Salmon Teriyaki Bowl
Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
12.7 oz (360 g) cooked white rice
6 tbsp rice wine vinegar
2 tbsp maple syrup
1 tsp sea salt
2 tbsp black sesame seeds (plus extra to serve)
1 tbsp tamari sauce
2 tsp sesame oil
1 tbsp sriracha sauce
½ tsp fresh ginger, grated
½ tsp fresh garlic, grated
1 tbsp olive oil
1 ½ lbs (680 g) salmon filet, skinned
5.6 oz (160 g) edamame beans
5.3 oz (150 g) cucumber, sliced
2 avocados, sliced
1 oz (30 g) green onions, minced
Nutrition
(Per Serving)
Calories
591
Fats
23 g
Protein
48 g
Carbs
48 g
Instructions
- Place the cooked rice into a large bowl and stir through the rice wine vinegar, maple syrup, salt, and sesame seeds.
- Prepare a sauce by combining the maple syrup, tamari sauce, sesame oil, sriracha, ginger, and garlic.
- Add the olive oil to a hot non-stick skillet and sear the salmon until golden brown. Then add the sauce and stir to warm through.
- Divide the rice equally between 4 bowls and top with edamame beans, cucumber, avocado, and salmon.
- Pour extra sauce over the bowls, then sprinkle with green onions and more sesame seeds. Serve immediately.