Salmon Teriyaki Bowl
This flavor-packed bowl is the perfect balance of savory, sweet + salty, making it so delicious and super satisfying! Fresh-tasting, nourishing and easy to make, it's a gluten-free dinner everyone will love! Don't be intimidated by the length of the recipe -- I wrote out the details for each item in the bowl with options for making ahead, so it looks longer than it is! Also: most of the prep happens concurrently with the cook time so it's less than an hour beginning to end.
Servings: 4 bowls
Ingredients
Each Bowl
- 1 cup, packed fresh baby spinach
- ½ cup sushi rice* *or use plain rice, though we love the tangy sushi rice with the teriyaki sauce
- ½ cup roasted sweet potatoes
- ⅓ cup cooked, shelled edamame
- 6 oz piece teriyaki salmon
- 3-4 sliced picked spicy cucumber * or use plain cucumber
- teriyaki sauce for drizzling
Teriyaki Marinade/ Sauce
- 4 tablespoons sesame oil
- ½ cup gluten-free tamari we use San J gluten-free tamari amazon affiliate link
- 4 tablespoons gluten-free mirin we use Eden brand amazon affiliate link
- 3-4 tablespoons sugar we use 3, use 4 for slightly sweeter sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, grated or minced
- 4 tablespoons water
- 2 teaspoons cornstarch* *mixed with a tablespoon or two of water and added after taking out some to marinade salmon
Roasted Sweet Potatoes
- 2 large sweet potatoes/ cut into 1-2 inch pieces
- 2-3 tablespoons avocado oil
- kosher salt to taste
Sushi Rice (recipe from Minimalist Baker)
- 1 cup white sushi rice
- 1⅔ cup water
- 3 tablespoons rice wine vinegar we use Marukan brand amazon affiliate link
- 2 tablespoons granulated sugar
- ½ teaspoon salt
Edamame
- 1⅓ cups frozen shelled edamame
- salt for salting water
Quick Asian-inspired Pickled Cucumbers (recipe adapted from Bon Appetit)
- ¼ cup rice wine vinegar we use Marukan brand amazon affiliate link
- 4 teaspoons granulated sugar
- 1 teaspoon gluten-free tamari or gluten-free soy sauce we use San J gluten-free tamari amazon affiliate link
- ½ teaspoon crushed red pepper (more or less to taste)
- 1 cucumber sliced into 1/4 inch slices
Baked Teriyaki Salmon
- 4 6oz pieces salmon
- teriyaki marinade (see above)
1 5oz carton Fresh Baby Spinach
Instructions
Roasted Sweet Potatoes
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
- Toss sweet potato pieces with oil. Arrange in single layer on baking sheet. Sprinkle with salt. Bake approximately 30 minutes or until edges crisp and center tender. Bake on top rack for crisper sweet potatoes.
Teriyaki Marinade/ Sauce
- In a small bowl or large liquid measuring cup, whisk together all marinade ingredients except cornstarch in large bowl.
- Use a few large spoonfuls of marinade for salmon.
- Turning marinade into sauce: Place remaining remaining teriyaki marinade in a small sauce pan over low heat.
- Combine 2 teaspoons cornstarch with a tablespoon or two of water in a small bowl and mix to combine. Add cornstarch mix to marinade, whisk to combine and bring to a slow boil until thickened. Can be made ahead and just warmed up, will thicken as it cools and thin out again when heated.
Teriyaki Salmon
- In a bowl, place salmon and add a few large spoonfuls of teriyaki marinade so that the salmon is evenly coated. Cover with plastic wrap and let sit while the sweet potatoes roast.
- Bake at 350 degrees F for 15 minutes. (lower oven temperature when potatoes are done)
Sushi Rice
- Rinse rice in a fine mesh strainer until your water runs clear (this will reduce starchiness).
- In a medium saucepan, add rice and water and bring to a boil. Once it boils reduce heat to low, cover and cook 15 minutes until water is completely absorbed.
- In the meantime, while rice cooks, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Remove from heat and place in fridge to cool.
- Once the rice is done, remove from heat and add the cooled vinegar mixture. Stir with a rubber spatula or fork as to not over mix. It will appear wet but will dry up as it cools. It should be sticky and completely dry once it’s ready.
Edamame
- Following the instructions on the package, bring a pot of well salted water to a boil. Add Edamame, bring to a second boil and and cook 5-7 minutes until crisp tender.
- Drain from water and set aside. Can be made ahead and enjoyed cold, room temperature or reheated.
Quick Asian-inspired Pickled Cucumbers
- Whisk rice vinegar, sugar, soy sauce,and crushed red pepper in large bowl.
- Add cucumber slices to vinegar mixture; toss to cover all the cucumbers. Cover and chill ten minutes to 1 hour.
- Can be made a day ahead and stored in the refrigerator, but cucumbers crisper if marinated last minute.
Assemble
- To each bowl, add fresh baby spinach, roasted sweet potatoes, sushi rice, edamame, pickled cucumbers and 1 piece of baked salmon. Drizzle salmon with additional teriyaki sauce. Enjoy!
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