Teriyaki Salmon Sushi Bowl

Teriyaki Salmon Sushi Bowl

Teriyaki Salmon Sushi Bowl

  • 180 grams sushi rice

  • 3 tablespoons rice vinegar

  • 1 teaspoon caster sugar

  • 0.5 teaspoon fine salt

  • 30 millilitres maple syrup

  • 1 teaspoon sesame oil

  • 2 teaspoons gluten free tamari soy sauce

  • 0.5 teaspoon Garlic Granules

  • 2 salmon fillets

  • 2 tablespoons Sesame Seed

  • 4 spring onions

  • 150 grams sugar snap peas

  • Half a ripe avocado


  • 1 Cook the sushi rice according to the packet instructions and while it is cooking prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar and salt together in a small dish, stirring well until the sugar and salt have dissolved in the vinegar. When the rice is cooked, pour the dressing over the top (while it is still hot) and then stir to coat the rice and fluff it up.
  • 2 In a small frying pan, lightly toast the sesame seeds, scatter them over the rice and stir through. Set the rice aside (still in the saucepan) to cool slightly.
  • 3 Add a bit of vegetable oil to a pan and slightly fry the sugar snap peas with a bit of salt.
  • 4 Prepare the salmon fillets by removing the skin and chopping into chunks. Dice the spring onions into small chunks. Also prepare the teriyaki marinade by mixing the maple syrup, sesame oil, tamari and the Schwartz garlic granules together in a small dish. Set these three elements aside while you prepare the sushi bowl base.
  • 5 Once the rice has cooled, and is now warm rather than hot, you can assemble the base for the bowls. Split the rice between two wide bowls so that two-thirds of each base is covered. In the remaining third, pile sugar snap peas and sliced avocado.
  • 6 Pour the marinade into a small frying pan over a high heat. When it begins to bubble, turn the heat down to simmering and stir it constantly until it has reduced, turning from watery sauce to a thicker, glaze consistency. Add the chunks of salmon to the pan and turn the heat back up to high - stir so that the salmon is fully coated in the glaze and then sprinkle the spring onions over the top. Continue to cook on a high heat for a couple of minutes, stirring occasionally, until the salmon is beautifully glazed and cooked to your preferred level. Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Voila, one DELICIOUS meal! Serve with extra tamari soy sauce on the side if you wish.