Teriyaki Salmon Rice Bowls

• servings: 2 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

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

Directions

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!

Notes

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

Nutrition

• Serving Size: 1 bowl
• Calories: 1172 kcal
• Total Fat: 47 g
• Saturated Fat: 7 g
• Unsaturated Fat: 36 g
• Trans Fat: 1 g
• Cholesterol: 137 mg
• Sodium: 5197 mg
• Total Carbohydrate: 115 g
• Dietary Fiber: 13 g
• Total Sugars: 30 g
• Protein: 72 g