Description
The Teriyaki Salmon Bowl is a flavorful, healthy, and gluten-free dish that’s perfect for a quick and satisfying meal. Featuring tender, flaky salmon glazed with homemade teriyaki sauce, this bowl includes sushi rice, edamame, sliced avocado, sesame seeds, and scallions. It’s a versatile recipe that can be adapted for different preferences and comes together in just 30 minutes.
Ingredients
Units
Scale
- For the Bowl:
- 1 lb (450g) salmon filets, cut into chunks
- 1 cup (180g) sushi rice
- 3 tablespoons rice vinegar
- 1/2 teaspoon salt
- 5 oz (150g) edamame beans
- 1 avocado, sliced
- 4 scallions, chopped
- 2 tablespoons sesame seeds
- For the Teriyaki Sauce:
- 1 tablespoon honey
- 1 teaspoon brown sugar
- 2 tablespoons gluten-free tamari (or soy sauce)
- 1 teaspoon sesame oil
- 1/2 teaspoon grated garlic
- 1/2 teaspoon grated ginger
- 1 tablespoon Sriracha (optional)
Instructions
- Prepare the Sushi Rice:
- Cook the rice according to package instructions. Mix rice vinegar, salt, and brown sugar in a small bowl until dissolved. Pour over the cooked rice and stir to coat. Divide rice between bowls and sprinkle with sesame seeds.
- Prepare the Bowl Base:
- Arrange edamame and sliced avocado in the bowls alongside the rice.
- Make the Teriyaki Sauce:
- In a small bowl, combine honey, brown sugar, tamari, sesame oil, garlic, ginger, and Sriracha. Stir well.
- Cook the Salmon:
- Heat a skillet over medium heat with 1 tablespoon oil. Add salmon chunks and brown on all sides. Pour the teriyaki sauce over the salmon and cook on high heat, stirring, until the salmon is fully coated and glazed. Sprinkle with scallions.
- Assemble the Bowls:
- Add the cooked salmon to the bowls. Serve with extra tamari or soy sauce on the side, if desired. Enjoy!
- Category: Lunch