A bowl of rice, teriyaki chicken, edamame, cucumber, soft-boiled egg, and sauce sits on a wooden table with a bottle of teriyaki sauce in the background.

Recipes /

High Protein Teriyaki Salmon Bowl

Name: High Protein Teriyaki Salmon Bowl
Prep time: 15 minues
Cook time: 20 minutes
Total time: 35 minutes
Ingredients: Fish & Seafood

Serves 4

Total Time 35 minutes

Prep Time 15 minues

Cook Time 20 minutes

Ingredients

1½ pounds of fresh salmon Fillet, skin removed
1 cup Kikkoman® Teriyaki Takumi, Original (or enough to coat the salmon)
2 cups Jasmine white rice
2 cups water
2 cups bone broth
1 cup sliced cucumber
4 soft boiled eggs (air fry for 10 minutes at 290°F)
1 ripe avocado, mashed
1 cup cottage cheese
Salt & pepper to taste
1 cup shelled edamame, cooked

Directions

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.