Honey Teriyaki Salmon Sushi Bowl

These salmon sushi bowls, topped with a sweet honey teriyaki glaze and finished with a drizzle of Yum Yum sauce and sesame seeds, make a lighter yet satisfying dinner. Built on a base of fluffy rice and layered with avocado, cucumber and shredded carrots, they deliver the familiar poke-bowl experience without being heavy. They’re great when you want a balanced meal that still feels indulgent.

Equipment

• Rice cooker (optional) or a medium saucepan
• Cast iron skillet or heavy skillet for searing
• Cutting board
• Chef’s knife

Ingredients

• 1 cup dry white rice (Jasmine rice recommended; see notes for sushi/short-grain)
• 12 oz salmon fillet portions, thawed and boneless
• 1 cup diced cucumber
• 2 large avocados, sliced or cubed
• 1 cup shredded carrots

For the honey teriyaki glaze

• 1/4 cup honey
• 2 tablespoons teriyaki sauce
• 1/4 cup soy sauce
• 1 tablespoon apple cider vinegar

Optional toppings

• Yum Yum sauce (or a blend of mayonnaise and Sriracha as an alternative)
• Sesame seeds

Instructions

1. Cook the rice. Use a rice cooker or a saucepan. If using a saucepan, warm 2 tablespoons olive oil over medium heat, add the rice and sauté briefly until fragrant, then add 2 3/4 cups water. Simmer over medium heat for 25–30 minutes until tender. Fluff with a fork and remove from heat.
2. Make the glaze. Whisk the honey, teriyaki sauce, soy sauce and apple cider vinegar together in a measuring cup or small bowl until smooth and the honey has dissolved.
3. Sear the salmon. Heat 1 tablespoon oil in a cast iron or heavy skillet. Sear the salmon on each side 2–3 minutes until nicely browned. Pour the glaze over the salmon and cook a few more minutes until the glaze becomes slightly sticky and the salmon is cooked through. Slice the salmon into strips or leave it whole.
4. Assemble the bowls. Divide the cooked rice between serving bowls. Arrange cucumber, avocado and shredded carrots over the rice. Top with the glazed salmon, drizzle reserved glaze and Yum Yum sauce, and finish with sesame seeds if desired.

Notes & Tips

You can substitute short-grain Japanese or sushi rice if you prefer. For sushi/short-grain rice, use 1 1/2 cups water per 1 cup rice, cook for about 15 minutes, then turn off the heat and let the rice steam for 10 minutes before fluffing.

The honey teriyaki glaze will be on the thinner side; allow it to reduce slightly in the pan so it becomes tacky and coats the salmon. Reserve a little of the glaze to drizzle over the rice and veggies for extra flavor.

For a quick alternative to Yum Yum sauce, mix mayonnaise with Sriracha to taste for a creamy spicy drizzle.

Sushi bowls are versatile: add edamame, pickled ginger, scallions, seaweed salad, or extra proteins to customize your bowl.

Ingredients recap

Yum Yum sauce (optional), teriyaki sauce, honey, soy sauce, apple cider vinegar, rice, shredded carrots, cucumbers, salmon, avocado, and sesame seeds.

Serving suggestion

Arrange each bowl to your preference and serve immediately while the salmon is warm. These bowls are ideal for meal prep if you keep components separate and assemble just before eating.

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