Teriyaki Salmon Rice Bowls
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $21.00
- Nutrition
- 520 cal · 38g protein
- quick
- high-protein
- kid-favorite
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain rice
Teriyaki Salmon Rice Bowls is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $21 in groceries. You'll need 1 pan + 1 bowl, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy · Fish · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb salmon fillets
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic
- 1 tsp cornstarch
- 1½ cups jasmine rice
- 1 count cucumber
- 1 cup shelled edamame
- 1 tbsp sesame seeds
- 1 tbsp vegetable oil
- 1/8 tsp black pepper
Steps
- Cook the rice according to the package. Thaw the edamame under warm running water.
- Whisk the soy sauce, honey, rice vinegar, minced garlic, cornstarch and 2 tbsp water in a small bowl to make the teriyaki sauce.
- Cut the salmon into 1-inch cubes and season lightly with pepper. Heat the oil in a large skillet over medium-high heat and sear the salmon 2 minutes per side.
- Pour in the sauce and simmer 1-2 minutes, gently turning the salmon, until the sauce is glossy and thick and the salmon reaches 145°F or flakes easily.
- Slice the cucumber. Build bowls with rice, salmon, cucumber and edamame, spooning extra sauce over the top. Sprinkle with sesame seeds.
- Picky eaters can have plain rice, cucumber and edamame with the sauce on the side.
- Make ahead: cook the rice and whisk the sauce up to 2 days ahead and refrigerate.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 48 g
- Fiber
- 4 g
- Sugar
- 12 g
- Fat
- 16 g
- Saturated fat
- 3 g
- Sodium
- 920 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop