Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 1

Calories 780

% Daily Value *
Total Fat 22g28%
Saturated Fat 4g21%
Cholesterol 107mg36%
Sodium 2272mg99%
Total Carbohydrate 96g35%
Dietary Fiber 6g21%
Total Sugars 39g
Protein 50g100%
Vitamin C 61mg68%
Calcium 166mg13%
Iron 5mg26%
Potassium 1489mg32%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

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  1. 1/4 cup low-sodium soy sauce
  2. 3 tablespoons brown sugar
  3. 1 small clove garlic, chopped
  4. 1 tablespoon chopped sparkling ginger
  5. 1 (6 ounce) salmon filet
  6. 1/4 cup grated carrots
  7. 2 radishes, thinly sliced
  8. 1 cup shredded crimson cabbage
  9. 1 cup cooked rice
  10. 1 teaspoon sesame seeds (non-obligatory)
  11. 1 inexperienced onion, thinly sliced (non-obligatory)


Preheat the oven to four hundred tiers F (2 hundred tiers C) and spray a baking dish with cooking spray.

Combine soy sauce, brown sugar, garlic, and ginger in a small bowl. Place the salmon within the prepared baking dish, pores and skin facet down. Pour teriyaki sauce over.

Bake inside the preheated oven till fish flakes without problems with a fork, 12 to 15 minutes.

Place rice in a bowl, top with salmon, and spoon over teriyaki sauce from the baking dish. Add inside the shredded cabbage, grated carrots, and radishes. Sprinkle with sliced green onions and sesame seeds, to garnish.