Salmon Teriyaki Rice Bowls

Leftovers dream of becoming a rice bowl like this one. Salmon, on top of rice, with edamame, and wonton strips then drizzled with a teriyaki drizzle.

Give some roasted salmon a second life with a flavorful sauce. The veggies can swap, the crunch element can too – just go for a grain + salmon + veggies + a crunch factor.

Salmon Teriyaki Rice Bowls
Ingredients: (serves 2)

~1 cup brown rice, cooked
2 salmon fillets
1 1/2 cups edamame in the pods (or 3/4 cup shelled)
3 tablespoons teriyaki sauce
1 tablespoons honey
1/2 teaspoon minced garlic
1/4 teaspoon minced ginger
1/2 cup wonton strips

Directions:
Warm the rice, salmon, and edamame. Whisk together the teriyaki sauce, honey, garlic, and ginger.
Layer the bowls with rice, salmon, edamame, and wonton strips.

Drizzle the sauce on top. Enjoy!

This hit the spot – the salmon goes well with lots of flavors and these work together so well. Broccoli would be good, or fried onions instead of wonton strips.

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