Teriyaki Salmon Sushi Bowl

This Teriyaki Salmon Sushi Bowl is a quick and delicious meal that combines tender, glazed salmon with sushi rice, edamame, and fresh avocado. Perfect for a healthy lunch or dinner, this easy sushi bowl recipe is packed with flavor and nutrients. The homemade teriyaki sauce made with maple syrup and tamari adds a sweet and savory kick, while the sushi rice provides a satisfying base. This healthy salmon recipe is not only gluten-free but also customizable to suit your taste, making it a great choice for meal prep or a special weeknight dinner. Enjoy a taste of Japanese cuisine in the comfort of your home with this vibrant and nourishing sushi bowl!

Ingredients

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

Instructions

• Prepare the Sushi Rice:

• Cook the sushi rice according to package instructions. While the rice cooks, prepare the sushi rice dressing by mixing rice vinegar, caster sugar, and fine salt in a small bowl until the sugar and salt dissolve.

• Season the Rice:

• Once the rice is cooked, pour the dressing over it while it’s still hot. Stir gently to coat the rice and fluff it up. Set aside.

• Toast the Sesame Seeds:

• In a small frying pan, lightly toast the sesame seeds over medium heat until golden. Scatter the toasted sesame seeds over the rice and stir to combine. Keep the rice warm.

• Make the Teriyaki Marinade:

• In a small bowl, mix together the maple syrup, sesame oil, gluten-free tamari, garlic granules, and mirin. Set aside.

• Prepare the Bowl Ingredients:

• Chop the salmon fillets into bite-sized chunks and dice the spring onions. Set aside along with the teriyaki marinade.

• Assemble the Sushi Bowls:

• Divide the seasoned sushi rice between two wide bowls, filling about two-thirds of each bowl. In the remaining third, arrange the edamame beans and sliced avocado.

• Cook the Salmon:

• Pour the teriyaki marinade into a frying pan over high heat. Once it begins to bubble, reduce the heat to a simmer, stirring constantly until the sauce thickens to a glaze consistency.
• Add the salmon chunks to the pan and increase the heat back to high, stirring to coat the salmon in the glaze. Sprinkle the diced spring onions over the salmon and cook for a few more minutes until the salmon is cooked to your desired doneness.

• Serve:

• Remove the teriyaki salmon from the pan and scoop it over the sushi bowls. Enjoy your delicious Teriyaki Salmon Sushi Bowl! Serve with extra tamari soy sauce on the side if desired.