Teriyaki Salmon Bowls with Edamame
Teriyaki Salmon Bowls with Edamame
Ingredients
For the Salmon
- 4 salmon fillets, skin removed, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons granulated sugar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
For Serving
- 2 cups sushi rice, cooked according to package directions
- 1 cup shelled edamame, cooked
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 5-7 minutes, or until slightly thickened. Remove from heat and set aside.
⏱️ 10 min
- 2
Pat the salmon pieces dry with paper towels. In a medium bowl, toss the salmon with cornstarch until lightly coated.
⏱️ 3 min
- 3
Heat vegetable oil in a large skillet over medium-high heat. Add the cornstarch-coated salmon in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until golden brown and cooked through.
⏱️ 8 min•🌡️ 375
- 4
Return all the salmon to the skillet. Pour the prepared teriyaki sauce over the salmon and gently toss to coat. Cook for another 1-2 minutes, allowing the sauce to glaze the salmon.
⏱️ 3 min
- 5
Assemble the bowls: Divide the cooked sushi rice among four bowls. Top with the teriyaki salmon, cooked edamame, and garnish with toasted sesame seeds and sliced green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Salmon Bowls with Edamame
Ingredients
For the Salmon
- 4 salmon fillets, skin removed, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons granulated sugar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
For Serving
- 2 cups sushi rice, cooked according to package directions
- 1 cup shelled edamame, cooked
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 5-7 minutes, or until slightly thickened. Remove from heat and set aside.
⏱️ 10 min - 2
Pat the salmon pieces dry with paper towels. In a medium bowl, toss the salmon with cornstarch until lightly coated.
⏱️ 3 min - 3
Heat vegetable oil in a large skillet over medium-high heat. Add the cornstarch-coated salmon in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until golden brown and cooked through.
⏱️ 8 min•🌡️ 375 - 4
Return all the salmon to the skillet. Pour the prepared teriyaki sauce over the salmon and gently toss to coat. Cook for another 1-2 minutes, allowing the sauce to glaze the salmon.
⏱️ 3 min - 5
Assemble the bowls: Divide the cooked sushi rice among four bowls. Top with the teriyaki salmon, cooked edamame, and garnish with toasted sesame seeds and sliced green onions.
⏱️ 5 min