These salmon bowls are insanely simple which make them perfect for busy weeknight meals! They take about 10 minutes of prep time, and you can *actually* get this dinner on the table in 30 minutes.
These are great for when you want a sushi fix but you don't want to pay for takeout or spend precious time rolling sushi. I love sushi, but it's not always the most practical meal. Even if you wanted to try your hand at homemade sushi (which sounds super fun!) I just don't have the time on a Monday night to gather all of those ingredients, source fresh, sushi-grade fish, and lovingly prepare multiple rolls. For extra sushi flare, you can always add seaweed wrappers on the side, or use some furikake to give it a stronger sense of place as a sushi bowl. But, just some rice, salmon, and avocado is all you need to start your bowl.
You can always make your own teriyaki sauce, but I had some leftover sauce sitting in my fridge I really wanted to use up. Nobody’s gonna judge you if you want to take a shortcut! I actually encourage it. It just makes a simple meal that much easier. Who doesn't want that?
There are infinitely many ways to customize this recipe to your tastes – or whatever you might need to use up in your fridge. You can always add more veggies, or swap the edamame for something you like better. Just think of some other common sushi roll veggies: cucumber, shredded carrots, bell peppers, cabbage – go wherever your heart takes you! You can do the same swaps or additions with the salmon if you don’t like that protein. I'm thinking shrimp, tofu, or even chicken would be a yummy substitute!
Before I get to the recipe, I needed to let you all know that Chloe love these bowls! As we all know, Chloe loves Salmon, so it was already a strong contender. I knew it was a keeper when she was begging for scraps as I put the plates together. We'll call this a 10/10!
Teriyaki Salmon Sushi Bowls
Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
1 cup white rice, prepared according to package directions (I used sushi rice)
3 Tbsp rice vinegar
1 tsp brown sugar
½ tsp salt
14 oz boneless, skinless salmon, diced
1/3 cup teriyaki sauce
3-4 green onions, chopped
¾ cup edamame, shelled and cooked
1 large avocado, sliced
Sesame seeds, for garnish
Directions:
Prepare your rice and your edamame according to the package directions.
In a small bowl, mix the rice wine vinegar, brown sugar, and salt together until the sugar and salt has dissolved. Pour that mixture over the rice and fold the rice to coat it with the vinegar mixture. Set that aside.
Add diced salmon to a pan on medium heat. Sear the salmon for about 3-4 minutes, then add teriyaki sauce to the pan. Cook until the teriyaki sauce begins to thicken, and the salmon is cooked through, about 5-7 more minutes. Add the green onions to the pan and let it cook 1-2 minutes more. Remove the salmon from the heat.
Divide the rice, salmon, edamame, and avocado between two plates and garnish with additional green onions and sesame seeds.
Enjoy!
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