Description
A vibrant gluten-free sushi bowl featuring glazed teriyaki salmon, seasoned sushi rice, creamy avocado, and edamame—a balanced, nutritious one-bowl meal.
Ingredients
Sushi Rice: 180 g sushi rice; 3 tbsp rice vinegar; 1 tsp caster sugar; ½ tsp fine salt; 2 tbsp toasted sesame seeds
Teriyaki Salmon: 2 salmon fillets (skin removed, cut into chunks); 30 ml maple syrup; 1 tsp sesame oil; 2 tsp gluten-free tamari; ½ tsp garlic granules; 1 tsp mirin; 4 spring onions (diced)
Bowl Toppings: 150 g edamame; half a ripe avocado (sliced)
Instructions
- Cook sushi rice per package; season with vinegar, sugar, salt, and mix in toasted sesame seeds; set aside.
- Whisk maple syrup, sesame oil, tamari, garlic granules, and mirin; set aside with salmon and spring onions.
- Divide rice between two bowls; top with edamame and avocado.
- Simmer teriyaki mixture in a hot pan until thick; add salmon and glaze, stir in spring onions until cooked.
- Top rice bowls with glazed salmon and serve immediately.
Notes
- Substitute salmon with tofu or tempeh for a vegan version—use agave syrup instead of maple.
- Add veggies like cucumber, pickled ginger, or shredded carrots for texture and freshness.
- For heat, drizzle with sriracha or sprinkle chili flakes.
- Garnish with toasted sesame seeds or nori strips for a finishing touch.
- Prep Time: 10 minutes (plus rice cooking)
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Cooked
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: ≈612 kcal
- Sugar: 14.5 g
- Sodium: 564 mg
- Fat: 20.2 g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 70.2 g
- Fiber: 6.5 g
- Protein: 34.7 g
- Cholesterol: 72 mg
