Description
A quick, healthy, and delicious meal combining tender salmon with fluffy jasmine rice and fresh toppings.
Ingredients
Scale
- 5 salmon fillets (4–6 oz each)
- 1/3 cup light soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 4 cups cooked jasmine rice
- 1 cup edamame
- 1 large cucumber (sliced)
- 1 large avocado (sliced)
- Spicy mayo (for topping)
- 3 green onions (chopped)
Instructions
- In a small bowl, combine all the teriyaki marinade ingredients. Whisk vigorously to incorporate all the honey. Place the fish in a Ziplock bag and pour the marinade over the salmon. Seal the bag and refrigerate for at least 20 minutes or up to overnight.
- To cook the salmon, bake at 400°F for 8-10 minutes, air-fry at 400°F for 6-8 minutes, or pan-fry on medium heat for 5-6 minutes. The salmon should reach an internal temperature of 145°F.
- To assemble the bowls, divide the cooked jasmine rice among the bowls. Top with salmon, edamame, cucumber, and avocado. Drizzle with spicy mayo and garnish with green onions.
Notes
Make sure to marinate the salmon for the best flavor. Use day-old rice for a firmer texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking, Air Frying, Pan Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 15g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg