Edamame Brown Rice Bowl with Salmon
This Edamame Brown Rice Bowl with Salmon is so easy and tastes amazing!
- 1 tablespoon sesame oil
- 4 cups brown rice cooked
- 1 tablespoon mirin Japanese rice wine
- 2 tablespoons soy sauce
- 1 cup edamame frozen, thawed
- 1/4 cup pickled ginger
- 1/2 teaspoon togarashi up to 2 teaspoons
- 1 teaspoon olive oil
- 6 ounce salmon fillet cut in half
- 1 teaspoon sesame seeds for serving
Preheat broiler. Line a small sheet pan with foil and place salmon on it. Brush with oil and season lightly with salt and pepper. Broil about 8 inches from the heat for 6 minutes or until salmon is cooked to your liking. Remove and set aside.
Heat the sesame oil in a wok over high heat. Add the rice and cook, stirring for about 2 minutes. Add the mirin, soy sauce and togarashi and cook for another 2-3 minutes.
Divide the rice between two bowls. Top with the edamame and pickled ginger, and additional sesame seeds.
Calories: 785kcal | Carbohydrates: 109g | Protein: 37g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 1128mg | Potassium: 1223mg | Fiber: 11g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 6.2mg | Calcium: 108mg | Iron: 5.3mg