Teriyaki Salmon Sushi Bowl

When I think of the perfect summer meal—light, vibrant, and bursting with flavor—this teriyaki salmon sushi bowl is my go-to. It’s gluten-free, packed with fresh ingredients, and comes together in just 30 minutes. A healthy take on sushi night that skips the rolling and keeps all the satisfaction.

This dish reminds me of Tokyo street food with a Western twist—salmon glazed in a sticky-sweet teriyaki sauce, nestled beside fluffy seasoned sushi rice, creamy avocado, and crunchy edamame. It’s everything you love about sushi, reimagined into an easy-to-make bowl.

Why You’ll Love This Teriyaki Salmon Sushi Bowl

• Naturally gluten-free with tamari soy sauce
• Quick and easy: Ready in just 30 minutes
• Nutritious and balanced: Protein-rich salmon, whole grains, and vibrant veggies
• Customizable: Add your favorite toppings like pickled ginger, cucumber, or nori

Ingredients (Serves 2)

• 180g (6.5oz) sushi rice
• 3 tbsp rice vinegar
• 1 tsp caster sugar
• 0.5 tsp fine salt
• 30ml (1fl oz) maple syrup
• 1 tsp sesame oil
• 2 tsp gluten-free tamari soy sauce
• 0.5 tsp garlic granules
• 1 tsp mirin
• 2 salmon fillets (skin removed, cut into chunks)
• 2 tbsp sesame seeds
• 4 spring onions, diced
• 150g (5oz) edamame beans
• ½ ripe avocado, sliced

Instructions

Step 1: Cook the Sushi Rice

1. Cook the sushi rice according to package instructions.
2. Meanwhile, mix rice vinegar, caster sugar, and salt in a small bowl. Stir until dissolved.
3. Once the rice is cooked and still hot, pour the vinegar mixture over it and gently fluff with a fork.
4. Toast the sesame seeds in a dry frying pan, then stir into the rice. Let the rice cool slightly in the pot.

Step 2: Prep the Teriyaki Elements

5. In a bowl, mix the maple syrup, sesame oil, tamari, garlic granules, and mirin to create your teriyaki sauce.
6. Prepare the salmon (cut into chunks), and dice the spring onions.

Step 3: Assemble the Bowl Base

7. Once the rice is warm—not hot—divide it between two wide bowls.
8. Arrange the edamame beans and sliced avocado in one third of each bowl.

Step 4: Glaze the Salmon

9. Pour the teriyaki sauce into a small frying pan over high heat. When it begins to bubble, reduce to a simmer and stir until thickened into a glaze.
10. Add the salmon and turn the heat back to high. Stir to coat thoroughly.
11. Sprinkle spring onions into the pan and cook for a couple more minutes, stirring occasionally, until salmon is glazed and cooked to your liking.

Step 5: Serve and Enjoy

12. Top each rice bowl with glazed teriyaki salmon and spring onions.
13. Serve with extra tamari soy sauce if desired. Chopsticks optional—but encouraged!

Tips and Variations

• Want crunch? Add shredded cucumber or radish.
• Low-carb version: Use cauliflower rice instead of sushi rice.
• Spicy kick: Drizzle with sriracha mayo or sprinkle with chili flakes.

Health Highlights

• High in protein from salmon and edamame
• Rich in Omega-3s for heart health
• Naturally gluten-free with tamari instead of traditional soy sauce

Perfect for Summer

This recipe is ideal for warm-weather dining. It’s cooling, refreshing, and light yet satisfying—exactly what a summer lunch or dinner should be.

More Fresh Summer Recipes to Try

• Rainbow Veggie Spring Rolls
• Gluten-Free Thai Noodle Salad
• Spicy Tuna Poke Bowl
• Miso Roasted Eggplant

Final Thoughts

If you’re craving a satisfying sushi fix without the fuss, this teriyaki salmon sushi bowl is your answer. With its rich umami flavor, silky glaze, and vibrant textures, it’s a crowd-pleasing meal you’ll turn to again and again. And the best part? It’s gluten-free and made in just 30 minutes.

Print Pin

Teriyaki Salmon Sushi Bowl

A fresh, 30-minute gluten-free teriyaki salmon sushi bowl with sticky rice, avocado, and edamame—perfect for summer!

Course Main

Cuisine Asian

Servings 2

Ingredients

• 180 g 6.5oz sushi rice
• 3 tbsp rice vinegar
• 1 tsp caster sugar
• 0.5 tsp fine salt
• 30 ml 1fl oz maple syrup
• 1 tsp sesame oil
• 2 tsp gluten-free tamari soy sauce
• 0.5 tsp garlic granules
• 1 tsp mirin
• 2 salmon fillets skin removed, cut into chunks
• 2 tbsp sesame seeds
• 4 spring onions diced
• 150 g 5oz edamame beans
• ½ ripe avocado sliced

Instructions

Step 1: Cook the Sushi Rice

• Cook the sushi rice according to package instructions.
• Meanwhile, mix rice vinegar, caster sugar, and salt in a small bowl. Stir until dissolved.
• Once the rice is cooked and still hot, pour the vinegar mixture over it and gently fluff with a fork.
• Toast the sesame seeds in a dry frying pan, then stir into the rice. Let the rice cool slightly in the pot.

Step 2: Prep the Teriyaki Elements

• In a bowl, mix the maple syrup, sesame oil, tamari, garlic granules, and mirin to create your teriyaki sauce.
• Prepare the salmon (cut into chunks), and dice the spring onions.

Step 3: Assemble the Bowl Base

• Once the rice is warm—not hot—divide it between two wide bowls.
• Arrange the edamame beans and sliced avocado in one third of each bowl.

Step 4: Glaze the Salmon

• Pour the teriyaki sauce into a small frying pan over high heat. When it begins to bubble, reduce to a simmer and stir until thickened into a glaze.
• Add the salmon and turn the heat back to high. Stir to coat thoroughly.
• Sprinkle spring onions into the pan and cook for a couple more minutes, stirring occasionally, until salmon is glazed and cooked to your liking.

Step 5: Serve and Enjoy

• Top each rice bowl with glazed teriyaki salmon and spring onions.
• Serve with extra tamari soy sauce if desired. Chopsticks optional—but encouraged!