Salmon Teriyaki Bowl (Print Format)
A colorful meal with tender salmon, shredded sprouts, fluffy rice, and crisp cucumbers in a tangy marinade.
# Ingredients:
01 -
1/4 cup orange juice.
02 -
2 garlic cloves, minced.
03 -
1 inch ginger, grated.
04 -
Chili flakes to your liking.
05 -
1 1/2 pounds boneless salmon.
06 -
1 tablespoon sesame seeds.
07 -
1 tablespoon apple cider vinegar.
08 -
3 teaspoons sesame oil.
09 -
1/4 cup coconut aminos.
10 -
12 brussels sprouts.
11 -
3 persian cucumbers.
12 -
2 tablespoons honey.
13 -
1 1/2 cups rice, cooked.
# Steps:
01 -
Cut the salmon into chunks and toss it in the sauce mix. Let it sit for 15–20 minutes.
02 -
Slice the cucumbers and coat them with the pickling mixture. Let it soak for 15 minutes.
03 -
Shred the brussels sprouts, sauté in oil for 2 minutes, then pour in the marinade and cook for 5-6 minutes till soft.
04 -
Sear salmon pieces for about 3 minutes on each side. Pour in leftover marinade and simmer for 3 minutes.
05 -
Layer rice on the bottom, add sprouts, salmon with sauce, and pickled cucumber. Sprinkle sesame seeds on top.
# Tips:
01 -
You can prep the components ahead of time.
02 -
Store leftovers in the fridge for up to 4 days.