Teriyaki Salmon Sushi Bowl (Serves 2)

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From the moment I whipped up these gluten free teriyaki salmon sushi bowls for lunch, I immediately knew I needed to share the recipe with you guys. It was incredible, with gorgeous flavours and lots of wholesome ingredients.

Gloriously sticky teriyaki salmon, perched on a bowl of seasoned sushi rice with fresh edamame beans and creamy avocado.

Think sushi, but without the hassle of having to make the rolls. You NEED to try this healthy yet delicious recipe asap!

Plus this teriyaki salmon sushi bowl recipe is naturally gluten free, dairy free, nut free and egg free.

I simply use tamari sauce in place of soy sauce to make it gluten free. Feel free to use regular soy if you do not follow a gluten free diet.

Since I first posted the recipe a few months ago it has been an absolute smash hit and I’ve been honoured seeing so many people making it. Scroll down to the bottom of this page to see some of the home creation photos I have been sent!

But enough of my introduction, let’s get to talking about the recipe itself shall we :).

Making the Teriyaki Salmon Sushi Bowl

Before I share the method I wanted to suggest a few substitution options, in case you aren’t able to get any of the specific ingredients. There are lots of easy switches you can make.

Maple Syrup
Maple syrup is the secret to my glossy, sticky teriyaki glaze for the salmon and that glaze is packed with deliciousness.

If you are struggling to find maple, you can use honey instead. It can catch quicker during the sauce reducing phase, so keep a close eye on it during cooking. However, it tastes lovely if you need to switch it in place of maple.

You can also use a cheaper maple syrup alternative like this if you wish. To be honest I use this one most of the time now, as it’s much more cost effective.

Sushi Rice
For the rice base I used sushi rice – if you don’t have any simply switch in a different rice variety. Basmati is probably the best equivalent, as it clumps together nicely, though it is much softer.

You can find sushi rice in most supermarkets now. I shopped local and bought from our local Asian supermarket, but you can also buy on Amazon. I particularly like the Nishiki brand.

Tamari
Tamari is a brilliant gluten free equivalent to soy sauce, with a pretty much identical taste and same culinary properties.

You can buy it readily in most supermarkets, or buy in bulk from Amazon to save money in the long run.

If you do not need to eat gluten free, simply switch the tamari for soy sauce and use the same quantities.

Rice Wine Vinegar

The sushi rice is dressed with a classic sushi rice sauce and then stirred with sesame seeds, all for extra yummy flavours. The main ingredient in this rice wine vinegar, which is available in most supermarkets.

If you can’t find it, or don’t what to buy a new ingredient, I’ve found white wine vinegar works really nicely too.

Mirin

If you are struggling to find mirin, you can use white wine vinegar instead for a slightly different but still yummy flavour.

Sides

I topped my sushi bowl with some spring onions, avocado and edamame beans, but again you could use any combination of veggies.

Does This Recipe Make Lots of Sauce?

No, it’s more of a marinade that will coat the salmon and the spring onions. If you want to have more sauce to drizzle on the rice, you may wish to double the teriyaki sauce

The recipe doesn’t allow for much to drizzle over the rice as I personally don’t like to overload extra flavour on the seasoned rice, much like a true sushi bowl.

However, for more drizzly sauce goodness then simply double the quantity of the sauce ingredients and you’ll have plenty extra for the rice.

Can I Make This Teriyaki Salmon Sushi Bowl as Meal Prep?

Yes I don’t see why not. Store in a sealed container overnight, in the fridge, then enjoy for lunch the next day.

You could also play around with protein variations, using smoked salmon or salmon sashimi in place of the teriyaki salmon. Then take some tamari to drizzle over the bowl.

Once you’ve mastered the seasoned sushi rice base, a whole world of poke and sushi bowls opens up to you!

You might also like to try my Seared Salmon Poke Bowl, Satay Chicken Rice Bowl or Rainbow Rice Bowl. All work really nice as meal prep.

Teriyaki Salmon Sushi Bowl Recipe (Serves 2)

We really love this teriyaki salmon sushi bowl, with its fresh flavours and incredible sticky teriyaki sauce. I hope you do too!

Below you’ll find the full recipe followed by some step by step pictures in case you need any extra guidance while making the recipe.

My top tip is to remember to really reduce the teriyaki sauce before you add the salmon. This will ensure you get that lovely glaze on the outside!

If you have any questions feel free to get in touch. You can contact me at laura@mygfguide.com or message me on Instagram/Facebook @myglutenfreeguide.

Lastly, if you enjoy this teriyaki salmon sushi bowl recipe, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!

Enjoy! Laura xxx

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
  • Half a ripe avocado

Instructions

  1. Cook the sushi rice according to the packet instructions and while it is cooking prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar and salt together in a small dish, stirring well until the sugar and salt have dissolved in the vinegar. When the rice is cooked, pour the dressing over the top (while it is still hot) and then stir to coat the rice and fluff it up.
  2. In a small frying pan, lightly toast the sesame seeds, scatter them over the rice and stir through. Set the rice aside (still in the saucepan) to cool slightly.
  3. Prepare the salmon fillets by removing the skin and chopping into chunks. Dice the spring onions into small chunks. Also prepare the teriyaki marinade by mixing the maple syrup, sesame oil, tamari, garlic granules and mirin together in a small dish. Set these three elements aside while you prepare the sushi bowl base.
  4. Once the rice has cooled, and is now warm rather than hot, you can assemble the base for the bowls. Split the rice between two wide bowls so that two-thirds of each base is covered. In the remaining third, pile edamame beans and sliced avocado.
  5. Pour the marinade into a small frying pan over a high heat. When it begins to bubble, turn the heat down to simmering and stir it constantly until it has reduced, turning from watery sauce to a thicker, glaze consistency. Add the chunks of salmon to the pan and turn the heat back up to high - stir so that the salmon is fully coated in the glaze and then sprinkle the spring onions over the top. Continue to cook on a high heat for a couple of minutes, stirring occasionally, until the salmon is beautifully glazed and cooked to your preferred level. Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Voila, one DELICIOUS meal! Serve with extra tamari soy sauce on the side if you wish.

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