Description
Indulge in the vibrant flavors of Teriyaki Salmon Sushi, where succulent salmon meets a homemade teriyaki glaze, fluffy sushi rice, and fresh vegetables. This simple yet impressive recipe is perfect for sushi lovers and is great for meal prep or entertaining. Enjoy these delightful rolls cold or at room temperature for a nutritious and satisfying meal.
Ingredients
Scale
- 2 cups short-grain sushi rice
- 1 lb fresh sushi-grade salmon fillet
- 1/4 cup low-sodium soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 3 tbsp brown sugar
- 4 sheets nori (seaweed)
- 1 cucumber (thinly sliced)
- 1 avocado (thinly sliced)
Instructions
- Rinse the sushi rice under cold water until clear. Cook in a rice cooker with 2.5 cups of water according to the manufacturer's instructions.
- Slice the salmon into strips. In a saucepan, combine soy sauce, mirin, sake, and brown sugar over medium heat; simmer until slightly thickened.
- Marinate the salmon strips in some teriyaki sauce for about 5 minutes as the rice cooks.
- Lay a sheet of nori on a bamboo mat and spread cooked sushi rice evenly, leaving an inch uncovered at one edge.
- Place marinated salmon, cucumber, and avocado in the center of the rice.
- Roll tightly using the bamboo mat and seal the edge with water. Cut into bite-sized pieces with a sharp knife dipped in water.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls (approximately 200g)
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg