As soon as I made these gluten-free teriyaki salmon sushi bowls for lunch, I knew I had to share the recipe with you all. It was absolutely amazing, packed with vibrant flavors and wholesome ingredients.
Picture perfectly sticky teriyaki salmon sitting on a bed of seasoned sushi rice, topped with fresh edamame beans and creamy avocado.
It’s like sushi, but without the fuss of rolling it up. You have to try this healthy yet delicious dish as soon as possible!
INGREDIENTS:
- 180g (6.5oz) sushi rice
- 3 tbsp rice vinegar
- 1 tsp caster sugar
- 0.5 tsp fine salt
- 30ml (1fl oz) maple syrup
- 1 tsp sesame oil
- 2 tsp gluten-free tamari soy sauce
- 0.5 tsp garlic granules
- 1 tsp mirin
- 2 salmon fillets
- 2 tbsp sesame seeds
- 4 spring onions
- 150g (5oz) edamame beans
- Half a ripe avocado
Instructions:
- Cook the sushi rice according to the package instructions. While the rice is cooking, prepare the sushi rice dressing by mixing the rice vinegar, sugar, and salt in a small dish. Stir well until the sugar and salt dissolve completely.
- Dress the rice: Once the rice is cooked, pour the dressing over it while it’s still hot. Stir to coat the rice and fluff it up.
- Toast the sesame seeds: In a small frying pan, lightly toast the sesame seeds. Scatter them over the rice and stir them through. Set the rice aside to cool slightly.
- Prepare the salmon and marinade: Remove the skin from the salmon fillets and chop them into chunks. Dice the spring onions. To make the teriyaki marinade, mix together the maple syrup, sesame oil, tamari, garlic granules, and mirin in a small dish. Set these aside.
- Assemble the bowls: Once the rice has cooled to a warm temperature, divide it between two wide bowls, covering two-thirds of each bowl. In the remaining third, add edamame beans and sliced avocado.
- Cook the salmon: Pour the marinade into a small frying pan over high heat. Once it begins to bubble, reduce the heat and simmer, stirring constantly until the sauce thickens into a glaze. Add the salmon chunks to the pan, turning the heat back up to high. Stir so that the salmon is evenly coated in the glaze. Sprinkle the spring onions over the top and cook for a couple of minutes, stirring occasionally, until the salmon is cooked to your desired level and beautifully glazed.
- Finish and serve: Remove the salmon from the pan and spoon it along with the spring onions over the sushi bowls. Serve immediately and enjoy! For extra flavor, add tamari soy sauce on the side if desired.
Notes:
If you prefer more sauce to drizzle over the rice, consider doubling the quantity of teriyaki sauce. The current amount is meant primarily for marinating the salmon and won’t yield a lot of extra sauce.
