70
This post is also available in: 
English 
Français 
Deutsch
Teriyaki Salmon Bowl
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the homemade teriyaki sauce
- 3 tbsp soy sauce
- 3.5 tbsp sugar (or honey)
- 2.5 tbsp water
- 1 small clove of garlic, peeled and minced
- 1 tsp grated ginger or ginger powder
- 1 tbsp rice vinegar (or lemon juice)
For the salmon bowl
- 150 g Thai jasmine rice
- 2 tsp salt
- 2 tbsp sunflower oil
- 150 g salmon fillet
- 100 g pre-cooked edamame
- 100 g fresh baby spinach
- 2 small carrots
- 2 tbsp fresh chives
Instructions
The sauce
Place all the ingredients in a small saucepan and bring to a simmer for 5–10 minutes. Allow to cool.
The salmon bowl
- Rinse the rice (optional) and add about 250 ml of water. Season with salt and bring to a simmer on a very low heat.
- Cook for about 20–25 minutes. If all the water is absorbed during cooking, add a couple of tablespoons of water. There should be no visible water at the surface when it’s done. (This method allows us to control the amount of water and prevent the rice from getting mushy).
- In a frying pan, heat the oil on a high heat.
- Season the salmon fillets with 1 tsp of salt and add them to the pan for 2 minutes. Then cook the other side for another 2 minutes. This way, it will be “mi-cuit”. Fry for another 2 minutes if you want it cooked all the way through.
- In a bowl, spoon a row of rice on one side, then add the edamame, fresh spinach and sliced carrots. Put the salmon fillet on top and serve with the teriyaki sauce and fresh chives.
Recipe & picture: Paula Soryano
Did You Try This Recipe?
Show us & tag us on Instagram at @kachenmagazine