Salmon Teriyaki Sushi Bowl (Print Version)

# Ingredients:

→ Main Components

01 - 340g wild Coho Salmon, skinless, diced into 1-inch chunks
02 - 3 cups ready sushi rice
03 - 1 small ripe avocado, diced

→ Sauce & Seasonings

04 - 3 tablespoons Japanese BBQ or teriyaki sauce
05 - 1 tablespoon sugar (brown)
06 - ¼ teaspoon sea salt
07 - ¼ teaspoon powdered garlic
08 - 3 tablespoons hot mayo

→ Toppings

09 - 1 tablespoon Japanese furikake seasoning
10 - 2 tablespoons crunchy onion pieces
11 - 2 tablespoons chopped green onions

# Instructions:

01 - Trim off salmon skin and chop into 1-inch blocks. Mix these fish chunks with the salt and teriyaki sauce in a bowl. Put aside.
02 - Press the cooked sushi rice down into a small oven dish, making sure it's flat and smooth on top.
03 - Place your sauce-coated salmon bits evenly across the rice. Dust with the brown sugar and garlic powder.
04 - Stick the dish close to the top of your preheated broiler and let it cook about 6 minutes until you see the salmon turning golden.
05 - Take it out and right away add your diced avocado, squirt the hot mayo on top, then sprinkle with furikake, crunchy onions and green onions.
06 - Enjoy right away while it's hot.

# Notes:

01 - This laid-back sushi dish brings all your favorite roll flavors together in a simple casserole style that's way easier to make.

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