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Teriyaki Salmon Sushi Bowl

A delicious and nutritious Teriyaki Salmon Sushi Bowl, packed with flavors and textures, perfect for lunch, dinner, or meal prep. This gluten-free dish is simple to prepare and offers a satisfying combination of teriyaki-glazed salmon, sushi rice, and vibrant vegetables.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Japanese
Calories: 580
Ingredients Method Notes

Ingredients
  

For the sushi rice
  • 180 g sushi rice
  • 3 tbsp rice vinegar
  • 1 tsp caster sugar
  • 0.5 tsp fine salt
For the teriyaki salmon
  • 30 ml maple syrup
  • 1 tsp sesame oil
  • 2 tsp gluten-free tamari soy sauce
  • 0.5 tsp garlic granules
  • 1 tsp mirin
  • 2 fillets salmon remove skin and chop into chunks
  • 2 tbsp sesame seeds lightly toasted
  • 4 pieces spring onions diced
  • 150 g edamame beans
  • 0.5 piece ripe avocado sliced

Method
 

Preparation
  1. Cook the sushi rice according to package instructions.
  2. In a small bowl, mix rice vinegar, caster sugar, and fine salt until dissolved.
  3. Once the rice is cooked, pour the dressing over it while it’s still hot, and fluff it up gently.
  4. In a small frying pan, lightly toast the sesame seeds and mix them into the rice. Set aside to cool slightly.
  5. Remove the skin from the salmon fillets and chop them into chunks. Dice the spring onions.
  6. In a bowl, mix together maple syrup, sesame oil, gluten-free tamari, garlic granules, and mirin to create the teriyaki marinade.
Cooking
  1. Divide the sushi rice into two bowls, filling each with two-thirds rice and one-third edamame beans and sliced avocado.
  2. 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.
  3. Scoop the teriyaki salmon and spring onions over the sushi bowls. Enjoy with extra tamari soy sauce on the side if desired!

Notes

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.