Teriyaki Salmon & Shrimp Sushi Bowl

This deconstructed sushi bowl brings all the flavors of sushi into an easy-to-eat format perfect for a quick lunch or a party spread. Starring teriyaki-glazed salmon and savory garlic shrimp over perfectly seasoned sushi rice, it's topped with a medley of fresh, crisp vegetables and a delightful crunch.

Yields: 2-4 servings
Prep time: 45 minutes
Cook time: 15 minutes
Chill time: 30-45 minutes for sushi rice
Special Equipment: Large bowl for mixing sushi rice, frying pan or skillet

Ingredients

Sushi Rice:

• 2 cups leftover cooked short-grain rice or freshly cooked, cooled

• ¼ cup rice vinegar

• 1 tsp sugar

• ½ tsp salt

  Garlic Shrimp:

• 8 oz shrimp, peeled and deveined

• 2 cloves garlic, minced

• 1 tbsp olive oil

• ½ tbsp butter

• 1 tsp soy sauce, preferably dashi-infused

• Salt and black pepper to taste

  Teriyaki Salmon:

• 8 oz salmon fillet, skin on or off

• 1 tbsp olive oil

• ¼ cup Japanese barbecue sauce

• 1 tbsp sweet chili sauce

• ½ tsp soy sauce

  Toppings:

• ½ cucumber (preferably thin, "cutie" variety), thinly sliced

• 1 ripe avocado, diced

• 2 tbsp green onion, green parts only, thinly sliced

• 2 sheets Korean seasoned seaweed, crumbled or cut into strips

• 2 pieces fried tofu (inari age), thinly sliced

• 1 tbsp red onion, very thinly sliced

• 1 tbsp takuan (Japanese pickled daikon radish), finely diced

• ½ cup snap peas, strings removed and thinly sliced diagonally

• 2 tbsp crispy fried onions

Directions

1. Prepare the Sushi Rice: In a large bowl, combine the cooled cooked rice with rice vinegar. If using unseasoned rice vinegar, dissolve the sugar and salt in the vinegar before adding to the rice. Gently fold the seasoning into the rice without mashing. Spread the rice into an even layer in a serving dish or container and let it cool for 30-45 minutes at room temperature, or briefly in the fridge (avoid extended refrigeration as it can harden).

2. Cook the Garlic Shrimp: Heat 1 tbsp olive oil in a frying pan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the cleaned shrimp to the pan and cook until pink and opaque, about 2-3 minutes per side. Stir in the butter and soy sauce, cooking for another minute until the butter is melted and the shrimp are coated. Season with salt and pepper to taste. Remove the shrimp from the pan and set aside to cool slightly.

3. Cook the Teriyaki Salmon: Using the same pan (no need to clean, the flavors will meld!), add 1 tbsp olive oil and place the salmon fillet skin-side down (if applicable). Cook for 4-6 minutes per side, depending on thickness, until cooked through and easily flaked. While the salmon cooks, whisk together the Japanese barbecue sauce, sweet chili sauce, and soy sauce in a small bowl. Once the salmon is cooked, flake it into bite-sized pieces directly in the pan with the remaining pan drippings. Pour the prepared sauce over the salmon and gently toss to coat. Cook for another 1-2 minutes until the sauce slightly thickens.

4. Prepare the Toppings: Thinly slice the cucumber, dice the avocado, slice the green onions, prepare the fried tofu, thinly slice the red onion, finely dice the takuan, and thinly slice the snap peas. Keep each topping separate until assembly.

5. Assemble the Sushi Bowl: Once the sushi rice has cooled, sprinkle crumbled Korean seasoned seaweed over it to form a flavorful layer. Evenly distribute the cooked garlic shrimp over the rice and seaweed layer. Next, layer the teriyaki salmon pieces over the shrimp. Generously arrange all the prepared fresh vegetable toppings (cucumber, avocado, green onion, fried tofu, red onion, takuan, snap peas) over the salmon and shrimp. Finish by sprinkling crispy fried onions over the entire bowl for added crunch.

   Serve immediately and enjoy! Each bite should include a little bit of everything for the full experience.