Teriyaki Salmon Bowl

Teriyaki Salmon Bowl

Directions

Seasoned Steamed Rice

In a multipurpose Steamer. add 1 cup rice. Add old water and agitate to remove additional starch and clean rice. Strain slightly and then add 1 cup water and sprinkle with SPG.

Place in microwave on high for 9 minutes (may take shorter or longer depending on microwave.)

Teriyaki Glazed Salmon

In a 4 cup bowl, add 2 Tbsp Teriyaki rub mix, 1 Tbsp soy sauce, 1 Tbsp oil and 1 Tbsp Epicure Red Pepper Jelly (could use honey or maple syrup as a substitute) . Stir to combine.

On a cutting board using a knife cut your salmon filet into bite size cubes. Add to 4 cup bowl and toss to coat.

In a fry pan bring 1 Tbsp oil to med high heat. Add coated teriyaki salmon and cook for about 5 minutes making sure to flip cubes to cook through. Remove from heat to prevent over cooking.

Sesame Ginger Dressing

Using the cruet and funnel, add 1/3 cup oil, 1/3 cup rice vinegar, 2 Tbsp Sesame Ginger dressing and 1 Tbsp nut butter. Put on lid and shake. Set aside.

On a cutting board, chop broccoli into flowerets, cut yellow pepper and radishes into strips.

Using the 4 in 1 Mandoline and the 3.5 mm blade slice cabbage and red onion.

Using the Veggie Twist, spiral a carrot.

Put it all together.

In a large bowl add rice arrange veggies around and them pour salad dressing over top. Place salmon on top and garnish with green onion.

Ingredients

1 cup rice

1 cup water

1/2 tsp Epicure SPG

4 salmon filet

2 Tbsp Epicure Teriyaki Rub

 1 Tbsp soy sauce

1 Tbsp oil

1 Tbsp Epicure Red Pepper Jelly

1/3 cup olive oil

1/3 cup rice vinegar

2 Tbsp Epicure Sesame Ginger Dressing

3 Tbsp soy sauce

1 Tbsp Nut butter ( I used Almond )

Veggies of choice - Pick ones with different colors. Broccoli, yellow pepper, carrot, red cabbage, radish, red onion, salad greens

Garnish with green onion.