Teriyaki Salmon Sushi Bowl
Teriyaki Salmon Sushi Bowl (Gluten-Free): A Delicious and Nutritious Meal
Looking for a healthy and delicious meal that captivates your taste buds? The Teriyaki Salmon Sushi Bowl is an excellent choice! This gluten-free dish is packed with flavors, textures, and nutrients. Filled with sushi rice, fresh salmon, and vibrant vegetables, it is perfect for lunch, dinner, or meal prep. Whether you are a sushi lover or new to Japanese cuisine, this bowl is sure to impress.
Why Make This Recipe
This Teriyaki Salmon Sushi Bowl is not only mouthwatering but also easy to prepare. It’s a fantastic way to enjoy the fresh, savory flavors of sushi without needing to roll it! The combination of teriyaki-glazed salmon with creamy avocado and crunchy edamame offers a unique mix of flavors and textures that make each bite satisfying. Plus, it’s gluten-free, making it an excellent option for those with dietary restrictions.
How to Make Teriyaki Salmon Sushi Bowl (Gluten-Free)
Follow these simple steps to create your delicious Teriyaki Salmon Sushi Bowl!
Ingredients
- 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
- 2 tbsp sesame seeds
- 4 spring onions
- 150g (5oz) edamame beans
- Half a ripe avocado
Directions
- Cook the Sushi Rice: Prepare the sushi rice according to package instructions.
- Make the Sushi Rice Dressing: In a small bowl, mix rice vinegar, caster sugar, and fine salt until dissolved.
- Dress the Rice: Once the rice is cooked, pour the dressing over it while it’s still hot, and fluff it up gently.
- Toast the Sesame Seeds: In a small frying pan, lightly toast the sesame seeds and mix them into the rice. Set aside to cool slightly.
- Prepare the Salmon: Remove the skin from the salmon fillets and chop them into chunks. Dice the spring onions.
- Make the Teriyaki Marinade: In a bowl, mix together maple syrup, sesame oil, gluten-free tamari, garlic granules, and mirin.
- Assemble the Sushi Bowls: Divide the sushi rice into two bowls, filling each with two-thirds rice and one-third edamame beans and sliced avocado.
- Cook the Salmon: Pour the marinade into a frying pan over high heat until it bubbles, then lower the heat and simmer until thickened. Add salmon chunks and spring onions, cooking until the salmon is fully coated and glazed.
- Serve: Scoop the teriyaki salmon and spring onions over the sushi bowls. Enjoy with extra tamari soy sauce on the side if desired!
How to Serve Teriyaki Salmon Sushi Bowl (Gluten-Free)
Present the bowl beautifully by layering the ingredients. Place the sushi rice as a base, arrange the edamame and avocado artfully on top, and finish with the glazed salmon. A sprinkle of sesame seeds and chopped spring onions adds a nice touch. Serve with chopsticks or a fork!
How to Store Teriyaki Salmon Sushi Bowl (Gluten-Free)
Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, warm the rice and salmon separately in the microwave. Fresh avocado may be added just before serving to maintain its flavor and texture.
Tips to Make Teriyaki Salmon Sushi Bowl (Gluten-Free)
- Use Fresh Ingredients: Fresh salmon and ripe avocado can enhance the dish’s taste.
- Customize the Vegetables: Feel free to add other veggies like cucumber or carrots for added crunch and flavor.
- Adjust Seasoning: Taste the teriyaki sauce as it cooks, adjusting the sweetness or saltiness as needed.
Variations
- Substitute Protein: Try using grilled chicken or tofu for a different protein option.
- Vegetarian Option: Replace salmon with marinated grilled tofu or additional vegetables.
- Add Spice: For those who like spice, add sliced jalapeños or a drizzle of sriracha.
FAQs
1. Can I make this recipe in advance?
Yes, this dish works well for meal prep! Just store the components separately for optimal flavor and freshness.
2. Is there a substitute for sushi rice?
If you can’t find sushi rice, short-grain rice can work in a pinch, but the texture may differ slightly.
3. Can I freeze leftovers?
Freezing sushi rice and cooked salmon is not recommended as the texture may change significantly when thawed.
Enjoy your delicious and nutritious Teriyaki Salmon Sushi Bowl (Gluten-Free)! It’s an ideal meal that’s easy to prepare and perfect for sharing or solo enjoyment.
Teriyaki Salmon Sushi Bowl
Ingredients
Method
- Cook the sushi rice according to package instructions.
- In a small bowl, mix rice vinegar, caster sugar, and fine salt until dissolved.
- Once the rice is cooked, pour the dressing over it while it’s still hot, and fluff it up gently.
- In a small frying pan, lightly toast the sesame seeds and mix them into the rice. Set aside to cool slightly.
- Remove the skin from the salmon fillets and chop them into chunks. Dice the spring onions.
- In a bowl, mix together maple syrup, sesame oil, gluten-free tamari, garlic granules, and mirin to create the teriyaki marinade.
- Divide the sushi rice into two bowls, filling each with two-thirds rice and one-third edamame beans and sliced avocado.
- Pour the marinade into a frying pan over high heat until it bubbles, then lower the heat and simmer until thickened. Add salmon chunks and spring onions, cooking until the salmon is fully coated and glazed.
- Scoop the teriyaki salmon and spring onions over the sushi bowls. Enjoy with extra tamari soy sauce on the side if desired!
