Teriyaki Salmon Skewers with Rice & Slaw

Healthy Teriyaki Salmon Skewer

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the grill with one hot side and one cold side.

Step 2

In a sauce pot, add white vinegar, water, soy sauce, sesame oil, honey, ginger, and cornstarch; heat over medium heat, stirring constantly until thickened, around 2 minutes. Cut off the heat and stir in garlic.

Step 3

Place in skewer alternating between broccoli, salmon, and green onion. Season to taste with salt.

Step 4

Spray your grill with cooking spray, place skewers on the grill, and cook for 2 minutes per side or with an internal temperature of 125F. Brush your skewers with your teriyaki sauce while grilling and sear on each side, so the glaze gets sticky and charred.

Step 5

Cabbage Slaw:

Step 6

Add all the ingredients to a medium-sized mixing bowl and toss until well combined.

Step 7

Rice:

Step 8

Start by rinsing and washing the rice three times. Then, place equal parts of rice to water into the rice cooker. Let sit in the water for 15 minutes before cooking—press start and cook.

Step 9

Once cooked, dump the rice into the hangiri and pour the sushi Zu over the rice paddle across the rice.

Step 10

Using the paddle, lift and spread the rice towards the outside. Then using a damp towel, grab the edge of the hangiri and spin while paddling rice into one spot.

Step 11

Using the damp towel, gather the rice and place it into a rice cooker to keep it warm.