•• Intermediate Healthy Fats & Hormones
Teriyaki Glazed Salmon Rice Bowl
Nutritional Role & Bio-benefit
Wild salmon coated in a teriyaki glaze delivers concentrated EPA/DHA omega-3 fatty acids alongside quick-digesting jasmine rice for glycogen restoration. The bok choy adds calcium and vitamin K for bone density and blood clotting factor production.
How To Prepare
- 1Mix teriyaki glaze: 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp honey, 1 tsp grated ginger.
- 2Brush glaze on 2 wild salmon fillets and bake at 400°F for 12-15 minutes.
- 3Cook 1.5 cups jasmine rice according to package directions.
- 4Steam or sauté 2 heads of baby bok choy with garlic and sesame oil.
- 5Assemble bowls: rice base, salmon on top, bok choy on the side, drizzle with remaining glaze and sesame seeds.
Yield / Servings
2 Servings
Prep Time
25 mins cook
Macronutrients
Carbs: 52g | Protein: 36g | Fat: 16g
Personalized Portions & Macros
Scale this recipe's portion size to align with your bodyweight and athletic training requirements.
lbs
1x
Scaled Nutrition Results (1x serving)
496 kcalThis carbohydrate-dominant portion of 52g is ideal for glycogen replenishment. Recommended consumption window: 2-3 hours pre-event or immediately post-training to maximize glycogen re-synthesis.
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Bio-Booster Cooking Tips
- Wild salmon has 3x more omega-3s than farmed — always choose wild-caught.
- Bake skin-side down to keep the flesh moist and oils sealed in.
- Substitute tamari for soy sauce if gluten-sensitive.