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–+ servings
Teriyaki Salmon Sushi Bowl

Irresistibly Easy Teriyaki Salmon Sushi Bowl Bliss

Enjoy the delightful flavors of Teriyaki Salmon Sushi Bowl, a quick and satisfying meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 20 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: High Protein Dinner
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon a rich source of omega-3 fatty acids
  • ½ cup Gluten-free teriyaki sauce adds sweetness and depth
For the Rice
  • 2 cups Sushi rice short-grain rice that becomes sticky
  • 2 tablespoons Rice vinegar for tangy flavor
  • 1 tablespoon Sesame oil adds nutty aroma
For the Veggies
  • 1 large Avocado brings creaminess and healthy fats
  • 1 cup Fresh edamame beans packed with protein and fiber
  • 1 large Cucumber adds refreshing crunch
For the Garnish
  • 2 tablespoons Sesame seeds for a nutty crunch
  • 2 tablespoons Green onions adds color and freshness

Equipment

  • Saucepan
  • baking sheet
  • Grill pan

Method
 

Step-by-Step Instructions
  1. Rinse the sushi rice under cold water until clear, then combine with 1 cup of water and cook covered on low for 15 minutes. Fluff with a fork and drizzle rice vinegar over it.
  2. Marinate salmon fillets in teriyaki sauce for 15-20 minutes.
  3. Cook the salmon at 400°F on a lined baking sheet for 12-15 minutes or on a grill pan for 4-5 minutes per side.
  4. Slice cucumber and avocado while salmon is cooking. Steam edamame for 5-7 minutes.
  5. Assemble bowls with sushi rice as the base, topped with salmon, avocado, edamame, and cucumber.
  6. Garnish the bowls with sesame seeds and green onions, and drizzle with more teriyaki sauce.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 65mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 250IUVitamin C: 7mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Avoid freezing avocado; add fresh before serving.

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