Description
The Teriyaki Salmon Bowl is a delicious, healthy, and gluten-free meal perfect for lunch or dinner. Featuring tender salmon glazed with homemade teriyaki sauce, this dish is complemented by fluffy sushi rice, creamy avocado, and nutrient-rich edamame. With a cooking time of just 30 minutes, it’s a versatile and satisfying meal ideal for any occasion.
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 sushi rice according to package instructions.
- Mix rice vinegar, salt, and brown sugar in a small bowl until dissolved.
- Pour the mixture 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. Mix well.
Cook the Salmon:
- Heat a skillet over medium heat with 1 tablespoon oil.
- Add the salmon chunks and brown them 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