Salmon Teriyaki Bowl

The beauty of a rice bowl is that you can completely customize it for whatever your taste buds are in the mood for as long a you have the basic idea down. Start with some rice, add a protein with a tasty sauce, a hearty helping of veggies and something green to garnish. When I’m in the mood for something easy and tasty, rice bowls are my go-to. I’m a pescatarian, so my bowls are usually reserved for fish. Doesn’t matter to me which seafood it is, I love it all. But you can’t argue with a good old piece of salmon. This sauce is really the star of the dish, which means you can adjust it any way you want! Haddock instead of salmon, asparagus instead of snap peas. What’s your fancy?

Ingredients
2 (rice cooker) cups white rice, uncooked
1 lb salmon fillet cut into 4 thin portions
1 cup soy sauce
1/2 cup rice wine
1/2 cup brown sugar
2 cloves garlic, minced
1/2 orange, juiced
2 tbsp honey
2 cups white rice
10 ounces sugar snap peas
1 tbsp sesame oil
salt and pepper, to taste
1 bunch scallions, sliced
1 avocado, sliced

20-cup Digital Multicooker; adjust the ingredient amounts for smaller cookers
4 servings
Prep Time: 15 minutes
Cook Time: 1 hour

Directions
Add the rice to the inner pot of your rice cooker. Add water and swirl the rice around; you should notice the water is cloudy. Drain the water and repeat until the water is clear, about 3 times. Once the cloudy water has all been drained, add water to the line marked 2 on the inside of the pot. Making sure the outside of the pot is dry, place the inner pot back into the rice cooker. Close the lid and press the FLASH RICE button. Your rice should be done in about 45 minutes.

Once the rice is finished, scoop it out of the inner pot and set aside in a bowl. Rinse out the inner pot and dry, then place back in the cooker. Press STEAM and set for 30. Add the soy sauce, rice wine, sugar, and garlic until it reaches a gentle boil. Let it simmer with the lid open for about 7 minutes until it thickens. Turn off the rice cooker and add the orange juice and honey and stir. Scoop the sauce into a bowl and set aside. Wash and dry the inner pot, then replace into the rice cooker.

Again press the STEAM button and set for 30. Heat the sesame oil briefly in the inner pot, then add the snap peas. Cook the snap peas, stirring frequently until they turn bright brown, about 10 minutes. Season them with salt and pepper then turn off the cooker and allow to cool while you cook the salmon.

Preheat the oven to broil (HIGH if your oven has high and low settings) and set the rack about 8 inches from the top. Put the salmon skin-side down on a foil lined baking sheet. Brush about 1/4 cup of the teriyaki sauce onto the salmon. Cook under the broiler for two minutes, then remove the pan. Brush more teriyaki sauce on top and return to the oven for 2 more minutes. Remove from the oven.

Now time to assemble your bowls! Put the rice in the bottom of the bowls. Place a slice of salmon on top with a scoop of snap peas next to it. Garnish with avocado slices and scallions. Drizzle with extra teriyaki sauce if desired.

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