Salmon Teriyaki Bowls

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

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!

Course Main

Cuisine Asian Inspired

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 504

Author Ashlyn Edwards | Belle of the Kitchen

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.

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