Description
A delicious and healthy bowl combining teriyaki salmon, sushi rice, and fresh ingredients like avocado and edamame, perfect for gluten intolerant individuals.
Ingredients
- 2 salmon fillets
- 1/4 cup gluten free teriyaki sauce
- 1 cup sushi rice
- 1 1/4 cups water
- 1 ripe avocado, sliced
- 1 cup edamame beans, shelled
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Cook the sushi rice according to package instructions, using water and adding rice vinegar and sugar once cooked. Stir gently to combine and let cool.
- Marinate the salmon fillets in gluten free teriyaki sauce for at least 15 minutes.
- Preheat a grill or skillet over medium-high heat. Remove salmon from marinade and cook for about 4-5 minutes on each side, or until cooked through.
- Assemble the sushi bowl by placing a base of sushi rice in each bowl. Top with sliced avocado, edamame beans, and cooked salmon.
- Drizzle any additional teriyaki sauce over the top and sprinkle with sesame seeds and green onions for garnish. Serve immediately.
Notes
Consider serving with extra teriyaki sauce on the side. Store leftovers in an airtight container for up to two days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling/Skillet Cooking
- Cuisine: Japanese