Salmon Teriyaki Bowl

Ingredients

• Chum salmon

  Fish, raw

  16 oz or 454g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Edamame

  Frozen, unprepared

  2 cup or 236g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Garlic

  Raw

  2 clove or 6g

• Soy sauce

  Regular sodium, Shoyu

  6 tbsp or 96g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Brown sugar

  1 tbsp or 9g

• Honey

  1 tbsp or 21g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  1 tsp or 2g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Corn Starch

  Compliments

  1 tbsp or 10g

• Water

  Plain, clean water

  3 tbsp or 44g

Directions

1. Cook the rice according to package instructions. Slice the avocado and steam the edamame with a pinch of salt.
2. Remove the skin from the salmon and cut it into cubes.
3. In a bowl, whisk together the soy sauce, sesame oil, brown sugar, honey, minced garlic, ginger, crushed red pepper flakes, and cornstarch dissolved in warm water to make the teriyaki sauce.
4. Heat 1 tablespoon of avocado oil in a cast iron skillet over medium heat. Add the salmon cubes and brown them on all sides. Pour in the teriyaki sauce, add 1/4 cup of chopped green onions, and let it simmer for 2-3 minutes, stirring often.
5. Divide the cooked rice, salmon, edamame, and avocado in bowls if making multiple servings. Garnish with sesame seeds and additional green onions if desired.