Gluten-Free

Teriyaki Salmon Rice Bowls

Name: Gluten-Free Teriyaki Salmon Rice Bowls
Total time: 30 min
Yield: Serves 4
Cuisine: American
Ingredients: 4 salmon fillets, skin removed, cut into 1-inch cubes; Sauce: 1/2 cup GF tamari (gluten-free), 1/4 cup water, 3 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon grated ginger, 2 cloves garlic minced, 1 tablespoon cornstarch; 1 tablespoon oil; 4 cups cooked rice; 1 cucumber, sliced; 1 avocado, sliced; 2 cups shredded cabbage or carrots; Sesame seeds and sliced green onion

Serves 430 minutesMain Dishes

Save to Pinterest

Illustration of teriyaki salmon rice bowls

The swap

Homemade teriyaki with GF tamari. Bottled teriyaki sauce almost always contains wheat.

Ingredients

4 salmon fillets, skin removed, cut into 1-inch cubes
Sauce: 1/2 cup GF tamari GF label, 1/4 cup water, 3 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon grated ginger, 2 cloves garlic minced, 1 tablespoon cornstarch
1 tablespoon oil
4 cups cooked rice
1 cucumber, sliced
1 avocado, sliced
2 cups shredded cabbage or carrots
Sesame seeds and sliced green onion

Every packaged ingredient marked GF label often hides gluten. Buy one labeled gluten-free.

Steps

Whisk the sauce ingredients in a small saucepan. Bring to a simmer, stirring, until thick and glossy, about 2 minutes. Set aside.
Heat the oil in a skillet over medium-high. Cook the salmon 2 minutes per side, until just cooked. Pour in half the sauce and toss gently.
Fill bowls with rice, salmon, and vegetables. Drizzle with the remaining sauce and top with sesame seeds and green onion.

This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.

Ingredients

Steps

More gluten-free recipes

Shepherd's Pie

Slow Cooker Pulled Pork

Easy Meat Lasagna

Golden Skillet Cornbread