Teriyaki Salmon Bowl

Vera Newman Vera Newman
5.0 (4 reviews)

Fluffy rice, healthy fats from the avocado and edamame, and bites of sweet and (slightly) spicy, sticky salmon come together to make this bowl sing. It’s a huge hit with my kids; there’s never a drop left!

35m 4-6
Easy Pescatarian Gluten Free Parve

Contains: Sesame, Soy

Directions

Prepare the Rice

  1. Prepare the rice according to package directions and set aside.

Prepare the Salmon

  1. In a small bowl, mix together the honey, brown sugar, soy sauce, sesame oil, garlic, ginger, and Sriracha. Set aside.

  2. Heat the olive oil in a frying pan over medium heat. Add the salmon. Brown it quickly on all sides (just 45–60 seconds per side), then pour the teriyaki sauce over it.

  3. Raise the heat to high and stir to coat the salmon in the sauce. Sprinkle scallions over the top.

  4. Cook on high for two more minutes, stirring occasionally, until the salmon is glazed and cooked through.

To Serve

  1. Divide the rice between four to six bowls. Top with edamame, avocado, and salmon. Garnish with sesame seeds.

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What Cooks Are Saying

5.0 out of 5

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1 Comment

Steph Po •

I want to make a bottle of the glaze to always have in my fridge- how long do you think I can leave it for?

Raquel Malul Kosher.com Team •
Reply to Steph Po

It should stay good for 4-5 days in the fridge.