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Description
Fragrant coconut rice studded with edamame forms the base for this Asian-style sweet and spicy roasted salmon meal. A sriracha-honey sauce serves as both a glaze for the salmon and a sauce for the bowl. If you like, these salmon-rice bowls can be embellished with cashews, crispy radishes, almost any pickled vegetables, or crumbled roasted seaweed. The recipe is a Yummly original created by Tina Ujlaki.
Ingredients
Directions
- Set the edamame aside to partially thaw. Rinse the rice under cold running water in a fine strainer until water runs clear. Set aside.
- Finely chop the onion. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until softened but not browned, about 5 minutes.
- Add the rice to the onion mixture and stir until coated. Add the water, coconut milk, and salt, and stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer very gently until liquid is absorbed and rice is tender, 18-20 minutes. Remove rice from heat and let stand, covered. Meanwhile, continue with recipe.
NutritionView More
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Calories800Calories from Fat330 |
% DAILY VALUE |
Total Fat37g57% |
Saturated Fat14g70% |
Trans Fat0g |
Cholesterol65mg22% |
Sodium1300mg54% |
Potassium960mg27% |
Protein31g61% |
Calories from Fat330 |
% DAILY VALUE |
Total Carbohydrate90g30% |
Dietary Fiber5g20% |
Sugars43g86% |
Vitamin A4% |
Vitamin C20% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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