Salmon Teriyaki Rice Box

Name: Salmon Teriyaki Rice Box
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 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 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

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.

37 minEasyServes 4540 cal/serving

JapaneseLunchStovetop and OvenPescatarianHigh ProteinLow-SodiumPork-FreeNightshade-FreeCorn-Free

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Ingredients

4 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 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

1

Combine 1/4 cup low-sodium soy sauce, 1/4 cup mirin (or dry sherry + 1 tsp sugar), 2 tbsp honey, 2 minced garlic cloves, and 1 tsp grated fresh ginger in a small bowl to make the teriyaki glaze. Set aside.
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.
3

Pat 4 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.
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.
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.
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.
7

Drizzle any remaining pan glaze over the bowls. Garnish with 2 tsp toasted sesame seeds and 4 thinly sliced scallions.

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Questions

What temperature do I cook Salmon Teriyaki Rice Box at?

For Salmon Teriyaki Rice Box, the oven is set to 400 F (about 205 C) in step 4. The longest stretch at that heat is 10 minutes, in step 4. The target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why pat it dry first in Salmon Teriyaki Rice Box?

Step 3 reads: "Pat 4 patted dry skin-on salmon fillets dry and season lightly with salt." Surface water has to boil off before anything can brown. Drying at step 3 means the food sears in the first minute instead of steaming.

Is there a substitute for mirin in Salmon Teriyaki Rice Box?

The entry for Salmon Teriyaki Rice Box calls for 1/4 cup mirin (or dry sherry + 1 tsp sugar). In its place: Use dry sherry or sake with half a teaspoon of sugar per tablespoon. Rice vinegar with the same sugar works when you want it alcohol-free.

Can I use another fish instead of salmon in Salmon Teriyaki Rice Box?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Salmon Teriyaki Rice Box uses 4 skin-on salmon fillets, patted dry.

How long does Salmon Teriyaki Rice Box keep?

Refrigerate what is left of Salmon Teriyaki Rice Box within two hours and eat it within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through. The grain firms up as it chills; add a spoonful of water before reheating.

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