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

Instructions

Rinse the jasmine rice under cold water and cook in lightly salted water according to the packet instructions.
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.
Cut the broccoli into small florets and cook with the edamame in boiling salted water for 3 minutes until crisp-tender, then drain.
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.
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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bowlasianeasy

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..

⏱

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

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.