Teriyaki Salmon Bowl

Ingredients

• 3 tablespoons Tamari Sauce (gluten‑free soy sauce, low sodium if possible)
• 2 tablespoons Agave Syrup (adds sweetness; can substitute honey)
• 1 tablespoon Brown Sugar (traditional sweetener for teriyaki)
• 1 tablespoon Rice Vinegar (adds bright acidity)
• 1 teaspoon Sesame Oil (toasted oil for nutty flavor)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (finely grated)
• 12 ounces Salmon Fillet (skin removed, cut into 1‑inch cubes)
• 1/4 teaspoon Salt (light seasoning; adjust to taste)
• 1 tablespoon Cooking Oil (vegetable or canola oil for sautéing)
• 2 cups Cooked Rice (white or brown rice, prepared ahead)
• 1/2 medium Cucumber (thinly sliced for crunch)
• 1 cup Edamame (shelled, frozen; thaw before using)
• 1/2 medium Avocado (diced, adds creaminess)
• 2 stalks Green Onion (sliced thin for garnish)
• 1 teaspoon Sesame Seeds (toasted, for garnish)

Instructions

1. Make the Teriyaki Sauce

   In a small mixing bowl combine tamari, agave syrup, brown sugar, rice vinegar, sesame oil, minced garlic and grated ginger. Whisk until the sugar dissolves and the mixture is smooth.

   Time: PT5M

2. Prep the Salmon

   Pat the salmon dry, remove the skin, and cut into uniform 1‑inch cubes. Sprinkle with 1/4 tsp salt and set aside.

   Time: PT5M

3. Cook the Rice

   Rinse 1 cup dry rice, combine with 2 cups water in a rice cooker or saucepan, and cook according to package directions (about 15 minutes). Fluff and keep warm.

   Time: PT15M

   Temperature: Medium

4. Sauté the Salmon

   Heat the non‑stick skillet over medium‑high heat, add 1 tbsp cooking oil, then spread the salmon cubes in a single layer. Toss gently every 2 minutes until the edges turn golden and the interior is pink, about 6 minutes.

   Time: PT6M

   Temperature: Medium‑high

5. Glaze with Teriyaki Sauce

   Pour the prepared teriyaki sauce over the browned salmon. Stir continuously; the sauce will bubble, reduce, and become syrupy, coating the salmon, about 4 minutes.

   Time: PT4M

   Temperature: Medium‑high

6. Prepare the Bowl Toppings

   While the salmon finishes, slice cucumber thinly, thaw edamame (microwave 1‑2 minutes), dice avocado, and slice green onions.

   Time: PT5M

7. Assemble the Bowls

   Divide the cooked rice between two bowls. Top with the teriyaki‑glazed salmon, cucumber slices, edamame, avocado cubes, green onion, and a sprinkle of toasted sesame seeds.

   Time: PT2M

Nutrition Facts

Calories

760

Protein

35 g

Carbohydrates

70 g

Fat

30 g

Fiber

8 g