Introduction

Get ready to elevate your sushi game with a flavorful, easy-to-make dish: Teriyaki Salmon Sushi. Whether you’re hosting a dinner party, craving a light meal, or simply wanting to try something new in the kitchen, this sushi dish is a perfect choice. With tender, perfectly seasoned salmon glazed in a rich teriyaki sauce, all atop vinegared rice and wrapped in a sheet of nori, this sushi is a delightful blend of flavors and textures. You’ll find that it’s just as fun to prepare as it is to eat. And don’t worry—this dish doesn’t require you to be a sushi expert to pull it off!

Why You’ll Love This Recipe

What makes Teriyaki Salmon Sushi stand out? Let me share a few reasons why this dish will quickly become one of your favorites:

Fresh & Flavorful: The combination of sweet and savory teriyaki salmon with the tangy sushi rice is absolutely irresistible.
Simple Yet Impressive: While sushi may seem intimidating, this recipe is surprisingly straightforward and will impress your guests with its beautiful presentation.
Perfect for Any Occasion: Whether it’s a casual dinner or a special celebration, this sushi works for any setting.
Healthful and Light: Packed with omega-3-rich salmon, sushi is a great choice if you’re looking for a nutritious, light meal.
Customizable: Feel free to add your favorite toppings like avocado, cucumber, or even spicy mayo to make it your own.
Ideal for Meal Prep: Sushi is great for meal prepping ahead of time. You can make it in bulk and enjoy it throughout the week!
Kid-Friendly: The sweet teriyaki glaze makes the salmon more approachable for younger taste buds.
No Special Tools Needed: No need for fancy sushi mats—just a few simple tools you probably already have in your kitchen.
Perfect for a Sushi Party: This dish is great for sharing with friends and family, making it a fun activity that everyone can enjoy.

Preparation Time and Cook Time

Total Time: 45 minutes
Preparation Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 15 minutes
Servings: 4 rolls (makes about 8 pieces per roll)
Calories per piece: Approximately 100 calories
Key Nutrients: Protein: 7g, Carbohydrates: 15g, Fat: 5g, Omega-3s: High

Ingredients

To prepare your Teriyaki Salmon Sushi, you’ll need the following ingredients:

For the Teriyaki Salmon:

1 lb fresh salmon fillet, skinless and boneless
1/4 cup soy sauce (low sodium if preferred)
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon mirin (optional, for extra depth of flavor)
1 teaspoon sesame oil
1 teaspoon grated ginger
1 garlic clove, minced
1 teaspoon cornstarch (optional, for thickening the sauce)

For the Sushi:

2 cups sushi rice (short-grain or medium-grain)
2 1/2 cups water (for cooking rice)
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
1 sheet nori (seaweed)
1 tablespoon sesame seeds (optional)
Wasabi and pickled ginger (optional, for serving)

Ingredient Highlights

Fresh Salmon: High-quality salmon is key for this dish. Look for sushi-grade or sashimi-quality salmon, as it will provide the best texture and flavor for the sushi.
Teriyaki Sauce: This sweet-savory glaze is the secret to making your salmon shine, adding both flavor and a glossy finish to the fish.
Sushi Rice: The sticky, vinegary rice is what gives sushi its signature flavor and texture. Be sure to use sushi rice for the right consistency.
Nori: This crispy seaweed wrapper holds everything together and gives the sushi its classic appearance and flavor.

Step-by-Step Instructions

Now, let’s break down how to prepare your Teriyaki Salmon Sushi in just a few simple steps:

1. Prepare the Teriyaki Salmon

Marinate the Salmon: Start by cutting your fresh salmon into thin slices (about 1/4 inch thick). Set it aside in a shallow dish. In a separate bowl, whisk together soy sauce, honey, rice vinegar, mirin (if using), sesame oil, grated ginger, and minced garlic. Pour the marinade over the salmon and let it sit for about 15-20 minutes. This allows the salmon to absorb all those delicious flavors.
Cook the Salmon: After the salmon has marinated, heat a skillet over medium heat. Remove the salmon from the marinade (but don’t throw it away!). Place the salmon pieces in the pan and cook for about 2-3 minutes per side until the salmon is cooked through but still tender. If you’d like a thicker glaze, you can simmer the leftover marinade in the pan for a minute or two, adding cornstarch if needed to thicken it up.
Rest the Salmon: Let the salmon rest for a few minutes before slicing it into bite-sized pieces that will fit neatly on your sushi rolls.

2. Prepare the Sushi Rice

Rinse the Rice: Rinse your sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice stick together while maintaining its texture.
Cook the Rice: In a pot or rice cooker, add the rinsed rice and water. Bring it to a boil, then cover and reduce the heat to low. Let it simmer for about 12-15 minutes until the rice is tender and the water is absorbed.
Season the Rice: While the rice is still hot, mix together rice vinegar, sugar, and salt in a small bowl. Gently fold the vinegar mixture into the rice. Allow the rice to cool slightly before using it in your sushi rolls.

3. Assemble the Sushi Rolls

Prepare the Rolling Station: Lay out a bamboo sushi mat on a flat surface. Place a sheet of nori, shiny side down, onto the mat. Keep a small bowl of water nearby to dip your fingers in and prevent the rice from sticking to them.
Spread the Rice: Using your hands or a rice paddle, spread an even layer of sushi rice over the nori, leaving about an inch at the top free of rice. Press gently to make sure the rice sticks to the nori.
Add the Salmon: Place a few slices of teriyaki salmon in a line along the center of the rice. If you want to add extra flavor, you can place slices of avocado, cucumber, or even a sprinkle of sesame seeds on top of the salmon.
Roll the Sushi: Carefully lift the edge of the bamboo mat closest to you and begin rolling the sushi tightly, applying gentle pressure as you go. When you reach the top edge with no rice, wet it with a bit of water to help seal the roll.
Slice the Rolls: Once the roll is tightly sealed, use a sharp knife to slice it into 6-8 pieces. Clean the knife between cuts to keep the slices neat.

4. Serve the Sushi

Serve Immediately: Arrange the sushi pieces on a plate and serve with wasabi, pickled ginger, and extra teriyaki sauce for dipping. Enjoy your sushi fresh for the best texture and flavor!

How to Serve

Here are some fun ways to serve your Teriyaki Salmon Sushi:

Sushi Platter: Arrange the sushi rolls on a platter and garnish with sesame seeds, avocado slices, or a drizzle of extra teriyaki sauce for a beautiful presentation.
As Part of a Sushi Spread: Pair with other sushi rolls or sashimi for a sushi feast that will delight your guests.
With Soup or Salad: Serve alongside a miso soup or seaweed salad for a light, refreshing meal.
Sushi Bar Style: Set up a sushi bar where guests can assemble their own rolls with a variety of fillings and toppings.
Sushi for Meal Prep: Pack the sushi in airtight containers for a healthy and easy-to-grab lunch option throughout the week.

Additional Tips

Make your Teriyaki Salmon Sushi even better with these helpful tips:

Sushi Rice Tips: If you don’t have a rice cooker, you can cook sushi rice in a pot on the stove, but make sure to keep the heat low and check on it often to avoid burning.
Slicing the Salmon: For the best texture, ensure the salmon is sushi-grade and sliced thinly. This makes it easier to roll and gives each bite the perfect balance of flavors.
Rice Vinegar Substitutes: If you don’t have rice vinegar, white vinegar can be used, but the flavor will be slightly different.
Don’t Overcrowd the Roll: Less is more when it comes to filling your sushi. Adding too many ingredients can make it difficult to roll tightly.
Chill the Rice: Let the sushi rice cool slightly before assembling the rolls. Hot rice can make the nori soggy, so it’s best to work with rice that is just warm or at room temperature.

faq section

If you’re new to making sushi or want to learn more about this dish, here are answers to some of the most common questions about Teriyaki Salmon Sushi:

What type of salmon should I use for sushi?
Sushi-grade Salmon: Look for fresh, sushi-grade or sashimi-quality salmon. This ensures the fish is safe to eat raw and has the best texture and flavor for sushi.
Frozen Salmon: If you can’t find fresh sushi-grade salmon, you can use frozen salmon. Just be sure to thaw it properly in the fridge before use.
Can I make this sushi without a sushi mat?
Yes!: While a sushi mat helps with rolling, you can still make sushi by hand. Just be gentle when rolling and use your fingers to keep the shape tight as you go.
How do I store leftover sushi?
Best Served Fresh: Sushi is best enjoyed immediately after making it, but if you have leftovers, store them in an airtight container in the fridge. Keep in mind that the nori may become soggy as it sits.
How Long Will It Last?: Leftover sushi is good for about 24 hours in the fridge, but it’s always best to eat it fresh to enjoy the best flavor and texture.
Can I add other toppings to the sushi?
Definitely!: Feel free to get creative! You can add avocado, cucumber, spicy mayo, or even some thinly sliced jalapeños for a little heat. The options are endless!
What’s the best way to slice the sushi?
Use a Sharp Knife: To ensure clean, precise slices, use a sharp knife and dip it in water between cuts to prevent the rice from sticking. Aim for slices that are about 1-1.5 inches wide.

Conclusion

Now that you know how to make Teriyaki Salmon Sushi, it’s time to roll up your sleeves and give it a try. Whether you’re a seasoned sushi lover or new to making sushi at home, this recipe is a fantastic and fun way to enjoy fresh, flavorful sushi. The teriyaki glaze gives the salmon a sweet-savory punch that pairs perfectly with the vinegary rice and crisp nori. Don’t forget to snap a photo and tag me on social media – I love seeing your delicious creations!

Introduction

Why You’ll Love This Recipe

Preparation Time and Cook Time