Teriyaki Salmon Bowls (gluten free)
These Teriyaki Salmon Bowls are fresh, flavourful and ready in just 30 minutes. Tender cubes of salmon are baked in a sticky teriyaki marinade and served over fluffy jasmine rice with crunchy cucumber salad, shredded cabbage and fresh spring onions. These bowls are a nourishing weeknight dinner the whole family will love.
Servings: 4
Calories: 478kcal
Equipment
- Sharp knife
- Chopping Board
- Small saucepan
- Large saucepan
- Baking Tray
Ingredients
- 1 batch teriyaki marinade
- 4 skinless salmon steaks (about 700 grams) cut into cubes
- 2 cups Jasmine rice
- ¼ head green cabbage shredded
Cucumber salad
- 2 cucumbers cut into thin rounds
- 1 tablespoon sesame seeds toasted
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
To serve
- 2 spring onions thinly sliced
- ¼ red onion peeled and thinly sliced
Instructions
- Preheat the oven to 180°C/356°F (fan forced).
- Add rice to the saucepan and fill with water. Use clean hands to swish the rice around in the water to remove excess starches. Strain off the water and repeat this process another two times.
- Add 2 1/2 cups water to the rice in the saucepan. Place on the stovetop and bring to a boil. Once boiling, reduce to a simmer with the lid partially on. Simmer until most of the water has been absorbed. At this point, place the lid on properly and turn off the heat, allowing the rice to steam for around 10 minutes.
- Meanwhile, add the cubed salmon to a bowl and top with half of the teriyaki marinade. Toss to coat evenly and tip out onto a lined baking tray, spreading out across the tray so that there is space in between each piece. Place into the oven and bake for 7 minutes.
- To make the cucumber salad, add the cucumber slices, sesame seeds, fish sauce and rice wine vinegar to a bowl and toss to combine.
- To assemble, divide the rice between 4 bowls. Top with the salmon, cucumber salad, shredded cabbage, red onion and spring onions. Serve warm.
Notes
Nutrition facts are an estimate only.
Storage
Store each of the elements in seperate airtight containers. Warm the salmon and the rice before assembling. Alternatively, store assembled bowls in individual containers and eat cold. Store for up to 3 days.Nutrition
Calories: 478kcal | Carbohydrates: 47g | Protein: 40g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 1256mg | Potassium: 1252mg | Fiber: 3g | Sugar: 18g | Vitamin A: 292IU | Vitamin C: 27mg | Calcium: 106mg | Iron: 3mg