Teriyaki Salmon Bowls
Glazed teriyaki salmon over fluffy rice with edamame and pickled vegetables. Restaurant-quality Asian bowls made at home.
Instructions
Make teriyaki sauce: Combine soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a saucepan. Simmer 5 minutes until slightly thickened.
Cook rice according to package directions.
Cook edamame in boiling salted water for 3 minutes. Drain and cool.
Preheat oven to 400°F. Place salmon on a lined baking sheet. Brush with half the teriyaki sauce.
💡Pro tip: Reserve half the sauce for serving.
Bake salmon for 12-15 minutes until it flakes easily. Brush with more sauce halfway through.
Quick pickle cucumbers: Toss with a splash of rice vinegar and a pinch of salt.
Divide rice among 5 containers. Top with salmon, edamame, and cucumber. Drizzle with remaining sauce. Garnish with sesame seeds and green onions.
🎯Pro Tips for Success
- 1Salmon reheats best at 50% power in the microwave
- 2Store sauce separately to prevent rice from getting soggy
- 3Sub brown rice or cauliflower rice for lower carbs
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