Description
This Teriyaki Salmon Sushi Bowl is a vibrant and healthy dish combining fluffy sushi rice dressed with a tangy vinegar mixture, topped with perfectly glazed teriyaki salmon, toasted sesame seeds, fresh spring onions, creamy avocado, and nutritious edamame beans. Ready in just 30 minutes, it's a delicious and satisfying meal that blends Japanese flavors in a convenient bowl format.
Ingredients
Sushi Rice and Dressing
- 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: Follow the packet instructions to cook the sushi rice. While cooking, prepare the rice dressing by mixing rice vinegar, caster sugar, and fine salt in a small dish until dissolved. Once the rice is cooked, pour the hot dressing over it and gently stir to coat and fluff the rice.
- Toast the sesame seeds: In a small frying pan, lightly toast the sesame seeds until aromatic and slightly golden. Scatter the toasted sesame seeds over the dressed rice and stir through. Set the rice aside in the saucepan to cool slightly.
- Prepare salmon and marinade: Remove the skin from the salmon fillets and cut into chunks. Dice the spring onions finely. In a small dish, combine maple syrup, sesame oil, gluten free tamari soy sauce, garlic granules, and mirin to make the teriyaki marinade. Set these aside.
- Assemble the sushi bowl base: Once the rice has cooled to warm (not hot), divide it evenly between two wide bowls, covering about two-thirds of the base. In the remaining third of each bowl, add the cooked edamame beans and sliced avocado.
- Cook the salmon in teriyaki glaze: Pour the teriyaki marinade into a small frying pan over high heat. When it begins to bubble, reduce the heat to a simmer and stir constantly until the sauce thickens to a glaze consistency. Add the salmon chunks into the pan, increase the heat back to high, and stir to coat the salmon evenly with the glaze. Sprinkle the diced spring onions over the top and continue cooking for 2-3 minutes, stirring occasionally, until the salmon is beautifully glazed and cooked through to your liking.
- Serve: Remove the salmon and spring onions from the pan and spoon them over the sushi rice bowls. Optionally, serve with extra tamari soy sauce on the side for added flavor.
Notes
- Ensure the rice is warm rather than hot when assembling the bowls to avoid wilting the avocado and edamame beans.
- The salmon cooking time can be adjusted based on your preferred doneness; be careful not to overcook to maintain tenderness.
- Using gluten free tamari soy sauce keeps this recipe gluten free.
- Maple syrup adds a natural sweetness to the teriyaki glaze; you can substitute with honey if preferred.
- Slicing the avocado just before serving prevents browning.
