Teriyaki Salmon Rice Bowls

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  1 tbsp
• edamame
  1 c
• garlic powder
  ½ tsp
• ginger
  1 unit
• hoisin sauce
  1 tbsp
• jasmine rice
  ½ cup
• mayonnaise
  2 tbsp
• mini cucumber
  1 unit
• rice wine vinegar
  2 tbsp
• salmon
  1 unit
• salt
  1 tsp
• sesame dressing
  1 unit
• sesame seeds
  1 tsp
• shredded carrots
  1 c
• soy sauce
  2 tsp
• spicy horseradish paste
  1 unit
• sugar
  1 tsp
• sweet soy glaze
  1 unit

🍳 Cookware

• small bowl
• small pot
• small bowl
• baking sheet
• medium bowl

1. 

   1

   spicy horseradish paste shredded carrots rice wine vinegar sesame dressing jasmine rice soy sauce edamame mini cucumber sweet soy glaze sesame seeds mayonnaise garlic powder hoisin sauce ginger salmon cooking oil sugar salt black pepper

   spicy horseradish paste: 1 unit, shredded carrots: 1 c, rice wine vinegar: 2 tbsp, sesame dressing: 1 unit, jasmine rice: ½ cup, soy sauce: 2 tsp, edamame: 1 c, mini cucumber: 1 unit, sweet soy glaze: 1 unit, sesame seeds: 1 tsp, mayonnaise: 2 tbsp, garlic powder: ½ tsp, hoisin sauce: 1 tbsp, ginger: 1 unit, salmon: 1 unit, cooking oil: 1 tbsp, sugar: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Reserve 1 tsp soy sauce in a small bowl . Pat salmon dry with paper towels and place in a zip-close bag; add hoisin sauce, garlic powder, and remaining soy sauce; seal to close. Shake until salmon is evenly coated. Set aside to marinate for ⏱️ 10 minutes .
3. 

   3

   Meanwhile, combine jasmine rice, ¾ cup water, and a big pinch of salt in a small pot . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered until ready to serve.
4. 

   4

   While rice cooks, trim and halve mini cucumber lengthwise. Place under a plate; press down until cucumber halves break open. Cut crosswise into 1-inch pieces. Peel and grate ginger until you have ½ tsp. To bowl with reserved soy sauce, add mayonnaise and as much spicy horseradish paste as you like; stir to combine.
5. 

   5

   In a second small bowl , microwave-safe, combine cucumber, 1 tbsp rice wine vinegar, 1 tsp water, ½ tsp sugar, a big pinch of salt, and black pepper. Microwave for ⏱️ 30 seconds . Set aside to pickle, tossing occasionally.
6. 

   6

   Line a baking sheet with foil and lightly oil with cooking oil. Once salmon has marinated ⏱️ 10 minutes , place salmon on prepared sheet and brush with any excess marinade. Roast on top rack until salmon is almost cooked through, ⏱️ 8 minutes . Remove sheet from oven and brush salmon with half the sweet soy glaze. Return to oven; roast until glaze is tacky and salmon is cooked through, ⏱️ 2 minutes more.
7. 

   7

   While salmon roasts, in a medium bowl , combine sesame dressing, grated ginger, and ½ tsp vinegar. Stir in edamame and shredded carrots until coated.
8. 8

   Fluff rice with a fork; stir in ½ tsp sugar and remaining vinegar to taste. Season with salt to taste. Divide rice between bowls. Top with salmon, edamame salad, and pickled cucumber in separate sections. Sprinkle bowls with sesame seeds and drizzle with spicy soy mayo. Serve.