Teriyaki Salmon Rice Bowls | Weeknight Dinners
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Cooking tools:
- Stove
- Nonstick skillet
- Saucepan
- Whisk
- Mixing bowl
- Serving bowl
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 lb Skinless Salmon Filets (cut into chunks )
- Avocado or Vegetable Oil
- 3/4 Cup Teriyaki Sauce
- 4 Tablespoons Kewpie Mayonnaise (or regular mayo)
- 2 Tablespoons Sweet Chili Sauce
- 4 Scallions (chopped)
- 1 Tablespoon Sesame Seeds
- 1/2 Cup Edamame Beans (cooked and salted)
- 1/2 Cup Cucumbers (thinly sliced)
- 1/2 Avocado (sliced)
- 1 1/4 Cups Wild or Brown Rice
- 2 1/2 Cups Water
- 3 Tablespoons Rice Vinegar
- 1/2 teaspoon Salt
- 1 teaspoon Brown Sugar
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