35+ Delicious Sunday Gluten-Free Japanese Recipes for Your Feast

There’s nothing quite like a comforting Sunday meal that brings the flavors of a different culture right to your table.

For those following a gluten-free diet, finding dishes that align with dietary needs while still capturing the rich flavors of traditional cuisine can be a challenge.

Enter Japanese cuisine: a treasure trove of gluten-free potential with its emphasis on fresh ingredients, umami flavors, and balanced dishes.

Whether you’re craving something hearty, light, sweet, or savory, the world of Japanese cooking has a place for you.

In this blog, we’ll explore over 35 gluten-free Japanese recipes perfect for Sundays.

These recipes include everything from hearty main dishes like teriyaki salmon and chicken katsu to light appetizers like cucumber and avocado salad and comforting soups such as miso soup.

Each dish is crafted with gluten-free alternatives to traditional ingredients, making sure you can enjoy authentic Japanese flavors without compromise.

35+ Delicious Sunday Gluten-Free Japanese Recipes for Your Feast

With these 35+ Sunday gluten-free Japanese recipes, you can celebrate the weekend with the flavors and traditions of Japan while keeping your meals safe and inclusive.

From delicious mains to light sides and delightful desserts, there’s something for every palate.

Cooking these dishes not only allows you to indulge in the tastes of Japan but also provides a way to appreciate the art of gluten-free cooking at home.

So, gather your ingredients, roll up your sleeves, and start exploring these mouthwatering recipes that will make your Sundays unforgettable.

Gluten-Free Japanese Teriyaki Salmon

This gluten-free teriyaki salmon delivers all the rich, umami flavors of traditional Japanese cuisine without gluten. The dish combines tender, flaky salmon with a sweet and savory homemade teriyaki sauce. Paired with steamed rice or gluten-free noodles, it’s a simple yet impressive Sunday meal.

Ingredients:

• 4 salmon fillets
• 1/4 cup gluten-free soy sauce or tamari
• 3 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)
• Sesame seeds and sliced green onions for garnish

Instructions:

1. In a small bowl, whisk together gluten-free soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
2. Heat a non-stick pan over medium heat. Place salmon fillets skin-side down and cook for 3-4 minutes until crispy. Flip and cook for another 3-4 minutes. Remove and set aside.
3. In the same pan, pour the teriyaki sauce mixture and let it simmer for 2-3 minutes. For a thicker sauce, add the cornstarch slurry and stir until thickened.
4. Return the salmon to the pan, spooning the sauce over the fillets.
5. Garnish with sesame seeds and green onions. Serve with steamed rice or gluten-free noodles.

The vibrant teriyaki glaze complements the natural richness of the salmon beautifully. This dish is an excellent gluten-free alternative to a Japanese classic, perfect for a relaxing Sunday dinner.

Gluten-Free Japanese Vegetable Tempura

Light, crispy, and bursting with flavor, gluten-free vegetable tempura is a treat that balances indulgence and health. Using rice flour ensures the batter remains gluten-free while delivering the perfect crunch. Serve with a dipping sauce for an authentic touch.

Ingredients:

• 1 cup rice flour
• 1/4 cup cornstarch
• 1 cup ice-cold sparkling water
• 1 egg (optional, for richer batter)
• Assorted vegetables (e.g., sweet potato, zucchini, bell peppers, mushrooms)
• Vegetable oil for frying

For the dipping sauce:

• 1/4 cup gluten-free soy sauce or tamari
• 1/4 cup mirin
• 1/4 cup water
• 1 tsp grated ginger

Instructions:

1. Prepare the dipping sauce by mixing all ingredients in a small saucepan. Heat gently and set aside.
2. Slice vegetables into thin, bite-sized pieces.
3. In a bowl, mix rice flour and cornstarch. Add the egg (if using) and sparkling water, stirring lightly. Do not overmix; lumps are fine.
4. Heat oil in a deep pan to 350°F (175°C).
5. Dip vegetables into the batter, shake off excess, and fry until golden. Drain on paper towels.
6. Serve immediately with the dipping sauce.

This gluten-free tempura is as crisp and light as traditional versions, allowing the natural sweetness of the vegetables to shine. The dipping sauce adds a layer of umami, making it a delightful addition to your Sunday table.

Gluten-Free Japanese Miso Soup with Tofu

Miso soup is a comforting staple in Japanese cuisine, and this gluten-free version uses certified gluten-free miso paste for authenticity. The tofu and seaweed add texture and depth, creating a nourishing dish perfect for a Sunday starter.

Ingredients:

• 4 cups dashi (use gluten-free dashi powder or homemade stock)
• 3 tbsp gluten-free miso paste
• 1/2 cup cubed firm tofu
• 1 sheet nori, cut into small strips
• 2 green onions, sliced
• 1/4 cup sliced mushrooms (optional)

Instructions:

1. Heat dashi in a saucepan until warm but not boiling.
2. In a small bowl, mix miso paste with a few tablespoons of warm dashi to create a smooth mixture. Add this back to the pot.
3. Add tofu, nori, and mushrooms (if using). Simmer gently for 3-4 minutes.
4. Serve hot, garnished with green onions.

This gluten-free miso soup offers a light yet flavorful experience, setting the tone for a delightful meal. The delicate balance of flavors and textures makes it a warm, soothing choice for any Sunday.

Gluten-Free Japanese Chicken Karaage

This gluten-free version of the popular Japanese fried chicken is irresistibly crispy and juicy. Coated with a mix of gluten-free starches and fried to golden perfection, it’s served with a tangy dipping sauce or fresh lemon wedges for a delightful Sunday treat.

Ingredients:

• 1 lb chicken thighs, cut into bite-sized pieces
• 2 tbsp gluten-free soy sauce or tamari
• 2 tbsp sake
• 1 tsp grated ginger
• 1 tsp minced garlic
• 1/4 cup potato starch
• 1/4 cup cornstarch
• Vegetable oil for frying
• Lemon wedges for serving

Instructions:

1. Marinate chicken in gluten-free soy sauce, sake, ginger, and garlic for at least 30 minutes.
2. In a shallow dish, mix potato starch and cornstarch.
3. Heat oil in a deep pan to 350°F (175°C). Coat chicken pieces in the starch mixture, shaking off excess.
4. Fry chicken in batches for 3-4 minutes until golden brown. Remove, drain on paper towels, and let rest for 2 minutes.
5. Return to the oil and fry a second time for 1-2 minutes for extra crispiness.
6. Serve hot with lemon wedges or your favorite dipping sauce.

This gluten-free karaage delivers a crisp, golden crust with tender, juicy meat inside. The simple marinade brings out deep flavors, making it a perfect choice for Sunday gatherings.

Gluten-Free Japanese Sushi Rice Bowls

Sushi rice bowls are a creative and easy gluten-free alternative to traditional sushi rolls. Layered with perfectly seasoned rice, fresh seafood, and colorful vegetables, this dish is a quick way to enjoy authentic Japanese flavors.

Ingredients:

• 2 cups cooked sushi rice
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• Sliced raw fish (e.g., salmon, tuna) or cooked shrimp
• Thinly sliced cucumber, avocado, and radish
• Gluten-free soy sauce or tamari for serving
• Nori strips and sesame seeds for garnish

Instructions:

1. Mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked sushi rice.
2. Divide the rice into bowls. Arrange fish, cucumber, avocado, and radish on top.
3. Garnish with nori strips and sesame seeds. Serve with gluten-free soy sauce.

This gluten-free sushi rice bowl combines vibrant flavors and textures in a visually stunning presentation. It’s an easy yet satisfying meal for a relaxing Sunday evening.

Gluten-Free Japanese Matcha Mochi

These soft and chewy matcha-flavored mochi are a delightful gluten-free dessert. Made with glutinous rice flour (which is naturally gluten-free), this sweet treat offers an authentic Japanese finish to your Sunday meal.

Ingredients:

• 1 cup glutinous rice flour (sweet rice flour)
• 3/4 cup water
• 1/4 cup sugar
• 1 tsp matcha powder
• Potato starch or cornstarch for dusting

Instructions:

1. Mix glutinous rice flour, sugar, matcha powder, and water in a microwave-safe bowl until smooth.
2. Cover loosely and microwave for 1 minute. Stir, then microwave in 30-second intervals until the mixture becomes thick and translucent.
3. Dust a work surface with potato starch. Turn the mochi out onto the surface and let cool slightly.
4. Cut into small pieces and shape into balls or desired forms. Dust with more potato starch to prevent sticking.
5. Serve as is or filled with sweet red bean paste for extra flavor.

This gluten-free matcha mochi is the perfect balance of sweetness and earthy green tea notes. Its chewy texture and vibrant color make it a wonderful end to your Sunday Japanese meal.

Gluten-Free Japanese Beef Tataki

Beef tataki is a simple yet elegant dish that features lightly seared, thinly sliced beef paired with a tangy dipping sauce. This gluten-free version maintains all the authentic flavors while providing a refined, satisfying starter for a Sunday meal.

Ingredients:

• 1 lb beef tenderloin or sirloin, chilled
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp mirin
• 1 garlic clove, minced
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• Chopped green onions and sesame seeds for garnish

Instructions:

1. Heat sesame oil in a skillet over high heat. Sear the beef on all sides for about 1 minute per side, just enough to brown the outside while keeping the inside rare. Remove from heat and let rest before slicing thinly.
2. Mix gluten-free soy sauce, rice vinegar, mirin, garlic, and ginger to make the dipping sauce.
3. Arrange the sliced beef on a plate, drizzle with dipping sauce, and garnish with green onions and sesame seeds.
4. Serve with a side of steamed rice or a light salad.

This gluten-free beef tataki is a delicate dish that offers a unique combination of flavors and textures. The seared meat paired with the tangy sauce makes it a perfect starter or light main course for a Sunday gathering.

Gluten-Free Japanese Okonomiyaki

Okonomiyaki, known as a savory Japanese pancake, is made with a mix of shredded cabbage, vegetables, and protein, all bound together by a gluten-free batter. It’s a hearty and satisfying dish that brings a taste of Japan to your Sunday meal.

Ingredients:

• 2 cups finely shredded cabbage
• 1/2 cup gluten-free all-purpose flour
• 2 eggs
• 1/4 cup water or dashi
• 1/4 cup chopped green onions
• 1/2 cup cooked shrimp, diced (optional)
• 1 tbsp sesame oil
• Okonomiyaki sauce (gluten-free)
• Mayonnaise (optional)
• Bonito flakes and nori strips for garnish

Instructions:

1. In a bowl, mix gluten-free flour, water or dashi, and eggs to form a batter. Add cabbage, green onions, and shrimp (if using). Mix until evenly combined.
2. Heat sesame oil in a skillet over medium-high heat. Pour the batter into the pan, forming a round pancake shape. Cook for 3-4 minutes per side until golden brown and cooked through.
3. Transfer to a plate and brush with okonomiyaki sauce. Drizzle mayonnaise (if desired) and sprinkle with bonito flakes and nori strips.
4. Slice into wedges and serve immediately.

This gluten-free okonomiyaki is perfect for a casual Sunday lunch or dinner. The combination of flavors and textures from the cabbage, savory sauce, and toppings creates a dish that’s as fun to eat as it is to prepare.

Gluten-Free Japanese Sesame Chicken Salad

This gluten-free sesame chicken salad is a light and refreshing dish with an Asian flair. Tossed in a homemade sesame dressing, the salad combines tender chicken, crisp vegetables, and sesame seeds, making it an excellent choice for a healthy Sunday meal.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 2 cups mixed salad greens
• 1/2 cup shredded carrots
• 1/2 cucumber, thinly sliced
• 1/4 cup chopped red bell pepper
• 1/4 cup toasted sesame seeds
• 2 tbsp chopped fresh cilantro (optional)

For the sesame dressing:

• 3 tbsp tahini or sesame paste
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1 clove garlic, minced

Instructions:

1. In a bowl, whisk together tahini, gluten-free soy sauce, rice vinegar, honey, sesame oil, and minced garlic until smooth.
2. In a large bowl, combine mixed greens, carrots, cucumber, red bell pepper, and sliced chicken.
3. Pour the dressing over the salad and toss to coat evenly.
4. Garnish with toasted sesame seeds and fresh cilantro (if using).

This gluten-free sesame chicken salad is full of vibrant flavors and textures, perfect for a refreshing Sunday meal. The homemade sesame dressing adds a creamy, nutty touch that enhances every bite.

Gluten-Free Japanese Teriyaki Salmon

This gluten-free teriyaki salmon is a delicious and simple dish that’s perfect for a Sunday dinner. The salmon is glazed with a homemade teriyaki sauce, which adds a rich, savory-sweet flavor that pairs beautifully with steamed rice or vegetables.

Ingredients:

• 4 salmon fillets (skin on or off)
• 1/4 cup gluten-free soy sauce or tamari
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1 tbsp sesame oil
• Green onions and sesame seeds for garnish

Instructions:

1. In a small saucepan, combine gluten-free soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Simmer over medium heat for 3-4 minutes until the sauce thickens slightly. Set aside to cool.
2. Preheat a skillet over medium-high heat and add sesame oil. Place the salmon fillets, skin-side down, in the pan and cook for 4-5 minutes per side, until the fish is cooked through and flakes easily.
3. During the last minute of cooking, brush the salmon with the prepared teriyaki glaze, allowing it to caramelize slightly.
4. Serve with steamed rice and a side of steamed broccoli or your favorite vegetables. Garnish with green onions and sesame seeds.

This gluten-free teriyaki salmon is both light and full of flavor, making it a perfect Sunday dinner. The caramelized glaze adds depth to the naturally rich flavor of the salmon, creating a dish that’s impressive yet easy to prepare.

Gluten-Free Japanese Miso Soup

Miso soup is a staple in Japanese cuisine that is warming and nutritious. This gluten-free version uses gluten-free miso paste and simple ingredients to create a comforting bowl perfect for a Sunday start or side dish.

Ingredients:

• 4 cups dashi (use gluten-free dashi or make your own)
• 2 tbsp gluten-free miso paste
• 1/2 cup cubed firm tofu
• 1/4 cup chopped green onions
• 1 sheet nori, cut into strips
• 1 tbsp wakame seaweed (optional)

Instructions:

1. Heat the dashi in a pot over medium heat. Once warm, add the miso paste and whisk until fully dissolved.
2. Add the cubed tofu and wakame seaweed to the pot. Simmer for 2-3 minutes to heat through.
3. Pour the miso soup into bowls and top with green onions and nori strips.

This gluten-free miso soup is soothing, light, and full of umami flavor. The rich taste of miso combined with the soft texture of tofu and the umami from the dashi makes this a perfect addition to your Sunday meal.

Gluten-Free Japanese Tamagoyaki (Japanese Omelette)

Tamagoyaki is a sweet and savory Japanese omelette that’s served as a side dish or snack. This gluten-free version uses a simple blend of ingredients to create a fluffy, layered omelette that’s both comforting and visually appealing.

Ingredients:

• 4 large eggs
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 1/2 tsp sesame oil
• Cooking oil for the pan

Instructions:

1. In a bowl, whisk the eggs with gluten-free soy sauce, sugar, and rice vinegar until fully combined.
2. Heat a non-stick pan over medium-low heat and lightly coat it with cooking oil.
3. Pour a small amount of the egg mixture into the pan, tilting to spread evenly. Let it cook for about 1-2 minutes until it starts to set but is still slightly runny.
4. Use a spatula to roll the omelette towards one end of the pan. Push it to the side and coat the pan with more oil. Pour in more egg mixture, lifting the rolled omelette so it spreads evenly underneath.
5. Repeat until all the egg mixture is used and the omelette is fully cooked and rolled into layers.
6. Transfer the tamagoyaki to a cutting board, let it cool slightly, and slice into bite-sized pieces.

This gluten-free tamagoyaki is sweet, savory, and perfect for any meal. The layers create a delightful texture that pairs well with steamed rice, pickled vegetables, or a simple salad.

Gluten-Free Japanese Chicken Katsu

Chicken katsu is a crispy, breaded chicken cutlet that’s perfect for a Sunday meal. This gluten-free version uses gluten-free breadcrumbs to achieve that classic crunch and pairs beautifully with a simple tonkatsu sauce.

Ingredients:

• 2 large chicken breasts, cut in half horizontally
• 1/2 cup gluten-free all-purpose flour
• 2 eggs, beaten
• 1 cup gluten-free panko breadcrumbs
• 1/4 cup vegetable oil for frying
• Salt and pepper to taste
• Tonkatsu sauce for serving
• Shredded cabbage for garnish (optional)

Instructions:

1. Season the chicken breasts with salt and pepper. Dredge each piece in gluten-free flour, dip into the beaten eggs, and coat with gluten-free panko breadcrumbs.
2. Heat vegetable oil in a skillet over medium-high heat. Fry the breaded chicken for 3-4 minutes per side until golden brown and cooked through.
3. Remove from the pan and place on paper towels to drain excess oil.
4. Slice the chicken into strips and serve with tonkatsu sauce and a side of shredded cabbage.

This gluten-free chicken katsu is crunchy on the outside and tender on the inside, making it a beloved choice for a Sunday meal. The tangy, savory tonkatsu sauce pairs perfectly with the crispy chicken, creating a balanced and satisfying dish.

Gluten-Free Japanese Cucumber and Avocado Salad

This refreshing gluten-free salad is a mix of crisp cucumber, creamy avocado, and a light sesame dressing. It’s a perfect starter or side dish for a Sunday lunch, bringing a taste of Japan with every bite.

Ingredients:

• 1 large cucumber, thinly sliced
• 1 ripe avocado, cubed
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• Chopped green onions for garnish

Instructions:

1. In a mixing bowl, combine the cucumber slices and avocado cubes.
2. In a small bowl, whisk together gluten-free soy sauce, rice vinegar, and sesame oil. Pour over the cucumber and avocado mixture and toss gently to coat.
3. Sprinkle with sesame seeds and green onions before serving.

This gluten-free cucumber and avocado salad is light, vibrant, and bursting with flavor. The combination of textures—crisp cucumber and creamy avocado—along with the sesame dressing makes this a refreshing addition to any Sunday meal.

Gluten-Free Japanese Sweet Potato Tempura

Sweet potato tempura is a crunchy, flavorful dish that’s perfect for a Sunday snack or side. This gluten-free version uses gluten-free flour to achieve that light, crispy batter while maintaining the classic taste of tempura.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into thin slices
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup cold sparkling water
• 1 egg yolk
• 1/2 tsp salt
• Vegetable oil for frying
• Dipping sauce (gluten-free soy sauce mixed with a bit of rice vinegar)

Instructions:

1. Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
2. In a bowl, whisk together gluten-free flour, egg yolk, cold sparkling water, and salt until just combined; do not overmix.
3. Dip the sweet potato slices into the batter, ensuring they are coated evenly.
4. Fry the coated sweet potato slices in batches for 2-3 minutes per side, or until golden and crispy. Remove and place on paper towels to drain.
5. Serve hot with a side of dipping sauce.

This gluten-free sweet potato tempura offers a satisfying crunch and the natural sweetness of the potatoes. The light batter ensures that the flavor of the sweet potatoes shines, making this dish a perfect addition to your Sunday menu.

Note: More recipes​ are coming soon!