🍱 Teriyaki Salmon Rice Bowls

Ingredients

• Sauce

• ¼ cup Low-sodium soy sauce
• 2 tbsp Honey
• 1 tbsp Rice vinegar
• 1 clove Garlic, grated
• 1 tsp Fresh ginger, grated
• 1 tsp Cornstarch
• 2 tbsp Water

• Bowls

• 1½ cup Long-grain white rice, cooked by package directions
• 4 fillet Salmon fillets, about 6 ounces each
• 1 head Broccoli, cut in small florets
• 1 tbsp Vegetable oil (soybean)
• ¼ tsp Table salt
• 1 Cucumber, sliced
• 1 tsp Sesame seeds
• 2 Green onions, sliced

Nutrition

Steps

You’ll need: rimmed baking sheet, small saucepan, medium saucepan, instant-read thermometer.

1. Start the rice. Heat the oven to 425°F and line a baking sheet with foil.
2. In a small saucepan, whisk the soy sauce, honey, vinegar, garlic, ginger, cornstarch and water. Simmer 1 to 2 minutes, stirring, until glossy. Set half aside for serving.
3. Toss the broccoli with the oil and salt and spread it on one side of the sheet. Roast 8 minutes.
4. Set the salmon on the other side of the sheet and brush with the rest of the sauce. Roast 10 to 12 minutes, until the thickest part reaches 145°F and flakes easily.
5. Fill bowls with rice, salmon, broccoli and cucumber. Drizzle with the saved sauce and top with sesame seeds and green onions.

🌡 Safe temperaturesFish 145°F. Check the thickest part with a food thermometer (USDA). More on food safety.