Teriyaki Salmon Sushi Bowl

Why You’ll Love This Recipe

This dish is a fantastic alternative to traditional sushi, offering all the same great flavors in a more accessible bowl format. It's naturally gluten-free, dairy-free, nut-free, and egg-free, making it suitable for various dietary needs. Plus, it's easy to prepare and makes a visually stunning and satisfying meal.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the sushi rice:

• 180g sushi rice

• 3 tablespoon rice vinegar

• 1 teaspoon caster sugar

• 0.5 teaspoon fine salt

For the teriyaki sauce and salmon:

• 30ml maple syrup

• 1 teaspoon sesame oil

• 2 teaspoon gluten-free tamari soy sauce

• 0.5 teaspoon garlic granules

• 1 teaspoon mirin

• 2 salmon fillets, skin removed and cut into chunks

• 2 tablespoon sesame seeds

• 4 spring onions, diced

• 150g edamame beans

• Half a ripe avocado, sliced

Directions

1. Cook the sushi rice according to the package instructions. While it cooks, mix the rice vinegar, caster sugar, and salt in a bowl until dissolved.

2. Once the rice is cooked, stir in the vinegar mixture while it’s still hot. Let it cool slightly.

3. Toast sesame seeds in a dry frying pan over medium heat until golden, then mix into the rice.

4. In a bowl, combine maple syrup, sesame oil, tamari, garlic granules, and mirin to make the teriyaki sauce.

5. Heat the sauce in a pan until it begins to bubble. Lower the heat, simmer, and stir until it thickens.

6. Add salmon chunks and diced spring onions to the sauce, stirring to coat. Cook until the salmon is fully cooked and glazed.

7. Divide the rice between two bowls. Arrange the edamame beans and avocado on top.

8. Spoon the glazed salmon over the rice and serve immediately.

Servings and timing

This recipe serves 2 people and takes approximately 30 minutes to prepare and cook.

Variations

• Swap salmon for tofu or tempeh for a vegetarian option.

• Use brown rice instead of sushi rice for a higher fiber version.

• Add pickled ginger, cucumber slices, or shredded carrots for extra texture and flavor.

• Drizzle with sriracha mayo for a spicy kick.

storage/reheating

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat the salmon separately in a microwave or skillet before serving. Avoid microwaving the avocado for best results.

FAQs

What type of salmon should I use?

Fresh skinless salmon fillets work best for this recipe. You can also use frozen salmon—just thaw it completely before cooking.

Can I make this bowl ahead of time?

Yes, you can prepare the components ahead and assemble just before serving. Keep the salmon and rice refrigerated separately.

Is sushi rice necessary?

Sushi rice is ideal for its sticky texture, but you can substitute it with any short-grain rice if needed.

Can I use bottled teriyaki sauce?

Yes, but homemade teriyaki allows better control over ingredients and flavors, especially for gluten-free needs.

What can I substitute for mirin?

If you don't have mirin, you can use a small amount of white wine or rice wine vinegar with a touch of sugar.

Is this dish safe for those with celiac disease?

Yes, just ensure all sauces, especially tamari and mirin, are certified gluten-free.

Can I add seaweed?

Absolutely. Nori strips make a great garnish and add a delicious umami boost.

What vegetables can I add?

Try shredded carrots, sliced cucumbers, radish, or bell peppers for extra crunch and nutrition.

How spicy is the dish?

The base recipe isn't spicy, but you can add chili flakes or sriracha if desired.

Can I meal prep this for lunch?

Yes, just pack the components separately and assemble before eating. It's a great make-ahead meal.

Conclusion

This Teriyaki Salmon Sushi Bowl is a fantastic way to enjoy sushi-inspired flavors in a simplified, nourishing format. Perfect for a weeknight dinner or a weekend treat, it's easy to make and fully customizable to your taste. Give it a try and enjoy a restaurant-quality meal at home.

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Teriyaki Salmon Sushi Bowl

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This Teriyaki Salmon Sushi Bowl is a flavorful, gluten-free sushi-inspired meal that features tender teriyaki-glazed salmon, sushi rice, creamy avocado, and edamame beans. Perfect for a healthy and vibrant lunch or dinner bowl.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: : 2 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese-Inspired
• Diet: Gluten Free

Ingredients

For the sushi rice:

180g sushi rice

3 tbsp rice vinegar

1 tsp caster sugar

0.5 tsp fine salt

For the teriyaki sauce and salmon:

30ml 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 edamame beans

½ ripe avocado, sliced

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Instructions

1. Cook sushi rice according to package directions. While it's cooking, mix rice vinegar, sugar, and salt in a bowl until dissolved.

2. Once rice is cooked, stir in the vinegar mixture while hot. Allow it to cool slightly.

3. Toast sesame seeds in a dry pan until golden, then mix into the rice.

4. In a small bowl, mix maple syrup, sesame oil, tamari, garlic granules, and mirin to create the teriyaki sauce.

5. Heat sauce in a pan until it bubbles, then reduce heat and simmer until thickened.

6. Add salmon and spring onions to the pan. Stir to coat and cook until salmon is fully glazed and cooked through.

7. Divide the sushi rice between two bowls. Top with avocado slices and edamame.

8. Spoon teriyaki salmon over the rice and serve immediately.

Notes

• For a vegetarian option, substitute salmon with tofu or tempeh.

• Add sriracha mayo, pickled ginger, or shredded carrots for extra flavor.

• Best served fresh; store leftovers in the fridge for up to 2 days.

• Reheat salmon separately; avoid microwaving avocado.