Description
A delightful dish combining teriyaki-glazed salmon with seasoned sushi rice and colorful toppings.
Ingredients
Scale
- 2 cups sushi rice
- 2 cups water
- 2 salmon fillets
- 1/4 cup teriyaki sauce
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 carrot, shredded
- 1/4 cup edamame, frozen
- Seaweed sheets
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions (approximately 15-20 minutes).
- While the rice is cooking, season the salmon with teriyaki sauce. Heat a skillet over medium heat and cook the salmon for 4-5 minutes on each side until golden and cooked through.
- Let the rice cool slightly for about 5 minutes after cooking.
- In a bowl, layer the sushi rice with flaked salmon, sliced avocado, cucumber, shredded carrot, and edamame.
- Serve alongside seaweed sheets and garnish with sesame seeds and chopped green onions.
Notes
Experiment with different toppings and sauces for added flavor. Store leftover ingredients separately to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg