Preconception · Dinner
Teriyaki-Style Salmon Rice Bowls
Sticky glazed salmon over rice with cucumber, avocado and edamame - the bowl that makes oily fish a weekly ritual.
Per serving (approx.): 640 kcal · 36 g protein · 66 g carbs · 26 g fat · 9 g fiber
Ingredients
for 2 people
- 2salmon fillets (140 g each)
- 3 tbsptamari
- 1 tbspmaple syrup
- 1 tbsprice vinegar
- 15 gfresh ginger, grated
- 150 gjasmine or short-grain rice
- 150 gfrozen edamame, podded
- ½cucumber, sliced
- 1avocado, sliced
- 1 tbspsesame seeds
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Rice. Cook the rice; boil the edamame for the last 3 minutes alongside.
- Glaze. Simmer tamari, maple, vinegar and ginger for 2 minutes until syrupy. Roast or pan-cook the salmon 10-12 minutes until cooked through, brushing with glaze twice.
- Bowl. Build bowls with rice, edamame, cucumber and avocado; top with salmon, remaining glaze and sesame.
Worth knowingThe fully cooked, glazed version of a poke bowl - same appeal, pregnancy-proof habits from the start.
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