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Teriyaki Salmon Bowl



For the Salmon

2 salmon fillets approx. 4-6 oz. each preferably wild Alaskan king salmon

For the Teriyaki Sauce

2 tbsp soy sauce reduced sodium

2 tbsp mirin sweet cooking rice vinegar found in the Asian section of the supermarket (or dry sherry)

2 tbsp sake or sherry

1 ½ tsp honey

1 ½ tsp water

1 tsp cornstarch

For the bowl

1 cups cooked rice white or brown Jasmine

½ avocado sliced

¼ cup edamame 

1 carrot grated

1 tsp toasted sesame seeds 

1 sheet Nori or roasted seaweed snack cut into thin slices 

1 green onion sliced (white and green parts)



1. Preheat oven to 200°C . Prepare a baking sheet with aluminum foil or parchment paper and set aside.

2. In a small pan over medium heat combine soy sauce, mirin, sake and honey. While mixture is heating, whisk together in a separate small bowl cornstarch and water. Add cornstarch mixture to soy sauce mixture and bring to a boil. Reduce heat and continue to stir frequently until teriyaki reaches desired thickness (about 2-3 min.) or use the ready made teriyaki sauce.

3. Place salmon fillets (skin side down) on prepared baking sheet, brush ( or spoon) with teriyaki sauce . Reserving any unused teriyaki sauce to drizzle over finished bowl. Place salmon in oven and cook for approx. 12- 15 min. until pink . The salmon will continue to cook for a few minutes once removed from the oven so take this into account when cooking. Allow to cool for a few minutes . Remove and discard the skin.

4. While salmon is cooking, bring water and salt to a boil. Add edamame and cook for 5 minutes until edamame are tender and easily release from their pod.

5. To assemble bowls, heat up cooked rice and divide between bowls. Top with salmon, carrot, edamame, avocado, sesame seeds, green onions and Nori strips. Drizzle any remaining teriyaki sauce over bowl if desired.

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