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Home Teriyaki zalmbowl met edamame en bruine rijst

Healthy Quick Fish Asian Weeknight Gluten-free option Protein-rich

Healthy eating doesn't have to be boring. This salmon bowl proves it with a homemade teriyaki sauce that gives the salmon a deep, sweet‑and‑savory flavor. Combine that with brown rice, edamame and crisp vegetables and you have a meal that feels good and tastes great. Perfect for weeknights, but also definitely worth serving when you have friends or family over.

x_ckl_recipe_markerTeriyaki salmon bowl with edamame and brown rice A nutritious salmon bowl with homemade teriyaki sauce, creamy edamame and nutty brown rice. Healthy food that actually tastes great. How to make a teriyaki salmon bowl with edamame and brown rice? Main course Asian 2 servings 10 min 35 min

Cook the brown rice according to the package instructions. This usually takes about 25 minutes. Keep it warm after cooking.
Make the teriyaki sauce: mix the soy sauce, honey, sesame oil, garlic and ginger in a small bowl. Stir well until the honey is fully dissolved.
Pat the salmon fillets dry with paper towels. Lightly season with pepper. Heat a splash of neutral oil in a frying pan over medium heat.
Cook the salmon 3 minutes on the skin side. Turn and cook for another 2 minutes. Then add half of the teriyaki sauce to the pan and let the salmon cook in it for 1 minute. The sauce will lightly caramelize. Remove the salmon from the heat.
Cook the edamame for 3 minutes in lightly salted water, drain and shell them if needed.
Cut the cucumber into half‑moons, slice the radishes thinly and cut the spring onion into rings.
Divide the brown rice between two deep bowls. Place the salmon on top and arrange the edamame, cucumber and radishes around it.
Drizzle the remaining teriyaki sauce over each bowl. Garnish with spring onion, sesame seeds and optionally a few drops of sriracha for extra heat. Serve immediately.

Healthy Quick Fish Asian Weeknight Gluten-free option Protein-rich 2 salmon fillets (each approx. 150 g) 160 g brown rice (dry weight) 150 g edamame (frozen or fresh) 1/2 cucumber 6 radishes 2 spring onions 1 tbsp sesame seeds Sriracha to taste (optional) Neutral oil for frying Pepper to taste For the teriyaki sauce: 4 tbsp soy sauce (or tamari for gluten-free) 1.5 tbsp honey 1 tsp sesame oil 1 garlic clove, grated 1 tsp fresh ginger, grated Frying pan Small mixing bowl Saucepan Grater Cutting board Sharp knife Deep bowls (for serving) Paper towels ASA Selection Poke Bowls asa-selection-poke-bowls Poke Bowl Bowls poke-bowl-bowls Sushi Tableware sushi-service Deep plates deep-plate Birkmann Mixing Bowls / Baking Bowls Colour bowls set 4-Piece - 1.5, 2, 3 and 4 Liters - Silk Rose Birkmann Beslagkom Poke bowl met zalm foodies-poke-bowl-met-zalm Spicy chicken with cashew nuts and bok choy foodies-pittige-kip-met-cashewnoten-en-paksoi Poke Bowl Tuna foodies-poke-bowl-tonijn Salade niçoise met verse tonijn foodies-salade-nicoise-met-verse-tonijn

Recipe

Teriyaki salmon bowl with edamame and brown rice

A nutritious salmon bowl with homemade teriyaki sauce, creamy edamame and nutty brown rice. Healthy food that actually tastes great.

Course	Main course
Kitchen	Asian
Servings	2 servings

Preparation time

Preparation time	10 min
Total	35 min

Equipment

Frying pan
Small mixing bowl
Saucepan
Grater
Cutting board
Sharp knife
Deep bowls (for serving)
Paper towels

Ingredients

2 salmon fillets (each approx. 150 g)
160 g brown rice (dry weight)
150 g edamame (frozen or fresh)
1/2 cucumber
6 radishes
2 spring onions
1 tbsp sesame seeds
Sriracha to taste (optional)
Neutral oil for frying
Pepper to taste
For the teriyaki sauce:
4 tbsp soy sauce (or tamari for gluten-free)
1.5 tbsp honey
1 tsp sesame oil
1 garlic clove, grated
1 tsp fresh ginger, grated

How to make a teriyaki salmon bowl with edamame and brown rice?

Cook the brown rice according to the package instructions. This usually takes about 25 minutes. Keep it warm after cooking.
Make the teriyaki sauce: mix the soy sauce, honey, sesame oil, garlic and ginger in a small bowl. Stir well until the honey is fully dissolved.
Pat the salmon fillets dry with paper towels. Lightly season with pepper. Heat a splash of neutral oil in a frying pan over medium heat.
Cook the salmon 3 minutes on the skin side. Turn and cook for another 2 minutes. Then add half of the teriyaki sauce to the pan and let the salmon cook in it for 1 minute. The sauce will lightly caramelize. Remove the salmon from the heat.
Cook the edamame for 3 minutes in lightly salted water, drain and shell them if needed.
Cut the cucumber into half‑moons, slice the radishes thinly and cut the spring onion into rings.
Divide the brown rice between two deep bowls. Place the salmon on top and arrange the edamame, cucumber and radishes around it.
Drizzle the remaining teriyaki sauce over each bowl. Garnish with spring onion, sesame seeds and optionally a few drops of sriracha for extra heat. Serve immediately.

Cooking mode Prevents your screen from going to sleep

A good frying pan makes the difference with this recipe. You want to sear the salmon nicely with a crispy crust without it sticking to the bottom. Choose a pan with a thick base that distributes heat evenly. That way you get the beautiful result you're aiming for.

Want to vary it? Substitute the salmon with chicken, tofu or prawns. The teriyaki sauce works with almost anything. You can also swap the rice for soba noodles or cauliflower rice for an even lighter version. Healthy cooking tastes best when you make it your own.

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