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5 from 4 votes

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!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Japanese
Keyword: healthy sushi bowls, japanese salmon, salmon bowls, salmon sushi bowls
Servings: 4 servings
Calories: 492kcal
Author: Olivia Johnson

Ingredients

  • 1 cup gluten-free grains or lettuce
  • 2 (4-ounce) filets wild-caught salmon

For the teriyaki marinade:

For the spicy mayo:

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

Instructions

  • 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!

Notes

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.

Nutrition

Calories: 492kcal