Easy Teriyaki Chicken and Fried Rice dinner

Course Main

This bowl is a healthy, flavorful meal that’s easy to make and perfect for lunch, dinner, or meal prep.

For the Salmon:
2 salmon fillets boneless, skinless
3 tablespoons tamari or soy sauce if not gluten-free
2 tablespoons maple syrup or honey as a substitute
1 tablespoon mirin or white wine vinegar as a substitute
1 teaspoon sesame oil optional, for extra flavor
For the Sushi Rice:
1 cup sushi rice or basmati rice as an alternative
2 tablespoons rice wine vinegar or white wine vinegar
1 teaspoon sugar optional, for authentic sushi rice flavor
1 teaspoon sesame seeds
For the Toppings:
1/2 cup edamame beans cooked and shelled
1 avocado sliced
2 spring onions chopped
Optional extras: cucumber slices shredded carrots, pickled ginger, or nori strips

Rinse the sushi rice under cold water until the water runs clear.
Cook the rice according to the package instructions.
Once the rice is cooked, mix in rice wine vinegar, sugar (if using), and sesame seeds. Set aside to cool slightly.

In a small saucepan, combine tamari, maple syrup, mirin, and sesame oil (if using).
Bring to a simmer over medium heat and let it cook until the sauce thickens and becomes glossy, about 3-4 minutes.

Heat a nonstick skillet over medium heat.
Place the salmon fillets skin-side down (if using skin-on salmon) and cook for 3-4 minutes.
Flip the fillets, brush generously with the teriyaki glaze, and cook for another 2-3 minutes or until the salmon is fully cooked and caramelized.

Divide the sushi rice into two bowls.
Top each bowl with a glazed salmon fillet, cooked edamame beans, avocado slices, and spring onions.
Add any optional toppings, such as cucumber slices, shredded carrots, pickled ginger, or nori strips, for extra flavor and texture.