Salmon Teriyaki Bowls

10 mins
Serves 1
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Directions

  1. 1Preheat the oven to 450 degrees F (235 degrees C). Line a rimmed baking sheet with foil and lightly grease the pan.
  2. 2Preheat the oven to 450 degrees F (235 degrees C). Line a rimmed baking sheet with foil and lightly grease the pan.
  3. 3Preheat the oven to 450 degrees F (235 degrees C). Line a rimmed baking sheet with foil and lightly grease the pan.
  4. 4Season salmon with salt and pepper and spread 1 tablespoon teriyaki sauce over each fillet. Set salmon on the prepared baking sheet.
  5. 5Season salmon with salt and pepper and spread 1 tablespoon teriyaki sauce over each fillet. Set salmon on the prepared baking sheet.
  6. 6Season salmon with salt and pepper and spread 1 tablespoon teriyaki sauce over each fillet. Set salmon on the prepared baking sheet.
  7. 7Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes, or to your preferred doneness.
  8. 8Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes, or to your preferred doneness.
  9. 9Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes, or to your preferred doneness.
  10. 10Meanwhile prepare rice and edamame according to package directions; keep warm.
  11. 11Meanwhile prepare rice and edamame according to package directions; keep warm.
  12. 12Meanwhile prepare rice and edamame according to package directions; keep warm.
  13. 13Divide rice among bowls and top with edamame.
  14. 14Divide rice among bowls and top with edamame.
  15. 15Divide rice among bowls and top with edamame.
  16. 16Flake 1 piece of salmon on top and add avocado.
  17. 17Flake 1 piece of salmon on top and add avocado.
  18. 18Flake 1 piece of salmon on top and add avocado.
  19. 19Drizzle 1 to 2 tablespoons of remaining teriyaki sauce over each bowl and drizzle with hot sauce.
  20. 20Drizzle 1 to 2 tablespoons of remaining teriyaki sauce over each bowl and drizzle with hot sauce.
  21. 21Drizzle 1 to 2 tablespoons of remaining teriyaki sauce over each bowl and drizzle with hot sauce.

Ingredients

  • 4 ounce salmon filets
  • 4 ounce salmon filets
  • 4 ounce salmon filets
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 cup teriyaki sauce
  • 0.5 cup teriyaki sauce
  • 0.5 cup teriyaki sauce
  • 3 cups cooked jasmine rice
  • 3 cups cooked jasmine rice
  • 3 cups cooked jasmine rice
  • Sriracha or other hot sauce
  • Sriracha or other hot sauce
  • Sriracha or other hot sauce
  • 2 cups shelled edamame, prepared according to package directions, warm
  • 2 cups shelled edamame, prepared according to package directions, warm
  • 2 cups shelled edamame, prepared according to package directions, warm
  • 1 avocado, peeled and diced
  • 1 avocado, peeled and diced
  • 1 avocado, peeled and diced

Equipment

rimmed baking sheetfoil