Sriracha Teriyaki Salmon Bowls
with Edamame and Pickled Radishes
Get ready to wake up your taste buds with our Sriracha Teriyaki Salmon Bowls. Succulent salmon is smothered in an umami-rich, sweet and spicy sauce and served with black sesame-studded rice, sautéed cabbage, edamame and vibrant pickled radishes. Dinner just got interesting.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
¾ cup
Jasmine Rice
56 g
Edamame
(Contains Soy)
56 g
Green Cabbage, shredded
3 unit
Radish
1 tbsp
Brown Sugar
1 tbsp
Rice Vinegar
(Contains Sulphites)
4 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Black Sesame Seeds
(Contains Sesame)
2 tsp
Sriracha
1 unit
Garlic, cloves
Not included in your delivery
1 tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.
Meanwhile, halve radishes, then thinly slice into half-moons.Add radishes, vinegar, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer radishes, including pickling liquid, to a medium bowl. Place in the fridge to cool.
Pat salmon dry with paper towels, then season with salt and pepper.Arrange on a parchment-lined baking sheet, skin-side down. Drizzle with 1/2 tbsp (1 tbsp) oil. Roast in the middle of the oven until cooked through, 7-10 min.**
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then edamame and cabbage. Cook, stirring occasionally, until veggies are tender and slightly browned, 5-6 min. Season with salt and pepper.Remove from heat, then transfer veggies to a plate.
Reheat the same pan over medium-low.While the pan heats, peel, then mince or grate garlic.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then garlic. Cook, stirring occasionally, until fragrant, 30 sec. Add brown sugar and teriyaki sauce. Season with pepper. Cook, stirring occasionally, until brown sugar dissolves and sauce thickens slightly, 1-2 min.
Drain pickled radishes, discarding liquid. Fluff rice with a fork, then stir in black sesame seeds.Divide rice between bowls. Top with edamame-cabbage mixture, pickled radishes and salmon.Spoon teriyaki sauce over salmon, then drizzle sriracha over top.
