High-Protein Teriyaki Salmon Rice Bowl
Nutrition per serving
Protein per 100 kcal: 6.2g · Energy from macros: 25% protein / 34% carbs / 41% fat
Ingredients
- 2 salmon fillets (about 150 g each), skin removed
- 1 cup jasmine rice, rinsed
- 1.5 cups water
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon sesame oil
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 cup shelled edamame
- 2 spring onions, sliced
- 1 teaspoon sesame seeds
- 1 lime, cut into wedges
Instructions
Rinse the rice, then cook it in the water in a covered pot on low heat for 12 minutes. Take it off the heat and leave it covered for 5 minutes, then fluff with a fork.
While the rice cooks, whisk the soy sauce, honey, rice vinegar, ginger and garlic in a small bowl to make the teriyaki glaze.
Pat the salmon dry, season lightly, and sear it in a hot non-stick pan with the sesame oil for 3 to 4 minutes per side, until the edges turn golden.
Pour the glaze over the salmon in the pan and cook for 1 to 2 minutes more, spooning the sauce over the fish until it turns glossy and sticky.
Steam or quickly stir-fry the broccoli, carrot and edamame for 3 to 4 minutes, until just tender but still bright and crisp.
Divide the rice between two bowls, top with the salmon and vegetables, spoon over any extra glaze, and finish with spring onions, sesame seeds and a squeeze of lime.
A weeknight bowl that actually keeps you full: crisp-edged salmon glazed in a sticky homemade teriyaki sauce, served over warm jasmine rice with crunchy vegetables. It tastes like takeout, but you know exactly what went into it — and it is easy to log. After dinner, add the bowl to your calories log at https://nutricounter.net/tools/tracker so tomorrow's choices start from real numbers, not guesswork.
