Teriyaki Salmon Rice Bowls
with Edamame Salad, Pickled Cucumber & Spicy Soy Mayo
Teriyaki Salmon Rice Bowls
Savory salmon over rice with crisp edamame salad, tangy pickled cucumber, and a creamy spicy soy mayo for a fresh, balanced bowl.
Ingredients
For 2 servings
- 4 ounce Edamame
- 1 teaspoon Garlic Powder
- 1 thumb Ginger
- 2 tablespoon Hoisin Sauce
- 1 teaspoon Horseradish Paste
- ½ cup Jasmine Rice
- 2 tablespoon Mayonnaise
- 1 unit Mini Cucumber
- 5 teaspoon Rice Wine Vinegar
- 10 ounce Salmon
- 1.5 ounce Sesame Dressing
- 1 tablespoon Sesame Seeds
- 4 ounce Shredded Carrots
- 2 tablespoon Soy Sauce
- 4 tablespoon Sweet Soy Glaze
Additional Ingredients
- 1 teaspoon Cooking Oil
- Pepper
- Salt
- 1 teaspoon Sugar
Asian
PDF
DifficultyEasy
Prep Time10m
Total Time25m
Calories980
Protein38g
Carbs86g
Fat52g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥚Eggs🐟Fish🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For an egg-free version, swap the mayo for a vegan mayonnaise or a plain dairy-free yogurt, and keep the rest of the creamy topping as is. For a soy-free plate, use a coconut aminos-style glaze and a soy-free dressing in place of the soy-based sauces and seasoning.
What to serve with it
Serve with a simple miso soup or a crisp green salad to balance the rich, savory flavors. Extra citrus wedges or steamed broccoli also work well for a fresher, lighter plate.
