Teriyaki Salmon Rice Bowls

Photo: JIP · CC BY-SA 4.0 · source

Broiled salmon brushed with homemade teriyaki glaze over rice with edamame, cucumber and avocado, finished with sesame and green onion.

Ingredients

• 1¼ lb salmon, in 4 pieces
• ¼ cup soy sauce
• 2 tbsp honey
• 1 garlic clove, grated
• 1-inch ginger, grated
• 1½ cups rice
• 12 oz shelled edamame
• 1 cucumber, sliced
• 2 avocados
• green onions
• sesame seeds

From your pantry: 1 tbsp rice vinegar, 1 tsp cornstarch, sriracha mayo (optional).

Instructions

1. Start the rice. Simmer the soy, honey, garlic, ginger, vinegar and ¼ cup water with the cornstarch until thick, 2 minutes. That's your teriyaki.
2. Heat the broiler. Brush the salmon with teriyaki and broil 7 to 9 minutes, brushing twice more, until glazed and just cooked.
3. Cook the edamame and toss the cucumber with a splash of vinegar and salt.
4. Build bowls: rice, salmon, edamame, cucumber and sliced avocado.
5. Drizzle with the remaining teriyaki and top with green onions and sesame seeds.

Tip: Line the pan with foil. The glaze burns onto the pan otherwise.

Nutrition per serving

Good for

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