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Teriyaki Salmon Sushi Bowl

From the moment I made these gluten-free teriyaki salmon sushi bowls for lunch, I knew I had to share them with you! Packed with delicious flavors and wholesome ingredients, this recipe features sticky, glazed teriyaki salmon atop seasoned sushi rice, fresh edamame beans, and creamy avocado—an absolute game changer for a quick, nutritious meal.

Ingredients:

  • 180g (6.5 oz) sushi rice
  • 3 tbsp rice vinegar
  • 1 tsp caster sugar
  • 1/2 tsp fine salt
  • 30ml (1 fl oz) maple syrup
  • 1 tsp sesame oil
  • 2 tsp gluten-free tamari soy sauce
  • 1/2 tsp garlic granules
  • 1 tsp mirin
  • 2 salmon fillets, skin removed and chopped into chunks
  • 2 tbsp sesame seeds
  • 4 spring onions, diced
  • 150g (5 oz) edamame beans
  • 1/2 ripe avocado, sliced

Instructions:

  1. Cook the sushi rice:
    Prepare the sushi rice according to the package instructions. While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is done, pour the dressing over the hot rice and stir to coat it evenly. Fluff the rice, sprinkle in toasted sesame seeds, and set aside to cool slightly.
  2. Prepare the teriyaki marinade:
    In a small bowl, combine the maple syrup, sesame oil, tamari soy sauce, garlic granules, and mirin. Set aside.
  3. Assemble the bowl base:
    Once the rice is warm (not hot), divide it between two bowls, covering about two-thirds of the base. In the remaining space, add the edamame beans and sliced avocado.
  4. Cook the salmon:
    Heat a small frying pan over high heat. Pour in the prepared marinade, and once it begins to bubble, reduce the heat to a simmer, stirring until it thickens into a glaze. Add the salmon chunks and turn the heat back up to high. Stir the salmon to coat it evenly in the glaze, sprinkle over the diced spring onions, and cook for a couple of minutes until the salmon is glazed and cooked to your liking.
  5. Assemble the bowls:
    Remove the salmon from the pan and place it on top of the sushi rice. Drizzle any remaining teriyaki glaze over the bowls. Serve with extra tamari soy sauce if desired.

Notes:

  • If you prefer more teriyaki sauce to drizzle over your rice, consider doubling the sauce recipe. As written, the sauce serves mainly as a marinade for the salmon rather than extra sauce.