Japanese Mushroom & Salmon Rice Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 40 min · Fish · pescatarian, dairy-free, high-protein
538 cal
38g protein
65g carbs
14g fat
per serving · estimated
Ingredients
- 4 (6 oz each) Fresh salmon fillets
- 1 cup Short-grain Japanese rice
- 1 1/2 cups Mixed mushrooms (shiitake, enoki, shiitake)
- 1/4 cup Soy sauce
- 1 tbsp Mirin (sweet rice wine)
- 1/2 tbsp Sesame oil
- 2 Garlic cloves, minced
- 2 Green onions, sliced
- 1 tsp Sesame seeds
- to taste Salt & pepper
Method (tap to check — screen stays awake)
- Cook the rice: Rinse rice thoroughly and cook in a pot with 2 1/2 cups water until tender, about 20 minutes. Keep warm.
- Prepare the salmon: Season the salmon fillets with salt and pepper. In a skillet over medium heat, add 1 tbsp sesame oil and cook salmon for about 4-5 minutes per side until cooked through. Remove and set aside.
- Sauté the mushrooms: In the same skillet, add a little more sesame oil if needed, then sauté garlic for 30 seconds. Add mushrooms and cook until tender, about 5 minutes.
- Make the sauce: In a small bowl, mix soy sauce and mirin. Add to the mushrooms and cook for another 2 minutes to combine flavors.
- Assemble bowls: Flake the cooked salmon into bite-sized pieces. Divide rice into 4 bowls, top with sautéed mushrooms and salmon.
- Garnish: Sprinkle sliced green onions and sesame seeds over each bowl. Serve immediately.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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