Sticky Salmon & Vegetable Rice Bowls
These sticky salmon rice bowls are a quick and nutritious weeknight dinner with brown rice, edamame, cucumber salad, and shiitake mushrooms.
Ingredients
- 1 cup uncooked rice (or 2 cups cooked rice if using pre-cooked)
- 16 oz salmon
- 3 tbsp Japanese barbecue sauce (or combine 2 tbsp barbecue sauce with 1 tbsp soy sauce)
- 1 tsp ginger (powder or fresh grated ginger)
- 8 oz shiitake mushrooms
- 2 tbsp sesame oil, divided
- 2 tbsp low sodium soy sauce, divided
- 1 large cucumber
- 1 tbsp rice vinegar
- 1 tbsp furikake seasoning
- 2 cups steamed edamame beans
Instructions
- Cook rice using desired method (if using pre-cooked rice, skip this step).
- Cut salmon into 1" cubes and place in a medium sized bowl. Add Japanese barbecue sauce and ginger and mix well. Set aside to marinate while completing other steps. If using the oven to cook salmon, preheat to 400F.
- Slice mushrooms into thin pieces. Heat 1 tbsp sesame oil in a pan over medium heat. Add mushrooms and sautee for about 4-5 minutes, stirring often. You may need to add a splash of water if the pan gets dry. When the mushrooms are slightly browned, add 1 tbsp of soy sauce and stir well. Cook for a few more minutes while stirring until browned and fully cooked.
- Air fryer method: add salmon to air fryer basket and cook at 400F for 8-10 minutes or until golden brown and crispy on the outside. Oven method: cook salmon at 400F for 8-10 minutes.Stovetop method: cook salmon in a pan over medium heat for 6-8 minutes, stirring frequently to make sure to brown each side of the salmon.
- Slice cucumber into small pieces and add to a medium bowl. Add 1 tbsp of each: sesame oil, soy sauce, rice vinegar, and furikake seasoning and mix well to combine.
- Heat your edamame beans in the microwave or stovetop.
- Once the rice is fully cooked, assemble your bowls by adding rice, edamame, mushrooms, cucumber salad, and salmon to the bowl. Feel free to top with additional Japanese barbecue sauce or furikake if desired.
Video
Notes
Leftovers will keep in the fridge for 2-3 days, with the exception of the cucumber salad, which tastes best on the day that it's prepared. If you are cooking for meal prep, I suggest dressing the cucumber salad on the day you plan to eat it.