Teriyaki Salmon Rice Bowl with Shiitakes & Bok Choy

Tender seared salmon with crispy seared shiitakes and bok choy; served with sticky rice and a sweet ginger teriyaki sauce.

Difficulty: Easy

Time: 30-35 min

This dish is Gluten-Free

Calories: 551 Fat: 15g Carbs: 57g Protein: 44g

Teriyaki bowls are a favorite around the Local Crate test kitchen. They’re easy, versatile, flavorful and quick! We created this one with seared salmon, crispy shiitakes, and a sweet ginger teriyaki sauce.

Ingredients

Garlic

Ginger

Bok choy

Shiitake mushrooms

Radishes

Sushi rice

Cornstarch

Salmon Filets

Sweet tamari sauce

Garnish To add decorative or savory touches to food.

Simmer To stew gently below or just at boiling point.

Slurry A liquid mixture of water, broth or milk combined with a thickening agent like flour, cornstarch or arrowroot.

Small pot with lid

Large sauté pan

Small mixing bowl

Step 1: COOK THE RICE

Read through entire recipe before getting started. Combine the sushi rice with 1 1/2 cups water in a small pot with lid. Cover and bring to a boil, reduce to simmer and cook for 20 minutes, until water has been absorbed. Remove from heat and keep covered. Fluff rice with a fork before serving. While rice is cooking move on to mise en place (step #2).

Step 2: MISE EN PLACE

Wash and dry all produce. Rough chop bok choy into large pieces. Remove stems from shiitakes and slice. Remove top and bottom from radish and thinly slice, use a mandolin if available. Mince or grate garlic. Peel and grate ginger (see ginger peeling instruction card). Mix cornstarch with ½ cup of water until dissolved.

Step 3: MAKE TERIYAKI SAUCE

Heat sweet tamari sauce and 1 tsp. ginger in a small pot over medium heat. Stir cornstarch slurry then add to pot. Continually stir while sauce thickens to consistency of syrup.

Step 4: SEAR THE SALMON

Heat 1 Tbsp. of oil in a medium sauté pan over medium heat. Season salmon with salt and pepper. Add to pan and sear for 2-3 minutes on each side. Remove from pan and set aside. Note: The USDA recommends cooking salmon to an internal temperature of 145ºF.

Step 5: STIR-FRY VEGETABLES

In same pan add shiitake mushrooms and stir-fry for 3-4 minutes until crisp and golden. Add garlic and bok choy and cook for 1 minute until bright green. Turn off heat.

Step 6: PLATE YOUR DISH

Divide sticky rice between two bowls. Top with stir-fried vegetables with seared salmon. Drizzle with teriyaki sauce and garnish with shredded radish. Enjoy!