Teriyaki Salmon Rice Edamame Bowl (Print Version)
# Ingredients:
→ Fish and Protein
01 -
450g salmon fillets, cut into chunks
02 -
150g shelled edamame beans
→ Rice
03 -
180g sushi rice
04 -
3 tablespoons rice vinegar
05 -
0.5 teaspoon salt
→ Teriyaki Sauce
06 -
1 tablespoon honey
07 -
1 teaspoon brown sugar
08 -
2 tablespoons gluten-free tamari or soy sauce (or Nuoc Mam)
09 -
1 teaspoon sesame oil
10 -
0.5 teaspoon grated garlic
11 -
0.5 teaspoon grated ginger
12 -
1 tablespoon Sriracha or hot sauce, optional
→ Garnishes
13 -
4 scallions, chopped
14 -
2 tablespoons sesame seeds
15 -
1 avocado, sliced
# Instructions:
01 -
Cook the sushi rice according to package instructions. Optional: add a small amount of butter to the cooked rice for flavor.
02 -
Combine rice vinegar, brown sugar, and salt in a small bowl. Stir until dissolved. Pour the mixture over the cooked rice and mix to evenly coat.
03 -
Divide the seasoned rice between two bowls, covering approximately two-thirds of each base. Sprinkle sesame seeds over the rice. Arrange edamame and sliced avocado in the remaining third of each bowl.
04 -
In a small bowl, combine honey, sesame oil, tamari or soy sauce, grated garlic, grated ginger, and Sriracha if using. Stir to blend.
05 -
Heat 1 tablespoon oil in a skillet over medium heat. Add salmon chunks and sear quickly on all sides. Pour over the Teriyaki sauce.
06 -
Increase heat to high. Stir salmon to coat fully with the sauce, then scatter chopped scallions over the top. Cook for an additional 2–3 minutes, stirring occasionally, until salmon is glazed and cooked to your preferred doneness.
07 -
Arrange the glazed salmon and scallions over the rice bowls. Serve immediately, with extra tamari or soy sauce on the side if desired.
# Notes:
01 -
For best texture, avoid overcooking the salmon; it should remain moist and tender.