Teriyaki Salmon Rice Bowl
Allow about 30 minutes for this Japanese rice dish, which makes 4 servings. It is built around salmon fillets, sushi rice and soy sauce. The cooking is mostly simmering. It is dairy-free. With 32 g of protein per serving (about 460 calories), it is a filling option.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
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Ingredients
For 4 servings
- 500 gsalmon fillets
- 200 gsushi rice
- 3 tbspsoy sauce
- 1 tbsphoney
- 2 tbsprice vinegar
- 1 tbspfresh ginger
- 1cucumber
- 100 gedamame
- 2 sheetsnori
Instructions
- Rinse the sushi rice until the water runs clear. Cook with 300ml of water, bring to a boil, cover, and simmer on low for 15 minutes. Once done, stir in 1 tablespoon of rice vinegar.
- Mix soy sauce, honey, grated ginger, and remaining rice vinegar to make the teriyaki glaze.
- Cut salmon into portions. Heat a non-stick pan over medium-high heat. Cook salmon skin-side down for 3 minutes, flip, and pour the teriyaki glaze over. Cook for 3-4 more minutes, spooning the glaze over the fish as it reduces.
- Thinly slice the cucumber. Cook the edamame in boiling water for 3 minutes and drain. Cut the nori into thin strips.
- Divide rice among bowls, top with teriyaki salmon, sliced cucumber, edamame, and nori strips. Drizzle any remaining glaze from the pan over the top.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 32 g
- Fat
- 16 g
- Carbs
- 46 g
Approximate values for one serving.
About this recipe
- Cuisine: Japanese
- Dish type: Rice
- Diet: dairy-free
- In cookbook: Healthy & Light
