Teriyaki Salmon Bowl

⏱ 45 min · 🍽 2 Portionen · 🧂 13 Zutaten

Zutaten

  • 300 g salmon fillet, skinless
  • 150 g jasmine rice
  • 150 g frozen shelled edamame
  • 200 g broccoli
  • 4 piece radishes
  • 2 piece spring onions
  • 60 ml soy sauce
  • 30 g honey
  • 10 g fresh ginger
  • 1 clove garlic
  • 10 g cornflour
  • 5 ml sesame oil
  • 10 g sesame seeds

Zubereitung

  1. Rinse the jasmine rice under cold water and cook in lightly salted water according to the packet instructions.
  2. For the sauce, whisk together the soy sauce, honey, finely grated ginger, crushed garlic and 100 ml of water. In a separate cup, stir the cornflour into 30 ml of cold water until smooth.
  3. Cut the broccoli into small florets and cook with the edamame in boiling salted water for 3 minutes until crisp-tender, then drain.
  4. Cut the salmon into 3 cm cubes. Heat the sesame oil in a frying pan and sear the cubes for 3 minutes on all sides. Pour in the sauce, bring to the boil, stir in the cornflour slurry and glaze the salmon for 2 minutes until glossy.
  5. Divide the rice, salmon, broccoli and edamame between two bowls. Shave the radishes into thin slices and scatter over the top with the sesame seeds and sliced spring onions.
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Teriyaki Salmon Bowl
📖 Culinse
bowlasianeasy

Teriyaki Salmon Bowl

Sticky-glazed salmon cubes over fluffy jasmine rice with edamame, broccoli and crunchy radishes — an easy homemade teriyaki that beats takeout..

⏱

Kochzeit

45 min

🍽

Portionen

2

🧂

Zutaten

13

Original ansehen ↗

Nährwerte

pro Portion

800 kcal

Kalorien

49 g

Eiweiß

29 g

Fett

87 g

Kohlenhydrate

Zutaten

Für 2 Portionen

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Zubereitung

  1. 1

    Rinse the jasmine rice under cold water and cook in lightly salted water according to the packet instructions.

  2. 2

    For the sauce, whisk together the soy sauce, honey, finely grated ginger, crushed garlic and 100 ml of water. In a separate cup, stir the cornflour into 30 ml of cold water until smooth.

  3. 3

    Cut the broccoli into small florets and cook with the edamame in boiling salted water for 3 minutes until crisp-tender, then drain.

  4. 4

    Cut the salmon into 3 cm cubes. Heat the sesame oil in a frying pan and sear the cubes for 3 minutes on all sides. Pour in the sauce, bring to the boil, stir in the cornflour slurry and glaze the salmon for 2 minutes until glossy.

  5. 5

    Divide the rice, salmon, broccoli and edamame between two bowls. Shave the radishes into thin slices and scatter over the top with the sesame seeds and sliced spring onions.