Teriyaki Salmon Sushi Recipe

If you love the vibrant flavors of sushi but want a warm, comforting twist, Teriyaki Salmon Sushi is exactly the dish to brighten up your meal times. This delightful fusion combines tender, caramelized salmon glazed in a sweet and savory teriyaki sauce with the creamy texture of avocado and the satisfying bite of perfectly cooked sushi rice. Every bite bursts with layers of flavor and texture that make this dish an instant favorite for anyone craving sushi with a home-cooked heart. Whether you’re new to making sushi or a seasoned home cook, Teriyaki Salmon Sushi is approachable, delicious, and truly unforgettable.

Ingredients You’ll Need

Gathering fresh, simple ingredients is the secret behind the success of Teriyaki Salmon Sushi. Each component contributes unique tastes and textures, helping you create a dish that’s beautifully balanced in flavor and appearance.

• Salmon (3/4 lb): I recommend Coho salmon for its rich, buttery texture that caramelizes beautifully under the broiler.
• Teriyaki Sauce (3 tbsp): This acts as a sweet and tangy glaze that infuses deep umami into the salmon.
• Brown Sugar (1 tbsp): Adds an essential layer of caramel sweetness that helps create that irresistible crust when broiled.
• Kosher Salt (1/4 tsp): Just enough to enhance the natural flavors without overpowering them.
• Garlic Powder (1/4 tsp): A subtle aromatic boost that complements the teriyaki glaze perfectly.
• Cooked Sushi Rice (3 cups): The fluffy, sticky rice forms the essential base that holds the sushi together, providing texture and mildness.
• Avocado (1 small, cubed): Creamy and smooth, it adds richness and balances the sweet-salty flavors.
• Spicy Mayo (3 tbsp): A spicy, creamy drizzle that injects a delightful kick and creaminess.
• Furikake (1 tbsp): This Japanese seasoning offers a burst of umami and a little crunch.
• Crispy Fried Onion Bits (2 tbsp): Adds a crunchy contrast and savory depth.
• Scallions (2 tbsp, finely diced): Fresh and vibrant, they brighten the dish with a gentle oniony bite.

How to Make Teriyaki Salmon Sushi

Step 1: Prepare the Salmon

Start by carefully removing the skin from your salmon—this step ensures a smooth texture without any unwanted chewiness. Cut the salmon into 1-inch pieces so every bite is perfectly sized for a sushi experience. Combining convenience and care here really pays off in the finished dish.

Step 2: Marinate

In a medium bowl, toss your cubed salmon with the teriyaki sauce and kosher salt. This short marination lets the savory sweetness soak into the fish, setting the stage for that rich caramelization under the broiler.

Step 3: Press the Sushi Rice

In a small baking dish, spread your cooked sushi rice evenly and press it down firmly to create a compact, flat base layer. This foundation is essential for holding everything together once the toppings are added.

Step 4: Layer and Season

Evenly distribute the marinated teriyaki salmon over the rice. Then sprinkle garlic powder and brown sugar on top—the seasoning adds an aromatic and sweet crust that makes the dish sing once broiled. It’s a simple step that transforms flavors beautifully.

Step 5: Broil to Perfection

Place the dish near your oven’s top rack and broil for about 6 minutes. Keep a close eye as the salmon caramelizes and bubbles, achieving that irresistible charred glaze and warming the rice underneath. This finishing touch brings the Teriyaki Salmon Sushi to life with a perfect balance of texture.

Step 6: Add Finishing Touches

Remove from the oven and top with creamy avocado cubes, a generous drizzle of spicy mayo, a sprinkle of furikake, crispy fried onion bits, and tender scallions. These final garnishes add creaminess, spice, crunch, and freshness — everything that makes sushi so exciting to eat.

Step 7: Serve Immediately

Teriyaki Salmon Sushi shines best when served right away while the salmon is still warm and the textures are fresh and vibrant. Enjoy this comforting, elegant dish with your favorite chopsticks and a big smile.

How to Serve Teriyaki Salmon Sushi

Garnishes

Adding the right garnishes really elevates your Teriyaki Salmon Sushi both visually and flavor-wise. The furikake brings savory seaweed notes and sesame crunch, while crispy fried onions introduce a delightful crispness. Fresh scallions brighten the dish with their mild onion flavor, and a drizzle of spicy mayo adds a creamy, tangy heat that perfectly complements the sweet teriyaki glaze.

Side Dishes

For a well-rounded meal, consider simple sides like a light cucumber salad or miso soup to cleanse the palate. Pickled ginger is a classic sushi accompaniment that refreshes with its zingy bite. These sides keep the focus on your Teriyaki Salmon Sushi while adding balance to the meal.

Creative Ways to Present

Try serving your Teriyaki Salmon Sushi in individual glass bowls layered with rice and toppings for a trendy poké-style presentation. Or use a bamboo sushi mat to press the dish into neat rectangles and slice into sushi bars for sharing. Garnish with edible flowers or finely chopped nori to add a beautiful, gourmet touch.

Make Ahead and Storage

Storing Leftovers

If you have any Teriyaki Salmon Sushi leftover, store it in an airtight container in the refrigerator. It’s best eaten within 24 hours to keep the rice’s texture intact and the salmon fresh. Avoid letting the avocado sit too long to prevent browning—adding it fresh before serving is ideal.

Freezing

Freezing Teriyaki Salmon Sushi is not recommended because the rice loses its signature texture and the avocado becomes mushy. For the freshest experience, enjoy this dish freshly made or refrigerated for a short time.

Reheating

To gently reheat, warm leftovers in a low oven or toaster oven for a few minutes to revive the salmon without drying it out. Avoid microwaving, as this can make the rice gummy and the avocado unappetizing. Adding fresh avocado and garnishes after reheating will restore the dish’s creamy and crisp contrasts.

FAQs

Can I use other types of salmon for this recipe?

Absolutely! While Coho salmon is excellent for its tenderness and flavor, you can also use sockeye or Atlantic salmon. Just be sure the fish is fresh and sushi-grade for the best safety and taste.

Is there a substitute for spicy mayo?

If you want a milder option, plain Japanese mayo or a simple drizzle of soy sauce can work well. Alternatively, mixing mayo with a bit of sriracha or chili oil lets you adjust the spice level to your liking.

How sticky should the sushi rice be?

The rice should be cooked to be sticky enough to hold together but not mushy. Rinse the rice well before cooking to remove excess starch, and use a gentle folding technique when seasoning with rice vinegar (if using) to maintain the perfect texture.

Can I make Teriyaki Salmon Sushi gluten-free?

Yes, just use gluten-free tamari instead of regular soy sauce in your teriyaki sauce mix. Be sure to check your store-bought teriyaki sauce for gluten, or make your own using gluten-free ingredients.

What is the best way to remove the salmon skin?

Use a sharp knife and grip the salmon skin firmly while slicing just above it to separate the flesh easily. Doing this carefully ensures a clean cut and tender pieces perfect for your sushi.

Final Thoughts

There’s something truly special about Teriyaki Salmon Sushi that feels both luxurious and comforting at the same time. It’s a wonderful way to bring restaurant-quality sushi into your home kitchen with minimal fuss and maximum flavor. I can’t wait for you to try this recipe, savor every bite, and maybe even share it with friends and family who will love it just as much as I do!

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