Teriyaki Salmon Bowls

Is it just us, or does every little thing taste improved when consumed from a bowl? It’s compact and downright wholesome (irrespective of what is inside of). In some way, while, all those people aspirational rice bowl recipes call for dirtying each and every single pot and pan in your kitchen area. Behold: These teriyaki salmon bowls are the mouth watering exception. They appear collectively in a person pot and in fact are very good for you (additionally, the past-straightforward sauce can be made ahead).

Related: Instantaneous Pot Coconut Salmon with Contemporary Herbs and Lime

Servings: 4 servings

Time:

Teriyaki Sauce

½ cup mirin

½ cup soy sauce

½ cup brown sugar

Salmon Bowls

3 tablespoons unseasoned rice vinegar

2 tablespoons sugar

1½ cups sushi rice, rinsed perfectly

1 to 1½ kilos salmon fillet, pores and skin removed, cubed

Assorted sliced greens (like cucumber and cabbage), sesame seeds, for serving

1. Make the Teriyaki Sauce: In a small saucepan, combine the mirin, soy sauce and brown sugar. Convey to a boil above medium heat, then decrease to a simmer and prepare dinner until decreased by about ¼, 25 to 30 minutes. Great although you make the salmon. (The sauce can be built up to just one month in advance and stored in an airtight container in the fridge.)

2. Make the Salmon Bowls: In a medium saucepan, combine the rice vinegar, sugar and 1½ cups drinking water. Stir to dissolve the sugar, then stir in the rice. Deliver to a boil above significant heat, then include and prepare dinner above very low warmth right up until the rice is just shy of done, 15 to 20 minutes.

3. Organize the salmon in an even layer on major of the rice, go over and cook dinner in excess of minimal heat till the salmon is fully cooked, 10 to 15 minutes much more.

4. To serve, scoop the salmon and rice into bowls with assorted vegetables (like sliced cucumber and shredded cabbage) and drizzle with some of the teriyaki sauce.