Fresh Salmon Rice (Print Version)
# Ingredients:
→ Main Components
01 -
1 1/2 cups shelled edamame
02 -
2 mangos, peeled and cubed
03 -
5 salmon fillets (4-6oz pieces)
04 -
6 green onions, chopped up
05 -
2 perfect avocados, peeled, deseeded, and diced
06 -
1 English cucumber, thinly sliced
07 -
1/2 cup fresh cilantro, finely chopped
08 -
2 cups jasmine rice (dry)
→ Teriyaki Sauce
09 -
1 tablespoon sesame oil
10 -
2 teaspoons cornstarch dissolved in 2 teaspoons water
11 -
3/4 teaspoon ground ginger spice
12 -
1 tablespoon honey
13 -
1/4 teaspoon chili flakes for a tiny kick
14 -
1/4 cup + 1 tablespoon light brown sugar
15 -
2 tablespoons rice vinegar
16 -
1 garlic clove, finely minced
17 -
1/2 cup soy sauce (low-sodium)
→ Optional Toppings
18 -
Drizzle of sriracha mayo as a topping
# Instructions:
01 -
Mix every teriyaki sauce ingredient in a small pot over medium heat. Keep stirring until it boils and thickens a bit, which should take about a minute. Let it cool down fully.
02 -
Take 1/4 cup of the teriyaki sauce and coat the salmon with it. Let it soak in those flavors for at least 20 minutes, or even leave it overnight!
03 -
Follow the cooking instructions for your rice. Get it perfect.
04 -
Cook the salmon in an air fryer at 400ºF for 5–7 minutes, or until done. You could also grill or bake it based on the recipe notes.
05 -
Scoop rice into the bowls first. Add the salmon, cucumber slices, edamame, mango, and avocado pieces on top. Drizzle some remaining teriyaki sauce and add a splash of sriracha mayo if you’d like. Finish with chopped green onion and cilantro.
# Notes:
01 -
Change up the veggies if you want different toppings.
02 -
The teriyaki sauce can be prepped ahead of time.
03 -
You can cook the salmon in different ways.