Description
Delicious and easy-to-make Teriyaki Salmon and Avocado Rice Bowls featuring tender baked salmon glazed with homemade teriyaki sauce, served over sushi rice with creamy avocado slices, Japanese Kewpie mayo, toasted sesame seeds, and seasoned roasted seaweed for an authentic, flavorful meal in just 20 minutes.
Ingredients
Teriyaki Sauce
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 ½ teaspoons fresh ginger, minced
- 1 teaspoon garlic, minced (approx. 2 cloves)
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 tablespoons mirin (or dry sherry)
- 3 teaspoons cornflour/cornstarch mixed with ¼ cup water
Main Ingredients
- 2 fillets salmon, skinless
- 3 cups cooked sushi rice
- 1 avocado, sliced
- Japanese Kewpie mayo, for drizzling
- Toasted sesame seeds, optional for garnish
- Seasoned roasted seaweed, for serving
Instructions
- Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, brown sugar, minced ginger, minced garlic, honey, sesame oil, mirin, and the water mixed with cornflour. Bring to a boil over medium heat, stirring regularly. Reduce the heat and simmer for 2–3 minutes until the sauce thickens. Remove from heat and set aside.
- Bake the Salmon: Preheat the oven to 180°C (350°F) and line a baking tray with baking paper. Place the skinless salmon fillets on the tray and spoon some teriyaki sauce over each fillet. Bake for approximately 10 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- Flake the Salmon: Carefully flake the baked salmon using a fork, and mix it with any remaining teriyaki sauce left on the tray to keep it moist and flavorful.
- Assemble the Bowls: Divide the cooked sushi rice evenly between two bowls. Drizzle each portion with Japanese Kewpie mayo and a small amount of teriyaki sauce. Top each bowl with the flaked salmon and half of the sliced avocado. Drizzle additional teriyaki sauce over the salmon, and garnish with toasted sesame seeds and seasoned roasted seaweed as desired.
Notes
- You can substitute mirin with dry sherry if mirin is unavailable.
- Ensure salmon is cooked to your preferred doneness but avoid overcooking to keep it moist.
- Use skinless salmon fillets for convenience, or keep the skin on if preferred and remove after baking.
- Adjust sweetness of the teriyaki sauce by adding more or less brown sugar and honey according to taste.
- For a spicier variation, sprinkle some chili flakes or drizzle sriracha with the mayo.
- Leftover teriyaki sauce can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
