Imagine a bowl of perfectly seasoned sushi rice topped with tender, sticky teriyaki-glazed salmon, fresh edamame beans, and creamy avocado. This recipe captures all the flavors of sushi without the hassle of rolling, making it an easy and delicious meal that you NEED to try!
Not only is this teriyaki salmon sushi bowl bursting with flavor, but it’s also naturally gluten-free, dairy-free, nut-free, and egg-free. By simply using tamari instead of soy sauce, you can keep it gluten-free. However, if you don’t have dietary restrictions, feel free to use regular soy sauce.
This recipe has been a huge hit since I first shared it, and I love seeing all of your home creations. Now, let’s dive into the details so you can make this fantastic dish yourself!
Ingredient Substitutions and Tips
Maple Syrup
The secret to that glossy, sticky teriyaki glaze is maple syrup. If you don’t have maple syrup on hand, honey works as a great alternative. Just keep a close eye on it while reducing the sauce, as honey caramelizes faster. You can also use a budget-friendly maple-flavored syrup if needed.
Sushi Rice
For the rice base, sushi rice works best, as it holds together nicely. However, if you can’t find sushi rice, basmati rice is a great alternative. It clumps together well while maintaining a soft texture. Most supermarkets carry sushi rice, but you can also find it in Asian grocery stores or online.
Tamari (Gluten-Free Soy Sauce Alternative)
Tamari is an excellent gluten-free substitute for soy sauce, providing the same rich umami flavor. You can find it in most supermarkets or buy in bulk online. If gluten isn’t a concern, regular soy sauce works just fine.
Rice Wine Vinegar
Sushi rice is traditionally seasoned with rice wine vinegar. If you don’t have any, white wine vinegar is a great alternative.
Mirin
This Japanese rice wine adds a subtle sweetness to the dish. If you can’t find it, simply use white wine vinegar for a slightly different but equally delicious flavor.
Vegetable Toppings
I use spring onions, avocado, and edamame beans to top my sushi bowl, but feel free to get creative! Cucumbers, radishes, or even pickled ginger would make great additions.
Does This Recipe Make a Lot of Sauce?
This teriyaki marinade is meant to coat the salmon and enhance the flavors without drenching the rice. If you love extra sauce, simply double the marinade ingredients for a drizzle-worthy amount.
Can I Meal Prep This Teriyaki Salmon Sushi Bowl?
Yes! Store your bowl in an airtight container overnight in the fridge and enjoy it for lunch the next day. You can also swap the teriyaki salmon for smoked salmon or sashimi and drizzle tamari over the bowl when serving. Once you master the sushi rice base, you’ll open the door to endless poke and sushi bowl variations!
Teriyaki Salmon Sushi Bowl Recipe (Serves 2)
Ingredients
- 180g (6.5oz) sushi rice
- 3 tbsp rice vinegar
- 1 tsp caster sugar
- ½ tsp fine salt
- 30ml (1fl oz) maple syrup
- 1 tsp sesame oil
- 2 tsp gluten-free tamari soy sauce
- ½ tsp garlic granules
- 1 tsp mirin
- 2 salmon fillets
- 2 tbsp sesame seeds
- 4 spring onions
- 150g (5oz) edamame beans
- ½ ripe avocado
Instructions
- Prepare the Sushi Rice
Cook the rice according to the package instructions. While it’s cooking, mix the rice vinegar, sugar, and salt in a small dish until dissolved. When the rice is ready, pour the mixture over the hot rice and stir gently to coat. Set aside to cool slightly. - Toast the Sesame Seeds
In a small dry frying pan, toast the sesame seeds until golden. Stir them into the rice for extra flavor. - Make the Teriyaki Marinade
In a small bowl, mix the maple syrup, sesame oil, tamari, garlic granules, and mirin. Set aside. - Prepare the Salmon and Vegetables
Remove the skin from the salmon fillets and cut them into bite-sized chunks. Dice the spring onions and slice the avocado. - Assemble the Sushi Bowl Base
Once the rice has cooled to warm, divide it between two bowls, covering about two-thirds of each bowl. In the remaining space, add edamame beans and sliced avocado. - Cook the Teriyaki Salmon
Pour the teriyaki marinade into a frying pan over high heat. Once bubbling, reduce to a simmer, stirring constantly until it thickens into a glaze. Add the salmon chunks, turn the heat back to high, and stir to coat evenly. Sprinkle the spring onions over the top and cook for a couple of minutes until the salmon is glazed and cooked to your liking. - Serve and Enjoy!
Scoop the teriyaki salmon onto the sushi bowls and serve with extra tamari on the side if desired.
Final Tips
- Reduce the sauce well before adding the salmon to achieve a beautiful glaze.
- Experiment with toppings like seaweed, spicy mayo, or pickled ginger for a fun twist.
- Love this recipe? Don’t forget to leave a review and share your creation!
Enjoy your homemade Teriyaki Salmon Sushi Bowl! 🍣🥢
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