Japan

Teriyaki salmon bowl

Name: Teriyaki salmon bowl
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese inspired
Ingredients: 4 fillets 125 g each salmon; 3 1/2 tbsp soy sauce; 1 tbsp sugar; 1 tbsp or 3 tbsp mirin honey; 1 tsp grated ginger; 1 clove grated garlic; 2 tsp cooking oil (vegetable oil); 1 1/2 cups short grain rice (sushi rice); 1 head florets broccoli; 1 thinly sliced cucumber; 1 tbsp rice vinegar; 1 julienned carrot; 2 sliced spring onion (green onion, scallion); 1 tbsp sesame seeds

Glossy, sticky teriyaki salmon over rice with crisp vegetables. Dinner in 25 minutes.

30 minTime

33 gProtein each

mildSpice

Teri and yaki1 chapter · 1 min read

Make it your way

Grandma's wayTeriyaki glazed salmon, rice, vegetables.

The original

617kcalsame

33 gproteinsame

4 gfibresame

30minutessame

Teriyaki salmon bowl.

Per serving, worked out from the ingredient table.

Ingredients

Salmon4 fillets, 125 g each

Soy sauce3½ tbsp

Sugar1 tbsp

Honey1 tbsp, or 3 tbsp mirin

Ginger1 tsp, grated

Garlic1 clove, grated

Cooking oil (vegetable oil)2 tsp

Short grain rice (sushi rice)1½ cups

Broccoli1 head, florets

Cucumber1, thinly sliced

Rice vinegar1 tbsp

Carrot1, julienned

Spring onion (green onion, scallion)2, sliced

Sesame seeds1 tbsp

Method

5 steps

1Cook the rice. Toss cucumber with rice vinegar and a pinch of sugar and salt.
2Steam or blanch broccoli until bright green.
3Sear salmon skin side down in oil until crisp, flip and cook until just opaque.
4Pour in soy, sugar, honey, ginger and garlic and bubble, spooning over the fish, until thick and glossy.
5Build bowls with rice, salmon, broccoli, cucumber and carrot, spoon over the glaze and add sesame and spring onion.

Serve it like this

Serve in deep bowls with salmon on top, extra glaze drizzled, sesame and spring onion, pickled cucumber on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Teriyaki salmon bowl

Make it your way

Ingredients

Method

Make it a meal