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Gluten-Free Salmon Teriyaki Bowl

Gluten-Free Salmon Teriyaki Bowl

This Gluten-Free Salmon Terikai Bowl is the perfect weeknight meal. Kids and adults will enjoy this.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 1 lb salmon skin removed and cubed into bite-size pieces
  • 3 small heads of broccoli or 2 big ones.
  • 1- inch grated ginger
  • 2 tsp sesame oil
  • 5 tbsp coconut aminos
  • 1 tbsp rice wine vinegar
  • 2 tbsp maple syrup
  • 1 tsp mirin
  • 1 garlic clove minced
  • salt and pepper to taste
  • avocado oil to cook with
  • 1.5 cups cooked sushi rice
  • 1 cup edamame shelled
  • avocado sliced
  • sesame seeds
  • 3 sliced scallions

Method
 

  1. Make the teriyaki sauce by mixing together the coconut aminos, ginger, rice wine vinegar, maple syrup, sesame oil, mirin, and garlic.
  2. In a large pan, heat up about 1 tsp of avocado oil and pour in the teriyaki sauce. Cook for a few minutes until it slightly thickens.
  3. Season salmon with salt and pepper and add it in the pan and cook for about 4 minutes coating into the sauce.
  4. Then, add in the broccoli. Put a lid on top and cook until salmon is cooked through...about 4 minutes or so. Turn off the heat and leave the lid on to allow the broccoli to soften up a bit. Sprinkle a little more salt and pepper to taste.
  5. to assemble, add the rice into the bowls and top with the salmon and broccoli mixture. Then add the edamame, avocado, and top with sesame seeds and scallions.
  6. Enjoy!