Description
This Teriyaki Salmon Sushi Bowl combines perfectly cooked sushi rice dressed with a tangy rice vinegar mix, tender salmon glazed in a homemade teriyaki sauce, and fresh accompaniments like edamame and avocado. This gluten-free and flavorful meal comes together in just 30 minutes, making it an ideal choice for a healthy and delicious dinner that’s both satisfying and fresh.
Ingredients
Rice
- 180g (6.5oz) sushi rice
- 3 tbsp rice vinegar
- 1 tsp caster sugar
- 0.5 tsp fine salt
Teriyaki Marinade
- 30ml (1fl oz) maple syrup
- 1 tsp sesame oil
- 2 tsp gluten free tamari soy sauce
- 0.5 tsp garlic granules
- 1 tsp mirin
Main Ingredients
- 2 salmon fillets
- 2 tbsp sesame seeds
- 4 spring onions
- 150g (5oz) edamame beans
- Half a ripe avocado
Instructions
- Cook the Sushi Rice: Cook the sushi rice according to the package instructions. While the rice cooks, prepare the sushi rice dressing by mixing rice vinegar, caster sugar, and fine salt in a small dish, stirring until dissolved. Once the rice is cooked, pour the dressing over the hot rice and stir gently to coat and fluff the rice.
- Toast Sesame Seeds and Mix into Rice: In a small frying pan over low heat, lightly toast the sesame seeds until fragrant and slightly golden. Scatter the toasted seeds over the dressed rice and gently stir through. Set the rice aside to cool slightly while still in the saucepan.
- Prepare Salmon and Marinade: Remove the skin from the salmon fillets and chop into chunks. Dice the spring onions finely. In a small dish, whisk together maple syrup, sesame oil, gluten free tamari soy sauce, garlic granules, and mirin to create the teriyaki marinade. Set aside.
- Assemble Sushi Bowl Base: Once the rice has cooled to warm (not hot), divide it between two wide bowls, covering about two-thirds of the base. Arrange the edamame beans and sliced avocado in the remaining one-third of each bowl.
- Make Teriyaki Glaze and Cook Salmon: Pour the prepared marinade into a small frying pan and heat over high until it begins to bubble. Reduce heat to a simmer and stir constantly until the sauce thickens to a glaze consistency. Add the salmon chunks to the pan and return heat to high, stirring so the salmon is fully coated in the glaze. Sprinkle the diced spring onions on top and cook for a couple of minutes, stirring occasionally, until the salmon is beautifully glazed and cooked to your liking.
- Serve: Remove the teriyaki salmon and spring onions from the pan and spoon them over the prepared sushi bowls. Serve immediately with extra tamari soy sauce on the side if desired. Enjoy your delicious Teriyaki Salmon Sushi Bowl!
Notes
- Use gluten free tamari soy sauce to keep this recipe gluten free.
- Ensure the rice is warm and not hot before assembling the bowl to prevent wilting the avocado and edamame.
- You can substitute fresh salmon with frozen, ensuring it is thoroughly thawed before cooking.
- Adjust the thickness of the teriyaki glaze by simmering it longer if desired.
- For added crunch, sprinkle additional toasted sesame seeds over the finished bowl.
- This recipe serves 2 but can be easily scaled up for more servings.
