Japanese·non-vegetarian·medium

Teriyaki Salmon Sushi Bowl with Miso Broth

Name: Teriyaki Salmon Sushi Bowl with Miso Broth
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 250g salmon fillets; 3 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sake; 1 tbsp sugar; 200g sushi rice; 240ml water (for rice); 2 tbsp rice vinegar; 2 tbsp white miso paste; 500ml dashi stock; 100g soft tofu; 5g wakame seaweed (dried); 2 eggs; 1 small cucumber; 1 avocado; 2 stalks green onions; 1 tsp sesame seeds

Imagine a bowl that brings together the heartiness of a ramen-inspired broth and the elegance of a sushi bowl, all through the lens of a warm Japanese kitchen. You’ll find flakes of perfectly glazed teriyaki salmon resting on a bed of fluffy sushi rice, surrounded by crisp cucumber, creamy avocado, and a soft-boiled egg that adds a luscious richness. The real magic happens when you pour the steaming miso broth over the top, letting it mingle with the sweet soy glaze and create a comforting, soul-warming experience. Every spoonful is a journey through layered textures—crunchy, silky, tender—and deep umami notes that linger. This is your new weeknight ritual, faster than takeout and infinitely more satisfying. It’s the kind of meal that feels both indulgent and nourishing, a bowl you’ll crave in every season.

45 min(prep 20 + cook 25)

2 servings

620 kcal

Ingredients

salmon fillets250g
soy sauce3 tbsp
mirin2 tbsp
sake1 tbsp
sugar1 tbsp
sushi rice200g
water (for rice)240ml
rice vinegar2 tbsp
white miso paste2 tbsp
dashi stock500ml
soft tofu100g
wakame seaweed (dried)5g
eggs2
cucumber1 small
avocado1
green onions2 stalks
sesame seeds1 tsp

Nutrition

620 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Start by making the teriyaki glaze: in a small bowl, whisk together soy sauce, mirin, sake, and sugar until dissolved. Place the salmon fillets in a shallow dish, pour half the glaze over them, and let marinate for 15 minutes at room temperature.
2
Meanwhile, rinse the sushi rice under cold water until the water runs clear. Combine with 240ml of water in a saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fold in rice vinegar and a pinch of salt; set aside.
3
For the miso broth, bring the dashi stock to a gentle simmer in a pot. Add the white miso paste and whisk until fully dissolved. Cube the soft tofu, add to the broth along with the dried wakame, and keep warm over low heat (do not boil).
4
Prepare the soft-boiled eggs: bring a small pot of water to a boil. Gently lower the eggs in and cook for exactly 6 minutes 30 seconds. Transfer to an ice bath, then peel and halve lengthwise.
5
Heat a non-stick pan over medium-high heat. Remove salmon from the marinade (reserve the used marinade) and place skin-side down in the pan. Cook for 3–4 minutes until the skin is crispy, then flip and add the reserved fresh glaze to the pan. Cook for another 2–3 minutes, basting the salmon with the bubbling glaze until it’s sticky and caramelized. Slice the salmon into bite-sized pieces.
6
Assemble the bowls: divide the seasoned sushi rice between two deep bowls. Arrange the salmon slices, halved soft-boiled eggs, thinly sliced cucumber, and avocado wedges on top. Ladle the hot miso broth around the edges, garnish with sliced green onions and a sprinkle of sesame seeds, and serve immediately.

#japanese #sushi-bowl #teriyaki #miso

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