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Salmon Teriyaki Rice Bowls

Salmon Teriyaki Rice Bowls
PREP TIME
5 min
COOK TIME
15 min
YIELDS
4 servings

Recipe courtesy of Pure Leaf.

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Ingredients

Honey Teriyaki Sauce & Salmon

6
Tbsp soy sauce
6
Tbsp mirin
6
Tbsp sake
2
Tbsp honey
1
Tbsp cornstarch
2
Tbsp water
4
(6-oz) salmon fillets

Greens & Rice

2
tsp olive oil
10
oz baby spinach
½
tsp kosher salt
¼
tsp freshly ground black pepper
4
cups cooked jasmine or brown rice
1
large ripe avocado, thinly sliced, for garnish
black sesame seeds, for garnish
green onions, thinly sliced, for garnish
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Directions

Step 1

For the teriyaki sauce, in a small bowl, whisk soy sauce, mirin, sake and honey. In another small bowl, combine cornstarch and water and mix until smooth. Set aside. Remove 3 tbsp of soy mixture for marinating salmon. Pour remaining soy mixture in a small saucepan. Bring to a boil over medium heat. Whisk in cornstarch mixture and continuously whisk until desired thickness, about 2 minutes.

Step 2

Place salmon fillets in a large reusable plastic bag and add reserved 3 tbsp of soy mixture. Set aside to marinate for 30 minutes.

Step 3

Preheat grill to medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Step 4

While the fish cooks, in a large skillet, heat olive oil over medium-high heat. Add spinach, salt and pepper and toss to coat with olive oil. Cover and cook for 1 minute, uncover, turn heat to high and cook 1 minute more while continuously stirring. Remove from heat.

Step 5

To assemble bowls, place cooked rice in the bottom of each bowl. Divide sautéed spinach between the 4 bowls and lay salmon over spinach. Garnish each bowl with a few slices of avocado, a sprinkling of sesame seeds and green onions. Drizzle remaining teriyaki sauce over finished bowls.

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