Name: Gluten‑Free Teriyaki Salmon Sushi Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 180 g sushi rice; 3 Tbsp rice vinegar; 1 tsp caster sugar; ½ tsp fine salt; 30 ml maple syrup; 1 tsp sesame oil; 2 tsp tamari (gluten-free soy sauce); ½ tsp garlic granules; 1 tsp mirin; 2 salmon fillets, skin removed, cut into chunks; 2 Tbsp sesame seeds; 4 spring onions, sliced; 150 g edamame beans (cooked or thawed if frozen); ½ ripe avocado, sliced

Why You’ll Love This Recipe

I love how this dish balances texture and flavor. The flaky salmon is coated in a sweet‑savory teriyaki glaze, while the seasoned rice, avocado slices, and edamame add freshness and color. It comes together in just 30 minutes, perfect for a quick yet satisfying gluten‑free dinner that feels special .

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

180 g sushi rice
3 tbsp rice vinegar
1 tsp caster sugar
½ tsp fine salt
30 ml maple syrup
1 tsp sesame oil
2 tsp tamari (gluten‑free soy sauce)
½ tsp garlic granules
1 tsp mirin
2 salmon fillets, skin removed and cut into chunks
2 tbsp sesame seeds
4 spring onions, sliced
150 g edamame beans
½ ripe avocado, sliced

directions

Cook sushi rice: Prepare rice per packet instructions. Stir together rice vinegar, sugar, and salt, then pour over hot rice. Fluff gently and set aside
Toast sesame seeds: Lightly toast seeds in a dry pan, mix into the rice, keep warm
Make teriyaki glaze: In a small bowl, whisk maple syrup, sesame oil, tamari, garlic, and mirin.
Salmon prep: Chop salmon; set aside with spring onions.
Cook salmon: Heat pan, sear salmon cubes until golden and cooked through (~4 min). Pour glaze over salmon, stir until salmon is glossy and coated; finish with spring onions
Assemble bowls: Divide rice between two bowls, top with salmon, avocado slices, and edamame. Sprinkle any extra glaze and sesame seeds.

Servings and timing

Servings: 2 bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min

Variations

Substitute salmon with tofu for a vegetarian option .
Swap sushi rice for jasmine or basmati rice if preferred .
Add pickled veggies (cucumber, radish) or spicy mayo for extra flavor.

storage/reheating

I store leftover components separately—rice and salmon—in the fridge for up to 2 days. To reheat, gently heat rice and salmon in the microwave, then reassemble. Avocado tastes best fresh.

FAQs

1. Is sushi rice necessary?

I prefer sushi rice for its stickiness, but jasmine or basmati work well too .

2. Can I make this gluten‑free?

Yes—as written, it uses tamari (gluten‑free soy sauce) and avoids gluten entirely.

3. Can I prep ahead?

Absolutely—I pre-cook rice and salmon, then assemble on the day of serving for freshness.

4. What if I don’t like salmon?

Try teriyaki chicken, tofu, or shrimp—it’s equally delicious. The tofu version is even on the same site .

5. Can I add more veggies?

Of course—I often toss in cucumber ribbons, carrot matchsticks, or shredded cabbage for extra crunch and color.

Conclusion

This Gluten‑Free Teriyaki Salmon Sushi Bowl is my new favorite for quick, delicious dinners. It’s vibrant, balanced, and effortless, with minimal clean‑up. Whether I want salmon or a plant-based tofu swap, it’s become a staple that feels both comforting and exciting. I can’t wait for you to try it!