Teriyaki Salmon Sushi Rice Bowls

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme = Fries!

I’m apparently deviating from the theme again today, but I do have 4 recipes for super delicious fries for you!:

• Oven Baked Crispy Truffle Fries
• Oven Baked Parmesan Fries
• Pollo Asado Fries
• Sweet Potato Fries

What I have instead for you are…Teriyaki Salmon Sushi Rice Bowls! Our original plan was actually to make sushi, but thanks to a minor miscommunication at the supermarket, we were left with a slight unease as to whether or not the salmon we’d gotten was in fact sashimi-grade salmon, so we decided to cook it just to avoid any mishaps. These turned out so, so good!

The tamago ended up being pretty complicated to make, but we tried our best–if you have your heart set on trying to make it but don’t want to actually delve into making it, you can probably find some at an Asian supermarket!

Other topping ideas include…

• Wakame (seaweed salad)
• Sriracha mayo
• Toasted sesame seeds
• Carrots
• Toasted seaweed
• Fresh pickled ginger

So. Much. Deliciousness. *-*

This recipe is a bit more labor-intensive than most of my other ones, but it was well worth it! (This is also why it’s wonderful to have a cooking buddy!)

Teriyaki Salmon Sushi Rice Bowls

Print Recipe

Teriyaki Salmon Sushi Rice Bowls

Sushi not quite filling you up? These deconstructed teriyaki salmon sushi rice bowls are sure to hit the spot!

Course: Main Course

Cuisine: Japanese

Keyword: healthy

Servings: 4 servings

Ingredients

• 1 sheet of seaweed
• cucumbers cut into matchsticks
• avocado cubed (not pictured)
• furikake seasoning

Sushi Rice

• 2 cups sushi rice
• 4 tbsp rice vinegar
• 2 tbsp mirin
• 3 tbsp sugar
• 2 tsp salt
• Tamago
• 4 eggs
• 1/4 cup of dashi stock*
• 1 tbsp sugar
• 1 tsp mirin
• 1/2 tsp soy sauce
• vegetable oil

Teriyaki Salmon

• sesame oil
• 2 6 oz salmon fillets
• teriyaki glaze/sauce to taste

Instructions

Sushi Rice

• Cook rice in rice cooker. Add all other ingredients (rice vinegar, mirin, sugar, salt) into a small bowl and mix to combine.
• After rice is finished cooking, transfer to a glass dish to cool, then add the vinegar mixture and combine gently.

Tamago

• Beat eggs together and whisk in the dashi stock, sugar, mirin, and soy sauce.
• Add vegetable oil to a nonstick skillet over medium heat and pour in a thin layer of the egg mixture. When firm on the bottom but still slightly liquidy on top, lift ~1" of the edge of the omelet with a spatula to fold the end over and roll the omelet to the end of the skillet.
• Pour another thin layer of the egg mixture into the skillet and fold the omelet roll over the new layer of egg. Do this until all the egg mixture has been used. (Start at 4:35 for visual instructions.)

Teriyaki Salmon

• Put grill pan over medium heat and add a little sesame oil. Add salmon to the grill pan and drizzle with teriyaki glaze, to taste. Cook for ~5min on each side, or until the salmon flakes easily with a fork.

Assembly

• Line a bowl with the sheet of seaweed and add desired amount of rice. Top with sliced cucumbers, teriyaki salmon, avocado, tamago, and furikake seasoning.

Notes

*I used 1 tsp hondashi seasoning dissolved with 1 cup of water

End-of-Week-ish Recap!

• If you missed this month’s coffee/tea date, it’s not too late to catch up with me. :]!
• See what a Day in the Life was like while I was on my Dermatology rotation!
• Do you love waffles? You’re gonna love this new cookbook I discovered–150 Best Waffle Maker Recipes! *-*

• Have you ever made your own sushi? I made salmon avocado sushi wayyy back in the day–I’m gonna have to remake em’ at some point to redo the photos!
• If you eat fish, what’s your favorite kind?

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