Teriyaki Salmon Sushi Bowl (GF) Recipe

I absolutely love sharing this delightful Teriyaki Salmon Sushi Bowl (GF) Recipe with friends because it combines fresh, vibrant flavors with a comforting home-cooked feel. It’s a perfect balance of sweet, salty, and savory with the tender glazed salmon on a bed of perfectly seasoned sushi rice, creamy avocado, and crunchy edamame. Whenever I make this dish, it feels like a little sushi celebration right at home, and I know you’re going to fall for it just like I did.

Why You'll Love This Teriyaki Salmon Sushi Bowl (GF) Recipe

What really hooks me on this Teriyaki Salmon Sushi Bowl (GF) Recipe is the incredible flavor harmony it achieves with surprisingly simple ingredients. The maple syrup and tamari create that rich, glossy teriyaki glaze that coats the salmon beautifully, while the hint of garlic granules and mirin add just the right depth to keep your taste buds dancing. Every bite is juicy and flavorful, balanced perfectly by the light tang of the seasoned sushi rice.

I also appreciate how straightforward and fuss-free the recipe is. You don’t need dozens of complicated steps or fancy equipment—just a little patience with reducing the teriyaki marinade and some careful timing. I love making this when I want something impressive enough for guests but easy enough for a weeknight dinner. It’s quick, delicious, and feels utterly satisfying.

This dish is so versatile in where and when you might serve it. I’ve enjoyed it for cozy dinners at home, brunches with friends, and even casual dinner parties. What makes it stand out for me is how fresh and nourishing it feels without skimping on that indulgent flavor. If you want a gluten-free, wholesome meal that doesn’t compromise on taste or fun, this Teriyaki Salmon Sushi Bowl (GF) Recipe will become an instant favorite.

Ingredients You'll Need

The beauty of this recipe lies in its simple yet essential ingredients, each thoughtfully picked to bring color, texture, and fantastic flavors to your sushi bowl. From perfectly fluffy sushi rice with its lightly seasoned dressing to the tender salmon glazed in a rich teriyaki sauce, every component plays an important role in delivering that signature sushi bowl taste and feel.

• Sushi rice: The foundation of the bowl with that perfect sticky texture to soak up flavors.
• Rice vinegar: Adds tanginess and helps season and fluff the rice for authentic sushi taste.
• Caster sugar and fine salt: Balance the vinegar’s acidity and add subtle seasoning to the rice.
• Maple syrup: Provides natural sweetness to the teriyaki glaze that complements the salmon.
• Sesame oil: Adds a toasty, nutty aroma that intensifies the depth of flavor.
• Gluten-free tamari soy sauce: Gorgeous umami and saltiness, safe for gluten-free diets.
• Garlic granules and mirin: Infuse the marinade with fragrant complexity and mild sweetness.
• Salmon fillets: The star of the bowl, tender and buttery when glazed with the teriyaki sauce.
• Sesame seeds: Toasted to add crunch and a fragrant nuttiness mixed into the rice.
• Spring onions: Fresh, crisp bites that brighten the rich salmon glaze.
• Edamame beans: Adds a delightful pop of texture and a subtle, fresh flavor contrast.
• Avocado: Creamy and silky, rounding out the dish with richness and color.

Directions

Step 1: Start by cooking the sushi rice exactly according to the packet instructions. While it’s cooking, I mix together the rice vinegar, caster sugar, and fine salt in a small dish and stir them until everything dissolves. This will be the dressing that gives the rice its trademark tang. When the rice is hot and fluffy, pour this dressing over and gently fold it in, fluffing the rice up with a wooden spoon or spatula.

Step 2: Next, I use a small frying pan to lightly toast the sesame seeds until fragrant and golden. It only takes a minute or two and it really amps up their flavor. I sprinkle these toasted seeds over the rice and stir them in, setting the rice aside in the saucepan to cool slightly while I prep the rest of the bowl.

Step 3: While the rice cools, I prep the salmon by carefully removing the skin and chopping the fillets into bite-sized chunks. I dice the spring onions finely for that fresh, zingy hit later on. Then, I mix up the teriyaki marinade in a small bowl by combining the maple syrup, sesame oil, tamari, garlic granules, and mirin, which will become a luscious glaze in just a moment.

Step 4: Once the rice has cooled to warm, I divide it evenly between two wide bowls. I fill about two-thirds of the space with the rice and then pile the edamame beans and sliced avocado into the remaining third, creating a colorful, textured base for the teriyaki salmon.

Step 5: Now, for the best part — the teriyaki salmon! I pour the marinade into a small frying pan and bring it to a bubble over high heat. Then, I immediately reduce it to a simmer and stir constantly as it thickens from a thin sauce into a gorgeous, sticky glaze. When the marinade reaches the perfect consistency, I turn the heat back up, add the salmon chunks, and toss quickly to coat each piece with the glaze. I sprinkle over the diced spring onions and cook the salmon a few more minutes, stirring occasionally, until the salmon is cooked to your liking and beautifully coated in shiny teriyaki goodness. I then scoop the salmon into the bowls over the rice and veggies.

Voila! You’ve got a beautifully balanced Teriyaki Salmon Sushi Bowl (GF) Recipe ready to enjoy. I sometimes serve with extra tamari on the side for dipping or drizzling as desired.

Servings and Timing

This Teriyaki Salmon Sushi Bowl (GF) Recipe makes 2 generous servings, perfect for sharing with someone special or enjoying as leftovers the next day. The prep time is about 10 minutes, mostly for chopping and sauce preparation, while the cooking time runs roughly 20 minutes, mainly for the rice and salmon glaze. Altogether, it takes about 30 minutes from start to finish, including the resting time for the rice to cool just right. It’s a wonderfully quick dish that feels luxurious without needing hours in the kitchen.

How to Serve This Teriyaki Salmon Sushi Bowl (GF) Recipe

When I serve this Teriyaki Salmon Sushi Bowl (GF) Recipe, I like to keep things simple yet elegant. It’s happiest when served warm — the rice and salmon should be comfortably cozy, while the avocado and edamame add fresh, cool bursts of texture. To make the presentation pop, I sometimes scatter a few extra toasted sesame seeds or thin slivers of fresh spring onion on top for a vibrant garnish.

This bowl pairs beautifully with light, crisp sides like a cucumber salad dressed with rice vinegar and a sprinkle of chili flakes, or even a simple miso soup to round out the meal. For drinks, I often reach for a chilled glass of dry white wine like Sauvignon Blanc or a sparkling sake, but a zesty yuzu soda or green tea works perfectly for a non-alcoholic option. I’ve also served these at casual dinner parties and loved how easy it is to share — just portion the rice and toppings into each bowl and let everyone dig in.

Portion-wise, I find that dividing the dish into two hearty bowls satisfies a light dinner or serves perfectly as a substantial lunch. For extra guests, simply multiply the ingredients and serve in bowls family-style for a fun, interactive experience. The vibrant colors and textures always impress and the combination of warm and fresh components keeps every bite interesting.

Variations

I’ve had so much fun experimenting with this Teriyaki Salmon Sushi Bowl (GF) Recipe over time. One of my favorite tweaks is swapping the salmon for grilled tofu or tempeh, which works wonderfully for a vegan option while still soaking up that delicious teriyaki glaze. You can even substitute the maple syrup with honey or brown sugar if that’s what you have on hand, though the maple adds a uniquely rich sweetness I adore.

If you’re looking to dial up the flavors, adding a sprinkle of chili flakes or a touch of freshly grated ginger to the marinade gives a lovely warmth and zing to the dish. For a slightly different cooking method, I sometimes broil the salmon chunks with the marinade instead of pan-frying, which creates a caramelized, slightly crisp exterior that adds another dimension of texture.

Vegetable-wise, feel free to swap in whatever you’ve got — sliced radishes, shredded carrot, or pickled cucumber fill in beautifully and keep the bowl fresh and colorful. I’ve even experimented by mixing the dressed sushi rice with a touch of wasabi for a peppery kick, making each bite extra exciting. The possibilities are endless while keeping it easy and gluten-free!

Storage and Reheating

Storing Leftovers

Leftovers from this Teriyaki Salmon Sushi Bowl (GF) Recipe store best in an airtight container in the fridge for up to 2 days. I recommend separating the salmon from the rice if possible, as the salmon’s glaze can soften the rice a bit over time. If you keep the avocado separate or add it fresh when serving again, that helps the texture stay lovely. Using glass containers with tight lids works great to keep everything fresh and odor-free.

Freezing

I don’t usually freeze the assembled bowl because the texture of sushi rice and avocado doesn’t hold up well after freezing. However, you can freeze the plain cooked salmon chunks and the teriyaki sauce separately (before combining) for up to 1 month. Just thaw in the fridge overnight and reheat gently before assembling your bowls fresh. This way, you can keep that fresh sushi bowl experience intact without compromise.

Reheating

When reheating, I suggest warming the salmon gently in a non-stick pan over low heat to avoid drying it out or breaking the glaze. Reheat the rice covered in the microwave with a damp paper towel over the top to help restore moisture and fluffiness. Avoid reheating avocado — add it fresh when you’re ready to eat to enjoy its creamy texture fully. This approach keeps the flavors vibrant and textures just right.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce can be used if you’re not concerned about gluten. Tamari is simply my preferred choice because it’s gluten-free and offers a smoother, less salty taste that complements the dish beautifully.

Is sushi rice necessary for this recipe?

For authenticity and the perfect sticky texture, sushi rice is best. However, you can substitute with short-grain rice or another sticky rice variety if needed. Long-grain rice won’t bind quite the same and may change the bowl’s texture.

Can I prepare parts of the bowl in advance?

Absolutely! You can cook and season the rice a few hours ahead and store it covered at room temperature or in the fridge. The salmon and teriyaki glaze are best prepared just before serving to keep the texture and flavor at their peak.

What can I use instead of maple syrup in the teriyaki glaze?

Good alternatives include honey, brown sugar, or coconut sugar. Each will add sweetness but with a slightly different flavor profile, so feel free to experiment and find the one you love best.

Is this recipe suitable for meal prep?

Definitely! It’s a fantastic option for meal prepping since it holds up well for a day or two in the fridge. Just keep the avocado separate and add fresh when ready to serve for the best texture.

Conclusion

I truly hope you enjoy making and savoring this Teriyaki Salmon Sushi Bowl (GF) Recipe as much as I do. It’s one of those dishes that feels luxurious without fuss, tastes incredible, and always leaves me feeling a little more connected to the joy of sharing delicious food. Give it a try—you might just find your next favorite weeknight meal or impressive dinner party dish!

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