Tender, flaky salmon glazed in a sweet and savory homemade teriyaki sauce, served over fluffy rice with fresh avocado, edamame, and crisp vegetables. A healthy, delicious, and satisfying meal ready in 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1 bowl
807cal
44gprotein
87gcarbs
31g
Ingredients
600 g Salmon Fillets (About 4 fillets, 150g each, skin-on or skinless)
60 ml Soy Sauce (Low sodium recommended)
60 ml Mirin
30 ml Sake (Can be substituted with water or rice vinegar)
Perfectly fluffy, fragrant jasmine rice with a delicate aroma. This simple, foolproof stovetop method yields separate, tender grains every time, making it the ideal side for Thai curries, stir-fries, or grilled meats.
Perfectly tender-crisp steamed broccoli florets, ready in under 10 minutes. A simple, healthy, and versatile side dish that pairs well with almost any main course.
A classic Japanese appetizer featuring tender, vibrant green edamame pods steamed to perfection and finished with a sprinkle of flaky sea salt. This healthy, protein-packed snack is incredibly simple and ready in under 10 minutes.
About Teriyaki Salmon Bowl, Jasmine Rice, Steamed Broccoli and Steamed Edamame with Sea Salt
Aromatic teriyaki salmon bowl with fluffy jasmine rice and vibrant veggies – a fiber-rich, energy-giving delight!
This pacific_northwest dish is perfect for dinner. With 1093.19 calories and 63.17g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.75 cup Water (For cooking rice)
1 cup Edamame (Shelled and cooked)
1 pcs Cucumber (Medium, thinly sliced)
2 pcs Carrots (Medium, julienned or shredded)
1 pcs Avocado (Large, sliced)
2 tbsp Green Onions (Sliced, for garnish)
1 tbsp Toasted Sesame Seeds (For garnish)
0.25 tsp Salt (For seasoning salmon)
0.25 tsp Black Pepper (For seasoning salmon)
Instructions
1
Cook the Rice
Rinse the short-grain rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch for fluffier rice.
Combine the rinsed rice and 1.75 cups of water in a medium saucepan. Bring to a vigorous boil over high heat.
Once boiling, immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes. Do not lift the lid during this time.
After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 10 minutes to allow the steam to finish cooking the grains.
Finally, uncover and fluff the rice gently with a fork or rice paddle before serving.
2
Prepare Sauce and Vegetables
While the rice is cooking, prepare the teriyaki sauce. In a small bowl, whisk together the soy sauce, mirin, sake (or water), brown sugar, grated ginger, and minced garlic until the sugar is dissolved. Set aside.
Prepare the bowl toppings: thinly slice the cucumber, julienne the carrots, and slice the avocado.
3
Cook the Salmon
Pat the salmon fillets completely dry with paper towels; this is crucial for a crispy skin. Season both sides lightly with salt and pepper.
Heat the sesame oil in a large non-stick skillet over medium-high heat until it shimmers.
Carefully place the salmon fillets skin-side down in the hot pan. Press down gently on each fillet for 10 seconds to ensure the skin makes full contact with the pan.
Cook for 4-6 minutes, undisturbed, until the skin is golden brown and crispy, and you can see the cook line move about halfway up the fillet.
Flip the salmon and cook for another 2-3 minutes on the flesh side until just cooked through.
4
Glaze and Finish
Reduce the heat to medium-low. Pour the prepared teriyaki sauce into the skillet around the salmon.
Let the sauce bubble and simmer for 2-3 minutes, spooning it continuously over the salmon fillets as it thickens into a rich glaze.
The salmon is done when it flakes easily with a fork or reaches an internal temperature of 145°F (63°C). Remove the pan from the heat.
5
Assemble the Bowls
Divide the fluffed rice evenly among four bowls to create a base.
Place one glazed salmon fillet in the center of each bowl.
Artfully arrange the cooked edamame, sliced cucumber, julienned carrots, and avocado slices around the salmon.
Drizzle any remaining teriyaki glaze from the pan over the salmon and rice.
Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately.
117cal
2gprotein
25gcarbs
0gfat
Ingredients
1.5 cup jasmine rice
2.25 cup water (use cold water)
Instructions
1
Rinse the Rice
Place the jasmine rice in a fine-mesh sieve.
Rinse under cold running water, swishing the grains with your hand, for about 1-2 minutes until the water runs mostly clear.
Drain the rice thoroughly to remove all excess water.
2
Combine and Bring to a Boil
Transfer the rinsed and drained rice to a medium saucepan with a heavy bottom and a tight-fitting lid.
Add the water.
Stir once to combine.
Place the saucepan over medium-high heat and bring the water to a full boil, uncovered.
3
Simmer Gently
As soon as the water is boiling, immediately reduce the heat to the lowest possible setting.
Cover the saucepan with the tight-fitting lid.
Let the rice simmer gently for 15 minutes. Do not lift the lid during this time, as the trapped steam is essential for cooking the rice.
4
Rest and Steam
After 15 minutes, turn off the heat completely but leave the saucepan on the warm burner.
Let the rice rest, still covered, for an additional 10 minutes. This crucial step allows the grains to absorb the remaining moisture and firm up.
5
Fluff and Serve
After the resting period, remove the lid.
Gently fluff the rice with a fork or a rice paddle to separate the grains.
Serve immediately as a perfect accompaniment to your main dish.
Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.
2
Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.
3
Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.
4
Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.
5
Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.
