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Ingredients
Bowls
- 4 salmon fillets, about 6 oz each
- 1 jasmine rice
- 2 water
- 1 cucumber, sliced
- 1 avocado, sliced
- 2 scallions, sliced
- 1 sesame seeds
Teriyaki
- 1 low-sodium soy sauce
- 3 mirin
- 2 brown sugar or honey
- 1 rice vinegar
- 1 sesame oil
- 1 grated ginger
- 1 garlic clove, grated
- 1 cornstarch
- 2 water
Instructions
Cook rice according to package directions.
Whisk teriyaki ingredients together.
Simmer sauce 2-3 minutes until glossy.
2 minReserve some clean sauce for serving.
Place salmon skin-side down on a lined sheet pan.
Brush with teriyaki.
Roast at 425F for approximately 8-12 minutes until salmon reaches 145F.
10 minBrush once more during final minutes.
Divide rice among bowls.
Add salmon, cucumber, avocado, and scallions.
Drizzle with reserved sauce.
Sprinkle sesame seeds over top.
Nutrition per serving
560
Calories
38g
Protein
52g
Carbs
22g
Fat
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