Teriyaki Salmon Sushi Bowl
Serves 2·Added 5 May 2026 by Tom Melhuish
MainDairy-FreeGluten-Free
Ingredients
| 2 | skin-on salmon fillets | |
| 1 1/2 | cups | cooked brown rice |
| 1 | cucumber, cubed | |
| 1/2 | cup | shelled edamame, cooked |
| 1/2 | avocado, sliced | |
| 2 | spring onions, finely sliced | |
| 1 | nori sheet, cut into thin strips | |
| Sesame seeds, for sprinkling | ||
| 2 | tablespoons | tamari(for teriyaki sauce) |
| 1 | tablespoon | maple syrup(for teriyaki sauce) |
| 1 | tablespoon | apple cider vinegar(for teriyaki sauce) |
| 1 | teaspoon | sesame oil(for teriyaki sauce) |
| 1/2 | teaspoon | grated fresh ginger(for teriyaki sauce) |
Method
1.Preheat the oven to 180°C fan-forced.
2.In a small bowl, whisk together the tamari, maple syrup, apple cider vinegar, sesame oil, and grated ginger to make the teriyaki sauce.
3.Place the salmon fillets in a baking dish and pour over the teriyaki sauce. Bake for 12–15 minutes, or until the salmon is cooked through. Use a fork to flake the salmon into chunks and stir it through the sauce in the baking dish until well coated.
4.Divide the cooked brown rice evenly between two bowls. Arrange the flaked salmon, cucumber, edamame, avocado, and spring onions over the rice.
5.Top with nori strips and a sprinkling of sesame seeds. Serve immediately and enjoy!
Recipe Notes
AI · may be inaccurate
Substitutions
- salmon → firm tofu (vegetarian)
- sesame seeds and oil → omit (sesame free)
Tips
Best enjoyed immediately but can be stored in an airtight container in the fridge for up to 1 day. Reheat the salmon and rice before serving, and add fresh toppings to maintain texture.
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