From the moment I whipped up this gluten free teriyaki salmon sushi bowl for lunch, I immediately knew I needed to share the recipe with you guys. It was incredible, with gorgeous flavours and lots of wholesome ingredients.
Gloriously sticky teriyaki salmon, perched on a bowl of seasoned sushi rice with fresh edamame beans and creamy avocado. You NEED to try this healthy yet delicious recipe asap! The recipe is naturally gluten free, dairy free, nut free and egg free.
Since I first posted the recipe a few months ago it has been an absolute smash hit and I’ve been honoured seeing so many people making it. Scroll down to the bottom of this page to see some of the home creation photos I have been sent. They all make me smile!
But enough of my introduction, let’s get to talking about the recipe itself shall we :).
Making the Teriyaki Salmon Sushi Bowl
Before I share the method I wanted to suggest a few substitution options, in case you aren’t able to get any of the specific ingredients. There are lots of easy switches you can make.
Maple syrup is the secret to my glossy, sticky teriyaki glaze for the salmon and that glaze is packed with deliciousness. For the rice base I used sushi rice (bought from our local Asian supermarket, but you can also buy in major supermarkets or on Amazon – this is the brand I use) – if you don’t have any simply switch in a different rice variety.
If you do not need to eat gluten free, simply switch the tamari for soy sauce and use the same quantities. Tamari is a brilliant gluten free equivalent to soy sauce, with a pretty much identical taste and same culinary properties. You can buy it readily in most supermarkets, or buy in bulk from Amazon to save money in the long run.
The sushi rice is dressed with a classic sushi rice sauce and then stirred with sesame seeds, all for extra yummy flavours. I topped my sushi bowl with some spring onions, avocado and edamame beans, but again you could use any combination of veggies.
Substitutions: if you are struggling to find rice vinegar or mirin, you can use white wine vinegar instead for a slightly different but still yummy flavour. You can use basmati rice in place of sushi rice, again it will be slightly different but I have tried it and it does work. You can find sushi rice in most supermarkets now and Asian stores, or buy online.
Per my recipe note below, if you choose not to season the rice you may wish to double the quantity of teriyaki sauce. The recipe doesn’t allow for much to drizzle over the rice as I personally don’t like to overload extra flavour on the seasoned rice, much like a true sushi bowl. However, for more drizzly sauce goodness then simply double the quantity of the teriyaki sauce ingredients and you’ll have plenty extra for the rice.
We really love this teriyaki salmon sushi bowl, with its fresh flavours and incredible sticky teriyaki sauce. I hope you do too!
- 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
- Cook the sushi rice according to the packet instructions and while it is cooking prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar and salt together in a small dish, stirring well until the sugar and salt have dissolved in the vinegar. When the rice is cooked, pour the dressing over the top (while it is still hot) and then stir to coat the rice and fluff it up.
- In a small frying pan, lightly toast the sesame seeds, scatter them over the rice and stir through. Set the rice aside (still in the saucepan) to cool slightly.
- Prepare the salmon fillets by removing the skin and chopping into chunks. Dice the spring onions into small chunks. Also prepare the teriyaki marinade by mixing the maple syrup, sesame oil, tamari, garlic granules and mirin together in a small dish. Set these three elements aside while you prepare the sushi bowl base.
- Once the rice has cooled, and is now warm rather than hot, you can assemble the base for the bowls. Split the rice between two wide bowls so that two-thirds of each base is covered. In the remaining third, pile edamame beans and sliced avocado.
- Pour the marinade into a small frying pan over a high heat. When it begins to bubble, turn the heat down to simmering and stir it constantly until it has reduced, turning from watery sauce to a thicker, glaze consistency. Add the chunks of salmon to the pan and turn the heat back up to high - stir so that the salmon is fully coated in the glaze and then sprinkle the spring onions over the top. Continue to cook on a high heat for a couple of minutes, stirring occasionally, until the salmon is beautifully glazed and cooked to your preferred level. Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Voila, one DELICIOUS meal! Serve with extra tamari soy sauce on the side if you wish.
If you do not dress the rice in this recipe, you may wish to double the quantity of teriyaki sauce. Depending on your personal preferences. The quantity used here will not yield lots of extra sauce and it more of a marinade for the salmon itself. If you want more to drizzle on the rice then simply double it.
Below you’ll find some step by step pictures in case you need any extra guidance while making the recipe. My top tip is to remember to really reduce the teriyaki sauce before you add the salmon. This will ensure you get that lovely glaze on the outside!
I really hope you enjoyed making my teriyaki salmon sushi bowl! It’s been awesome seeing everyone making this recipe, here are just a few photos of your home creations:
What a glorious bunch! Once you’ve tried this meal, why not check out some of my other recipes too:
- Asian-Style Chicken Noodle Soup
- Avocado & Cheddar Quesadillas
- Sesame Steak & Shiitake Noodles
- Paneer & Green Lentil Curry
- Indian-Style Chicken Curry
- Rainbow Rice Buddha Bowl
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