Homemade Teriyaki Salmon Sushi Bowl

Finding a way to enjoy fresh, restaurant-quality sushi at home without all the fuss of rolling and shaping can feel like an impossible task. Between sourcing the right fish, perfecting your rice technique, and mastering those tricky rolling skills, homemade sushi often ends up being more trouble than it’s worth—especially on busy weeknights when you’re already juggling dinner, homework help, and a million other things.

That’s where this teriyaki salmon sushi bowl comes in: it gives you all the flavors and textures you crave from sushi without any of the complicated prep work. Just cook your rice, glaze your salmon, and pile everything into a bowl for a satisfying meal that comes together in under 30 minutes.

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What Kind of Salmon Should I Use?

You can choose farm-raised or wild salmon for this recipe, and both will work great in your sushi bowl. If all you have access to is frozen salmon, don’t worry – most fresh salmon at the supermarket has actually been previously frozen right off the boat anyway. Just make sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For sushi bowls, you’ll want to use skinless salmon fillets since the skin won’t get crispy when you’re cooking it with the teriyaki glaze, and it’s easier to flake the cooked salmon over your rice without it.

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Options for Substitutions

This sushi bowl is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Sushi rice: Sushi rice is really the star here and gives you that authentic sticky texture, so I’d recommend sticking with it. If you absolutely must substitute, short-grain white rice can work, but cook it with a bit less water to get a stickier result.
• Salmon fillets: Not a salmon fan? Try tuna steaks, chicken thighs, or even firm tofu for a vegetarian option. Just adjust your cooking time accordingly – tofu needs less time, while chicken needs a bit more.
• Tamari: Regular soy sauce works perfectly fine here. Tamari is just a gluten-free option, so use whichever you have on hand.
• Mirin: If you don’t have mirin, mix 1 teaspoon of rice vinegar with ½ teaspoon of sugar as a substitute.
• Maple syrup: Honey or agave syrup can step in for maple syrup without any issues. They’ll give you that same touch of sweetness.
• Edamame: Swap these with cucumber slices, shredded carrots, or snap peas if edamame isn’t your thing or you can’t find it.
• Spring onions: Regular white or red onions work too – just slice them thinly and soak in cold water for 10 minutes to mellow out the sharpness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making teriyaki salmon bowls is overcooking the salmon, which turns it dry and chalky – since you’re cooking small chunks on high heat, they only need about 2 minutes total, so watch them carefully and remove from heat as soon as they turn opaque.

Another common error is not reducing the marinade enough before adding the salmon, which leaves you with a watery sauce instead of a thick, glossy glaze that coats the fish properly.

To get perfectly seasoned sushi rice, make sure to fold the vinegar mixture into the rice while it’s still hot, as warm rice absorbs the flavors much better than cooled rice.

Finally, don’t skip toasting the sesame seeds – raw seeds taste bland compared to toasted ones, and just a minute or two in a dry pan brings out their nutty flavor and makes a real difference in your bowl.

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What to Serve With Teriyaki Salmon Sushi Bowl?

This sushi bowl is pretty filling on its own, but I love serving it with a light cucumber salad dressed with rice vinegar and a pinch of salt to add some crunch and freshness. Miso soup is another great option if you want to make it feel like a complete Japanese-style meal – you can use instant miso paste and it comes together in just a few minutes. If you’re extra hungry, some crispy vegetable tempura or gyoza dumplings on the side make it feel really special. A cold glass of green tea or even some sake works nicely to round out the meal.

Storage Instructions

Store: Keep your sushi bowl components in separate airtight containers in the fridge for up to 3 days. I like to store the rice, salmon, and toppings separately so everything stays fresh and you can mix and match throughout the week. Just slice the avocado right before eating so it doesn’t brown.

Make Ahead: This bowl is perfect for meal prep! Cook the rice and salmon ahead of time, then store everything separately. The teriyaki salmon actually tastes even better the next day once the flavors have had time to soak in. Just prep your veggies and assemble when you’re ready to eat.

Serve: You can enjoy this bowl cold straight from the fridge, or warm up the rice and salmon separately in the microwave for about 1 minute. I usually eat mine at room temperature, which brings out all the flavors nicely without having to reheat anything.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 55-65 g
• Fat: 32-40 g
• Carbohydrates: 105-120 g

Ingredients

For the sushi rice:

• 1.25 cups sushi rice (I always use Nishiki for the best sticky texture)
• 4 tbsp rice vinegar
• 1 tsp sugar
• 0.75 tsp salt
• 2 tbsp sesame seeds

For the teriyaki glaze:

• 1.5 oz maple syrup
• 1 tsp sesame oil
• 3 tsp tamari (I prefer San-J for a richer umami flavor)
• 0.75 tsp garlic powder
• 1 tsp mirin
• 0.25 tsp ground ginger

For the salmon and base:

• 2 salmon fillets (skin removed and cut into 1-inch cubes)
• 4 spring onions (thinly sliced on a bias)
• 5.3 oz edamame
• 1/2 avocado

Step 1: Cook and Season the Sushi Rice

• 1.25 cups sushi rice
• 4 tbsp rice vinegar
• 1 tsp sugar
• 0.75 tsp salt

Cook the sushi rice according to package directions, then transfer to a large bowl while still hot.

In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar dissolves completely.

Pour this mixture over the hot rice and gently fold it in with a wooden spoon or rice paddle using a cutting motion rather than stirring, which prevents the rice from becoming mushy.

Let the rice cool to room temperature while you prepare the other components.

Step 2: Toast Sesame Seeds and Prepare Mise en Place

• 2 tbsp sesame seeds
• 4 spring onions
• 2 salmon fillets
• 0.5 avocado

While the rice cools, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden.

Transfer to a small bowl.

Thinly slice the spring onions on a bias, cut the salmon fillets into 1-inch cubes, and slice the avocado.

I like to prep the avocado last so it doesn’t oxidize and brown before serving.

Step 3: Build the Teriyaki Glaze

• 1.5 oz maple syrup
• 1 tsp sesame oil
• 3 tsp tamari
• 0.75 tsp garlic powder
• 1 tsp mirin
• 0.25 tsp ground ginger

In a small bowl, whisk together the maple syrup, sesame oil, tamari, garlic powder, mirin, and ground ginger until fully combined.

Pour this marinade into a medium skillet over medium-high heat and bring to a simmer.

Let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly and becomes glossy—this concentrates the flavors and creates the perfect coating for the salmon.

Step 4: Cook the Salmon and Spring Onions

• teriyaki glaze from Step 3
• salmon cubes from Step 2
• spring onions from Step 2

Add the salmon cubes and sliced spring onions to the thickened teriyaki glaze in the skillet.

Cook over high heat for 2-3 minutes, gently tossing occasionally, until the salmon is just cooked through but still tender in the center.

The exterior should be nicely glazed and caramelized.

I prefer to slightly undercook the salmon rather than overcook it—it continues cooking slightly from residual heat and stays more moist.

Step 5: Fold Sesame Seeds into Rice and Assemble Bowls

• seasoned rice from Step 1
• toasted sesame seeds from Step 2
• 5.3 oz edamame
• avocado from Step 2
• salmon and spring onions from Step 4

Fold the toasted sesame seeds from Step 2 into the cooled sushi rice, reserving a small amount for garnish if desired.

Divide the seasoned rice between serving bowls as the base.

Arrange the edamame, avocado slices, and the glazed salmon with spring onions on top of the rice, creating an organized, appealing presentation.

Homemade Teriyaki Salmon Sushi Bowl

Delicious Homemade Teriyaki Salmon Sushi Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 2 servings

Calories 1025 kcal

Ingredients

  

For the sushi rice::

• 1.25 cups sushi rice (I always use Nishiki for the best sticky texture)
• 4 tbsp rice vinegar
• 1 tsp sugar
• 0.75 tsp salt
• 2 tbsp sesame seeds

For the teriyaki glaze::

• 1.5 oz maple syrup
• 1 tsp sesame oil
• 3 tsp tamari (I prefer San-J for a richer umami flavor)
• 0.75 tsp garlic powder
• 1 tsp mirin
• 0.25 tsp ground ginger

For the salmon and base::

• 2 salmon fillets (skin removed and cut into 1-inch cubes)
• 4 spring onions (thinly sliced on a bias)
• 5.3 oz edamame
• 1/2 avocado

Instructions

 

• Cook the sushi rice according to package directions, then transfer to a large bowl while still hot. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar dissolves completely. Pour this mixture over the hot rice and gently fold it in with a wooden spoon or rice paddle using a cutting motion rather than stirring, which prevents the rice from becoming mushy. Let the rice cool to room temperature while you prepare the other components.
• While the rice cools, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden. Transfer to a small bowl. Thinly slice the spring onions on a bias, cut the salmon fillets into 1-inch cubes, and slice the avocado. I like to prep the avocado last so it doesn't oxidize and brown before serving.
• In a small bowl, whisk together the maple syrup, sesame oil, tamari, garlic powder, mirin, and ground ginger until fully combined. Pour this marinade into a medium skillet over medium-high heat and bring to a simmer. Let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly and becomes glossy—this concentrates the flavors and creates the perfect coating for the salmon.
• Add the salmon cubes and sliced spring onions to the thickened teriyaki glaze in the skillet. Cook over high heat for 2-3 minutes, gently tossing occasionally, until the salmon is just cooked through but still tender in the center. The exterior should be nicely glazed and caramelized. I prefer to slightly undercook the salmon rather than overcook it—it continues cooking slightly from residual heat and stays more moist.
• Fold the toasted sesame seeds from Step 2 into the cooled sushi rice, reserving a small amount for garnish if desired. Divide the seasoned rice between serving bowls as the base. Arrange the edamame, avocado slices, and the glazed salmon with spring onions on top of the rice, creating an organized, appealing presentation.