Teriyaki salmon with vegetables and rice balls.
| 1 | zucchini, sliced |
| 1/2 | cup cucumber |
| 1 | cup broccoli |
| 1 | lb salmon |
| 2 | tsp teriyaki sauce |
| 1/2 | tbsp butter |
| 1/2 | tbsp soy sauce |
| 2 | tsp sesame seeds |
| 1 | cup sushi rice |
| 1 1/2 | tbsp rice vinegar |
| 2 | tsp sugar |
| 1/2 | tsp salt |
| 1 | cup water |
- Put washed sushi rice in the bottom of a rice cooker.
- Add 1 cup water.
- Put vegetables in steaming basket of the rice cooker.
- While thats cooking marinate salmon in teriyaki sauce.
- Heat vinegar in microwave.
- Dissolve sugar and salt in heated vinegar.
- Mix into cooked rice.
- Form rice into 4 balls.
- Coat the balls with sesame seeds.
- Lightly fry in butter and soy sauce.
- Grill salmon on a George Foreman grill.
- Garnish with cucumber.
- Serve everything in a cute little bento box. or on a plate if you don't have one.
Fish, Rice, Vegetables, Main Dish, Asian, Fry, Grill, Marinade, Microwave, SteamStew
| Nutrition Facts | ||||||
Serving Size 636.8g |
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Amount Per Serving |
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Calories 871 Calories from Fat
294 |
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% Daily Value* |
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|
Total Fat
32.7g 50%
|
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|
Saturated Fat
7.3g 36%
|
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|
Cholesterol
151mg 50%
|
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Sodium
1271mg 53%
|
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Total Carbohydrates
86.1g 29%
|
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|
Dietary Fiber
4.7g 19%
|
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|
Sugars
8.4g |
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|
Protein
61.8g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
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