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Maggi
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  • Icon Air Fryer Air Fryer Seasoning
  • Flavour-Packed Sauces Flavour-Packed Sauces
  • Instant Noodles logo Instant Noodles
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Teriyaki Salmon Rice Bowl
Asian-style Easy Main course

Teriyaki Salmon Rice Bowl

(0)
19 Min
Intermediate
With just a few ingredients and our Maggi Pan Perfect Teriyaki you can make this super easy Teriyaki Salmon Rice Bowl. It makes 4 portions so you can prep lunch for 2 days on the trot! Win!

Ingredients

4

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
37  g
Maggi Pan Perfect Teriyaki
500  g
Salmon Fillets
1  pinch
Pepper
2  tablespoons
Olive Oil
500  g
Microwave Brown Rice
350  g
Stir fry vegetables
1 
courgette, sliced
200  g
Green Beans
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Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Carbohydrate
57.3 g
Energy
555 kcal
Fat
20.4 g
Fibre
5.6 g
Protein
34.1 g
of which: saturates
2.9 g
Sodium
521.6 mg
of which: sugars
12.6 g
Information per serving

Instructions

19 Minutes
  • Step 1

    2 Min
    Wash the salmon fillets, pat dry and cut into cubes. Season with salt and pepper.
  • step 2

    8 Min
    Heat 1 tablespoon of oil in a pan. Briefly fry the salmon cubes on all sides. Make the Teriyaki sauce by mixing the seasoning with 150ml cold water and heating the sauce in a pan for 5 minutes until thickened. Pour half the teriyaki sauce over and caramelize, stirring the chunks of salmon into the sauce and keep warm over low heat. Reserve the remaining sauce to serve with the dish later.
  • step 3

    7 Min
    Heat the rice as per the instructions on the pack. Heat 1tbsp oil in another pan and stir fry the vegetables for 3-4 minutes. Add the rice and stir fry for a further 1-2 minutes.
  • Step 4

    2 Min
    Add the cooked teriyaki salmon to the rice and veg and serve in bowls with extra sauce as you like.
Teriyaki Salmon Rice Bowl

Step 1 of 4

: Salmon Fillets, Pepper

Wash the salmon fillets, pat dry and cut into cubes. Season with salt and pepper.

Teriyaki Salmon Rice Bowl

step 2 of 4

Heat 1 tablespoon of oil in a pan. Briefly fry the salmon cubes on all sides. Make the Teriyaki sauce by mixing the seasoning with 150ml cold water and heating the sauce in a pan for 5 minutes until thickened. Pour half the teriyaki sauce over and caramelize, stirring the chunks of salmon into the sauce and keep warm over low heat. Reserve the remaining sauce to serve with the dish later.

Teriyaki Salmon Rice Bowl

step 3 of 4

Heat the rice as per the instructions on the pack. Heat 1tbsp oil in another pan and stir fry the vegetables for 3-4 minutes. Add the rice and stir fry for a further 1-2 minutes.

Teriyaki Salmon Rice Bowl

Step 4 of 4

Add the cooked teriyaki salmon to the rice and veg and serve in bowls with extra sauce as you like.

Recipe as PDF

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Discover more

  • Asian-style
  • Dinner
  • Easy
  • Friends
  • High in protein
  • Low salt
  • Low sugar
  • Lunch
  • Main course
  • Portion of Vegetables/Fruits
  • Source of protein

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