Ingredients
Scale
- 2 skinless salmon fillets (approximately 6 oz each)
- 1 ripe avocado, sliced
- 1 cup sushi rice
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 ¼ cups water
- Chopped green onions for garnish
Instructions
- Rinse the sushi rice under cold water until clear. Combine with 1 ¼ cups water in a saucepan, bring to a boil, then cover and reduce to low heat for 15 minutes.
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, and sesame oil to make the teriyaki sauce.
- Heat a non-stick skillet over medium-high heat. Add salmon fillets and pour half of the teriyaki sauce over them. Cook for 4-5 minutes on each side until flaky.
- Fluff cooked sushi rice and serve in bowls or plates. Top with teriyaki salmon and sliced avocado.
- Drizzle remaining teriyaki sauce over the top and garnish with green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 8g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 4g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg