Name: Salmon Teriyaki Bowl with Japanese Rice & Edamame
Brand: Chefees
SKU: BUNDLEUK14
Price: 11.50 GBP
Availability: InStock

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Recipe

Salmon Teriyaki Bowl with Japanese Rice & Edamame

Missing that unforgettable trip to Japan? Bring those flavours back home with our Salmon Teriyaki Bowl. This dish features a portion of salmon, ready to be cooked and glazed in a rich, savoury-sweet teriyaki sauce for that unmistakable umami kick, served with Japanese-style rice and whole edamame. Easy to prepare and inspired by everyday Japanese cooking, it’s a simple way to bring the taste of Japan to your table.

Dairy Free

739 Kcal

514 Grams

Pack Contains

Salmon Portion

120g

Teriyaki Sauce

74g

Steamed Japanese-Style Rice

180g

Whole Edamame

140g

Nutritional info

Energy

3092 kj / 739 kcal

Fat

24.2g

of which saturates

4.7g

Carbohydrate

74.6g

of which sugars

15g

Protein

48.2g

Salt

4.4g

Nutritional info per serving

Ingredients & Allergens

Steamed Japanese Style Rice (White Rice), Whole Edamame (Edamame, Paprika, Salt)(Soy), Salmon Portion (Salmon)(Fish), Teriyaki Sauce (Soy Sauce, Water, Brown Sugar, Ginger root, Garlic, Rice Vinegar , Cornstarch, Spring Onions, Sesame Seeds)(Soy),(Sesame)

ALLERGENS: Soy, Sesame, Fish

Cooking Methods & Times

Preparation:
- Defrost all components fully in their packaging
- Remove all components from packaging before cooking

Note:
- Proteins are supplied raw and must be cooked thoroughly before consumption.
-Cooking times are approximate and may vary depending on your appliance

Method:

Heat a non-stick pan over medium heat. Add a touch of oil and cook the Salmon Portion fillet skin-side down for about 2–3 min, then flip and cook for another 2–3 min or until fully cooked through. Starting with the skin side helps achieve a crisp, golden finish.

Meanwhile, heat the Edamame and Japanese Rice in the microwave according to times at the back of the label.

Once the salmon is cooked, reduce heat and add the Teriyaki Sauce to the pan. Gently coat the salmon in the sauce, spooning over to glaze. Avoid overheating as the sauce can burn. Once all components are cooked, plate and enjoy.

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