“Japanese Gluten-Free Salmon Teriyaki Sushi Bowls with Edamame and Pickled Cucumber”
This gluten-free salmon teriyaki sushi bowl recipe features tender seared salmon, nutritious edamame, and crisp pickled cucumber atop a bed of sushi rice. Easy to prepare and visually stunning, this Japanese-inspired dish is perfect for those looking for an authentic culinary experience without the gluten.
Allergens
Fish (Salmon)
Ingredients
- 200 grams salmon fillet, skin on
- 1 cup sushi rice
- 1/4 cup teriyaki sauce (gluten
- free)
- 1/2 cup edamame, shelled and cooked
- 1 cucumber, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt, to taste
- Sesame seeds, for garnish
- Nori sheets, cut into strips (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a bowl and mix in the rice vinegar, sugar, and salt. Set aside to cool.
- In a small saucepan, heat the teriyaki sauce over medium heat until slightly thickened. Brush the salmon fillet with the glaze and set aside to marinate for 10 minutes.
- Heat a non stick pan or grill over medium high heat. Sear the salmon fillet skin side down for 5 minutes, then flip and cook for another 5 minutes or until cooked through. Set aside to rest.
- Arrange a bed of sushi rice in each bowl, top with sliced cucumber, edamame, and salmon fillet. Drizzle remaining teriyaki sauce over the salmon and garnish with sesame seeds and nori strips.
Chef’s Insight
Use short-grain sushi rice for the best texture and consistency in this recipe.
Notes
The recipe is designed to be easily adaptable for various dietary preferences or restrictions.