Cal Smart Teriyaki Salmon Bowl
with Edamame and Rice
Teriyaki sauce does double-duty as an umami-packed glaze for your roasted salmon and a drizzle to jazz up the edamame packed rice underneath. A fresh cucumber pickle adds a welcome hit of juicy crunch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
4 tbsp
Teriyaki Sauce
(Contains: Soy, Wheat, Sesame, Sulphites May contain traces of: Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard)
2 unit(s)
Green Onion
¾ cup
Basmati Rice
(May contain traces of: Egg, Sesame, Wheat, Sulphites, Fish, Milk, Crustaceans, Mustard, Peanuts, Tree nuts, Soy)
113 g
Edamame
(Contains: Soy)
2 unit(s)
Mini Cucumber
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Egg, Sesame, Wheat, Fish, Milk, Mustard, Tree nuts, Soy)
15 g
Ginger
Not included in your delivery
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Add rice and edamame to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min. Remove from heat. Set aside, still covered.
- Fluff with fork.
- Meanwhile, cut cucumber into quarter-inch rounds.
- Peel, then mince or grate ginger.
- To a medium bowl, add cucumbers and 1/2 tbsp (1 tbsp) of the ginger, then season with salt. Mix well to coat.
- Let stand for 5 min, until salt dissolves.
- Meanwhile, thinly slice green onions.
- Stir in vinegar, and half the green onions. Set aside.
- Meanwhile, to a small bowl, add half the teriyaki sauce and set aside (NOTE: This will be used in step 5).
- Pat salmon dry with paper towels. Season with salt and pepper.
- To a parchment-lined baking sheet, add salmon. Brush with remaining teriyaki sauce.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Divide rice mixture between bowls.
- Top with cucumber pickles and salmon.
- Drizzle with reserved teriyaki sauce.
- Sprinkle with remaining green onions.
