Description
Discover how to make flavorful Teriyaki Salmon Bowls at home with this easy recipe. Learn the secrets to perfectly cooked salmon and delicious teriyaki sauce!
Ingredients
- – 4 (140-170 g) salmon filets
- – 3 cups cooked brown rice or white rice (710 ml)
- – 2 cups chopped cucumber (300 g)
- – 1 cup shelled edamame, cooked and cooled (150 g)
- – 1 cup shredded or julienned carrots (120 g)
- – 1 medium avocado, sliced
- – 2 green onions, thinly sliced
- – 1/2 cup (120 ml) soy sauce
- – 1/4 cup (60 ml) maple syrup
- – 1 tablespoon (15 ml) rice vinegar
- – 1 tablespoon (15 ml) toasted sesame oil
- – 3 garlic cloves, minced (15 ml)
- – 1 teaspoon (5 ml) grated fresh ginger (or 1/2 teaspoon (3 ml) dried ginger)
- – 1 1/2 tablespoons (23 ml) cornstarch
- – 2 tablespoons (30 ml) warm water (to dissolve the cornstarch)
- – Sesame seeds (an optional garnish)
Instructions
- Place the salmon pieces in a shallow container and leave them for now.
- Mix together the soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, and grated ginger to create the teriyaki sauce. Stir thoroughly so the maple syrup blends in completely.
- Pour about ⅓ cup of this prepared sauce over the salmon, keeping the rest aside for later use.
- Flip the salmon pieces so the skin is facing up and let them rest while you get the cucumbers, carrots, and edamame ready.
- Set your oven to its broiler function to preheat.
- As the broiler heats up, cover a baking sheet with foil. Position the salmon, skin side down, on the sheet, and discard the excess marinade.
- Broil the salmon for 7-8 minutes or until it flakes easily when tested with a fork.
- Meanwhile, pour the remaining sauce into a small pot and bring it to a simmer on medium-high heat.
- In another small dish, blend the cornstarch with 2 tablespoons of warm water until fully dissolved, forming a milky white mixture.
- Once the sauce in the pot is simmering, slowly incorporate the cornstarch mixture, and return to a simmer, occasionally stirring.
- Keep heating for 3-4 minutes until the sauce reaches the desired thickness.
- For serving, distribute ¾ cup of rice into each of four shallow bowls or plates, placing a salmon piece on top.
- In each bowl, arrange ½ cup of cucumber, ¼ cup of carrots, ¼ cup of edamame, and slices of avocado.
- Finish by drizzling 2 tablespoons of the teriyaki sauce over each bowl and garnish with thinly sliced green onions and sesame seeds if desired.
Notes
- Consider using brown rice for added fiber and nutrients.
- Cook the salmon skin side down for a crispy texture.
- Customize vegetable toppings with bell peppers or snap peas for extra flavor.
