Gluten and Dairy Free Teriyaki Salmon Sushi Bowls

A Better Way to Eat Sushi

Have you ever tried to make sushi rolls at home? I have. It was a funny mess. My first roll fell completely apart. I still laugh at that.

This bowl is a much easier way. You get all the yummy flavors without the rolling. It is perfect for a busy weeknight. What is your favorite food to eat from a bowl?

The Heart of the Bowl: The Rice

Good rice is the most important part. You mix it with vinegar and sugar while it is hot. This makes it a little sticky and tangy.

Then you add toasted sesame seeds. Doesn’t that smell amazing? This step matters because it gives the rice a nutty taste. It makes the whole bowl feel special.

The Star of the Show

Now for our salmon. We cut it into little pieces. This helps it cook fast and soak up all the sauce.

The sauce is my favorite part. It is sweet and salty. It gets so shiny and sticky in the pan. *Fun fact: The word “teriyaki” comes from Japanese words meaning “shine” and “grill.”*

Putting It All Together

First, put the warm rice in your bowls. Then add the green edamame beans and soft avocado. I like to make little sections of color.

Finally, spoon the hot, glazed salmon right on top. The warm salmon and cool avocado are so good together. Do you like meals that are all in one bowl?

Why This Meal Feels So Good

This bowl is full of different textures. You have soft rice, creamy avocado, and firm salmon. This matters because it makes eating more fun for your mouth.

It is also a very balanced meal. You get protein, good carbs, and healthy fats. This matters because it keeps you full and gives you energy. What is one food that always makes you feel happy and full?

Ingredients:

Ingredient	Amount	Notes
Sushi rice	180g (6.5oz)
Rice vinegar	3 tbsp
Caster sugar	1 tsp
Fine salt	½ tsp
Maple syrup	30ml (1 fl oz)
Sesame oil	1 tsp
Tamari	2 tsp	Gluten-free soy sauce
Garlic granules	½ tsp
Mirin	1 tsp
Salmon fillets	2
Sesame seeds	2 tbsp	Toasted
Spring onions	4	Diced
Edamame beans	150g (5oz)
Avocado	½ ripe	Sliced

My Gluten & Dairy Free Teriyaki Salmon Sushi Bowls

I have always loved a good kitchen adventure. This recipe is like a deconstructed sushi roll. You get all those wonderful flavors in one cozy bowl.

It reminds me of my grandson, Leo. He loves sushi but finds rolling it tricky. I made this for him one afternoon. He said it was even better than the rolled kind. I still smile thinking about that.

Let’s get our bowls ready. It’s easier than you think. We will build it step by step, just like a tasty puzzle.

Ingredients

• Sushi rice
• Rice vinegar
• Sugar
• Salt
• Sesame seeds
• Maple syrup
• Sesame oil
• Tamari (gluten-free)
• Garlic powder
• Mirin
• Salmon fillet
• Spring onions
• Avocado
• Edamame beans

Instructions

Step 1: Prepare the Rice

First, cook your sushi rice. While it’s cooking, mix the rice vinegar, sugar, and salt. Stir it until the sugar disappears. Pour this over your hot, cooked rice and fold it in gently. (A hard-learned tip: fold, don’t stir, or your rice gets mushy!). Toast some sesame seeds in a dry pan until they smell nutty. Then mix them right into the rice.

Step 2: Make the Sauce & Prep

Now, let’s make the magic sauce. Whisk the maple syrup, sesame oil, tamari, garlic powder, and mirin together. Doesn’t that smell amazing? Get your other parts ready too. Cut the salmon into little chunks. Dice the spring onions and slice the avocado. Have your edamame beans standing by.

Step 3: Build the Bowls

Time to build our bowls! Split the warm rice between two bowls. Then, neatly arrange the edamame and avocado slices next to the rice. I like to make little piles of color. It makes the meal so pretty.

Step 4: Cook the Salmon

Here comes the best part. Pour your sauce into a pan and let it simmer. It will get thick and shiny. Add the salmon pieces and turn up the heat. Toss them until they are all coated in that sticky glaze. Add the spring onions and cook for a few more minutes. How do you know when salmon is cooked? Share below!

Step 5: Serve

Finally, spoon that beautiful, glazed salmon right over your rice bowls. Serve it all warm. I always put a little extra tamari on the table, just in case.

Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 servings
Category: Dinner, Gluten-Free

Three Fun Twists to Try

This bowl is a wonderful base for playing with flavors. You can change it up depending on what you have in the fridge. I love getting creative on a lazy Sunday.

Here are a few ideas that I’ve tried and loved. They are all so simple and delicious.

Spicy Tuna Twist Use a can of tuna instead of salmon. Add a big squeeze of sriracha to the sauce.

Teriyaki Veggie Delight Swap the salmon for crispy tofu or just lots of carrots and broccoli.

Mango Sunshine Bowl Add some fresh, sweet mango chunks on top. It goes so well with the salty sauce.

Which one would you try first? Comment below!

Serving It Up Just Right

This bowl is a full meal all by itself. But I always think a little extra something makes it special. A small side salad with a ginger dressing is lovely. You could also add some crunchy seaweed snacks on the side.

For drinks, a cup of green tea is my classic choice. It feels so calming. If you want something fancier, a crisp glass of chilled sake is nice. Or a bubbly ginger ale for a fun treat.

Which would you choose tonight?

Keeping Your Sushi Bowls Fresh

Let’s talk about keeping your sushi bowls tasty later. The rice and salmon are best eaten right away. But you can save the parts separately in the fridge for two days.

I remember my first time making extra rice. I left it all mixed together overnight. The rice got hard and the salmon dried out. Now I keep everything in its own little container. This keeps the textures just right.

Batch cooking the rice and sauce is a smart move. It makes a busy weeknight dinner so much easier. Having a good meal ready matters. It brings everyone to the table happy and fed. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your teriyaki sauce too thin? Just let it simmer a bit longer. It will thicken into a lovely, sticky glaze. A good glaze coats the salmon perfectly for maximum flavor.

Worried about overcooking the salmon? I once cooked mine until it was tough. Now I take it off the heat as soon as it flakes easily. This keeps it moist and delicious. Cooking protein just right builds your kitchen confidence.

Is your sushi rice too sticky? Be gentle when you fold in the vinegar mix. Fluff it with a fork instead of mashing it with a spoon. *Fun fact: The vinegar helps the rice shine and keeps it from clumping.* Which of these problems have you run into before?

Your Sushi Bowl Questions Answered

Q: Is this recipe really gluten-free? A: Yes, if you use tamari. Regular soy sauce often has wheat.

Q: Can I make any parts ahead? A: Absolutely. The rice and sauce can be made a day early.

Q: I don’t have mirin. What can I use? A: A tiny bit of orange juice works in a pinch.

Q: Can I double this recipe? A: Of course! It’s great for feeding a family or for leftovers.

Q: Any other topping ideas? A: Try thin slices of cucumber or shredded carrots for crunch. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these vibrant bowls. Cooking should be a joyful adventure. It is all about sharing good food with good people.

I would be so thrilled to see your creation. Your version might give another reader a wonderful idea. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.