Sheet Pan Teriyaki Salmon Bowl
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 668
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 87
- Dietary Fiber
- 4
- Sugar
- 0
- Protein
- 26
- Cholesterol
- 66
- Sodium
- 839
- Total: 25 min
- Active: 15 min
Ingredients
One 20-ounce package frozen prepared rice
Two 7.5-ounce cans salmon, drained and flaked (see Cook’s Note)
One 16-ounce package frozen stir-fry vegetables
2 tablespoons soy sauce
Juice of 1 lemon (about 1/4 cup)
1/4 cup mirin
2 teaspoons toasted sesame oil
1/2 cup mayonnaise
2 tablespoons sriracha
1/2 cup thinly sliced scallions (about 6 small scallions)
1 tablespoon toasted sesame seeds
Directions
- Position an oven rack in the upper third of the oven and preheat to 450 degrees F.
- Add the rice, salmon and vegetables to a sheet pan in 3 sections, with the salmon in between. Mix the soy sauce, lemon juice, 2 tablespoons of the mirin and 1 teaspoon of the sesame oil in a small bowl. Drizzle the salmon and vegetables with the soy sauce mixture, tossing the vegetables lightly. Drizzle the remaining 2 tablespoons mirin over the rice and toss lightly.
- Bake until the vegetables and rice are heated through and tender, about 15 minutes. Set the oven to broil. Broil, rotating the sheet pan occasionally, until the rice, salmon and vegetables start to brown on top, about 5 minutes.
- Meanwhile, mix the mayonnaise, sriracha and remaining 1 teaspoon sesame oil in a small bowl.
- Divide the rice, salmon and vegetables among 4 bowls and drizzle with the spicy mayonnaise. Sprinkle with the scallions and sesame seeds. Serve warm.
Cook’s Note
Depending on brand and type of canned salmon, there might be bones and skin of varying size. The largest pieces of these bones and skin should be removed, but many of the smaller pieces can be consumed and won’t risk choking.