Teriyaki Salmon Sushi Bowl
This Teriyaki Salmon Sushi Bowl features sushi rice topped with glazed salmon, edamame, avocado, and spring onions, perfect for a delicious meal.
Equipment
- Frying Pan
- Saucepan
- small dish
Ingredients
Sushi Rice
- 180 g sushi rice
- 3 tablespoon rice vinegar
- 1 teaspoon caster sugar
- 0.5 teaspoon fine salt
Teriyaki Marinade
- 30 ml maple syrup
- 1 teaspoon sesame oil
- 2 teaspoon gluten free tamari soy sauce
- 0.5 teaspoon garlic granules
- 1 teaspoon mirin
Toppings
- 2 fillets salmon
- 2 tablespoon sesame seeds lightly toasted
- 4 spring onions diced
- 150 g edamame beans
- 0.5 ripe avocado sliced
Instructions
Preparation
- Cook the sushi rice according to the packet instructions, then prepare the sushi rice dressing by mixing rice vinegar, sugar, and salt until dissolved.
- Pour the dressing over the hot rice and stir gently to coat and fluff it.
- In a small frying pan, lightly toast the sesame seeds and scatter them over the rice.
- Prepare the salmon by removing the skin and chopping into chunks. Dice the spring onions. Mix the marinade ingredients in a small dish.
- Split the cooled rice into two bowls, then top one third with edamame and sliced avocado.
Cooking
- Pour the marinade into a frying pan over high heat, simmer until thickened, then add salmon and spring onions, cooking until glazed.
- Scoop the teriyaki salmon and spring onions onto the sushi bowls and serve with extra tamari if desired.
Notes
If not dressing the rice, consider doubling the teriyaki sauce for extra. The amount here acts more as a marinade for the salmon.
Nutrition
Serving: 1bowlCalories: 550kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 150IUVitamin C: 10mgCalcium: 80mgIron: 2mg
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