Salmon Teriyaki Bowl

Ingredients

• Chum salmon

  Fish, raw

  16 oz or 454g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Edamame

  Frozen, unprepared

  2 cup or 236g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Garlic

  Raw

  2 clove or 6g

• Soy sauce

  Made from soy (tamari)

  6 tbsp or 108g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Brown sugar

  1 tbsp or 9g

• Honey

  1 tbsp or 21g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Cornstarch

  1 tbsp or 8g

• Water

  Plain, clean water

  3 tbsp or 44g

• Canola oil

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Cook the rice according to package instructions.
2. Slice the avocado and steam the edamame with a pinch of salt.
3. Remove the skin from the salmon and cut it into cubes.
4. In a bowl, whisk together the soy sauce, sesame oil, brown sugar, honey, minced garlic, ginger, crushed red pepper flakes, and cornstarch dissolved in warm water to make the teriyaki sauce.
5. Heat oil in a cast iron skillet over medium heat. Add the salmon cubes and brown them on all sides. Pour in the teriyaki sauce, add scallion whites, and let it simmer for 2-3 minutes, stirring often.
6. Divide the cooked rice, salmon, edamame, and avocado between bowls. Garnish with sesame seeds and scallion greens.

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