Teriyaki Salmon Sushi Bowl - Recipe by Laura Strange

Ingredients

180 g sushi rice
3 Tbs rice wine vinegar
1 tsp caster (superfine) sugar
1/2 tsp fine salt
2 Tbs sesame seeds
2 boneless salmon fillets
30mL maple syrup
1 tsp sesame oil
2 tsp gluten-free tamari, plus extra to serve (optional)
1/2 tsp garlic granules (or 1 garlic clove, minced)
1 tsp mirin
4 spring onions (scallions), sliced into small chunks
150 g edamame beans
1 ripe avocado, peeled, stoned and sliced

Method

Cook the sushi rice according to the packet instructions.

Meanwhile, prepare the rice dressing by mixing the rice wine vinegar, sugar and salt together in a small dish, stirring well until the sugar and salt have dissolved. When the rice is cooked, pour the dressing over the top of the hot rice, then stir to coat the rice.

Lightly toast the sesame seeds in a small, dry frying pan over a medium heat for 2–3 minutes. Sprinkle them over the rice and stir through. Set the rice aside (still in the saucepan, with the lid off) to cool slightly.

Remove the skin from the salmon and chop the flesh into chunks. Prepare the teriyaki sauce by mixing the maple syrup, sesame oil, tamari, garlic granules and mirin together in a small dish. Then set the salmon, spring onions and sauce aside.

Now you can assemble the base for the bowls. Split the rice between two wide bowls so that two-thirds of each base is covered. In the remaining third, pile the edamame beans and sliced avocado.

Pour the sauce into a small frying pan over a high heat. When it begins to bubble, reduce the heat to a simmer and stir constantly until it has thickened, turning from watery sauce to a glaze, about 5 minutes.

Add the salmon chunks to the pan and increase the heat to high. Stir so that the salmon is fully coated in the glaze, then sprinkle the spring onions over the top. Cook over a high heat for a couple of minutes, stirring occasionally, until the salmon is beautifully glazed.

Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Voila, one DELICIOUS meal! Serve with extra tamari on the side if you wish.

‘The teriyaki glaze and sear on the salmon is incredible. You really have to try this. All of the ingredients pair so well together!’ – Lucy.

NOTE:

The quantity of teriyaki sauce used here creates a lovely glaze for the salmon. If you like your sushi bowls extra saucy with more teriyaki to drizzle over the rice, then simple double the ingredient quantities for the sauce.

Credits: This is an edited extract from Eat and Enjoy Gluten Free by Laura Strange, published by Hardie Grant Books. Available in stores nationally from February 29, 2024. Photography by Lizzie Mayson. RRP $45

Photo Credits: Lizzie Mayson