Sticky Gluten Free Teriyaki Salmon Sushi Bowl
A flavorful bowl featuring tender salmon fillets with a sticky teriyaki glaze, served over sushi rice and topped with avocado, edamame, and cucumber.
Ingredients
For the Salmon
- 2 fillets salmon fillets Use high-quality, wild-caught salmon for better flavor.
- 1/4 cup gluten free teriyaki sauce You can adjust sweetness and saltiness to taste.
For the Rice Base
- 1 cup sushi rice If unavailable, use short-grain rice.
- 1 1/4 cups water
To Serve
- 1 piece avocado, sliced Opt for fresh slices when serving.
- 1/2 cup edamame beans, cooked Use chickpeas as a variation.
- 1/4 cup cucumber, sliced
- 1 tablespoon sesame seeds
- Nori sheets, cut into strips (optional)
- Green onions, chopped (for garnish)
Instructions
Preparation
- Rinse sushi rice under cold water until the water runs clear. Combine the rice and water in a pot and bring to a boil.
- Reduce heat to low, cover the pot, and simmer for 15 minutes.
- In a bowl, marinate the salmon fillets with the gluten-free teriyaki sauce for 15-30 minutes.
- Preheat your oven to 400°F (200°C).
Cooking
- Place the marinated salmon on a lined baking tray and bake for 12-15 minutes, or until cooked through.
- Once the rice is ready, fluff it with a fork and divide it among serving bowls.
Assembly
- Top the rice with baked salmon, sliced avocado, cooked edamame beans, and sliced cucumber.
- Sprinkle sesame seeds and green onions on top, and add nori strips if desired. Serve immediately.
Notes
You can customize toppings according to your preference. Make sure to plate beautifully for aesthetic appeal.