Salmon Teriyaki Rice Bowl

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness of mirin.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a healthier option while canned salmon is budget-friendly.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and nutrition.

nori

🥗Healthier: seaweed salad

💰Cheaper: spinach

Spinach offers a similar green element at a lower cost.

Prepare jasmine rice and cauliflower rice ahead of time, keeping them cold.

Cut the skin off the salmon and trim the belly for uniform pieces.

Thaw two tuna steaks and prepare them alongside the salmon.

In a mixing bowl, combine 1 cup of soy sauce, 1 tablespoon of sesame oil, 1/2 cup of sweet chili sauce, and about 1 tablespoon of garlic.

Add 2 tablespoons of Sriracha and 1/4 cup of orange marmalade to the marinade, adjusting sweetness as needed.

Marinate the salmon and tuna steaks whole instead of dicing them before cooking.

Preheat the griddle to medium heat and sear the proteins until charred, then move them off the heat.

Add the marinade to the griddle to reduce it, avoiding overcooking the fish.

Once the marinade thickens, drizzle it over the proteins and remove them from the heat.

In a bowl, mix cream cheese into the cauliflower rice until well incorporated.

Assemble the bowl with a base of rice, adding the proteins and garnishing with sesame seeds, green onions, and optional sauces like Yum Yum and Sriracha.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens