So much better than take-out teriyaki! My salmon bowl with sushi rice is quick and easy, full of flavor and a healthful meal that you can feel good about.
Looking for a weeknight meal that everyone will love and is good for you, too? Listen to this line up – salmon, edamame, avocado, brussels sprouts, and pomegranate seeds. Each one of these superfoods are combined into one flavor-packed bowl. Topped with an easy sauce made from the marinade + a spoonful of peanut butter, and dinner couldn’t be tastier!
First off, let me tell you how these elements come together in this one-dish dinner. My goal, as I lay out in the recipe, allows you to perfectly time your prep and end up with a hot bowl of goodness.
Start with the sesame roasted brussels – very similar to my method used for the sesame broccoli in my new cookbook. Simply toss the brussels with sesame oil, salt, sesame seeds and soy sauce and roast until crispy. The flavors here are so simple, but so good.
When your brussels are just about finished, make some room on the baking sheet for the marinated salmon and bake them together until both are roasted to perfection.
While your sheet pan is basking in the heat, the rice simmers gently on the stove, and the marinade is reduced to a syrupy, salty-sweet sauce.
When the rice has finished cooking, toss it with rice vinegar, sugar and salt for that authentic sushi-rice vibe, then stir a spoonfull of peanut butter in the reduced sauce for extra yumminess. Now you’re ready to put it all together!
Scoop the steaming hot sushi rice into bowls, then top with the salmon, brussels, a sprinkle of herbs, sliced avocado and edamame, and if you’re so inclined, pomegranate seeds. Drizzle it all with the teriyaki peanut sauce and dig in!
Are there any tips or tricks?
- Make sure to read the recipe all the way through before beginning so that you understand the steps and timing.
- For the sushi rice, it is important to rinse the rice several times before cooking. To do this, place it in a medium bowl and cover with water. Slosh the rice around, then pour off the water. Repeat this 4-5 times until the water runs clear, then strain the excess water before cooking.
- Make it vegan by using tofu instead of salmon.
- You can use broccoli in place of brussels sprouts.
Teriyaki Salmon Bowls with Sesame Roasted Brussels & Sushi Rice
Ingredients
For the brussels sprouts:
- 1 ½ pounds brussels sprouts trimmed and halved
- 2 tablespoons sesame oil not toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
- ½ teaspoon kosher salt
For the salmon:
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 tablespoons brown sugar
- 2 large garlic cloves grated
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 pound salmon cut into 4 portions
To complete the dish:
- 1 cup sushi rice
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 2 tablespoons smooth peanut butter
- 1 cup cooked edamame
- 1 sliced avocado
- ¼ cup cilantro basil, or both
- Pomegranate seeds optional
Instructions
- Preheat your oven to 400 F. Trim and halve the brussels sprouts, then place on a baking sheet and toss with the sesame oil, sesame seeds, salt and soy sauce. Set aside while you prep the rice and fish.
- Begin cooking the rice. Follow the package directions for the sushi rice you have. When it has finished cooking, let it sit for 5-10 mintues then stir in the sugar, salt and rice vinegar mixture. You can leave it covered on the stovetop while you finish the recipe.
- Combine all of the ingredients for the salmon in a shallow bowl and marinate the salmon for 15-25 minutes.
- Pop the brussels in the oven around the time the rice begins to cook. Roast for 20 minutes, then remove from the oven. Move some aside to make room for the salmon, then remove the salmon from the marinade and place on the baking sheet with the brussels sprouts. Return to the oven and roast for 8-12 minutes, depending on the thickness of your salmon. Sockeye will roast much faster than a thicker king salmon.
- While the salmon cooks, pour the marinade into a saucepan and cook to reduce by half. Remove from the heat and stir in the peanut butter. Taste for seasoning, and if you like yours sweeter, add a bit more sugar or honey.
- To serve, toss the rice with the vinegar, sugar and salt mixture until evenly coated, then divide the rice into four bowls. Top each with a piece of salmon, then divide the brussels sprouts evenly among the bowls. Add the edamame and avocado, sprinkle with herbs and pomegranate seeds if using, and drizzle with the sauce.
