Description
Delicious bite-sized salmon pieces coated in a sweet and savory teriyaki sauce, served with fluffy jasmine rice.
Ingredients
Scale
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 pound salmon fillet, cut into bite-sized cubes
- 1 cup jasmine rice
- 2 cups water
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Cut the salmon fillet into bite-sized cubes.
- In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic to create the teriyaki sauce.
- Rinse the jasmine rice under cold water until the water runs clear.
- In a saucepan, combine 1 cup of rinsed jasmine rice with 2 cups of water and bring to a boil.
- Once boiling, reduce heat to low, cover the saucepan, and cook for 15 minutes until the rice is fluffy.
- Heat a non-stick skillet over medium-high heat and add the salmon cubes to cook for 2-3 minutes on each side until golden brown.
- Pour the teriyaki sauce over the cooked salmon, stirring gently to coat. Cook for an additional 2 minutes until the sauce thickens slightly.
- Serve by scooping rice onto a plate, topping it with teriyaki salmon, and garnishing with green onions and sesame seeds.
Notes
For a vegan option, substitute honey with maple syrup. For a low-carb option, replace jasmine rice with cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg