Name: Easy Teriyaki Salmon Sushi Bowl - Gluten Free
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Ingredients: 180g sushi rice; 3 tbsp rice vinegar; 1 tsp caster sugar; 0.5 tsp fine salt; 30ml 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 edamame beans (shelled); Half a ripe avocado

Teriyaki Salmon Sushi Bowl (GF) is more than just a meal; it’s an experience that transports your taste buds straight to a vibrant culinary adventure. Imagin extracte the perfect balance of sweet, savory teriyaki glaze coating flaky, succulent salmon, nestled atop fluffy sushi rice, and adorned with a medley of fresh, crisp vegetables and pops of umami. It’s no wonder this dish has become a beloved favorite for so many! What truly sets our Teriyaki Salmon Sushi Bowl apart is its incredible versatility and the satisfying symphony of textures and flavors it offers in every single bite. It’s a dish that feels both indulgent and wholesome, making it ideal for a quick weeknight dinner or an impressive offering for friends. This gluten-free rendition ensures that everyone can savor this delightful creation, proving that incredible taste doesn’t need to compromise on dietary needs. Get ready to fall in love with this fantastic Teriyaki Salmon Sushi Bowl (GF)!”

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 (about 150-200g each)
2 tbsp sesame seeds
4 spring onions
150g (5oz) edamame beans (shelled)
Half a ripe avocado

Preparing the Sushi Rice

Cooking the Rice

The foundation of any great sushi bowl is perfectly cooked sushi rice. For this recipe, we’ll start by rinsing the rice thoroughly. Place the 180g of sushi rice in a fine-mesh sieve and rinse it under cold running water. Continue rinsing until the water runs clear – this removes excess starch, which is key to achieving that desirable slightly sticky texture without it becoming mushy. Once rinsed, let the rice drain for about 10 minutes.
Now, transfer the drained rice to a medium saucepan. Add 200ml of cold water. Bring the water to a boil over medium-high heat, then immediately reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer for 15 minutes. Crucially, resist the urge to lift the lid during this time; the steam is essential for cooking the rice evenly. After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for another 10 minutes. This resting period allows the rice to finish cooking in its own steam.

Seasoning the Rice

While the rice is steaming, let’s prepare the sushi vinegar. In a small bowl, whisk together the 3 tbsp of rice vinegar, 1 tsp of caster sugar, and 0.5 tsp of fine salt. Stir until the sugar and salt are completely dissolved.
Once the rice has rested, transfer it to a large, shallow non-metallic bowl (a wooden sushi oke or a wide glass bowl works well). Pour the prepared sushi vinegar mixture evenly over the hot rice. Using a rice paddle or a wooden spoon, gently “cut” and fold the vinegar into the rice. Do this in a slicing motion, fanning the rice as you go to cool it down quickly and absorb the seasoning. Continue fanning and folding until the rice is glossy and has cooled to room temperature. This process not only seasons the rice but also prevents it from clumping together.

Making the Teriyaki Salmon

Marinating the Salmon

Now for the star of our bowl: the teriyaki salmon! In a small bowl, whisk together the 30ml of maple syrup, 1 tsp of sesame oil, 2 tsp of gluten-free tamari soy sauce, 0.5 tsp of garlic granules,non-alcoholic alternativetsp of non-non-alcoholic mirinolicolic mirin. This creates our flavourful teriyaki marinade.
Pat the 2 salmon fillets dry with paper towels. This helps the marinade adhere better and promotes a nice sear. Place the salmon fillets in a shallow dish and pour the teriyaki marinade over them, ensuring they are well coated. Let them marinate for at least 15 minutes at room temperature, or up to 30 minutes if you have the time. For even deeper flavour, you can marinate them in the refrigerator, but bring them back to room temperature before cooking.

Cooking the Salmon

Heat a non-stick frying pan or a well-seasoned cast-iron skillet over medium-high heat. Add a tiny splash of neutral oil if your pan isn’t perfectly non-stick, but the salmon and marinade usually provide enough moisture. Carefully place the marinated salmon fillets, skin-side down if they have skin, into the hot pan.
Cook the salmon for about 4-5 minutes per side, depending on the thickness of the fillets. You’re looking for a beautiful caramelization on the outside from the teriyaki glaze and for the salmon to be cooked through but still moist and flaky on the inside. Baste the salmon with the pan sauce during the last couple of minutes of cooking. Once cooked, remove the salmon from the pan and let it rest for a couple of minutes before flaking it into large pieces with a fork.

Assembling the Sushi Bowls

Preparing the Toppings

While the salmon is cooking and resting, let’s get the other components ready. Cook the 150g of edamame beans according to package directions. Usually, this involves boiling them for a few minutes or steaming them. Once cooked, drain them and set aside.
Thinly slice the 4 spring onions, separating the white and green parts if you prefer. Halve, pit, and slice the half ripe avocado into neat wedges or cubes.

Building Your Bowl

Divide the seasoned sushi rice evenly between two serving bowls. Aim for a generous portion of rice as the base.
Next, artfully arrange the flaked teriyaki salmon over the rice. Then, add the cooked edamame beans and the sliced avocado. Sprinkle the sliced spring onions over the top. Finally, for a delightful crunch and nutty flavour, generously sprinkle the 2 tbsp of sesame seeds over everything. You can toast the sesame seeds lightly in a dry pan for a few minutes before sprinkling them for an even more intense flavour. Serve immediately and enjoy your delicious and healthy Teriyaki Salmon Sushi Bowl!

Conclusion:

And there you have it – your very own delicious and healthy Teriyaki Salmon Sushi Bowl (GF)! This recipe brings together the vibrant flavors of teriyaki, the delicate texture of salmon, and the satisfying elements of a sushi bowl, all while being gluten-free. It’s a dish that’s both incredibly satisfying and remarkably easy to prepare, making it perfect for a weeknight meal or a special weekend treat. I hope you enjoy creating and savoring this delightful creation as much as I do!

For serving, I love to garnish my Teriyaki Salmon Sushi Bowl (GF) with extra sesame seeds, thinly sliced green onions, and a drizzle of sriracha for a little kick. It also pairs beautifully with a side of pickled gin extractger.

Don’t be afraid to get creative with variations! Feel free to swap the salmon for tofu or shrimp, or experiment with different vegetables like edamame, cucumber, or avocado. The possibilities are truly endless, allowing you to tailor this bowl to your exact preferences.

Frequently Asked Questions:

Can I make the teriyaki sauce from scratch?

Absolutely! While the store-bought sauce is convenient, making your own teriyaki sauce is simple. Combine soy sauce (or tamari for gluten-free), non-alcoholic mirin, non-alcoholic sake, and a touch of sugar or honey in a saucepan, simmer until slightly thickened, and you’ll have a delicious homemade sauce for your Teriyaki Salmon Sushi Bowl (GF).

Is it possible to use cooked rice instead of sushi rice?

Yes, you can! While sushi rice provides that authentic texture, any cooked short-grain or medium-grain rice will work well in your Teriyaki Salmon Sushi Bowl (GF). Brown rice is also a great healthy alternative.