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