Teriyaki Salmon Rice Bowls

• 分量: 2 servings
• 調理時間: 10 minutes
• 総時間: 40 minutes

材料

1 lb Skinless Salmon Filets (cut into chunks )

Avocado or Vegetable Oil

3/4 Cup Teriyaki Sauce

4 Tablespoons Kewpie Mayonnaise (or regular mayo)

2 Tablespoons Sweet Chili Sauce

4 Scallions (chopped)

1 Tablespoon Sesame Seeds

1/2 Cup Edamame Beans (cooked and salted)

1/2 Cup Cucumbers (thinly sliced)

1/2 Avocado (sliced)

1 1/4 Cups Wild or Brown Rice

2 1/2 Cups Water

3 Tablespoons Rice Vinegar

1/2 teaspoon Salt

1 teaspoon Brown Sugar

手順

For the Rice

Get the rice going so it can cook while you cook the salmon. Prepare the rice according to package directions. Right before serving, whisk together the vinegar, salt and brown sugar and stir into the rice.

For the Salmon

Heat a nonstick skillet over medium heat, add the oil and brown each side of the salmon.

Then turn to medium high, add in 1/2 cup teriyaki sauce and cook, stirring gently occasionally for about 1 minute then throw in scallions. Stir to combine and cook 1-3 more minutes or until desired doneness. *See note

For the Sweet Chili Mayo

Stir ingredients together in a small bowl and set aside until rice and salmon are ready and the bowls are assembled.

Pile the rice, salmon and accompaniments into a bowl and drizzle with a little more teriyaki and sweet chili mayo. Sprinkle with sesame seeds, cilantro and scallions and serve!

メモ

spring mix, spinach, or arugala would be great in this

栄養

• サービングサイズ: 1 bowl
• カロリー: 1172 kcal
• 脂肪総量: 47 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 36 g
• トランス脂肪: 1 g
• コレステロール: 137 mg
• ナトリウム: 5197 mg
• 炭水化物総量: 115 g
• 食物繊維: 13 g
• 糖質総量: 30 g
• タンパク質: 72 g