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Teriyaki Salmon Bowl
A glazed teriyaki salmon fillet, served over steamed rice with edamame and tangy pickled cucumber on the side.
Total time
40 min
Prep
25 min
Cook
15 min
Difficulty
easy
Cuisine
Japanese
gluten-free
Ingredients
4salmon fillets
4 tbspsoy sauce
2 tbspmirin
2 tbspsake
1 tbspsugar
1 tspsesame oil
steamed riceto serve
1 cupedamame, cooked
1cucumber, deseeded and thinly sliced
rice vinegar and sugarfor pickling cucumber
sesame seeds and spring onionto garnish
Instructions
1
Mix soy, mirin, sake and sugar.
2
Marinate salmon 20 minutes.
3
Pan-fry salmon 4 minutes each side.
4
Add marinade in the last 2 minutes. Let it reduce and glaze.
5
Quick pickle cucumber in rice vinegar and a pinch of sugar.
6
Assemble bowls: rice, salmon, edamame, pickled cucumber.
7
Garnish with sesame seeds and spring onion.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
183
Protein
12.9g
Fat
7.1g
Carbs
15.4g
Fiber
3.6g
Sodium
829mg
Reviews
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