Mindful Sodexo 
Teriyaki salmon over sticky rice with snap peas, carrots, broccoli, mushrooms, and creamy sriracha mayonnaise
Nutrition Facts:
Calories: 470, Carbs: 49 g, Protein: 25 g, Fat: 19 g, Sat. Fat: 3.5 g, Sodium: 540 mg, Fiber: 4 g
Prep Time: 15 to 20 minutes Cook time: 15 to 20 minutes, plus up to 4 hours marinating time Yield: 4 servings; 1 bowl per serving Difficulty level: Easy
Sticky Rice Teriyaki Salmon Bowl
Ingredients
Prepare
Sticky Rice Teriyaki Salmon Bowl
- 2 cups cooked white rice
- 4 Teriyaki Glazed Salmon fillets
- 2 cups sugar snap peas, trimmed
- ½ cup sautéed mushrooms
- 2 cups broccoli florets
- ½ cup steamed baby carrots
- ¼ cup sliced green onions
- ½ cup Sriracha Mayonnaise
- 1. Place ½ cup cooked rice in each bowl.
- 2. Place 1 salmon fillet in the center of each bowl.
- 3. In order, arrange the vegetables around the salmon:
-½ cup sugar snap peas
-2 tablespoons sautéed mushrooms
-½ cup broccoli florets
-2 tablespoons steamed carrots. - 4. Sprinkle each bowl with 1 tablespoon sliced green onions.
- 5. Serve with 2 tablespoons Sriracha Mayonnaise on the side or drizzled over the top. Enjoy immediately!
Teriyaki Glazed Salmon
- ½ cup teriyaki sauce
- 1 ½ tablespoons sriracha
- 1 ½ tablespoons mirin
- 1-pound salmon fillets, cut into four equal size pieces
- 1. In a shallow bowl, whisk together the teriyaki sauce, sriracha, and mirin.
- 2. Add the salmon fillets and turn to coat evenly. Cover and refrigerate for 30 minutes to 4 hours.
- 3. Preheat a large skillet, grill pan, or flat-top griddle over medium-high heat.
- 4. Remove the salmon from the marinade and discard any remaining marinade. Sear the salmon for 2 to 3 minutes per side until lightly browned.
- 5. Reduce the heat to medium, cover, and continue cooking for 4 to 6 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit. Set aside and keep warm.
Sriracha Mayonnaise
- ½ cup light mayonnaise
- 1 tablespoon sriracha
- 1. In a small bowl, stir together ingredients until smooth. Cover and refrigerate until ready to serve.
Chef Tips:
- Finish Salmon in Oven: After searing, finish the salmon in a 400 degrees Fahrenheit oven for a foolproof result. The salmon is done when it reaches 145 degrees Fahrenheit or flakes easily with a fork while remaining moist inside.
- Need More Protein? Add shelled edamame or a soft-boiled egg to each bowl for an extra protein boost.
- Make Ahead: The sriracha mayonnaise can be prepared up to 3 days in advance and refrigerated.
- Vegetable Swap: Try edamame, bell peppers, bok choy, or shredded cabbage.
- Family-Style Idea: Arrange the rice, salmon, vegetables, and sauce in separate serving bowls and let everyone build their own bowl.
