Teriyaki Salmon Rice Bowls
These Teriyaki Salmon Rice Bowls have matched flavors, textures and will leave you feeling nourished and satisfied. Ready in 20 minutes.
Servings: 4
Equipment
- baking sheet
- sharp knife
- mixing bowl
Ingredients
- 1.5 lb salmon, skinless *about 4 - 4oz filets
- 1 cup farro or long grain white rice *see notes
- ¼ cup teriyaki sauce more for topping as needed
- 1 tsp garlic powder
- ¼ tsp onion powder
- ½ tsp red pepper flakes *optional
Toppings & Garnish
- ½ cup edamame, shelled and cooked
- 1 cup cucumbers, sliced
- ¼ cup green onions, sliced
- ½ cup dried seaweed/nori broken into pieces
- 1 avocado, sliced
- 3 tbsp mayo
- 2 tbsp sriracha
Instructions
- Set oven to 400º Rinse your salmon and pat dry with a paper towel. With a sharp knife slice salmon into 1 inch cubes. In a medium sized bowl add teriyaki sauce and seasoning. Mix together well, add in salmon and make sure it is all covered. Set aside until oven is ready.
- Next, prepare the farro or long grain rice according to the package, typically it takes about 15-20 minutes to cook. On a parchment lined cooking sheet, place salmon and leftover sauce from the bowl on the pan. Make sure the salmon isn't touching each other otherwise it will stick together. Bake for 14-16 minutes. Until desired doneness.
- Gather all of your ingredients. Be sure to heat/cook the edamame according to the package. Set all of the toppings aside until ready to assemble bowls.
- Once salmon and grain of choice is finished, begin to assemble bowls. Farro or grains on the bottom, add salmon, cucumber, edamame, avocado. Garnish the bowls with green onions and dried seaweed crumbles. Drizzle the bowls with the mayo sriracha mix and enjoy!
Notes
*any grain or rice of choice will work (quinoa, brown rice, white rice)
*option to mix in kale/arugula/mixed greens in with the farrow to get more leafy greens into the meal to make it more nutritious.
*furikake seasoning will also work well for topping.
Store leftover for up to 4 days in an airtight container in the refrigerator.
Nutrition
Serving: 1cup | Calories: 626kcal | Carbohydrates: 49g | Protein: 41g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 1015mg | Potassium: 1343mg | Fiber: 5g | Sugar: 4g | Vitamin A: 319IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 3mg