Teriyaki Salmon Bowls - Feeding The Frasers

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Salt – Just a little bit of salt to add to the rice.

Step 2

Tamari – Use tamari or soy sauce.

Step 3

The preparation.

Step 4

Make some white rice. I used a pressure cooker, but you can use a rice cooker or a pot on the stove. Add the cooked white rice to a large bowl. In a separate small bowl whisk the rice vinegar, 1 tablespoon of maple syrup and salt.

Step 5

Pour the vinegar mixture into the rice and mix. Add a tablespoon of sesame seeds to the rice, mix and set aside until ready to serve.

Step 6

Next, prepare the salmon. Pat the salmon dry with a paper towel. This will prevent the salmon from having a mushy texture. Cut the salmon filet into chucks.

Step 7

Make the teriyaki sauce. In a small bowl mix the remaining tablespoon of maple syrup with tamari, sesame oil, sriracha, ginger and garlic.

Step 8

Heat a large skillet over medium heat. Add the olive oil. When the oil shimmers, add the salmon chucks to the skillet and sear for a minute on each side. Pour the teriyaki sauce over the salmon. Bring the heat up to high and flip the salmon a few times to coat in the sauce. Continue this for about 5 minutes. Remove from the heat to build the bowls.

Step 9

Assemble the Teriyaki Salmon Bowls.

Step 10

Scoop and divide the sesame rice into 4 bowls. To each bowl add the edamame, cucumber and avocado slices. Scoop the salmon into the bowls and top with additional sauce from the pan. Lastly, top each of your Teriyaki Salmon Bowls with green onions and sesame seeds and serve.

Step 11

Add the cooked white rice to a large bowl. In a separate small bowl whisk the rice vinegar, 1 tablespoon of maple syrup and salt. Pour the vinegar mixture into the rice and mix. Add a tablespoon of sesame seeds to the rice, mix and set aside until ready to serve.

Step 12

Next, prepare the salmon. Pat the salmon dry with a paper towel. Cut the salmon filet into chucks. In a small bowl mix the remaining tablespoon of maple syrup with tamari, sesame oil, sriracha, ginger and garlic.

Step 13

Heat a large skillet over medium heat. Add the olive oil. When the oil shimmers, add the salmon chucks to the skillet and sear for a minute on each side. Pour the teriyaki sauce over the salmon. Bring the heat up to high and flip the salmon a few times to coat in the sauce. Continue this for about 5 minutes. Remove from the heat to build the bowls.

Step 14

Scoop and divide the sesame rice into 4 bowls. To each bowl add the edamame, cucumber and avocado slices. Scoop the salmon into the bowls and top with additional sauce from the pan. Lastly, top each bowl with green onions and sesame seeds and serve.