Gluten-Free Teriyaki Salmon Sushi Bowl Recipe
Enjoy the perfect blend of savory and fresh in this Gluten-Free Teriyaki Salmon Sushi Bowl. Featuring tender teriyaki-glazed salmon, crisp vegetables, and seasoned sushi rice, this bowl is healthy, flavorful, and completely gluten-free—perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Dish, Bowl Recipes, Seafood
- Method: Stovetop, Marinated, Pan-Seared
- Cuisine: Asian-Inspired, Japanese Fusion
- Diet: Gluten Free
Ingredients
Fresh salmon fillets, skin removed
Gluten-free teriyaki sauce
Sushi rice, prepared and seasoned
Rice vinegar
Sugar
Salt
Cucumber, sliced
Avocado, sliced
Carrots, julienned
Sesame seeds
Green onions, finely sliced
Seaweed strips (optional)
Extra teriyaki sauce, for drizzling
Instructions
-
Prepare the Sushi Rice:
Rinse sushi rice under cold water until it runs clear. Cook per package directions. While warm, season with rice vinegar, sugar, and salt. -
Marinate the Salmon:
Brush salmon with gluten-free teriyaki sauce. Let marinate for 10–15 minutes. -
Cook the Salmon:
In a nonstick skillet over medium heat, cook salmon for 3–4 minutes per side until flaky. -
Prepare the Vegetables:
Slice cucumber, avocado, and carrots. Prep seaweed strips if using. -
Assemble the Bowl:
Add sushi rice to a bowl. Top with salmon, vegetables, sesame seeds, green onions, and optional seaweed. -
Finish & Serve:
Drizzle extra teriyaki sauce on top. Serve immediately.
Notes
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For extra variety, add edamame, radishes, or bell peppers.
-
Swap salmon for tuna, shrimp, or tofu.
-
Use brown rice or quinoa as a base for a twist.
-
Adjust teriyaki flavor by adding lime juice or ginger.
-
Best served fresh, but can be stored for up to 2 days.
