Teriyaki Salmon Bowl
Ingredients
| 186 g | rice (Japanese short-grain or medium grain recommended) | |
| 454 g | salmon, uncooked | |
| 91 g | broccoli (frozen or fresh both work great) | |
| 3/4 cup | 180 ml | teriyaki sauce (store-bought or homemade using ingredients below) |
| 1 | avocado | |
| to taste | chili crisp (for drizzling on top; optional) | |
| 1/2 cup | 120 ml | soy sauce (teriyaki sauce) |
| 59 ml | water (teriyaki sauce) | |
| 2 tbsp | 30 ml | honey (substitute for brown sugar) |
| 2 clove | garlic, minced | |
| 1 tsp | 5 ml | ginger, grated |
| 1 tbsp | 15 ml | cornstarch (add more or less depending on thickness preference) |
Instructions
- Rinse the rice thoroughly and place it in the rice cooker. Add water as you normally would for the rice you are using.
- To the rice cooker, add your frozen broccoli. Close the rice cooker lid and cook on the regular white rice setting until halfway done. If you are using fresh broccoli, I recommend adding it in when the rice cooker is about halfway done cooking.
- Skip this step if you are using store-bought teriyaki sauce. While the rice is cooking, to a small sauce pan over medium heat, combine soy sauce, water, brown sugar or honey, minced garlic, grated ginger, and cornstarch. Let it cook for 6-8 minutes, stirring occasionally, until the sauce has thickened. Remove from heat.
- When the rice and broccoli is about halfway done cooking, add the salmon directly on top, and drizzle about 1/2 of the teriyaki sauce directly on top of it. Finish the rest of the rice cooker cooking time.
- Serve, and top each serving with the rest of the teriyaki sauce, half of an avocado, and some chili crisp.