Salmon Teriyaki Bowl

Ingredients

• Chum salmon

  raw

  16 oz or 454g

• White rice

  long-grain, regular, raw, enriched

  1 cup or 185g

• Avocado

  raw

  1 fruit or 201g

• Edamame

  frozen

  2 cup or 236g

• Sesame seeds

  whole, dried

  1 tsp or 3g

• Garlic

  raw

  2 clove or 6g

• Tamari soy sauce

  6 tbsp or 108g

• Sesame oil

  1 tsp or 5g

• Brown sugar

  1 tbsp or 9g

• Honey

  1 tbsp or 21g

• Garlic

  raw

  2 cloves, minced or 6g

• Ginger root

  raw

  1 tsp or 2g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Cornstarch

  1 tbsp or 8g

• Water

  3 tbsp or 44g

• Canola oil

  1 tbsp or 14g

• Scallions

  raw

  2 medium or 30g

Directions

1. Cook the rice according to package instructions.
2. Slice the avocado and steam the edamame with a pinch of salt.
3. Remove the skin from the salmon and cut it into cubes.
4. 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.
5. Heat 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 scallion whites, and let it simmer for 2-3 minutes, stirring often.
6. Divide the cooked rice, salmon, edamame, and avocado between bowls. Garnish with sesame seeds and scallion greens.