I whipped up this gluten free teriyaki salmon sushi bowl for lunch today and immediately knew I needed to share the recipe with you guys. Maple syrup is the secret to my glossy, sticky teriyaki glaze for the salmon and that glaze is packed with delicious flavours. For the rice base I used sushi rice (bought from our local Asian supermarket, but you can also buy in major supermarkets) – if you don’t have any simply switch in a different rice variety. The 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.
Gluten Free Teriyaki Salmon Sushi Bowl Recipe (Serves 2 people)
- 180g sushi rice
- 3 tbsp rice vinegar
- 1 tsp caster sugar
- 1/2 tsp fine salt
- 30ml 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 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.
I really hope you enjoyed making my gluten free teriyaki salmon sushi bowl! While you are here, why not check out some of my other gluten free recipes:
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