Ingredients
- For the salmon:
- 1 lb salmon
- ½ tsp. salt
- 3 Tbsp. teriyaki sauce
- 2 cups cooked rice
- ½ tsp. garlic powder
- 1 Tbsp. brown sugar
- For the crispy shallots:
- 2 shallots
- ⅓ cup flour
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. Lawry’s
- 2 Tbsp. butter
- Toppings:
- Avocado
- Spicy mayo 4 Tbsp Mayo + 1 tsp. Sriracha
- Sesame seeds
Instructions
- For the salmon:
- Remove the skin from your salmon and cut it into cubes.
- Add to a bowl with the salt and teriyaki sauce, stir, and set aside.
- Cook the rice
- Preheat the oven to low broil.
- In a baking dish, add the rice and smooth it into an even layer.
- Next, add in the salmon, and make sure they aren’t stacked on top of each other.
- Sprinkle on the garlic powder and brown sugar.
- Bake for 6-7 minutes and then remove.
- Top with avocado, crispy shallots (instructions below), spicy mayo, and sesame seeds!
- Enjoy!
- For the crispy shallots:
- Thinly slice your shallots and drizzle with a little oil.
- In a dish, mix the dry ingredients and then toss in the shallots and coat all sides.
- Heat the butter in a pan, add the flour-coated shallots, and cook through until crispy and golden brown.
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. There are a few things to look out for on this one. First is the teriyaki sauce. If you are using store-bought, make sure you pick a brand that is actually gluten-free. I prefer San-J.
For the crispy shallots, just replace flour with your favorite gluten-free flour. We use King Arthur 1:1 flour.
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
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