Green Chef-Style Teriyaki Salmon Bowl

Wild salmon with homemade teriyaki glaze over forbidden black rice with edamame and avocado.

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Green Chef charges ~$12/serving → Make it at home: ~$4/serving

Ingredients

  • 2 wild-caught salmon fillets (6 oz each)
  • 1 cup black (forbidden) rice
  • 3 tbsp coconut aminos
  • 1 tbsp raw honey
  • 1 tsp sesame oil
  • 1 tsp fresh ginger, grated
  • 1 garlic clove, minced
  • 1 cup shelled edamame (organic, frozen)
  • 1 avocado, sliced
  • 1 tbsp sesame seeds
  • 2 tsp rice vinegar
  • 1 tbsp avocado oil

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What you'll need

Instructions

  1. Cook black rice per package (35 min with 2:1 water).
  2. Combine coconut aminos, honey, ginger, and garlic in a small pan; simmer 3–4 min until slightly syrupy, then stir in sesame oil off heat.
  3. Thaw edamame in boiling water 3 min. Toss with rice vinegar, pinch salt.
  4. Sear salmon in avocado oil 3 min per side. Brush with the reduced teriyaki last minute.
  5. Bowl: rice → salmon → edamame → avocado → sesame seeds. Drizzle extra teriyaki.

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