- Preheat oven to 400°F.
- Place salmon in a baking dish and coat evenly with teriyaki sauce.
- Bake for 15 minutes, or until salmon is cooked through.
- Once cooked, cup into 4 portion size pieces.
- In a medium size saucepan, combine jasmine rice, water and bone broth.
- Bring to boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes or until rice is tender and broth is absorbed.
- Peel cucumber.
- Place eggs into air fryer basket and cook at 290°F for 10 minutes. Once done, place in ice bath for 5 minutes, then peel.
- In a small bowl, mash the avocado and mix with cottage cheese. Season lightly with salt and pepper.
- Divide rice evenly into 4 bowls.
- Top with teriyaki salmon, cucumber slices, edamame, and a halved soft-boiled egg.
- Add a generous spoonful of avocado-cottage cheese mixture on top of each bowl.
- Drizzle with extra teriyaki sauce, garnish with chopped green onion or add hot sauce for heat.
Recipe created in partnership with Julia Pennachio at @juliapennachio on Instagram & TikTok.
