If you love the flavors of sushi but don’t want to deal with rolling or the fuss, this Gluten-Free Teriyaki Salmon Sushi Bowl is the answer. It’s a simple, wholesome, and utterly delicious recipe that combines sticky, flavorful teriyaki salmon with a bed of perfectly seasoned sushi rice, fresh edamame, and creamy avocado.
This recipe is naturally gluten-free, dairy-free, nut-free, and egg-free. By using tamari instead of soy sauce, you get the same savory depth while keeping the dish gluten-friendly. Of course, you can use soy sauce if that’s your preference.
This bowl has been a hit in my kitchen and with many of you who’ve tried it. Now it’s your turn to enjoy this easy, flavorful meal!
Why You’ll Love This Recipe
- Simple to Make: No special tools required—just a skillet and a saucepan.
- Customizable: Swap out veggies or adjust seasonings to suit your taste.
- Healthy and Flavorful: Packed with fresh, nutritious ingredients that are naturally gluten-free.
Ingredients You’ll Need
For the Salmon
- Salmon fillets: Fresh, boneless, and skinless is ideal.
- Tamari or soy sauce: Adds the signature umami flavor.
- Maple syrup: For a natural sweetness that creates a sticky glaze.
- Mirin: Enhances the depth of the teriyaki glaze.
For the Rice
- Sushi rice: Provides the perfect texture and base for the bowl.
- Rice wine vinegar: Essential for that classic sushi rice flavor.
- Sesame seeds: Add a nutty, toasty element.
Toppings
- Edamame: A boost of protein and freshness.
- Avocado: Creamy and rich, balancing the dish.
- Spring onions: For a light, zesty crunch.
- Optional extras: Cucumber slices, shredded carrots, or pickled ginger.
How to Make Gluten-Free Teriyaki Salmon Sushi Bowls
Step 1: Cook the Sushi Rice
- Rinse sushi rice until the water runs clear.
- Cook according to package instructions. Once done, mix in rice wine vinegar and sesame seeds. Set aside to cool slightly.
Step 2: Prepare the Teriyaki Salmon
- In a small saucepan, combine tamari (or soy sauce), maple syrup, and mirin. Bring to a simmer and let it reduce until thick and glossy.
- Pan-sear the salmon fillets on medium heat, then brush generously with the teriyaki glaze. Cook for another few minutes until the salmon is cooked through and caramelized.
Step 3: Assemble the Bowls
- Divide the sushi rice into bowls.
- Top each bowl with glazed salmon, edamame, avocado slices, and spring onions. Add any optional toppings you prefer.
Step 4: Serve and Enjoy
- Serve immediately. If desired, drizzle with extra teriyaki sauce or a sprinkle of sesame seeds for added flavor.
Tips and Substitutions
No Sushi Rice?
Basmati or jasmine rice works as a great substitute, though the texture will be slightly different.
No Maple Syrup?
Honey makes an excellent alternative but watch it carefully while cooking as it caramelizes faster.
Need More Sauce?
Double the sauce ingredients for extra drizzling over the rice and toppings.
Easy Teriyaki Chicken and Fried Rice dinner
This bowl is a healthy, flavorful meal that’s easy to make and perfect for lunch, dinner, or meal prep.
Ingredients
- For the Salmon:
- 2 salmon fillets boneless, skinless
- 3 tablespoons tamari or soy sauce if not gluten-free
- 2 tablespoons maple syrup or honey as a substitute
- 1 tablespoon mirin or white wine vinegar as a substitute
- 1 teaspoon sesame oil optional, for extra flavor
- For the Sushi Rice:
- 1 cup sushi rice or basmati rice as an alternative
- 2 tablespoons rice wine vinegar or white wine vinegar
- 1 teaspoon sugar optional, for authentic sushi rice flavor
- 1 teaspoon sesame seeds
- For the Toppings:
- 1/2 cup edamame beans cooked and shelled
- 1 avocado sliced
- 2 spring onions chopped
- Optional extras: cucumber slices shredded carrots, pickled ginger, or nori strips
Instructions
Step 1: Cook the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to the package instructions.
- Once the rice is cooked, mix in rice wine vinegar, sugar (if using), and sesame seeds. Set aside to cool slightly.
Step 2: Make the Teriyaki Glaze
- In a small saucepan, combine tamari, maple syrup, mirin, and sesame oil (if using).
- Bring to a simmer over medium heat and let it cook until the sauce thickens and becomes glossy, about 3-4 minutes.
Step 3: Cook the Salmon
- Heat a nonstick skillet over medium heat.
- Place the salmon fillets skin-side down (if using skin-on salmon) and cook for 3-4 minutes.
- Flip the fillets, brush generously with the teriyaki glaze, and cook for another 2-3 minutes or until the salmon is fully cooked and caramelized.
Step 4: Assemble the Bowls
- Divide the sushi rice into two bowls.
- Top each bowl with a glazed salmon fillet, cooked edamame beans, avocado slices, and spring onions.
- Add any optional toppings, such as cucumber slices, shredded carrots, pickled ginger, or nori strips, for extra flavor and texture.
Step 5: Serve
- Drizzle any remaining teriyaki glaze over the bowls for extra flavor.
- Serve immediately and enjoy!
