Teriyaki Salmon Corn Bowl

This teriyaki salmon corn bowl has the perfect combination of sweet and savory! Serve with rice to make it into a quick meal on a busy day. This recipe is gluten-free and dairy free.

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Prep Time 5

Cook Time 15

Total Time 20

Course Main

Cuisine Japanese

Servings servings

Calories 468 kcal

Ingredients

2 tablespoons sugar
2 tablespoons tamari
2 tablespoons sake (rice wine) or dry white wine
2 teaspoons tapioca starch or cornstarch
2 tablespoons avocado oil
3 cloves garlic minced
1 pound Atlantic salmon skinless, cut into ½ inch cubes
1 can sweet corn kernels 15.25oz/ 432g size can, drained
4 cups cooked Japanese rice or any rice

Optional topping

Thinly sliced scallions

Instructions

In a small cup, combine the sugar, tamari, sake, and starch together and mix well.
In a large pan, heat up the avocado oil and cook the garlic until fragrant.
Add in the salmon cubes and cook fully.
Add the sweet corn and the sauce mix. Cook for one minute or so over medium-low heat until the sauce thickens.
Serve with rice, top with scallions if you like.

Notes

Atlantic salmon works the best for this recipe but any other type can be used.

Nutrition

Serving: 1bowlCalories: 468kcalCarbohydrates: 53gProtein: 28gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 62mgSodium: 670mgPotassium: 676mgFiber: 3gSugar: 9gVitamin A: 69IUVitamin C: 2mgCalcium: 25mgIron: 2mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.