Teriyaki Salmon Sushi Bowl with Miso Ramen Broth

Ingredients

• salmon fillets (skin-on)2 (about 150g each)
• cooked sushi rice300g
• avocado (sliced)1
• cucumber (thinly sliced)1/2
• nori (dried seaweed, shredded)2 sheets
• sesame seeds (toasted)1 tbsp
• soy sauce3 tbsp
• mirin2 tbsp
• sake1 tbsp
• sugar (brown or white)1 tbsp
• white miso paste2 tbsp
• dashi stock (or water + dashi powder)400 ml
• silken tofu (cubed)100g
• green onions (sliced)2
• vegetable oil1 tbsp

Directions

1. 1

   First, make the teriyaki sauce. In a small bowl, whisk together soy sauce, mirin, sake, and sugar until the sugar dissolves. Set aside.

2. 2

   Pat the salmon fillets dry. Heat vegetable oil in a non-stick frying pan over medium-high heat. Place salmon skin-side down and cook for 4 minutes, until the skin is crispy. Flip and cook for another 2 minutes. Pour the teriyaki sauce into the pan, lower the heat, and simmer for 1-2 minutes, basting the salmon until the sauce is glossy and thickens. Remove from heat.

3. 3

   While the salmon cooks, prepare the miso ramen broth. In a small pot, bring the dashi stock to a gentle simmer. Whisk in the white miso paste until fully dissolved—do not boil after adding miso. Add the cubed silken tofu and let it warm through for 1 minute. Taste and adjust with a splash of soy sauce if needed.

4. 4

   Assemble the bowls. Divide the sushi rice between two shallow bowls. Pour the hot miso broth around the rice, not over it, so the rice stays separate and fluffy.

5. 5

   Top each bowl with a teriyaki salmon fillet (skin-side up for crunch), slices of avocado and cucumber, shredded nori, a sprinkle of sesame seeds, and a generous handful of sliced green onions. Serve immediately while the broth is hot and the salmon is still sticky and irresistible.