Coconut aminos is a 1 to 1 substitution for soy sauce, which means I can make teriyaki sauce for this delicious soy-free sushi bowl.

Amelia’s Soy-Free Teriyaki Sushi Bowl



  • 2 Tbsp Nori crumbled or chopped small
  • 1 Tbsp White sesame seeds optional, toasted
  • 1 Tbsp Black sesame seeds optional, toasted
  • 1/4 tsp Sugar
  • 1/4 tsp Salt


  • 1 1/2 cups Brown rice uncooked
  • 1 Tbsp Rice vinegar
  • 1/2 tsp Salt
  • 1/2 tsp Garlic powder
  • 1 Tbsp Furikake
  • 3 1/2 cups Water


  • 1.5 lbs Boneless skinless chicken breast cut into 1 inch pieces (or you can use chicken tenderloins cut into bite size pieces)
  • 1 bottle Soy-free Teriyaki chicken marinade I use coconut aminos teriyaki sauce and add 1 Tbsp of minced garlic


  • 1 Cucumber cut into wedges
  • 1 large Avocado sliced
  • Furikake – rice seasoning
  • Shredded carrots


  • 1/3 cup Mayonnaise I use an avocado mayo
  • 1-2 Tbsp Sriracha depending on how spicy you like it.
  • 2 tsp Rice vinegar


Furikake – rice seasoning

  • Toast the sesame seeds for extra nutty flavor to the seasoning. Just pour them into a preheated fry pan big enough for them to all lay one layer. It will only take a couple of minutes. Once you start smelling a nutty scent or you see the white sesame seeds turn a light gold brown then they are done. Pour them onto a plate to cool. Or try swapping the sesame seeds for toasted rice powder.
  • Mix the minced nori seaweed, white sesame seeds, black sesame seeds, sugar and salt in a small bowl.
  • Transfer to a clean glass jar for storage. (I like to double the recipe and have a full jar on hand for seasoning rice.)

Sushi Bowl

  • Marinade the chicken for at least 30 minutes in the teriyaki and minced garlic, if using.
  • Place all ingredients for the seasoned rice in a rice cooker and set to cook. Alternatively, place all of the rice ingredients into a saucepan with 3 1/2 cups water. Bring to a boil over high heat, then turn the heat to low and simmer with a tight fitting lid until all water has absorbed and rice has cooked through, about 15-20 minutes.
  • While the rice is cooking, place the chicken along with ½ cup teriyaki marinade into a large sauté pan over medium heat. Sauté until the chicken is cooked through, about 8-10 minutes. Turn off the heat, drain the liquid from the pan, and coat the chicken with 1 cup of teriyaki sauce.
  • Mix all ingredients for the spicy mayo in a small bowl.
  • Serve the chicken in a bowl over the rice along with the cucumber, avocado, and shredded carrots, drizzled with sriracha mayo and sprinkled with furikake.

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