Teriyaki Salmon Sushi Bowl
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Cook time: 
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Serves: 6 servings
 
Ingredients
  • 2 cups dry short grain rice
  • ⅓ cup rice vinegar
  • 2 tsp sugar
  • ¾ tsp fine salt
  • 2 Tbsp black sesame seeds, divided
  • ⅓ cup pure maple syrup
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp low-sodium soy sauce
  • 1 tsp garlic granules (optional)
  • 1 Tbsp mirin
  • 1½ lbs salmon fillets, skinless and chopped into 1-inch pieces
  • 1⅓ cups shelled edamame, microwaved to heat through
  • 2 ripe avocados, thinly sliced
Instructions
  1. Cook the rice according to package directions. Meanwhile, whisk together the rice vinegar, sugar, and salt. After the rice is through cooking, pour the vinegar mixture and 1 tablespoon sesame seeds over the top and mix well. Keep hot.
  2. In a medium-to-large skillet, combine the syrup, sesame oil, soy sauce, garlic, and mirin; whisk well and place over medium heat. Allow to simmer for 2-3 minutes or until slightly thickened. Add the salmon and cook for 6-8 minutes or until cooked through and sauce is syrupy and thick.
  3. Serve the salmon over ¼ of the rice, along with scant ¼ cup edamame and ⅓ avocado. Sprinkle each serving with the remaining sesame seeds.
Notes
Recipe adapted from My GF Guide
Nutrition Information
Serving size: ⅙ recipe Calories: 612 Fat: 20.2 Carbohydrates: 70.2 Sugar: 14.5 Sodium: 564 Fiber: 6.5 Protein: 34.7 Cholesterol: 72
Recipe by Prevention RD at https://preventionrd.com/teriyaki-salmon-sushi-bowl/