Teriyaki salmon rice bowls

AI-generated serving illustration; the recipe has not been kitchen-tested.

Ingredients

• 600 g Salmon fillets, raw
• 280 g Basmati rice, dry
• 300 g Shelled edamame
• 300 g Cucumber
• 40 ml Reduced-salt soy sauce
• 25 g Honey
• 20 ml Rice vinegar
• 12 g Sesame seeds
• 15 g Fresh ginger

Quantities scale with servings; cooking times may change for larger batches. Dry grains and raw meat weights are specified.

Make it

1. Heat the oven to 200°C / 400°F. Cook the rice according to the packet. Cook the edamame according to its packet and drain.
2. Mix soy sauce, honey, rice vinegar and grated ginger. Place the salmon in a lined baking dish and spoon the sauce over it.
3. Bake for approximately 12–18 minutes, depending on thickness, until the salmon reaches 70°C / 158°F in the centre.
4. Divide the rice, salmon and edamame into four portions. Cool and store promptly. Add sliced cucumber and sesame seeds at serving time.

Allergens & nutrition

Fish, soy, sesame; ordinary soy sauce also contains wheat.

Nutrition is a rounded planning estimate per serving, including listed ingredients. Brands, substitutions and cooking losses change the result. Optional additions are excluded. This recipe concept has not yet been kitchen-tested.

Refrigerate or freeze promptly in shallow containers. Follow our safe batch-cooking guide and Health Canada’s cooking-temperature guidance.