Gluten-free Japanese teriyaki salmon bowl with edamame and avocado

Gluten-free Japanese teriyaki salmon bowl with salmon, sushi rice, edamame, avocado and cucumber – savoury, fresh and easy for everyday, with a sweet and salty teriyaki note.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 520 kcal per serving
• Protein: 36 g
• Fat: 20 g
• Carbs: 48 g

Ingredients

• 2 salmon fillets (about 150g each)
• 200 g sushi rice
• 100 g edamame (shelled, frozen)
• 1 avocado
• ½ cucumber
• 2 tbsp mirin (hon-mirin, without added sugar)
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 1 spring onion
• 1 tsp sesame oil
• 3 tbsp gluten-free soy sauce (tamari)

Method

You’ll need: frying pan · chopping board · knife · sieve · spatula

1. Cook the sushi rice according to the packet instructions. Then mix it with the rice vinegar and let it cool briefly.
2. For the sauce, stir the soy sauce, mirin and honey until smooth. Thinly slice the cucumber, cut the avocado into wedges and slice the spring onion into rings.
3. Cook the edamame briefly in boiling water and drain. Pat the salmon dry and fry it in a frying pan with the sesame oil, skin side down first, for 3–4 min.
4. Turn the salmon and pour the teriyaki sauce into the pan. Keep cooking, spooning the sauce over the salmon again and again, until it thickens slightly and turns glossy.
5. Toast the sesame seeds briefly in a dry frying pan until fragrant. This gives the bowl more flavour.
6. To serve, divide the rice between bowls and arrange the teriyaki salmon with the edamame, avocado and cucumber on top. Sprinkle with sesame seeds and spring onion.

Good to know

A bowl like this feels like little effort and still like a really good meal. Warm, fresh and with that glossy teriyaki layer that brings everything together.

Swaps

Honey → date paste (unrefined sweetness); sushi rice → brown rice (more fibre); soy sauce → gluten-free tamari (gluten-free, similarly savoury); sesame oil → avocado oil or olive oil (a mild fat, without seed oils from rapeseed or sunflower)

Allergens

Contains fish, soya and sesame; gluten-free with gluten-free tamari instead of classic soy sauce; easy to season mildly for children, and serve it well cooked through during pregnancy.

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