From the first bite, I knew I had to share this gluten-free teriyaki salmon sushi bowl recipe with you! It’s packed with bold flavors, wholesome ingredients, and a touch of homemade goodness. Think sushi, but without the hassle of rolling—just a simple, delicious bowl filled with sticky teriyaki salmon, seasoned sushi rice, fresh edamame, and creamy avocado.
Why You’ll Love This Recipe:
- Naturally gluten-free, dairy-free, nut-free, and egg-free.
- Easy to customize with ingredient substitutions.
- Perfect for meal prep or a quick, satisfying lunch.
Ingredient Substitutions & Tips:
Maple Syrup:
This is the secret to achieving a glossy, sticky teriyaki glaze. If maple syrup isn’t available, honey works as a great substitute—just keep an eye on it while reducing the sauce to avoid burning.
Sushi Rice:
Traditional sushi rice gives the best texture, but if you don’t have it, basmati rice is a good alternative as it clumps together well.
Tamari (Gluten-Free Soy Sauce):
Tamari is an excellent gluten-free alternative to soy sauce, offering the same deep, umami flavor. If you’re not following a gluten-free diet, regular soy sauce can be used instead.
Rice Wine Vinegar:
Essential for seasoning sushi rice, but if you don’t have it, white wine vinegar works well as a substitute.
Mirin:
If you can’t find mirin, white wine vinegar is a good replacement that still provides a delicious balance of acidity.
Toppings & Variations:
While I love using edamame, avocado, and spring onions, you can easily swap in other veggies like cucumber, radish, or carrots.
Does This Recipe Make Extra Sauce?
This teriyaki glaze is primarily a marinade for the salmon rather than a sauce for drizzling. If you prefer extra sauce, simply double the quantity of the sauce ingredients.
Meal Prep Option:
Yes! Store in an airtight container in the fridge and enjoy for lunch the next day. You can also substitute the teriyaki salmon with smoked salmon or salmon sashimi for a no-cook meal prep option.
Teriyaki Salmon Sushi Bowl Recipe (Serves 2)
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 mirin
- 2 salmon fillets
- 2 tbsp sesame seeds
- 4 spring onions
- 150g (5oz) edamame beans
- ½ ripe avocado
Instructions:
- Cook the sushi rice according to the package instructions. While cooking, prepare the rice seasoning by mixing rice vinegar, sugar, and salt. Stir until dissolved. Once the rice is cooked, mix in the seasoning while warm and fluff with a fork.
- Toast the sesame seeds in a dry pan for a minute, then stir them into the rice. Set aside.
- Prepare the salmon by removing the skin and cutting it into bite-sized chunks. Chop the spring onions into small pieces.
- Make the teriyaki marinade by combining maple syrup, sesame oil, tamari, garlic granules, and mirin.
- Assemble the sushi bowls by dividing the warm sushi rice between two bowls, covering about two-thirds of the base. Fill the remaining space with edamame and sliced avocado.
- Cook the salmon: Heat a pan over high heat and add the teriyaki marinade. Once bubbling, lower to a simmer and stir until thickened. Increase the heat, add salmon pieces, and stir to coat. Sprinkle spring onions over the top and cook for a couple of minutes until the salmon is glazed and cooked through.
- Serve: Spoon the teriyaki salmon over the rice and enjoy! Serve with extra tamari on the side if desired.
Final Tips:
- If you prefer extra sauce, double the teriyaki sauce ingredients.
- Experiment with toppings to create your own sushi bowl variations.
- Store leftovers in an airtight container for a quick meal the next day.
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