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Salmon Teriyaki Rice Bowls

Salmon Teriyaki Rice Bowls

High protein salmon teriyaki rice bowls with 50g protein. Homemade teriyaki glaze in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each
  • 1/4 cup low sodium soy sauce
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic minced
  • 1 tsp sesame oil
  • 2 cups jasmine rice cooked
  • 2 cups shelled edamame thawed
  • 1 cucumber thinly sliced
  • 2 tbsp rice vinegar for pickle
  • 2 tsp sesame seeds
  • 2 tbsp sliced scallions

Method
 

  1. **Heat.** Preheat oven to 425F. Line a sheet pan with parchment.
  2. **Sauce.** In a small saucepan whisk soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Simmer 3 minutes until slightly thickened. Set aside.
  3. **Pickle.** Toss cucumber with 2 tbsp rice vinegar and a pinch of salt. Let sit 10 minutes.
  4. **Bake.** Pat salmon dry. Place on sheet pan. Bake 10 minutes until just opaque.
  5. **Glaze.** Brush half the teriyaki over salmon. Broil 1 minute.
  6. **Assemble.** Divide rice among 4 bowls. Top each with salmon, edamame, cucumber pickle, and extra teriyaki.
  7. **Garnish.** Sprinkle sesame seeds and scallions. Serve warm.

Notes

Use center cut salmon for even cooking and max protein per fillet. Pat salmon dry before baking for better glaze adhesion. Rinse jasmine rice until water runs clear for fluffy grains.