Teriyaki Salmon Rice Bowls

🥘 Ingredients

• black pepper
• cooking oil
  1 tsp
• edamame
  8 oz
• garlic powder
  2 tsp
• ginger
  1 thumb
• hoisin sauce
  4 tbsp
• jasmine rice
  1 c
• mayonnaise
  4 tbsp
• mini cucumber
  2 unit
• paper towels
• rice wine vinegar
  3.333 tbsp
• salmon
  20 oz
• salt
• sesame dressing
  3 oz
• sesame seeds
  2 tbsp
• shredded carrots
  8 oz
• soy sauce
  4 tbsp
• spicy horseradish paste
  1 tsp
• sugar
  4 tsp
• sweet soy glaze
  4 tbsp

🍳 Cookware

• small bowl
• zip-close bag
• small pot
• small bowl
• small microwave-safe bowl
• baking sheet
• aluminum foil
• medium bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees F. Wash and dry produce. Reserve 1 tsp of the soy sauce (2 tsp for 4 servings) in a small bowl . Pat salmon dry with paper towels and place in a zip-close bag ; add hoisin sauce , garlic powder , and remaining soy sauce; seal to close. Shake until salmon is evenly coated. Set aside to marinate for ⏱️ 10 minutes .

   soy sauce: 4 tbsp, salmon: 20 oz, paper towels, hoisin sauce: 4 tbsp, garlic powder: 2 tsp
2. 

   2

   Meanwhile, combine jasmine rice , 3/4 cup water (1 1/2 cups for 4 servings), and a big pinch of salt in a small pot . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered until ready to serve.

   jasmine rice: 1 c, salt
3. 

   3

   While rice cooks, trim and halve mini cucumber lengthwise. Place under a plate; press down until cucumber halves break open. Cut crosswise into 1-inch pieces. Peel and grate ginger until you have 1/2 tsp (1 tsp for 4 servings). To the small bowl with reserved soy sauce, add mayonnaise and as much spicy horseradish paste as you like; stir to combine.

   mini cucumber: 2 unit, ginger: 1 thumb, mayonnaise: 4 tbsp, spicy horseradish paste: 1 tsp
4. 

   4

   In a second small microwave-safe bowl , combine cucumber, 1 TBSP of the rice wine vinegar , 1 tsp water, 1/2 tsp of the sugar , a big pinch of salt , and black pepper . (For 4 servings, use 2 TBSP vinegar, 2 tsp water, and 1 tsp sugar.) Microwave for ⏱️ 30 seconds . Set aside to pickle, tossing occasionally.

   rice wine vinegar: 3.333 tbsp, sugar: 2 tsp, salt, black pepper
5. 

   5

   Line a baking sheet with aluminum foil and lightly oil with cooking oil . Once salmon has marinated 10 minutes, place salmon on prepared sheet and brush with any excess marinade. Roast on top rack until salmon is almost cooked through, ⏱️ 8 minutes . Remove sheet from oven and brush salmon with half the sweet soy glaze (all for 4 servings). Return to oven; roast until glaze is tacky and salmon is cooked through, 2-4 minutes more.

   cooking oil: 1 tsp, sweet soy glaze: 4 tbsp
6. 

   6

   While salmon roasts, in a medium bowl , combine sesame dressing , ginger, and 1/2 tsp vinegar (1 tsp for 4 servings). Stir in edamame and shredded carrots until coated.

   sesame dressing: 3 oz, edamame: 8 oz, shredded carrots: 8 oz
7. 

   7

   Fluff rice with a fork; stir in 1/2 tsp of the sugar (1 tsp sugar for 4 servings) and remaining vinegar to taste. Season with salt to taste. Divide rice between bowls. Top with salmon, edamame salad, and pickled cucumber in separate sections. Sprinkle bowls with sesame seeds and drizzle with spicy soy mayo. Serve. Salmon is fully cooked when internal temperature reaches 145 degrees F.

   sugar: 2 tsp, salt, sesame seeds: 2 tbsp