Teriyaki Salmon Bowl is going to be your new mid-week wonder meal! This dish can be on the table in just 30 minutes and is nutritious and delicious. What a fabulous combo!
This dish takes advantage of Thermomix's ability to stack layers of food together, cooking multiple levels simultaneously. This not only gets your meal on the table quicker but allows you to cook for more people. You can easily add more salmon, bok choy, or edamame beans if you want to stretch this dish to feed more people.
It's all about cooking smarter in the kitchen with your Thermomix!
Teriyaki Salmon Bowl Variations
This is a very easy meal to vary. If you don't like any of the ingredients feel free to leave them out or swap them with an alternative. Some ideas for alternative ingredients are listed below:
- Tofu cubes
- Grated carrot
- Baby spinach
- Cos Lettuce
- Pickled ginger
- Grated Diakon Radish
- Corn
- Soy Beans
- Wakame Salad
- Nori Strips
If you prefer a traditional Teriyaki dish you have to try my Chicken Teriyaki. It is so much better than any other version that is out there! I know that's a big call but mine is full of saucy goodness. I would love for you to try it and tell me what you think!
If you would like to try another of my Japanese-style salads one of my favourites is my Soba Noodle Salad. Making this in the Thermomix is simple and being Vegan it feels light and healthy. Perfect for those days when you don't feel like meat.
FAQ Thermomix Teriyaki Salmon Bowl
Yes, you can use brown rice but you will need to adjust the recipe.
250g rice 1250ml water and add an additional 20 minutes cooking time prior to placing the salmon on the lid to cook.
Yes, it won't bubble over.
Yes, the salmon will be completely cooked. It may actually be more cooked than some people like and can be taken off earlier if desired.
Yes, tamari can be used in this recipe.
Most major supermarkets stock this rice seasoning in the Asian aisle.
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Teriyaki Salmon Bowl Thermomix
Ingredients
- 350 g basmati rice - 2 cups
- 1000 g water 5 cups
- 400 g salmon - 14 oz skin off salmon
- 200 g frozen shelled edamame - 1 cup
- 1 bunch choy sum
- 250 g cucumber - 2 cups diced diced
- 1 avocado cubed
- 4 handfuls mixed lettuce
- 2 TBS Furikake Seasoning
- 1 TBS honey
- 4 TBS soy sauce
- 2 TBS brown sugar
- 1 TBS rice wine vinegar
- ½ teaspoon sesame oil
Topping - Optional
- 1 teaspoon sirachi sauce
- 2 teaspoon kewpie mayonaise
Instructions
- Get Ingredients ready
- Weigh rice into the internal steam basket and then wash thoroughly.350 g basmati rice
- Return the basket to the Thermomix Bowl.
- Add 1000gm water to the Thermomix bowl.1000 g water
- Place the lid on the Thermomix Bowl without the MC. Add the Deep Varoma dish to the lid.
- Place the trivet into the Varoma dish then add the salmon pieces and edamame. Cook 15 min/Varoma/ Speed 4.400 g salmon, 200 g frozen shelled edamame
- Add the choy sum to the Varoma Tray, Place it on top of the Varoma Dish. Cook 10 min/Varoma/Speed 4.1 bunch choy sum
- When the Thermomix has finished put the rice into a Thermoserver.
- Combine the sauce ingredients. Then microwave for 10 seconds and stir to combine. Pour sauce over the rice.1 TBS honey, 4 TBS soy sauce, 2 TBS brown sugar, 1 TBS rice wine vinegar, ½ teaspoon sesame oil
- Stir the rice gently to combine.
- Divide the rice evenly into 4 bowls.
- Divide the salmon into chunks and distribute it to the bowls.
- Continue to add the edamame, bok choy, and other salad items to each bowl until complete.250 g cucumber, 1 avocado, 4 handfuls mixed lettuce
- Garnish with siracha, Kewpi mayonnaise, and the Furikake rice seasoning.2 TBS Furikake Seasoning, 1 teaspoon sirachi sauce, 2 teaspoon kewpie mayonaise
- Serve whilst warm.
Notes
Nutrition
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Happy Cooking
j xx
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