Teriyaki Salmon Rice Bowl
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This teriyaki salmon rice bowl combines baked salmon bites, fluffy rice and fresh vegetables in a sweet-savoury homemade sauce. It’s a balanced meal prep option that feels like takeaway but is made entirely from scratch. note - ingredients can be approximate
Equipment
Ingredients
- 600 g (1 ⅓ lb) Salmon, skin off approx. 4 fillets
- 200 g (1 cup) rice, yields 3 cups cooked
- 2 carrots, large or 4 small
- 2 cucumber, medium
Vegetable pickle (optional)
- 1 tablespoon soy sauce
- 1 tablespoon mirin, subs note 1
- 1 clove garlic
- ¼ teaspoon ginger
- 1 teaspoon brown sugar
Teriyaki sauce (or 1 cups store-bought)
- ½ cup soy sauce
- ¼ cup brown sugar
- 3 tablespoon mirin, subs note 1
- 3 clove garlic, fresh recommended, see note 2
- 1 teaspoon ginger, fresh recommended, see note 2
- 1 tablespoon maple syrup, or honey
- 1 teaspoon sesame oil, optional but recommended
Instructions
Preparing
- Preheat oven to 200°C (400°F)
- In a small bowl, whisk together the teriyaki marinade ingredients: ½ cup soy sauce, ¼ cup brown sugar, 3 tbsp mirin, 3 clove garlic, 1 tsp ginger, 1 tbsp maple syrup, and 1 tsp sesame oil
- Cut 600 g (1 ⅓ lb) Salmon into bite-sized pieces and place them into the marinade. Let sit for 10–20 minutes, or up to 1 hour if you have time — the longer it marinates, the deeper the flavour.
- Thinly slice or dice 2 carrots and 2 cucumber then add with pickle ingredients (1 tbsp soy sauce, 1 tbsp mirin, 1 clove garlic, ¼ tsp ginger, and 1 tsp brown sugar). Toss to coat and let sit while assembling the rest.
- Cook 200 g (1 cup) rice ?according to your?preferences or follow my tips and tricks.
Cooking
- Transfer the salmon pieces (including the marinade) to an oven-safe container and bake at 200°C (400°F) for 10–12 minutes, or until cooked through. The salmon will break apart easily and turn a lighter pink when done.
- Add cooked rice to your bowl or container, top with salmon bites, spoon over any extra thickened sauce, and finish with the quick-pickled vegetables
Notes
Note 1 - white wine vinegar
substitutions - other white vinegars, apple cider vinegar, rice wine vinegar, mirin
Note 2 - Ginger and Garlic
Fresh is recommended (especially ginger) to give you the best flavor but can be substituted with jarred if required.
Storing
Store rice and salmon separate to the vegetable pickle for 2-3 days in an airtight container in the fridge.
Reheating
Reheat rice and salmon in the microwave on 1 minute intervals for 2-3 minutes until warmed through.
Nutrition
Calories: 555kcalCarbohydrates: 74gProtein: 38gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 83mgSodium: 2119mgPotassium: 1213mgFiber: 3gSugar: 25gVitamin A: 5264IUVitamin C: 8mgCalcium: 93mgIron: 3mg
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