Description
This healthy teriyaki salmon bowl features glazed salmon, fluffy sushi rice, avocado, and edamame for a quick, gluten-free dinner.
Ingredients
Sushi Rice:
180 g sushi rice
3 Tbsp rice vinegar
1 tsp caster sugar
½ tsp fine salt
Teriyaki Glaze:
30 ml maple syrup
1 tsp sesame oil
2 tsp tamari (gluten-free soy sauce)
½ tsp garlic granules
1 tsp mirin
Salmon & Toppings:
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
Instructions
Cook Sushi Rice:
Cook rice according to package instructions. In a small bowl, mix rice vinegar, sugar, and salt. Stir into hot rice. Fluff gently and set aside.
Toast Sesame Seeds:
In a dry pan, toast sesame seeds until golden. Stir into warm rice.
Prepare Teriyaki Glaze:
In a bowl, whisk together maple syrup, sesame oil, tamari, garlic granules, and mirin.
Cook Salmon:
Heat a non-stick pan over medium heat. Sear salmon chunks for ~4 minutes until cooked through and golden. Pour in the glaze and stir to coat. Add spring onions and cook another 1–2 minutes until glossy.
Assemble Bowls:
Divide sushi rice between two bowls. Top with glazed salmon, avocado slices, and edamame. Drizzle extra glaze and sprinkle additional sesame seeds if desired.
Notes
Substitute salmon with tofu for a vegetarian version.
Use jasmine or basmati rice if sushi rice is unavailable.
Add toppings like pickled cucumber, shredded carrots, or spicy mayo.
Avocado is best added fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Bowl Meal
- Method: Stovetop
- Cuisine: Asian-Inspired
