If you consider yourself a sushi lover or hater, read on. I think this recipe can work for you and that you will love it. My eleven year old had three servings of this last night and the rest of us wished we had his stomach so that we could indulge ourselves. I struggled naming this because I could have called it “Salmon Teriyaki,” but that title just didn’t seem to do the flavors of this dish justice. The flavors reminded me of my sushi roll of choice at our favorite sushi restaurant in SLC, but the fish here is cooked for those of you who can’t stomach the raw salmon.

I had a friend from Japan that taught me that the definition of sushi is, “with rice,” so if you consider yourself a sushi-hater, this all inclusive definition could put you in the sushi-loving camp. Wikipedia tells us, that sushi is “cooked, vinegared rice served with other ingredients, seafood, vegetables and sometimes tropical fruits.” That is exactly what this dish is, seasoned rice with lots of yummy stuff on top. There are a million ways to enjoy this basic dish, but my favorite bites were ones with salmon, avocado, mango and just a small piece of lemon. I also liked the spinach for my vegetable and we have sautéed mushrooms and bean sprouts other times. The salmon in this sushi bowl is cooked, so it’s perfect for people who haven’t eaten a lot of sushi and want to start trying it, or also great for people like us who love sushi and want to have a reminder of the flavors without killing the budget. Salmon is not cheap, but this is a much less expensive than taking my 12 year old to Tsunami in Salt Lake city.

Play around with the ingredients you love from different sushi rolls and let me know what you come up with.

Teriyaki Salmon
1 pound salmon fillet cut into 4 thin portions
3/4 cup soy sauce (if you need this gluten free, use gluten free soy sauce)
1/2 cup sugar (white or brown)
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger

Sushi Rice
2 cups sushi rice (short grain rice, you can buy this at Costco or in the Asian section of your grocery store)
1/2 cup seasoned rice vinegar (you can buy seasoned rice vinegar at the grocery store or you can make your own below)

Seasoned Rice Vinegar
1 cup rice vinegar
3 tablespoon sugar
2 teaspoons salt

Sautéed spinach
20 ounces fresh spinach, washed
1 tablespoon Asian sesame oil

Garnish
1 bunch of scallions, washed, trimmed and sliced crosswise
1 avocado, peeled, pitted and sliced
1 lemon, sliced thin
1 tablespoons toasted sesame seeds
wasabi

1. Make the teriyaki sauce: In a small saucepan over medium heat, combine the soy sauce, sugar, ginger and garlic. Simmer for about 10 minutes, until it is slightly thickened.

2. Make the sushi rice: Rinse the rice. Pour the rice in a bowl and add enough water to cover it by about one inch. Swirl the water with your hand and the pour off the cloudy water. Repeat this a few times. Cook rice according to package directions. My rice cooker took 2 1/2 cups water for the 2 cups of rice.

3. While the rice is cooking, make the seasoned rice vinegar if you don’t have a bottle of it from the store. Combine the vinegar, sugar and salt in a small sauce pan. Bring to a gentle simmer and simmer until the sugar and salt have dissolved. When the rice has finished cooking, pour 1/2 cup of the vinegar over the rice and toss until it is mixed into the rice. Cover the rice with a cloth and set aside.

4. Cook the spinach. Heat 1 tablespoon of sesame oil over medium heat in a large skillet over medium heat. Add spinach and stir until the spinach has wilted.

5. Cook the salmon. Preheat the oven broiler. Set an oven rack 8 inches from the top.  Cover a jelly-roll pan in foil and set the salmon skin side down on the pan. Take 1/2 cup of the teriyaki sauce and put it in another bowl to use for glazing the salmon. Brush the salmon with the sauce and cook for 3 minutes under the broiler. Remove the salmon, brush with the remaining sauce and return to the broiler for another 2 minutes. Check the salmon about every minute to see if it is done. I like my salmon at 135 degrees on an instant read thermometer. You don’t want to overcook the fish.

6. Assemble the rice bowls. Put rice and spinach on the bottom of the bowl. Layer a piece of salmon over the rice. Garnish with avocado, mango, scallions, lemon and sesame seeds. Experiment with different garnishes. Drizzle with the teriyaki sauce.

Adapted from Panning the Globe. 

Sushi Bowl

 

Print

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

My favorite sushi roll in bowl form.

Author: Kristen via Panning the Globe

Cuisine: Japanese

Serves: 4

Ingredients

• Teriyaki Salmon
• 1 pound salmon fillet cut into 4 thin portions
• ¾ cup soy sauce (if you need this gluten free, use gluten free soy sauce)
• ½ cup sugar (white or brown)
• 1 teaspoon finely minced garlic
• 1 teaspoon finely minced ginger
• Sushi Rice
• 2 cups sushi rice (short grain rice, you can buy this at Costco or in the Asian section of your grocery store)
• ½ cup seasoned rice vinegar (you can buy seasoned rice vinegar at the grocery store or you can make your own below)
• Seasoned Rice Vinegar
• 1 cup rice vinegar
• 3 tablespoon sugar
• 2 teaspoons salt
• Sautéed spinach
• 20 ounces fresh spinach, washed
• 1 tablespoon Asian sesame oil
• Garnish
• 1 bunch of scallions, washed, trimmed and sliced crosswise
• 1 avocado, peeled, pitted and sliced
• 1 lemon, sliced thin
• 1 tablespoons toasted sesame seeds
• wasabi

Instructions

1. Make the teriyaki sauce: In a small saucepan over medium heat, combine the soy sauce, sugar, ginger and garlic. Simmer for about 10 minutes, until it is slightly thickened.
2. Make the sushi rice: Rinse the rice. Pour the rice in a bowl and add enough water to cover it by about one inch. Swirl the water with your hand and the pour off the cloudy water. Repeat this a few times. Cook rice according to package directions. My rice cooker took 2½ cups water for the 2 cups of rice.
3. While the rice is cooking, make the seasoned rice vinegar if you don't have a bottle of it from the store. Combine the vinegar, sugar and salt in a small sauce pan. Bring to a gentle simmer and simmer until the sugar and salt have dissolved. When the rice has finished cooking, pour ½ cup of the vinegar over the rice and toss until it is mixed into the rice. Cover the rice with a cloth and set aside.
4. Cook the spinach. Heat 1 tablespoon of sesame oil over medium heat in a large skillet over medium heat. Add spinach and stir until the spinach has wilted.
5. Cook the salmon. Preheat the oven broiler. Set an oven rack 8 inches from the top. Cover a jelly-roll pan in foil and set the salmon skin side down on the pan. Take ½ cup of the teriyaki sauce and put it in another bowl to use for glazing the salmon. Brush the salmon with the sauce and cook for 3 minutes under the broiler. Remove the salmon, brush with the remaining sauce and return to the broiler for another 2 minutes. Check the salmon about every minute to see if it is done. I like my salmon at 135 degrees on an instant read thermometer. You don't want to overcook the fish.
6. Assemble the rice bowls. Put rice and spinach on the bottom of the bowl. Layer a piece of salmon over the rice. Garnish with avocado, mango, scallions, lemon and sesame seeds. Experiment with different garnishes. Drizzle with the teriyaki sauce.

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