Ingredients
Before we get started, let’s gather everything you’ll need for this delectable dish:
- 4 salmon fillets, about 6 ounces each
- 1/2 cup soy sauce (or tamari for a gluten-free option)
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 cups cooked jasmine rice
- 1 cup edamame, shelled
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1 tablespoon sesame seeds
- Optional: sliced avocado and nori strips for garnish
Feel free to substitute any vegetables you have on hand, or swap out the honey for agave nectar if you prefer a vegan option.
Instructions
Now, let’s get cooking! Follow these steps to create your own Sticky Teriyaki Salmon Bowl:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer.
- Once simmering, add the cornstarch mixture, stirring constantly until the sauce thickens, about 2-3 minutes. Remove from heat.
- Place salmon fillets on the prepared baking sheet, skin-side down. Brush generously with the teriyaki sauce.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- While the salmon is baking, prepare the rice and vegetables. Warm the edamame in a small pot of boiling water for 2-3 minutes, then drain.
- To assemble, divide the cooked rice among four bowls. Top with baked salmon, edamame, shredded carrots, and green onions.
- Garnish with sesame seeds, sliced avocado, and nori strips, if desired. Drizzle any remaining teriyaki sauce over the bowls.
And just like that, you’ve brought a little piece of my kitchen into yours!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International