Teriyaki Salmon Sushi Bowl (Printable Version)
# What You'll Need:
→ Sushi Rice
01 -
180 g sushi rice
02 -
45 ml rice vinegar
03 -
4 g caster sugar
04 -
2.5 g fine salt
05 -
14 g sesame seeds (for toasting and mixing)
→ Teriyaki Salmon
06 -
2 salmon fillets, skin removed and cut into chunks
07 -
30 ml maple syrup
08 -
5 ml sesame oil
09 -
10 ml gluten-free tamari soy sauce
10 -
1 g garlic granules
11 -
5 ml mirin
12 -
4 spring onions, diced
→ Bowls
13 -
150 g edamame beans
14 -
Half a ripe avocado, sliced
# Step-by-Step Directions:
01 -
Cook sushi rice according to package instructions. In a small bowl, dissolve rice vinegar, caster sugar, and fine salt. When rice is hot, pour dressing over it and gently fluff to combine. Lightly toast sesame seeds in a dry pan and stir into the seasoned rice. Set aside to cool slightly.
02 -
Whisk together maple syrup, sesame oil, tamari, garlic granules, and mirin in a small dish. Set aside with salmon chunks and diced spring onions.
03 -
Divide the warm (not hot) sushi rice between two serving bowls, filling about two-thirds of each. Arrange edamame beans and avocado slices in the remaining space.
04 -
Pour teriyaki mixture into a hot pan and simmer, stirring until it thickens into a glaze. Increase heat to high, add salmon chunks, and stir to coat fully. Sprinkle spring onions over the salmon and cook for a few minutes until glazed and cooked through.
05 -
Place the teriyaki-glazed salmon with spring onions atop the sushi rice bowls. Serve immediately, optionally with extra tamari on the side.
# Helpful Notes:
01 -
To keep salmon moist, cook over medium-high heat and do not over-stir. Serve rice warm but not hot for best texture.