Maple Teriyaki Salmon Bowl with Forbidden (Black) Rice

Ingredients

Forbidden Rice

• 2 cups forbidden (black) rice

• 3 cups water

• 1 teaspoon sea salt

• 1 tablespoon toasted sesame oil

Maple Teriyaki Salmon

• 4 salmon fillets (5 to 6 oz each)

• 3 tablespoons soy sauce

• 2 tablespoons maple syrup

• 1 tablespoon rice vinegar

• 1 teaspoon grated ginger

• 1 clove garlic, finely minced

• 1 tablespoon neutral oil

Vegetables & Garnish

• 2 cups shredded carrots

• 2 cups thinly sliced cucumbers

• 1 cup edamame (shelled)

• 2 green onions, thinly sliced

• 1 tablespoon sesame seeds

Optional Sauce

• 2 tablespoons mayonnaise

• 1 tablespoon sriracha

• 1 teaspoon rice vinegar

Instructions

1. Cook the Forbidden Rice

1. Rinse rice under cold water until it runs mostly clear.

2. Combine rice, water, and salt in a saucepan. Bring to a boil.

3. Reduce heat to low, cover, and simmer 30 minutes.

4. Turn off heat and let steam 10 minutes.

5. Fluff with sesame oil.

Note: Forbidden rice stays pleasantly firm; don’t expect it to behave like jasmine or basmati.

2. Prepare the Maple Teriyaki Salmon

1. Preheat oven to 400°F.

2. Whisk soy sauce, maple syrup, rice vinegar, ginger, and garlic.

3. Pat salmon dry, place on a parchment‑lined baking sheet, brush generously with marinade.

4. Roast 10 to 12 minutes or until just cooked through.

5. Brush again with any remaining glaze.

3. Prep Vegetables

Serve raw for crunch, or lightly sauté the edamame and carrots for a warm bowl component.

4. Optional Sriracha Drizzle

Whisk mayonnaise, sriracha, and rice vinegar. Set aside.

5. Assemble

1. Spoon forbidden rice into four bowls.

2. Add carrots, cucumbers, and edamame.

3. Top each bowl with a piece of glazed salmon.

4. Finish with green onions, sesame seeds, and optional sauce

Make‑Ahead Notes

• Forbidden rice holds beautifully in the fridge up to 4 days.

• Salmon can be cooked ahead but is best warmed gently before serving.

• Veggies can be prepped 24 hours ahead.

 Enjoy!