Salmon Teriyaki Rice Box
Glazed salmon fillets over fluffy steamed rice with teriyaki sauce, edamame, and sesame-dressed cucumber. A satisfying Japanese-inspired lunch box that is quick to assemble.
Ingredients
- 4 fillets skin-on salmon fillets, patted dry
- 1/4 cup low-sodium soy sauce
- 1/4 cup mirin (or dry sherry + 1 tsp sugar)
- 2 tbsp honey
- 2 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tsp toasted sesame oil
- 2 tsp neutral oil (avocado or canola)
- 2 cups jasmine rice, rinsed
- 3 cups water
- 1 cup shelled edamame (frozen, thawed), thawed
- 1 English cucumber, thinly sliced
- 2 tsp rice vinegar
- 2 tsp sesame seeds, toasted
- 4 scallions, thinly sliced
Instructions
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1
Combine 1/4 cup low-sodium soy sauce, 1/4 cup mirin (or dry sherry + 1 tsp sugar), 2 tbsp honey, 2 cloves minced garlic cloves, and 1 tsp grated fresh ginger in a small bowl to make the teriyaki glaze. Set aside.
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2
Bring 3 cups water to a boil in a saucepan. Add 2 cups rinsed jasmine rice, stir once, cover, and reduce heat to low. Cook for 15 minutes, then remove from heat and let steam, covered, for 5 minutes.
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3
Pat 4 fillets patted dry skin-on salmon fillets dry and season lightly with salt. Heat 2 tsp neutral oil (avocado or canola) in an oven-safe skillet over medium-high heat. Place salmon skin-side up and sear for 2 minutes until golden. Flip to skin side down.
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4
Pour the teriyaki glaze over salmon and transfer the skillet to a 400 F oven. Roast for 8-10 minutes until salmon is cooked through and reaches an internal temperature of 145 F, basting once halfway through.
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5
While salmon cooks, toss 1 thinly sliced English cucumber with 2 tsp rice vinegar and 2 tsp toasted sesame oil. Season with a pinch of salt.
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6
Fluff rice with a fork. Divide rice into bowls or containers and top with salmon, 1 cup thawed shelled edamame (frozen, thawed), and dressed cucumber.
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7
Drizzle any remaining pan glaze over the bowls. Garnish with 2 tsp toasted sesame seeds and 4 thinly sliced scallions.