Salmon Edamame Rice Bowls Recipe

The useful part

1
Cook the rice according to its package directions. Toss the cucumber with 2 tablespoons rice vinegar and set it aside.
2
Heat the oven to 400°F. Brush the salmon with soy sauce and honey, season with salt, and bake for 10 to 14 minutes until it reaches 145°F.
3
Steam or microwave the edamame until hot, then toss it with the remaining vinegar and sesame oil.
4
Flake the cooled salmon and divide it with rice and edamame. Pack the cucumber and sesame seeds separately.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

canned salmon cakes or baked tofu

green peas or shelled lima beans

Make the next meal easier

Turn extra salmon into a rice salad with cucumber; add the dressing only after the rice cools.

Cool portions in shallow sealed containers, refrigerate within 2 hours, and use within 3 days.

Warm the rice and edamame separately. Add the salmon at the end and keep the cucumber cold for better texture.

For cooling, storing, and reheating details, use the USDA references below.