Go Back
- 2 salmon fillets (about 6 ounces each) - 1 cup jasmine rice - 1 cup water - 1 cup shelled edamame (fresh or frozen) - 1/4 cup teriyaki sauce - 1 tablespoon olive oil - 1 teaspoon sesame oil - 1 green onion, chopped (for garnish) - Sesame seeds (for garnish)

Teriyaki Salmon Rice Bowl with Edamame

Discover the delectable Savory Teriyaki Salmon Rice Bowl, a perfect blend of flavors and textures! This recipe features tender salmon cooked in a delicious teriyaki sauce, served over fluffy jasmine rice and packed with nutritious edamame. It’s quick to prepare, making it ideal for busy weeknights or casual gatherings. Elevate your meal with fresh garnishes and enjoy this versatile dish that not only satisfies your taste buds but also supports a healthy lifestyle.
Print Recipe Pin Recipe

Ingredients
  

2 salmon fillets (about 6 oz each)

1 cup jasmine rice

2 cups water

1 cup shelled edamame (fresh or frozen)

1/4 cup teriyaki sauce (store-bought or homemade)

2 teaspoons sesame oil

1 tablespoon soy sauce

1 teaspoon grated ginger

2 green onions, chopped (whites and greens separated)

1 tablespoon sesame seeds

Salt and pepper, to taste

Optional: Nori strips, pickled ginger, or sliced radishes for garnish

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then lower the heat to low and cover. Cook for about 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes.

    Prep the Salmon: While the rice is cooking, season the salmon fillets with salt and pepper. In a small bowl, mix the teriyaki sauce, soy sauce, and grated ginger. Brush this mixture generously over the salmon fillets.

      Cook the Salmon: Heat sesame oil in a large skillet over medium-high heat. Once hot, add the salmon fillets, skin side down (if they have skin). Cook for about 4-5 minutes, then gently flip and cook for another 3-4 minutes, or until the salmon flakes easily with a fork. Brush remaining teriyaki mixture over the salmon while it finishes cooking.

        Prepare the Edamame: If using frozen edamame, cook them according to package instructions (usually boiled for about 3-5 minutes). Drain and set aside.

          Assemble the Bowl: Fluff the cooked rice with a fork and divide it between two bowls. Top each bowl with the cooked salmon and a portion of edamame. Garnish with chopped green onion whites, toasted sesame seeds, and any optional toppings like nori strips or pickled ginger.

            Serve: Drizzle a little extra teriyaki sauce over the top if desired. Serve warm and enjoy your delicious Teriyaki Salmon Rice Bowl!

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 2