Salmon Sushi Bowls (Gluten-Free)
Easy + super healthy, salmon sushi bowls are full of classic sushi flavors (soy, wasabi, seafood, spicy mayo, seaweed + rice), plus gluten-free + delicious!
Servings: 4 servings
- 1 cup gluten-free grains or lettuce
- 2 (4-ounce) filets wild-caught salmon
For the teriyaki marinade:
For the toppings:
- 1 avocado diced
- Optional veggies: shelled edamame, spinach, broccoli, soft poached/fried eggs
- chopped scallions , for garnish
- black sesame seeds , for garnish
- 1 sheet roasted nori , cut into small strips
Cook your grains according to package instructions.
Turn on the broiler to high (550F) and place salmon on a baking sheet lined with aluminum foil (the dishwasher in your house will thank you!). Combine all of the teriyaki ingredients into a small bowl and whisk to combine. Using a pastry brush, gently brush salmon with the sauce until fully coated. Put the salmon on the top rack under the broiler and cook for 4 minutes. Remove salmon, brush again with the marinade and broil for another 4-6 minutes, or until salmon is cooked to your liking. I recommend medium-rare. Remove salmon, brush once more with the marinade and set aside.
Meanwhile, combine spicy mayo ingredients in a small bowl and whisk to combine. Set aside.
To dinner bowls, add 1/2 cup cooked grains. Add avocado and any other cooked veggies. Add 2-4 ounces salmon (I often cut 4-ounce filets in half to make this recipe serve 4, but if you need more protein, you can serve 2 with this recipe by using whole filets in each bowl) Garnish with scallions, sesame seeds and nori strips. Enjoy!
I often cut 4-ounce salmon filets in half to make this recipe serve 4, but if you like more protein, you can serve 2 with this recipe by using whole filets in each bowl.
You will likely have leftover marinade and sauce--it will keep in the refrigerator for up to 7 days.