Teriyaki Glazed Salmon Rice Bowl
This is one of the best teriyaki glazed salmon bowls I’ve ever had. I love serving this dinner favorite to my family and friends. Every time I serve it, my guests give me a resounding thumbs up. You’re going to love this delicious dinner idea!
Ingredients
For the Rice:
2 cups short grain rice
1 tbsp black rice
5-6 dried portabella mushrooms
3 1/2 cup water
For the Vegetables:
2 cups shredded purple cabbage
1 cup finely shaved carrot
8 cups spinach
2 cups edamame
olive oil
season salt and pepper
For the Salmon:
4 salmon fillets
2 tbsp cornstarch
1/4 cup soy sauce
1 tbsp freshly grated ginger
1/4 cup sake, white wine or white cooking wine
1/3 cup brown sugar
Instructions
1
To make the rice, place the rice, and dried mushrooms in a fine mesh strainer and through rinse the rice to remove the starch.
2
Place the rinsed rice and dried mushrooms in a pot and add enough cold water so that it reaches your first knuckle when you touch the top of the rice. For this amount of rice, it’s about 3 1/2 cups water. Cover and cook on medium to medium low heat for about 30 minutes or until the rice has absorbed all of the water. Remove from the heat and let the rice sit for about 10 minutes before serving.
3
Wilt the spinach by heating a sauté pan on medium heat and drizzle about 3 tbsp of olive oil into the pan. Add the spinach and carefully stir it around to to “wilt” it down. Sprinkle with salt and pepper to taste. Remove the spinach to a plate and set aside.
4
To cook the teriyaki salmon, remove the scales of the salmon and rinse it off well. Using a paper towel, blot the salmon dry if needed. Sprinkle the salmon with cornstarch and evenly spread it all over the salmon (both front and back as well as the sides).
5
Pan sear the salmon for about 3 minutes on each side. Remove from the pan and set aside.
6
In a small bowl, whisk the soy sauce, freshly grated ginger, sake (can use white wine or cooking wine) and brown sugar together until combined. Add to sauté pan and bring to a boil, reduce heat and simmer for 2 minutes. Add the salmon back into the the pan and cook for an additional 2 minutes on each side. Spoon the teriyaki glaze over the salmon as its cooking. Remove form the heat.
7
To assemble, place four bowls on your work surface and to each bowl add about 1 1/2 cups rice. Divide the wilted spinach and the other vegetables into each bowl and top each bowl with a teriyaki glazed salmon fillet. Spoon additional glaze over each salmon and garnish with a sprinkling of chopped green onions.
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