← All recipes

🍽️ Sushi Buddha Bowl with Teriyaki Salmon

490 kcal · 30 min · 4 servings

Sushi Buddha Bowl with Teriyaki Salmon Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Ideally, thaw the salmon overnight in the refrigerator.
  2. 2. Place the sushi rice in a pot and rinse it twice with cold water.
  3. 3. Pour off the cloudy water.
  4. 4. Cover the rice with 450 milliliters of water.
  5. 5. Let the rice soak for about 10 minutes.
  6. 6. Bring the water to a boil with the lid closed.
  7. 7. Reduce the heat to low to medium.
  8. 8. Cook the rice for about 20 minutes with the lid closed.
  9. 9. Check if the water has completely evaporated.
  10. 10. Do not stir the rice during cooking.
  11. 11. Let the sushi rice cool down briefly.
  12. 12. Mix rice vinegar, sugar, and salt in a bowl.
  13. 13. Add the cooled rice to the bowl with the vinegar mixture.
  14. 14. Gently mix the rice with the sauce.
  15. 15. Set the rice aside.
  16. 16. Combine soy sauce and beet syrup in a separate bowl.
  17. 17. Rinse the salmon and pat it dry.
  18. 18. Cut the salmon into cubes.
  19. 19. Add the salmon cubes to the bowl with the sauce.
  20. 20. Marinate the salmon in the teriyaki sauce.
  21. 21. Wash the cucumbers.
  22. 22. Slice the cucumbers.
  23. 23. Halve the avocados.
  24. 24. Remove the pits from the avocado halves.
  25. 25. Carefully scoop the avocado flesh out of the skin with a spoon.
  26. 26. Slice the avocado flesh thinly.
  27. 27. Slightly fan out the slices of one avocado half.
  28. 28. Roll the fanned-out slices into a rose shape.
  29. 29. Repeat this with the second avocado half.
  30. 30. Quarter the nori sheets.
  31. 31. Cut the nori quarters into thin strips.
  32. 32. Remove the salmon from the marinade.
  33. 33. Catch the marinade in a small container.
  34. 34. Heat a pan with some oil over medium heat.
  35. 35. Sear the teriyaki salmon for about 3 minutes on one side.
  36. 36. Sear the salmon for about 3 minutes on the other side.
  37. 37. Drizzle the salmon with the reserved marinade.
  38. 38. Simmer the sauce for about 2 minutes on low heat.
  39. 39. Distribute the sushi rice onto several bowls.
  40. 40. Top the bowls with the teriyaki salmon.
  41. 41. Add the cucumber slices to the bowls.
  42. 42. Decorate the bowls with the avocado roses.
  43. 43. Sprinkle the nori strips over the bowls.
  44. 44. Garnish the bowls with some soy sauce and sesame seeds if desired.
  45. 45. Enjoy your meal!
  46. 46. Tip: Prepare the sushi rice the day before.
  47. 47. This way, you can quickly make a delicious bowl for lunch.
  48. 48. You can also take the bowl in a container with you.

Nutrition per serving