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Healthy Salmon Teriyaki Bowl Recipe with Edamame and Brown Rice

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A quick, healthy, and satisfying salmon teriyaki bowl featuring tender salmon, homemade teriyaki sauce, steamed edamame, and nutty brown rice.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each), skin-on or skinless
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or avocado oil
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons pure maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh grated ginger
  • 1 garlic clove, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  • 1 1/2 cups cooked brown rice (about 1/2 cup uncooked)
  • 1 cup shelled edamame, cooked
  • 1 small carrot, julienned or shredded (optional)
  • 2 green onions, thinly sliced
  • Sesame seeds, toasted
  • Optional: pickled ginger or sliced avocado for serving

Instructions

  1. Rinse 1/2 cup (90 g) uncooked brown rice under cold water until water runs clear. Add to medium pot with 1 1/4 cups (300 ml) water. Bring to boil, reduce heat to low, cover, and simmer 35-40 minutes until tender. Remove from heat, let sit covered 5 minutes, then fluff with fork.
  2. In small saucepan over medium heat, combine soy sauce, maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic. Bring to gentle simmer.
  3. Mix cornstarch with cold water until smooth. Slowly whisk into simmering sauce. Cook 2-3 minutes until thick and glossy. Remove from heat and set aside.
  4. Steam 1 cup shelled edamame for 3-5 minutes until tender and bright green. Drain and set aside.
  5. Pat salmon fillets dry, season with salt and pepper. Heat olive oil in skillet over medium-high heat. Add salmon skin-side down if applicable. Cook 4-5 minutes without moving for crispy crust.
  6. Flip salmon, brush generously with teriyaki sauce. Cook 3-4 minutes more, spooning sauce over top. Salmon should be opaque and flake easily.
  7. Divide cooked brown rice among four bowls. Top with salmon, edamame, and carrot ribbons. Drizzle with remaining teriyaki sauce. Sprinkle green onions and toasted sesame seeds.
  8. Add optional pickled ginger or avocado slices. Serve immediately.

Notes

Use short-grain brown rice for better texture. Frozen edamame can be steamed directly without thawing. For gluten-free, substitute soy sauce with tamari or coconut aminos. Adjust sweetness of sauce by reducing maple syrup or honey. Keep heat medium-high for good sear without burning sauce. If sauce thickens too much, add splash of water to loosen. Toast sesame seeds for extra nuttiness. Sauce can be made ahead and reheated gently.

Nutrition

Keywords: salmon teriyaki bowl, healthy salmon recipe, edamame bowl, brown rice bowl, quick dinner, easy teriyaki sauce, weeknight meal

Find it online: https://elaraeats.com/healthy-salmon-teriyaki-bowl-recipe-with-edamame-and-brown-rice-easy-and-delicious/