Recipe: Teriyaki Salmon Rice Bowls
I’m a big fan of the poke bowl trend that has invaded Portland. I love bowls, fish, fresh veggies and lots of flavor and these bowls deliver all of those things. I wanted to try my hand at this at home but decided to go with cooked fish, rather than raw. I am also a huge proponent of meal prep and batch cooking and although this recipe may seem lengthy, it will last me all week. I stored the veggies, fish, rice and sauce in separate containers for easy assembly. I have to say, this turned out to be restaurant quality!
Teriyaki Salmon Rice Bowl
Rice and seasonings
- 2 cups brown short-grain rice, rinsed well
- 3 tablespoons rice vinegar
- 1 ½ teaspoons tamari
- 1 tablespoon cane sugar
- ½ teaspoon salt
- 1 8-inch square sheet of Nori
- 1 pound salmon fillet cut into 4 thin portions (skin on is fine)
- 3/4 cup tamari
- 3/4 cup Mirin (rice wine)
- 1 Tbsp cane sugar
- juice of 1 lime
- 1 teaspoon finely minced garlic (optional)
- 1 teaspoon finely minced ginger (optional)
- 2 cups frozen edamame, preferably organic
- 2 large carrots, sliced into ribbons with a vegetable peeler
- 1 avocado, sliced into long strips
- 1 small cucumber
- Recommended garnishes: sesame seeds (preferably black) and sliced green onions
- Optional spicy may sauce (mix 1/4 cup mayo with 1 tsp sriracha and 1 tsp tamari)
- To cook the rice: Bring a large pot of water to boil. Once the water is boiling, pour in the rinsed rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid and fluff the rice with a fork.
- To prepare the rice seasoning: In a small saucepan over medium heat, combine the rice vinegar, tamari, sugar and salt. Warm the mixture, stirring often, until the sugar dissolves. Remove from heat and toss with rice once it’s done steaming.
- To toast the nori: In a large skillet over medium-low heat, warm the sheet of nori until it’s become crisp enough to crumble easily, flipping halfway, about 5 minutes. Remove from heat and slice into small strips.
- To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and simmer just until the beans are warmed through, about 5 minutes. Drain and set aside.
- To prepare the cucumber, slice it in half lengthwise. Use a spoon to scoop out the seeds and discard them. Then slice the halves into 2-inch long pieces and slice them into matchsticks.
- Make the teriyaki sauce: In a small saucepan bring tamari, mirin, lime juice, sugar, garlic (if using) and ginger (if using) to a gentle boil. Lower the heat and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat and set aside to cool.
- Cook the salmon: Preheat oven to broil and set the rack 8 inches from the top. Place salmon skin-side down on a foil-lined pan. Brush salmon with some teriyaki sauce and cook for four minutes under the broiler. Pull salmon out of the oven and brush more teriyaki sauce on top. Return to the oven and cook for 1-3 minutes more, to your desired doneness. Better to undercook it slightly as it will continue to cook a bit even after it’s out of the oven. Remove from oven.
- Divide the rice between four bowls. Top with edamame, carrots, avocado and cucumber. Add salmon, sprinkle with sesame seeds, toasted nori and green onions. Drizzle with teriyaki sauce and optional spicy mayo.