Edamame Brown Rice Bowl with Salmon
This Edamame Brown Rice Bowl with Salmon is so easy and tastes amazing!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 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