Maple-Teriyaki Salmon Sushi Bowl with Cucumber and Edamame

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make Rice, Rinse Rice; Add to medium Saucepan, Add Water and bring mixture to a boil over high heat

Step 2

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Step 3

Place maple syrup, soy sauce, oil, vinegar, and garlic powder in a large bowl; whisk to combine the marinade

Step 4

If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin. If you don't have a tail end, start at one corner of the fillet and work your way in until the knife is between the skin and flesh.

Step 5

Cut salmon into bite-size pieces. Add to the bowl with the marinade and gently toss to coat. Set aside for 10 minutes.

Step 6

Meanwhile, wash and dry cucumbers. Trim and cut into thin sticks.

Step 7

Place edamame in a colander and rinse under hot water (from the tap) to defrost; set aside to drain further.

Step 8

When the salmon is done marinating, preheat a large skillet over medium heat.

Step 9

Once the skillet is hot, add salmon and all of the marinade. Cook, stirring occasionally, until sauce thickens and salmon is opaque and flaky, 5-6 minutes. Work in batches if necessary.

Step 10

To serve, divide rice between bowls and top with cucumber, edamame, and salmon. (Optional) Sprinkle with sesame seeds and enjoy!