Smart Teriyaki Double Salmon Bowls
with Edamame Rice- Salmon
- Soy
- Wheat
- Sesame
- Sulphites
- Crustaceans
- Sulphites
- Milk
- Tree nuts
- Fish
- Mustard
- Sesame
- Peanuts
- Soy
- Wheat
- Egg
- May contain traces of allergens
- Gluten
Ingredients: Salmon fillets • Basmati rice • Cucumber • Edamame (soy) • Teriyaki sauce (soy, sesame, sulphites, wheat) (water, sugars (glucose-fructose, sugar, blackstrap molasses), tomato paste, hydrolyzed soy protein, soy sauce (water, wheat, soybeans, salt, sodium benzoate), soybean oil, white vinegar, modified corn starch, salt, red wine vinegar, caramel colour (sulphites), sesame oil, tamarind extract, natural flavour, spice, xanthan gum, garlic powder, citric acid, sodium benzoate) • Ginger • Rice vinegar (rice vinegar, sugar, salt) • Green onion.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Basmati Rice
(May be present: Crustaceans, Sulphites, Milk, Tree nuts, Fish, Mustard, Sesame, Peanuts, Soy, Wheat, Egg)
2 tbsp
Teriyaki Sauce
(Contains: Soy, Wheat, Sesame, Sulphites May be present: Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard)
2 unit(s)
Green Onion
113 g
Edamame
(Contains: Soy)
2 unit(s)
Mini Cucumber
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
15 g
Ginger
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/2 cups (3 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and edamame, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat.
- Set aside, still covered.
- Meanwhile, cut cucumbers into 1/4-inch rounds.
- Peel, then mince or grate 1/2 tbsp (1 tbsp) ginger. (TIP: Use remaining ginger for another creation!)
- Thinly slice green onions.
- To a medium bowl, add cucumbers, vinegar, half the green onions and ginger. Season with salt and pepper. Stir to combine.
- To a small bowl, add 1 tbsp (2 tbsp) 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, skin-side down. Brush with 1 tbsp (2 tbsp) teriyaki sauce.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Divide edamame rice between bowls.
- Top with marinated cucumbers and salmon.
- Drizzle with reserved teriyaki sauce.
- Sprinkle remaining green onions over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
Customer reviews
Review summary
Updated on Sep 2026- Flavour: The teriyaki salmon and cucumber salad were highlights, though some reviewers found the rice and edamame base a bit bland on its own.
- Ease of prep: The recipe is easy to put together, and the rice kept the meal satisfying and filling.
- Suggestions: Add more teriyaki sauce to boost flavour throughout the dish, as some reviewers felt there was not enough; others suggested swapping basmati for jasmine rice for a better flavour match with the salmon.
