Teriyaki Glazed Salmon Rice Bowls with Edamame Salad and Pickled Cucumber

These teriyaki salmon rice bowls are anything but boring. Rich, flaky salmon gets a triple treatment: a hoisin-soy marinade, a sweet soy glaze roast and a final drizzle of spicy soy mayo. Served over fluffy jasmine rice with a fresh edamame and carrot salad and tangy pickled cucumbers, every bite is a burst of flavor and texture.

Perfect for a weeknight dinner that feels special, this bowl comes together quickly and uses simple ingredients. The combination of savory, sweet and tangy elements will have you saying goodbye to ho-hum meals and hello to oh-yum!

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Ingredients

1 teaspoon Spicy Horseradish PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

0.5 thumb GingerView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). In a small bowl, mix the hoisin sauce, soy sauce and half of the grated ginger to make a marinade. Place the salmon in a dish and pour the marinade over it. Let it sit for 10 minutes.
2. Meanwhile, cook the jasmine rice according to package directions. Fluff with a fork and keep warm.
3. In a medium bowl, combine the edamame, shredded carrots and sesame dressing. Toss well and set aside.
4. Slice the mini cucumber into thin rounds. In a small bowl, mix the rice wine vinegar, sugar and a pinch of salt. Add the cucumber slices and toss to coat. Let pickle for at least 5 minutes.
5. In another small bowl, make the spicy soy mayo: mix the mayonnaise, spicy horseradish paste, garlic powder and a splash of soy sauce (about 1 teaspoon). Stir until smooth.
6. Heat an oven-safe skillet over medium-high heat and add the cooking oil. Remove the salmon from the marinade (reserve the marinade) and place it skin-side down in the hot skillet. Sear for 2-3 minutes until the skin is crispy. Flip the salmon and brush the top with the sweet soy glaze. Transfer the skillet to the oven and roast for 5-7 minutes or until the salmon is cooked through and flakes easily.
7. To assemble the bowls, divide the rice among serving bowls. Top with the edamame salad, pickled cucumbers and the teriyaki salmon. Drizzle the spicy soy mayo over everything and sprinkle with sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use frozen edamame?

Yes, just thaw them first by running under warm water or microwaving for a minute.

What can I substitute for sweet soy glaze?

Mix 1 tablespoon soy sauce with 1 tablespoon honey or brown sugar as a quick substitute.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat salmon gently in the oven or microwave.