SOY HONEY GLAZED SALMON BOWLS

THE BOWLS YOU NEED TO MAKE … for an intimate dinner party.

Ok. So I made these bowls and then by unanimous request made an encore of them the very next night. They’re that awesome. The sauce is the right amount of rich to make the dish exciting but it’s the crunch of the Teriyaki seaweed on the rice that gets me every time. It’s a dynamic bowl for being so simple to make.

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SOY HONEY GLAZED SALMON BOWLS

Yield: 2 Bowls

Author: Michelle Williams

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

FOR THE SUSHI RICE

• Sushi Rice (1 cup)
• Water (1 1/4 cups)
• Rice Vinegar (2 1/2 tablespoons)
• White Sugar (1/2 tablespoon)
• Salt (1/4 teaspoon)

FOR THE SALMON

• Salmon (1 pound, skin removed, and cup into cubes)
• Low Sodium Soy Sauce (1/3 cup)
• Clover Honey (1/3 cup)
• Garlic (3 cloves, finely chopped)
• Ginger (2 teaspoons, when finely chopped)
• Onion Powder (1 teaspoon)

FOR THE REST

• Teriyaki Dried Seaweed (1 1.7 ounce package)
• Mini Cucumber (1, thinly sliced)
• Small Avocado (1, halved, peeled, and cut into thin slices)
• Black Sesame Seeds (roughly 1 tablespoon)
• Green Onion (2 stems, cut in slices on a sharp angle)

KITCHEN TOOLS

• Strainer
• Saucepan with Lid
• Cutting Board
• Chefs Knife
• Small Mixing Bowl
• Medium Mixing Bowl
• Whisk
• 12 Inch Non-Stick Pan
• Rubber Spatula
• Meat Thermometer

Instructions

TO MAKE YOUR RICE

1. Rinse your rice in a strainer until the water runs clear through it.
2. Add rice and water to your saucepan. Over high heat, bring it to a rolling boil. Cover with lid and reduce your heat to a low simmer. Simmer for 20 minutes.
3. Remove from heat (lid still on) and let sit for 10 minutes.
4. In the meantime, in your small mixing bowl, whisk together your vinegar, sugar, and salt until your salt and sugar are completely dissolved.
5. Use your rubber spatula to fold your vinegar mixture into your rice.
6. Divide your rice into two dinner bowls.

TO MAKE YOUR SALMON

1. In your medium mixing bowl, mix together your soy sauce, honey, garlic, ginger, and onion powder.
2. Add your salmon cubes to your soy sauce mixture. Make sure it's fully coated. If you're making this dish ahead, it's ok to cover this bowl in cling wrap and refrigerate for a few hours. That said, it doesn't need to marinate.
3. Heat your frying pan over medium heat.
4. Add your salmon and all of the sauce to your pan. Cook for 5 minutes. Then using your rubber spatula, flip all of your salmon and cook for 5 additional minutes or until your salmon has an internal temperature of 145º.

TO PUT YOUR BOWL TOGETHER

1. Drizzle the excess sauce that your salmon was cooked in over your rice.
2. Crumble half a pack of seaweed over each bowl of rice. (a full pack in total)
3. Split your cucumber slices over a quarter of each of your bowls.
4. Add a half of avocado sliced and hole-side-up next to the cucumber in each bowl.
5. Scoop your salmon onto the remaining half of each bowl.
6. Sprinkle your black sesame seeds and green onion slices evenly over everything in your bowls.
7. Eat and enjoy!

Did you make this recipe?

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