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This teriyaki salmon sushi bowl brings together tender, glazed salmon with fluffy seasoned sushi rice, creamy avocado, and crisp edamame for a meal that is as balanced as it is delicious. It is a vibrant, gluten-free dish perfect for anyone seeking a fresh and satisfying dinner that feels a little special but is simple enough for busy nights.
I first made this on a quiet weekend and was surprised how quickly the whole family devoured it. Now it’s a go-to when I want something impressive but fuss-free.
Ingredients
- Sushi Rice: 180 grams of sushi rice for that perfect tender sticky texture choose a quality short-grain rice for best results
- Rice vinegar: three tablespoons to give the rice a subtle tang and balance sweetness
- Caster sugar: one teaspoon adds a gentle sweetness that rounds out the rice flavor
- Fine salt: half a teaspoon to bring out all the flavors subtly
- Sesame seeds: two tablespoons toasted to add a nutty crunch and aroma
- Teriyaki Salmon: Salmon fillets skin removed and cut into chunks for even cooking fresh is best but thawed frozen works well too
- Maple syrup: thirty milliliters for a naturally sweet glaze that caramelizes beautifully
- Sesame oil: one teaspoon gives a toasty richness essential to teriyaki
- Gluten-free tamari soy sauce: two teaspoons to ensure it’s safe for gluten-sensitive diets without losing umami
- Garlic granules: half a teaspoon for a mellow garlic note without overpowering
- Mirin: one teaspoon for a slight sweetness and depth typical of teriyaki
- Spring onions: four diced to add freshness and a mild bite
- Edamame beans: one hundred fifty grams cooked and shelled to pack protein and a pop of color
- Ripe avocado: half sliced to provide creaminess and richness to balance the glaze
Step-by-Step Instructions
- Prepare the Sushi Rice:
- Cook the sushi rice exactly according to package instructions to ensure perfect texture. While warm, mix in a small bowl the rice vinegar, sugar, and salt until fully dissolved. Gently fluff the rice with a fork and pour in the vinegar mixture, folding it through to season evenly. Toast the sesame seeds lightly in a dry pan until golden and fragrant, then stir them into the rice. Let the rice cool slightly for best texture before assembling.
- Prepare the Teriyaki Salmon Components:
- In a small bowl, whisk together the maple syrup, sesame oil, tamari, garlic granules, and mirin to create the teriyaki glaze. Set this aside along with the salmon chunks and diced spring onions so everything is ready.
- Assemble the Bowl Base:
- Once the rice is warm but not hot, divide it into two wide, shallow bowls filling about two-thirds of each. In the free space, neatly arrange the edamame and avocado slices. This creates a beautiful color contrast and invites mixing as you eat.
- Cook the Teriyaki Salmon:
- Heat a pan over medium-high heat and pour in the teriyaki glaze. Let it simmer and stir until it thickens slightly into a shiny glaze. Add the salmon pieces, stirring carefully to coat completely with the sauce. Sprinkle the spring onions over and continue cooking for a couple of minutes until the salmon is cooked through but still tender and glossy.
- Serve the Dish:
- Spoon the glazed salmon with onions on top of the sushi rice bowls. Serve immediately while warm with optional extra tamari on the side for dipping or drizzling.
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Storage Tips
Keep the rice, salmon, and vegetables stored separately in airtight containers in the fridge to maintain freshness for up to two days. Reheat the salmon gently in a pan over low heat to avoid drying out, while serving the rice cold or at room temperature. Add fresh avocado and edamame just before serving to preserve their texture and color.
Ingredient Substitutions
If you want a vegan or dairy-free version, swap the salmon for tofu or tempeh and replace maple syrup with agave nectar to maintain that glossy sweet glaze. Regular soy sauce can stand in for tamari if gluten is not a concern. You can also use jasmine or short-grain rice instead of sushi rice, although the texture will be less sticky.
Serving Suggestions
Add extra crunch with cucumber slices, shredded carrots, or pickled ginger on the side. For a spicy kick, drizzle with sriracha or sprinkle dried chili flakes before serving. Garnish with toasted sesame seeds or thin strips of nori for added texture and umami flavor.
Pro Tips
Always toast the sesame seeds lightly to unlock their full nutty aroma—do not skip this step as it makes a big difference. Make sure not to overcook the salmon, it should remain tender and juicy with a glossy teriyaki coating. Fluff the sushi rice gently when mixing in vinegar to avoid turning it mushy or clumpy.
Commonly Asked Questions
- → Can I use regular soy sauce instead of tamari?
Yes, if gluten isn't a concern, regular soy sauce works well as a substitute for tamari without compromising flavor.
- → Is sushi rice essential for this bowl?
Sushi rice provides a slightly sticky, tender texture that enhances the dish, but jasmine or short-grain rice can be used as alternatives.
- → Can the teriyaki sauce be prepared ahead of time?
Absolutely. The sauce can be made in advance and stored in the refrigerator, then warmed before glazing the salmon.
- → Is frozen salmon suitable for this dish?
Yes, frozen salmon works fine as long as it's fully thawed and patted dry before marinating and cooking.
- → What other proteins could replace salmon?
Alternatives like grilled chicken, shrimp, tofu, tempeh, or roasted chickpeas can be used to vary protein sources.
- → How can I add extra heat to the bowl?
Adding sriracha, chili flakes, or a drizzle of hot sauce can introduce a nice spicy kick without overpowering the other flavors.