Tender pieces of salmon get a sweet and crispy coating thanks to the sweet and savory teriyaki glaze in this salmon rice bowl. Because the glaze is sweet and sugar can burn easily, it’s best to roast the salmon pieces without it, then add the glaze for just a few minutes under the broiler.
Crispy Salmon Rice Bowl
Active Time: 15 minutesTotal Time: 25 minutes
- 1 pound skinless center-cut salmon fillet, cut into 1 1/2-inch chunks
- 1 tablespoon sesame oil
- 1/4 cup teriyaki glaze, preferably low-sodium
- 2 cups hot cooked brown rice
- 1 cup cooked shelled edamame
- 2 scallions, sliced crosswise
- 1 cup diced cucumber
- 1 medium avocado, sliced
- 2 tablespoons Sriracha mayonnaise
- 2 teaspoons toasted sesame seeds (optional)
Toss salmon and sesame oil together on the prepared baking sheet. Roast until opaque on the outside, about 6 minutes. Remove from the oven and turn the broiler to high. Drizzle the salmon with teriyaki glaze and toss to coat. Broil until browned, crispy, and just cooked through, 2 to 3 minutes.
Meanwhile, stir rice, edamame, and scallions together in a medium bowl; divide among four bowls.
Divide cucumber and avocado among the bowls. Top with the salmon pieces. Drizzle with the remaining glaze from the baking sheet and Sriracha mayonnaise. Sprinkle with sesame seeds, if desired.
Recipe nutrition per serving: 526 Calories, Total Fat: 26 g, Saturated Fat: 4 g, Cholesterol: 71 mg, Carbohydrates: 41 g, Fiber: 7 g, Total Sugars: 6 g, Added Sugars: 4 g, Protein: 32 g, Sodium: 319 mg, Potassium: 1116 mg.
