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Sriracha Teriyaki Salmon Bowls
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Sriracha Teriyaki Salmon Bowls

Sriracha Teriyaki Salmon Bowls

with Edamame and Pickled Radishes

Get ready to wake up your taste buds with our Sriracha Teriyaki Salmon Bowls. Succulent salmon is smothered in an umami-rich, sweet and spicy sauce and served with black sesame-studded rice, sautéed cabbage, edamame and vibrant pickled radishes. Dinner just got interesting.

Tags:
Spicy
Quick
New
Allergens:
Salmon/Saumon
Soy
Sulphites
Wheat
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

¾ cup

Jasmine Rice

56 g

Edamame

(Contains Soy)

56 g

Green Cabbage, shredded

3 unit

Radish

1 tbsp

Brown Sugar

1 tbsp

Rice Vinegar

(Contains Sulphites)

4 tbsp

Teriyaki Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Black Sesame Seeds

(Contains Sesame)

2 tsp

Sriracha

1 unit

Garlic, cloves

Not included in your delivery

1 tsp

Sugar*

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories770 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate92 g
Sugar18 g
Dietary Fiber2 g
Protein35 g
Cholesterol81 mg
Sodium1390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Small pot
Medium Bowl
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan
Small Bowl

Instructions

Cook rice
1

Before starting, preheat the oven to 450˚F. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Pickle radishes
2

Meanwhile, halve radishes, then thinly slice into half-moons.Add radishes, vinegar, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer radishes, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Roast salmon
3

Pat salmon dry with paper towels, then season with salt and pepper.Arrange on a parchment-lined baking sheet, skin-side down. Drizzle with 1/2 tbsp (1 tbsp) oil. Roast in the middle of the oven until cooked through, 7-10 min.**

Cook veggies
4

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then edamame and cabbage. Cook, stirring occasionally, until veggies are tender and slightly browned, 5-6 min. Season with salt and pepper.Remove from heat, then transfer veggies to a plate.

Make sauce
5

Reheat the same pan over medium-low.While the pan heats, peel, then mince or grate garlic.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then garlic. Cook, stirring occasionally, until fragrant, 30 sec. Add brown sugar and teriyaki sauce. Season with pepper. Cook, stirring occasionally, until brown sugar dissolves and sauce thickens slightly, 1-2 min.

Finish and serve
6

Drain pickled radishes, discarding liquid. Fluff rice with a fork, then stir in black sesame seeds.Divide rice between bowls. Top with edamame-cabbage mixture, pickled radishes and salmon.Spoon teriyaki sauce over salmon, then drizzle sriracha over top.