Teriyaki Salmon and Edamame Brown Rice Bowl

Hearty brown rice topped with pan-glazed teriyaki salmon bites, steamed edamame, crisp shredded carrots, and toasted sesame seeds.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 7
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $6.41/serving

Dietary

• Pescatarian
• Dairy-Free
• Nut-Free
• Egg-Free
• Kosher
• High-Protein
• Low-Sugar
• Low-Saturated-Fat

Tags

• sauté
• quick
• healthy
• savory
• sweet

Ingredients

• 2.5 cup brown rice (instant, uncooked)
• 2.5 cup water
• 2 pound salmon fillet (skinless, cut into 1-inch cubes)
• 2 tablespoon vegetable oil
• 0.5 cup teriyaki sauce
• 1 package shelled edamame (frozen, thawed)
• 2 cup shredded carrots
• 1 bunch green onions (thinly sliced)
• 2 tablespoon toasted sesame seeds

Instructions

1. In a medium saucepan, combine instant brown rice and water. Bring to a boil, cover, reduce heat to low, and cook for 10 minutes until liquid is absorbed. Fluff with a fork.
2. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add salmon cubes and sear for 3 to 4 minutes without moving until a golden crust forms.
3. Flip the salmon cubes gently, pour in teriyaki sauce, and cook for an additional 2 to 3 minutes until salmon is cooked through and glazed in sauce. Remove from heat immediately.
4. Divide brown rice equally into 7 lunch containers. Arrange glazed salmon cubes, thawed shelled edamame, shredded carrots, and green onions over the rice in sections. Sprinkle with toasted sesame seeds.

Notes

This dish packs exceptionally well for lunch and is delicious served warm or chilled straight from the fridge.

Nutrition (per serving)

• Calories: 604
• Protein: 35.4 g
• Carbohydrates: 62.2 g
• Fat: 24.5 g
• Fiber: 4.4 g
• Sodium: 742 mg
• Saturated Fat: 3.6 g
• Sugar: 5.8 g
• Cholesterol: 74 mg