30 MINUTE TERIYAKI SALMON BOWLS
Some of our family members were blessed in a huge way this week so we had an impromptu family dinner to celebrate. Salmon is always a favourite protein around here so I threw together these teriyaki salmon bowls to help celebrate. This dinner is easy and ready in under 30 minutes! We followed dinner with an very loud game of fibbage. Hilarious fun!
Serves 4-6
INGREDIENTS:
1 1/2 - 2 lb salmon fillets, cubed (depending on how generous you are feeling)
6 cups cooked rice
Rice seasoning:
3 tbsp rice vinegar
1/2 tsp salt
1 tsp brown sugar
Teriyaki Marinade:
2 tbsp honey
6 tsp light soy sauce
2 tsp sesame oil
1 tbsp brown sugar
2 tsp rice vinegar
1 tsp minced garlic
1 tsp grated fresh ginger
2 tbsp sriracha sauce
1/2 tsp red pepper flakes
Toppings:
Chopped green onions
Roasted sesame seed
Cubed avocados
Cubed cucumber
Julienned carrots
Chopped cilantro
Shredded kale/cabbage slaw
Shredded lettuce
Sliced radish
Daikon
Lime wedges
Quartered cherry tomatoes
Sriracha Honey Sauce:
1 cup mayonnaise
2 tbsp sriracha (or more to taste)
1 tbsp honey
1 tsp rice vinegar
1/2 tsp garlic powder
DIRECTIONS:
Preheat oven to 400 degrees. Line shallow baking sheet with parchment paper and distribute salmon chunks evenly.
Whisk the teriyaki marinade ingredients together in a bowl and pour over salmon making sure to coat each piece.
Bake salmon in oven for 15 minutes, gently turning once to evenly brown. If you like your salmon caramelized like we do, turn on the broiler for 2-3 minutes at the end.
While the salmon is baking, mix the rice vinegar, brown sugar, and salt together in a small bowl, until the sugar and salt dissolve. When your rice is still hot, pour this mixture over and gently stir to coat the rice.
To make your sriracha honey sauce, whisk together the ingredients thoroughly and set aside to drizzle over the salmon bowls.
Prepare whichever vegetables you’d like to include in your salmon bowls. Suggested toppings are above. Enjoy!
