Teriyaki Salmon Rice Bowls

Ingredients

• 1½ cupsLong-grain white rice
• 4 fillets, thawed and patted dry
• 1 headBroccoli, cut into florets
• 4 tbspSoy sauce
• 2 tbspRice vinegar
• 1 tbspGranulated sugar
• 2 tbspLiquid honey
• 1 inch pieceFresh ginger, grated
• 2 clovesGarlic, minced
• 2 tbspCanola oil
• ½ tspSalt
• ½ tspGround black pepper

Method

1. Rinse the 300 g of white rice under cold water until the water runs clear. Combine the rinsed rice with 600 ml of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.⏱ 25 min timer in cook mode
2. While the rice cooks, pat the thawed salmon fillets dry with paper towels and season with 3 g of salt and 2 g of black pepper. In a small bowl, whisk together the 60 ml of soy sauce, 30 ml of rice vinegar, 15 g of white sugar (to substitute for mirin), 30 g of honey, grated ginger, and minced garlic to create the teriyaki glaze.
3. Heat 30 ml of canola oil in a large non-stick skillet over medium-high heat. Place the salmon fillets in the hot skillet, skin-side down if they have skin, and sear for 3-4 minutes until golden. Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.⏱ 7 min timer in cook mode
4. Pour the prepared teriyaki glaze over the salmon in the skillet. Let it simmer and reduce for 1-2 minutes, spooning the glaze over the salmon, until the sauce thickens and coats the fillets.⏱ 2 min timer in cook mode
5. While the salmon glazes, steam the 400 g of broccoli florets. Place the florets in a steamer basket over 1 inch of boiling water, cover, and steam for 5 minutes, until tender-crisp.⏱ 5 min timer in cook mode
6. Fluff the cooked rice with a fork. Divide the rice among four bowls, then top each with a glazed salmon fillet and a serving of steamed broccoli. Drizzle any remaining teriyaki glaze from the skillet over the salmon and broccoli.