Utterly gorgeous sticky gluten-free teriyaki salmon on top of a delicious sushi bowl packed with flavours, soft avocado, and fresh edamame
beans.
Ingredients
1.0 slice | |
avocado | ½ |
edamame | 0.3 cup |
garlic powder | ½ tsps |
green onions | 4.0 |
maple syrup | 10.0 |
mirin | 1.0 tsps |
gluten-free soy sauce | 2.0 tsps |
sushi rice (cooked weight | 1.0 cup |
granulated sugar | 1.0 tsps |
salt | 1.0 tsps |
sesame seeds | ½ tbsp |
rice vinegar | 3.0 tbsp |
Preparation
Cook the sushi rice according to package instructions and let it cool slightly.
Season the salmon fillets with a mixture of maple syrup, mirin, and gluten-free soy sauce. Let it marinate for at least 5 minutes.
In a pan, cook the marinated salmon fillets until cooked through.
In a bowl, assemble the sushi bowl by placing a serving of sushi rice at the bottom.
Top the rice with sliced avocado, edamame, sliced green onions, and cooked salmon.
In a small bowl, mix rice vinegar, sesame oil, granulated sugar, and salt. Drizzle this mixture over the sushi bowl.
Garnish with sesame seeds and enjoy your Teriyaki Salmon Sushi Bowl!