Shared recipe

Teriyaki Salmon Rice Bowls

2 servings5 / 5HealthySalmonTeriyakiJapanese-inspiredQuick

Salmon glazed in a quick teriyaki sauce over jasmine rice with edamame, cucumber, carrot, scallions and sesame.

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Time

Prep: 10min
Cook: 15min
Total: 25min

Nutrition

per serving

Calories: 704
Protein: 44.3g
Carbs: 89.1g
Fat: 18.2g

One serving: 1 bowl (approx 450 calories)

Instructions

Preparation

Cook jasmine rice according to package directions.
In a small bowl, whisk together soy sauce, mirin and grated ginger until smooth.
Toss sliced cucumbers and shredded carrots with rice vinegar and a pinch of salt. Set aside.

Cooking

Pat salmon dry. Season lightly with salt. Heat a non-stick skillet over medium-high heat with a drop of oil.
Place salmon skin-side down in the pan. Cook for 4-5 minutes until skin is crispy.
Flip the salmon, pour the sauce into the pan, and cook for another 2-3 minutes while basting the salmon with the thickening glaze.

Assembly

Divide cooked rice into two bowls.
Top each with a salmon fillet, a portion of the edamame, and the pickled cucumber-carrot mixture.
Drizzle remaining sauce from the pan over the bowl, and garnish with sliced scallions and toasted sesame seeds.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

To achieve perfectly crispy salmon skin, ensure the fish is completely patted dry with paper towels before placing it in the hot pan.

Tip 2 of 2

For the quick pickles, massage the salt into the cucumber and carrots and let them sit for 5 minutes before draining to ensure they stay crunchy rather than watery.

Source

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