Teriyaki Salmon Bowl
Teriyaki Salmon Bowl
Broiled salmon filets glazed with a rich homemade teriyaki sauce, served over Grain Trust Jasmine rice with fresh vegetables. Ready in 30 minutes.
Serves 4 | Prep: 20 min | Cook: 10 min | Paired with: Grain Trust Jasmine or Sticky Rice
Bowl
4 salmon filets (5–6 oz each)
3 cups Grain Trust Jasmine or Sticky Rice, cooked
2 cups cucumber, chopped
1 cup shelled edamame, cooked and cooled
1 cup carrots, shredded or julienned
1 medium avocado, sliced
2 green onions, thinly sliced
1 tsp sesame seeds, for garnish
Teriyaki Sauce
½ cup coconut aminos
¼ cup honey
1 tbsp rice vinegar
1 tbsp toasted sesame oil
3 garlic cloves, minced
1 tsp fresh ginger, grated
½ -1 tbsp tapioca starch
2 tbsp warm water or more for preferred consistency.
Instructions
Whisk together all sauce ingredients until the honey dissolves. Pour ⅓ cup over the salmon in a shallow dish and turn to coat. Set the remaining sauce aside.
Turn salmon skin-side up and let sit in the marinade while you preheat the broiler and prep the vegetables.
Preheat broiler. Line a baking sheet with foil, place salmon skin-side down, discarding any leftover marinade. Broil for 7–8 minutes, until the fish flakes easily.
While the salmon broils, bring the reserved sauce to a simmer in a small saucepan. Whisk the tapioca starch and water together until smooth, then whisk into the sauce. Stir until thickened, about 3–4 minutes.
Spoon ¾ cup of rice into each bowl. Top with a salmon filet, then divide the cucumber, edamame, carrots, and avocado among bowls. Drizzle with teriyaki sauce and finish with green onions and sesame seeds.
Tips
Coconut aminos: A slightly sweeter, soy-free alternative to soy sauce. Regular soy sauce works just as well.
Don't skip the slurry: Whisking the tapioca starch into water first prevents lumps and gives a smooth, glossy glaze.
Broiler tip: Keep an eye on the salmon — broilers vary. The fish is done when it flakes easily at its thickest point.