Description
A delicious and nourishing bowl featuring tender teriyaki-glazed salmon, fluffy jasmine rice, and fresh vegetables for a balanced and satisfying meal.
Ingredients
- 2 salmon fillets
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 cup cooked jasmine rice
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumbers
- 1/2 avocado, sliced
- 1/4 cup edamame, shelled
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Bring the mixture to a gentle simmer.
- Stir in the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens. Remove from heat.
- Preheat a skillet over medium-high heat. Sear the salmon fillets for 3–4 minutes per side until cooked through. Brush the salmon with teriyaki sauce during the last minute of cooking.
- Divide the cooked jasmine rice evenly into two serving bowls.
- Top each bowl with a salmon fillet, shredded carrots, sliced cucumbers, avocado, and edamame.
- Drizzle additional teriyaki sauce over the bowls and garnish with sesame seeds, chopped green onions, and red pepper flakes if desired. Serve warm.
Notes
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Brown rice or cauliflower rice can be used instead of jasmine rice for a different texture or lighter option.
- Leftover teriyaki sauce can be stored in the refrigerator for up to 3 days.
- Add extra vegetables such as steamed broccoli, snap peas, or shredded cabbage for more variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Sear
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 70 mg
