Honey Teriyaki Glazed Salmon Sushi Bowl

Ingredients

Main:

• 1 cup dry white rice (Jasmine recommended)
• 12 oz salmon fillet portions (boneless, thawed if frozen)
• 1 cup diced cucumber
• 2 large avocados, sliced or cubed
• 1 cup shredded carrots

Honey teriyaki glaze for the salmon:

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

Toppings (optional):

• Yum Yum sauce or a simple sriracha-mayonnaise blend
• Sesame seeds

Equipment

• Rice cooker or medium saucepan
• Cast iron skillet or heavy frying pan
• Cutting board
• Chef’s knife

Instructions

1. Cook the rice. Use a rice cooker following package instructions, or heat 2 tablespoons olive oil in a saucepan, add the rice and sauté briefly until fragrant. Add 2 3/4 cups water, bring to a simmer, then cover and cook over medium-low heat for 25–30 minutes until the rice is tender. Fluff with a fork and remove from heat.
2. Make the glaze. In a measuring cup or small bowl, whisk together the honey, teriyaki sauce, soy sauce, and apple cider vinegar until the honey dissolves and the mixture is uniform.
3. Sear the salmon. Heat 1 tablespoon oil in a large cast iron skillet over medium-high heat. Sear salmon fillets 2–3 minutes per side until nicely browned. Pour the honey-teriyaki glaze over the salmon and reduce heat to medium. Cook a few more minutes until the glaze becomes slightly sticky and the salmon flakes easily with a fork. Slice the salmon into strips or serve whole.
4. Assemble the bowls. Divide the cooked rice among serving bowls. Arrange cucumber, avocado, and shredded carrots over the rice. Top with seared salmon and spoon any remaining glaze over the bowl. Drizzle with Yum Yum sauce or sriracha-mayo if desired and finish with sesame seeds.

Step-by-step photos

Tips and Notes

• You can swap Jasmine rice for short-grain Japanese or sushi rice. If using short-grain/sushi rice, use 1 1/2 cups water per cup of rice, cook 15 minutes, then turn off the heat and let steam another 10 minutes.
• Omitting the initial olive oil step and cooking rice in boiling water with a pinch of salt will save time. Adding oil helps keep the rice less sticky — ideal for bowls where you want separate grains rather than sticky sushi roll rice.
• The honey-teriyaki glaze can be adjusted to taste. It will be somewhat thin but will thicken slightly as it reduces on the hot salmon. Reserve a little glaze to drizzle over the rice and vegetables for extra flavor.
• If you prefer a quick sauce alternative for Yum Yum, mix mayonnaise and sriracha to taste for a creamy, mildly spicy drizzle.
• Sushi bowls are very flexible — add extra proteins (shrimp, tofu), pickled vegetables, or other fresh toppings to personalize the bowl.

Quick ingredient summary

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

Final plating

Arrange ingredients in bowls however you prefer — rice as the base, vegetables in neat sections, and the glazed salmon as the centerpiece. Drizzle reserved glaze and sauce, sprinkle sesame seeds, and serve immediately.

If you try this recipe, please leave a note about any adjustments you made and how it turned out. Enjoy your salmon sushi bowls!