What’s for Dinner Wednesday – Teriyaki Salmon Sushi Bowl

What's for Dinner Wednesday - Teriyaki Salmon Sushi Bowl

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Teriyaki Salmon Sushi Bowl

This week on What’s for Dinner Wednesday, we made this delicious Teriyaki Salmon Sushi Bowl.

I love the flavours in Sushi, but rolling sushi is pretty cumbersome.  So this deconstructed bowl allows for the same flavour experience, but it goes from Raw to Voila in 20 minutes flat.  


The original recipe inspiration came from https://www.mygfguide.com/gluten-free-teriyaki-salmon-sushi-bowl-recipe/ .  I made a few modifications, as I do – to add more veggies and up the nutrition level a little bit.

For a vegan version of this, you could use tofu or tempeh which would take on the Teriyaki flavour quite nicely.   If you are Gluten Free, sub the soya sauce for tamari. 

Teriyaki Salmon Sushi Bowl

Serves 2

Prep time: 10 min

Cook time: 10 min


  • 2 tbsp sesame seeds
  • 1/2 cup sushi rice (or other variety)
  • 3 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2- 4 oz salmon filets (skin removed and cubed

  • 1/2 cup edamame beans, fresh or frozen
  • 3 green onions, chopped
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 2 tsp Teriyaki Seasoning
  • 1/2 cup each carrot and cucumber, cut into matchsticks
  • 1 avocado, sliced
  • 2 cups spinach


  • Cook rice according to package instructions or in a multi purpose steamer
  • While rice is cooking toast the sesame seeds just until brown and fragrant, then set aside.
  • Prepare the dressing for the rice by mixing the rice vinegar, sugar and salt in a small bowl.  
  • As soon as the rice is done, add the dressing to the rice along with most of the sesame seeds (save some for garnish).  Stir together and fluff up.  Set aside.
  • Heat a non stick pan over medium heat
  • Prepare the marinade for the salmon by combining the maple syrup, soya sauce, sesame oil and teriyaki seasoning.
  • Pour this mixture into your pan and allow it to bubble and reduce down to a thick, sticky consistency.
  • Add in the salmon and green onion and saute until salmon is cooked.
  • In a separate pan, cook the spinach over medium low heat until wilted.
  •  Assemble the bowl by placing 1/2 cup prepared rice, 1/2 the salmon, edamame, cucumber, carrot, spinach and avocado in each bowl.
  • Garnish with extra sesame seeds.
  • ENJOY!!

This really was a delicious meal!  Full of flavour and nutrition.  I highly recommend trying it out!  If you do -make sure you tag me in your food pics on social 🙂

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