Japanese Rice Bowl w. Teriyaki Marinated Salmon
Japanese Rice Bowl w. Teriyaki Marinated Salmon, Wakame & Edamame Beans
Servings 2
Calories 210kcal
Ingredients
- 325 g fresh salmon filets w. skin
- 1.5 cup cooked brown rice
- 100 g wakame seaweed
- 1 ripe avocado in slices or cubes
- 110 g edamame beans removed from pod
- 1 lime
Teriyaki marinade
- ¼ cup plain teriyaki
- 1 tbsp agave or runny honey
- A pinch of hot chill powder/flakes
- 2 tbsp sesame seeds
To serve
- Edamame beans in pod as a little snack before or during the meal – drizzle with lemon and salt before serving.
- Teriyaki and/or soy to season
- Lime
Instructions
- Prepare the marinade by stirring together teriyaki, honey and chili. Use a plastic bag to marinade the salmon. Place salmon in the bag and pour in marinade, let it rest in the fridge at least one hour or all day.
- When it is time to cook dinner remove the salmon from the fridge and preheat oven to 175 °C/350 °F. Place the salmon in a baking pan (preferable lined since teriyaki will stick and be difficult to clean) and pour over the teriyaki. Coat the salmon with the sesame seeds (you can use as many as you please) and cook it on the oven until it is slightly pink in the middle and the meat divides in flakes, around 12 min depending on size and oven.
Notes
Serve in a bowl
Add half the rice and half the edamame beans, some slices/cubes of avocado, a portion wakame seaweed and top with a pieces of salmon. Drizzle with some lime juice and season with some extra teriyaki or soya.
Add half the rice and half the edamame beans, some slices/cubes of avocado, a portion wakame seaweed and top with a pieces of salmon. Drizzle with some lime juice and season with some extra teriyaki or soya.
Nutrition
Calories: 210kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 153mg | Fiber: 4g | Sugar: 0.03g | Vitamin A: 1IU | Calcium: 93mg | Iron: 2mg