Teriyaki Salmon Bowls
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Cooking tools:
- Pot
- Colander
- Pan
- Skillet
- Stove
- Microwave
- Spoon
- Spatula
- Paper towel
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
Ingredients
- 4 salmon fillets
- Salt and pepper, to season
- 1 1/2 cups jasmine rice
- 2 cups bone broth
- 1 cup of water
- 12 oz shelled edamame
- 8 1/2 oz teriyaki sauce (about one bottle)
- 1 to 2 avocados
- Olive oil for the pan
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