Teriyaki Salmon Bowls over Sushi-Style Rice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

While the carrots roast, peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium. Add half of the minced ginger and cook for 30 seconds to 1 minute, stirring frequently, until fragrant. Add the rice and 1 ½ cups of water (double for 4 servings), along with a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer for 14 to 16 minutes until the rice is tender and the water has been absorbed. Remove from the heat and let the rice sit covered for 5 minutes. Fluff the rice with a fork and keep warm.

Step 2

To the pot of rice, add half of the sesame seeds, half of the green tops of the scallion, and the remaining sesame oil. Season with salt and pepper and toss to combine. Divide the rice between bowls and top with the salmon, roasted carrots, and sautéed bok choy. Spoon the remaining pan sauce over the salmon. Garnish with the rest of the sesame seeds and as many of the scallion greens as you’d like. Bon appétit!

Step 3

Preheat the oven to 450°F. Peel and halve the carrots lengthwise. Place them on a lined sheet pan and drizzle with oil. Season generously with salt and pepper. Spread the carrots in a single layer and roast in the oven for 15 to 18 minutes, flipping halfway through, until tender when pierced with a fork. Once done, drizzle with half of the toasted sesame oil and set aside in a warm place.

Step 4

While the rice is cooking, pat the salmon dry and season with salt and pepper. In a large pan, heat a drizzle of oil on medium-high. Add the salmon and cook for 2 to 3 minutes per side until browned and cooked through. Reduce the heat and add the teriyaki glaze and 2 tbsp of water (double for 4 portions) to the pan. Spoon the sauce over the salmon for 1 to 2 minutes until nicely glazed. Transfer the salmon to a warm spot and reserve the pan with the sauce.

Step 5

While the salmon cooks, slice the baby bok choy lengthwise (or into quarters if large). Trim the root end and discard it. Thinly slice the scallion, separating the white bottoms from the green tops.

Step 6

In the reserved pan, heat a drizzle of oil over medium heat. Add the scallion whites and the remaining ginger. Cook for 30 seconds to 1 minute, stirring frequently, until fragrant. Add the baby bok choy and cook for 2 to 3 minutes, stirring occasionally, until wilted. Season with salt and pepper to taste.