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Recipe details

Salmon rice bowl with edamame and cucumber

EN RU

A one-person rice bowl with oven-roasted Atlantic salmon, fluffy rice, edamame, cucumber, and a bright soy-lime dressing. A dinner idea with ingredients and cooking steps in one place.

≈ 231 kcal/100 g · ≈ 249 kcal/serving

45 minMediumJapanese

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

salmon atlantic salmon fillet iced150 g
short-grain white rice65 g
shelled edamame, frozen70 g
English cucumber80 g
low-sodium soy sauce15 ml
lime juice15 ml
toasted sesame oil5 ml
fresh grated ginger5 g
kosher salt1 g
black pepper0.5 g

Cookware and utensils

small saucepan with lid
baking sheet
parchment paper
small bowl
knife
cutting board
fork

Directions

01
Thaw the salmon in the refrigerator if needed
Products
salmon atlantic salmon fillet iced — 150 g
Action
Pat dry
Time
3 min
Temperature
Refrigerated thawing
02
pat it dry with paper towels
Products
salmon atlantic salmon fillet iced — 150 g
Action
Pat dry
Time
3 min
Temperature
Refrigerated thawing
03
Rinse the rice under cool water until the water is mostly clear.
Products
short-grain white rice — 65 g
Action
Rinse
Time
2 min
Temperature
Cool water
04
Combine the rice with 120 ml water in a small saucepan and bring it to a boil.
Products
short-grain white rice — 65 g
Action
Boil
Time
5 min
Temperature
High heat
05
Cover the saucepan and simmer the rice until tender.
Products
short-grain white rice — 65 g
Action
Simmer
Time
15 min
Temperature
Low heat
06
Mix the soy sauce, lime juice, sesame oil, and ginger in a small bowl.
Products
low-sodium soy sauce — 15 ml; lime juice — 15 ml; toasted sesame oil — 5 ml; fresh grated ginger — 5 g
Action
Mix
Time
2 min
Temperature
Room temperature
07
Season the salmon with salt and pepper and place it on a parchment-lined baking sheet.
Products
salmon atlantic salmon fillet iced — 150 g; kosher salt — 1 g; black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
08
Roast the salmon until it reaches 63°C internally and flakes easily.
Products
salmon atlantic salmon fillet iced — 150 g
Action
Roast
Time
12 min
Temperature
400°F / 200°C oven; 145°F / 63°C internal
09
Steam the edamame in the covered saucepan with 2 tablespoons of water until hot.
Products
shelled edamame, frozen — 70 g
Action
Steam
Time
4 min
Temperature
Medium heat
10
Slice the cucumber into thin half-moons.
Products
English cucumber — 80 g
Action
Slice
Time
2 min
Temperature
Room temperature
11
Arrange the rice, salmon, edamame, and cucumber in a bowl and spoon the dressing over them
Products
short-grain white rice — 65 g; salmon atlantic salmon fillet iced — 150 g; shelled edamame, frozen — 70 g; English cucumber — 80 g; low-sodium soy sauce — 15 ml; lime juice — 15 ml; toasted sesame oil — 5 ml; fresh grated ginger — 5 g
Action
Assemble
Time
1 min
Temperature
Serve hot
12
Arrange the rice, salmon, edamame, and cucumber in a bowl and spoon the dressing over them
Products
short-grain white rice — 65 g; salmon atlantic salmon fillet iced — 150 g; shelled edamame, frozen — 70 g; English cucumber — 80 g; low-sodium soy sauce — 15 ml; lime juice — 15 ml; toasted sesame oil — 5 ml; fresh grated ginger — 5 g
Action
Assemble
Time
1 min
Temperature
Serve hot

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