’m a big fan of dinners that are served in a bowl over rice, especially when they’re sushi-inspired, like these Salmon Teriyaki Bowls.

Not only are these bowls tasty, they’re also a healthier dinner option, too. Lean, protein-packed salmon and sushi rice are the base here, but my favorite part is loading it up with lots of fresh veggies, like carrots, cucumbers, edamame, avocado, etc.

Once you have your bowl studded out with all of your delicious ingredients and toppings, a little drizzle of spicy mayo over the top is the perfect way to finish it all off. Yum!

chop sticks holding a piece of salmon

Ingredients for Salmon Teriyaki Bowls (See measurements in recipe card below!)

  • short grain sushi rice 
  • rice wine vinegar 
  • granulated sugar 
  • salt
  • salmon filets
  • teriyaki sauce
  • olive oil 
  • mayonnaise 
  • sriracha
  • Optional toppings: Sliced avocado, carrots, edamame, sliced green onion, sesame seeds, sliced cucumber, pickled ginger

How to Make Salmon Teriyaki Bowls – Step by Step

Step 1: Make the Sushi Rice 

photos and ingredients for making sushi rice

  • Place the sushi rice in a fine mesh strainer and rinse it in cool water until the water runs clear, about 1 minute. 
  • If you have a rice cooker, place the rinsed rice and 1 cup of water in the rice cooker and cook according to the manufacturer’s instructions. 
  • If you don’t have a rice cooker, place the rice and 1 cup of water in a small saucepan and bring to a gentle boil. Reduce the heat to low and cover the pan. Cook for 12-13 minutes or until all of the water has been absorbed and the rice is just tender. 
  • Once the rice is cooked, transfer it to a large bowl and drizzle with the rice wine vinegar. Sprinkle with the sugar and salt and then carefully begin folding the rice over on to itself using a silicone spatula. As you fold, try to lift the rice up and gently onto itself so as not to smoosh the rice together. The goal is to distribute the seasoning evenly into the rice and cool it down quickly without creating “mashed” rice. 
  • Continue folding the rice until it is completely cool to the touch. Again, make sure not to compact it too much or it will become mushy. Once cooled, set aside until ready to use. 

 

Step 2: Make the Teriyaki Salmon 

aluminum foil wrapped cookie sheet with salmon chunks on top

  • Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper or aluminum foil. 
  • Add ¼ cup teriyaki sauce and 1 tablespoon olive oil to a medium sized bowl and whisk to combine. Add the salmon cubes and carefully stir to coat the salmon in the teriyaki sauce. 
  • Place the salmon on the prepared pan and bake in the preheated oven for 12 minutes. Remove from the oven and set aside.
  • Add the remaining ¼ cup of teriyaki sauce to a small saucepan set over medium heat. Add 1 teaspoon of cornstarch and whisk to combine. Cook 2-3 minutes or until the sauce has thickened to a glaze. 
  • Brush the prepared glaze over the baked salmon pieces. Turn on your oven broiler, then broil the salmon for 2-3 minutes, or until it is caramelized on top. Watch carefully so as not to burn the salmon.

Step 3: Make the Spicy Mayo 

  • Combine the mayonnaise and sriracha in a small bowl. Add 1-2 tablespoons of water for a pourable mayo, if desired. Set aside until ready to use. 

Salmon Teriyaki Bowl Assembly

  • Divide the rice between your serving bowls and top with the teriyaki salmon and your desired toppings (see notes for suggestions). Drizzle with the spicy mayo and enjoy. 

salmon chunks and vegetables on rice in a bowl next to chopsticks

Salmon Teriyaki Bowls – Tips and Notes

  • Topping suggestions: I love to load my bowls up! Some easy and yummy toppings include: sliced avocado, carrots, edamame, sliced green onion, sesame seeds, sliced cucumber, and pickled ginger.
  • Feel free to use store bought or homemade teriyaki sauce. If I have enough time, I love to make homemade teriyaki sauce, but if not I like to use Kikkoman Original Teriyaki Sauce.
  • Spicy mayo: I like to use light or olive oil mayonnaise as it’s a little less oily in spicy mayo– but use whatever you have on hand. The Sriracha adds spice to the spicy mayo. Feel free to add as little or as much as you want. You can also leave out the spicy mayo if it’s not your thing.
  • What type of salmon to use: The kind of salmon that you use is up to you; fresh or thawed frozen salmon both work great. I like to purchase a large bag of frozen wild caught salmon from Costco, so I always have some on hand. Just aim to cut all of your salmon pieces the same size so that they cook evenly. 

salmon chunks and vegetables on rice in a bowl next to chopsticks

What is sushi rice?

Sushi rice is made from cooking short grain, Japanese style rice, and then seasoning it with rice wine vinegar, sugar, and salt before allowing it to cool completely. It is different from its longer-grain or jasmine type counterparts because it contains a higher starch content, which lends to its “sticky” nature once cooked. It is used when preparing sushi rolls, and also makes the base of our Salmon Teriyaki Bowls in this recipe.

What to look for when buying sushi rice:

  • Short grain rice, often labeled as “sushi rice”
  • Often times made and packaged in Japan
  • Common brands include Nishiki, Kokuho Rose, and Mahatma. Many stores will even carry their own store brand of sushi rice. H-E-B, where I like to shop, has one.

salmon chunks and vegetables on rice in a bowl next to chopsticks

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salmon chunks and vegetables on rice in a bowl next to chopsticks
5 from 4 ratings

Salmon Teriyaki Bowls

Yield: 4
Prep Time: 10 mins
Cook Time: 4 hrs 20 mins
Total Time: 30 mins
These Salmon Teriyaki Bowls are full of crisp, juicy salmon, tangy sushi rice, and fresh veggies. They're topped with a homemade spicy mayo and make the perfect sushi roll inspired lunch or dinner!

Ingredients

For the Sushi Rice

  • 1 cup short grain sushi rice
  • 1 cup water
  • 2 Tablespoons rice wine vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt

For the Salmon

  • 2 salmon filets, cut into 1 inch pieces
  • 1/2 cup teriyaki sauce, store bought or homemade
  • 1 Tablespoon olive oil

For the Spicy Mayo

  • 1/4 cup mayonnaise
  • 2 teaspoons sriracha hot sauce

Optional toppings

  • sliced avocado
  • carrots, julienne, or peeled into ribbons
  • edamame
  • sliced green onions
  • sesame seeds
  • sliced cucumbers

Instructions
 

Make the Sushi Rice

  • Place the sushi rice in a fine mesh strainer and rinse it in cool water until the water runs clear, about 1 minute.
  • If you have a rice cooker, place the rinsed rice and 1 cup of water in the rice cooker and cook according to the manufacturer’s instructions. If you don’t have a rice cooker, place the rice and 1 cup of water in a small saucepan and bring to a gentle boil. Reduce the heat to low and cover the pan. Cook for 12-13 minutes or until all of the water has been absorbed and the rice is just tender. 
  • Once the rice is cooked, transfer it to a large bowl and drizzle with the rice wine vinegar. Sprinkle with the sugar and salt and then carefully begin folding the rice over on to itself using a silicone spatula. As you fold, try to lift the rice up and gently onto itself so as not to smoosh the rice together. The goal is to distribute the seasoning evenly into the rice and cool it down quickly without creating "mashed" rice.
  • Continue folding the rice until it is completely cool to the touch. Again, make sure not to compact it too much or it will become mushy. Once cooled, set aside until ready to use. 

Make the Salmon

  • Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper or aluminum foil.
  • Add ¼ cup teriyaki sauce and 1 tablespoon olive oil to a medium sized bowl and whisk to combine. Add the salmon cubes and carefully stir to coat the salmon in the teriyaki sauce. 
  • Place the salmon on the prepared pan and bake in the preheated oven for 12 minutes. Remove from the oven and set aside.
  • Add the remaining ¼ cup of teriyaki sauce to a small saucepan set over medium heat. Add 1 teaspoon of cornstarch and whisk to combine. Cook 2-3 minutes or until the sauce has thickened to a glaze. 
  • Brush the prepared glaze over the baked salmon pieces. Turn on your oven broiler, then broil the salmon for 2-3 minutes, or until it is caramelized on top. Watch carefully so as not to burn the salmon.

Make the Spicy Mayo 

  • Combine the mayonnaise and sriracha in a small bowl. Add 1-2 tablespoons of water for a pourable mayo, if desired. Set aside until ready to use.

Assemble

  •  Divide the rice between your serving bowls and top with the teriyaki salmon and your desired toppings (see notes for suggestions). Drizzle with the spicy mayo and enjoy.  

Notes

  • Topping suggestions: I love to load my bowls up! Some easy and yummy toppings include: sliced avocado, carrots, edamame, sliced green onion, sesame seeds, sliced cucumber, and pickled ginger.
  • Feel free to use store bought or homemade teriyaki sauce. If I have enough time, I love to make homemade teriyaki sauce, but if not I like to use Kikkoman Original Teriyaki Sauce.
  • Spicy mayo: I like to use light or olive oil mayonnaise as it’s a little less oily in spicy mayo– but use whatever you have on hand. The Sriracha adds spice to the spicy mayo. Feel free to add as little or as much as you want. You can also leave out the spicy mayo if it's not your thing.
  • The kind of salmon that you use is up to you; fresh or thawed frozen salmon both work great. I like to purchase a large bag of frozen wild caught salmon from Costco, so I always have some on hand. Just aim to cut all of your salmon pieces the same size so that they cook evenly. 
  •  
Cuisine: Asian Inspired
Course: Main
Calories: 504kcal, Carbohydrates: 46g, Protein: 28g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 2156mg, Potassium: 681mg, Fiber: 1g, Sugar: 6g, Vitamin A: 58IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 4mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.