Teriyaki Salmon Bowl

Name: Teriyaki Salmon Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 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

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

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Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

800 kcal

Calories

49 g

Protein

29 g

Fat

87 g

Carbs

Ingredients

For 2 servings

Estimated cost~€11.45 · ~€5.75/serving

Instructions

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.