Dinner

Teriyaki Salmon Rice Bowls

Name: Teriyaki Salmon Rice Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 salmon fillets (5 oz each); 1/3 cup teriyaki sauce; 1 tbsp vegetable oil; 4 cups cooked rice; 1 cucumber, sliced; 1 cup shelled edamame, thawed; 1 avocado, sliced; 2 green onions, sliced; 1 tsp sesame seeds

Glazed salmon over rice with cucumber, edamame and sesame.

10mPrep

15mCook

25mTotal

4Serves

Steps

Brush the salmon with half the teriyaki sauce.
Heat the oil in a skillet over medium heat and cook the salmon 4 minutes, skin side up.
Flip, add the remaining sauce and cook 3 to 4 minutes until the salmon flakes.
Divide the rice among bowls and top with salmon, cucumber, edamame and avocado.
Finish with green onions and sesame seeds.

Keeping and reheating

Cool leftovers within 2 hours, then refrigerate in a shallow covered container for up to 3 days. Reheat until hot all the way through.

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