Teriyaki Salmon Rice Bowl
Teriyaki Salmon Rice Bowl is one of my favourite Japanese-style dishes. The caramelized sauce, fatty salmon and aromatic seaweed rice make a perfect combination, and it’s so easy to make at camp.
calories: 353, protein: 19.8 g, carbs: 52.8 g, fat: 6.2 g, sugars: 2.6 g, sodium: 725 mg
1 tablespoon nori sheet, cut into thin strips
1 tablespoon teriyaki sauce
1 can pink salmon or pouch (about 70 g/2.47 oz)
1 teaspoon sesame seeds (optional)
Pack dehydrated or instant rice in a small-sized zip lock freezer bag.
Put teriyaki sauce in a small leak-proof bottle.
Pack the remaining ingredients separately.
on the trail:
Pour dehydrated rice into a pot, add 1/3 cup water.
Bring to a boil and cook, stirring occasionally, for about 5 minutes or until rehydrated. For instant rice follow the package instructions.
Drain excess water, if needed.
Add seaweed stripes and stir well.
Place the salmon pieces over rice and drizzle with teriyaki sauce.
Sprinkle with sesame seeds and enjoy.