Name: Easy Teriyaki Salmon Sushi Bowl Gluten-Free
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
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 non-alcoholic mirin; 2 salmon fillets; 2 tbsp sesame seeds; 4 spring onions; 150g (5oz) edamame beans; Half a ripe avocado

Teriyaki Salmon Sushi Bowl (GF) is more than just a meal; it’s a culinary adventure waiting to happen in your own kitchen. Imagin extracte the vibrant colors, the delicate balance of sweet and savory, and the satisfying textures that come together to create a dish that’s both healthy and incredibly delicious. It’s no wonder this particular combination has captured the hearts and taste buds of so many food lovers. People adore this dish because it offers a sophisticated restaurant-quality experience without the fuss, making it perfect for a weeknight treat or an impressive weekend gathering. What truly sets our Teriyaki Salmon Sushi Bowl apart is the perfect harmony achieved between the flaky, marinated salmon glazed in a homemade, gluten-free teriyaki sauce, and the bed of fluffy sushi rice, often accompanied by crisp, fresh vegetables and a hint of creamy avocado. This is the recipe that will become your go-to for a quick, flavorful, and nourishing meal.

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 non-non-non-alcoholic alternativeic non-alcoholic mirin
2 salmon fillets
2 tbsp sesame seeds
4 spring onions
150g (5oz) edamame beans
Half a ripe avocado

Preparing the Sushi Rice

The foundation of any good sushi bowl is perfectly cooked and seasoned rice. To start, rinse the sushi rice thoroughly under cold running water. You want to keep rinsing until the water runs clear, which removes excess starch and prevents the rice from becoming gummy. Drain the rice well and place it in a medium saucepan. Add 220ml (about 7.5 fl oz) of cold water to the saucepan. Bring the water to a boil over medium-high heat, then immediately reduce the heat to the lowest setting, cover the pan tightly with a lid, and let it simmer for 15 minutes. Crucially, do not lift the lid during this time, as this will release the steam that’s cooking the rice. After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for another 10 minutes. This allows the rice to finish steaming and become tender.

While the rice is resting, prepare the sushi vinegar. In a small bowl, whisk together the rice vinegar, caster sugar, and fine salt until the sugar and salt are completely dissolved. Once the rice has rested, transfer it to a large, shallow bowl (a wooden hangiri is traditional, but any wide bowl will work). Gradually pour the sushi vinegar mixture over the hot rice, using a rice paddle or spatula to gently ‘cut’ and fold the vinegar into the rice. Avoid mashing the grains. Fan the rice as you mix to help it cool down and achieve a glossy finish. Continue this process until the rice is cool enough to handle and has absorbed all the vinegar.

Crafting the Teriyaki Salmon

Now, let’s prepare the star of our bowl: the teriyaki salmon. Pat your salmon fillets dry with paper towels. This step is important for achieving a nice sear. In a small bowl, whisk together the maple syrup, sesame oil, gluten-free tamari soy sauce, garlic non-alcoholic alternatives, and non-non-alcoholic mirinolicolic mirin. This is your delicious teriyaki glaze. You can adjust the sweetness or saltiness to your preference at this stage. Heat a non-stick skillet or a cast-iron pan over medium-high heat. Add a tiny drizzle of oil if your pan isn’t very non-stick, but generally, the oil in the glaze is sufficient. Carefully place the salmon fillets into the hot pan, skin-side down if they have skin. Sear for about 3-4 minutes until the skin is crispy and golden brown. Flip the salmon fillets and cook for another 2-3 minutes on the other side, depending on the thickness of your fillets and your desired level of doneness. During the last minute of cooking, spoon or brush the teriyaki glaze over the salmon. The glaze will caramelize beautifully. Once cooked, remove the salmon from the pan and let it rest for a couple of minutes before flaking it into bite-sized pieces.

Assembling Your Sushi Bowl

It’s time to bring all the components together to create your beautiful and flavorful Teriyaki Salmon Sushi Bowl (GF). First, ensure your sushi rice is at room temperature or slightly warm. Divide the seasoned sushi rice evenly among your serving bowls. You want a good base of rice, so don’t be shy! Next, arrange the flaked teriyaki salmon over the rice. Make sure to get some of that delicious glaze distributed throughout. Now for the fresh elements. Blanch or steam the edamame beans according to package instructions until tender and bright green. Shell them if they are not already shelled. Arrange the edamame beans on top of the salmon. Thinly slice half a ripe avocado and fan the slices artfully over the bowl. The creaminess of the avocado is a wonderful contrast to the other textures and flavors.

Finishing Touches and Garnishes

To elevate your Teriyaki Salmon Sushi Bowl (GF) even further, we add some vibrant garnishes. Thinly slice the spring onions, using both the white and green parts. Scatter these fresh, sharp notes over the bowl. Toast the sesame seeds in a dry skillet over medium heat for a minute or two, stirring constantly, until they are fragrant and lightly golden. Be careful not to burn them! Sprinkle the toasted sesame seeds generously over the entire bowl. They add a lovely nutty flavor and a satisfying crunch. You can also add a small drizzle of extra gluten-free tamari or a touch of sriracha if you like a little heat. This bowl is a complete meal, offering a balance of protein, healthy fats, carbohydrates, and fresh vegetables, all bursting with delicious teriyaki flavor.

Conclusion:

Congratulations! You’ve successfully navigated the delicious journey of creating your very own Teriyaki Salmon Sushi Bowl (GF). We’ve combined the fresh, vibrant flavors of sushi with the savory sweetness of teriyaki, all while keeping it gluten-free for everyone to enjoy. This dish is a testament to how satisfying and impressive homemade meals can be, proving that healthy eating doesn’t have to compromise on taste or texture.

For serving, I love to present this Teriyaki Salmon Sushi Bowl (GF) with a sprinkle of toasted sesame seeds, a drizzle of extra teriyaki sauce, and a side of pickled gin extractger and wasabi. It’s also fantastic topped with thinly sliced avocado, edamame, or shredded carrots for added color and crunch. Don’t be afraid to get creative with your toppings!

If you’re looking for variations, consider swapping the salmon for firm tofu or shrimp for a different protein. You could also experiment with different types of sushi rice, like brown rice for a nuttier flavor, or adding other vegetables like thinly sliced bell peppers or cucumber ribbons.

I truly hope you enjoyed making and savoring this Teriyaki Salmon Sushi Bowl (GF). It’s a versatile and rewarding recipe that’s perfect for a weeknight dinner or a special occasion. So go forth, experiment, and enjoy every delicious bite!

Frequently Asked Questions:

Q1: Can I make the Teriyaki Salmon Sushi Bowl (GF) ahead of time?

Yes, you can prepare some components in advance. Cook the salmon and the rice a day ahead and store them separately in airtight containers in the refrigerator. The vegetables can also be prepped and stored. Assemble the bowl just before serving to ensure the best texture, especially for the rice and salmon.

Q2: What if I don’t have gluten-free soy sauce?

If you don’t have gluten-free soy sauce, you can use tamari or coconut aminos as a direct substitute in the teriyaki sauce. Ensure that whatever you use is labeled as gluten-free if you are strictly adhering to a gluten-free diet. This will maintain the authentic flavor profile of the Teriyaki Salmon Sushi Bowl (GF).