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Ambassador [Associate]
Ambassador [Associate]
  • 601 calories
  • 35 min
  • 4 servings


  • 1 cup basmati rice
  • 1 cup edamame, shelled
  • 1 English cucumber
  • 1 ½ lb salmon fillet
  • garlic powder
  • pure maple syrup
  • rice vinegar
  • salt
  • sesame seeds
  • soy sauce
  • toasted sesame oil


  1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.
    • 1 cup basmati rice
    • 2 cup water
  2. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
  3. Place maple syrup, soy sauce, oil, vinegar, and garlic powder in a medium bowl; whisk to combine the marinade.
    • ¼ cup pure maple syrup
    • 2 tbsp soy sauce
    • 4 tsp toasted sesame oil
    • 4 tsp rice vinegar
    • ½ tsp garlic powder
  4. If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin. If you don’t have a tail end, start at one corner of the fillet and work your way in until the knife is between the skin and flesh.
    • 1 ½ lb salmon fillet
  5. Cut salmon into bite-size pieces. Add to the bowl with the marinade and gently toss to coat. Set aside for 10 minutes.
  6. Meanwhile, wash and dry cucumber. Trim and cut into thin sticks.
    • 1 English cucumber
  7. Place edamame in a colander and rinse under hot water (from the tap) to defrost; set aside to drain further.
    • 1 cup edamame
  8. When the salmon is done marinating, preheat a large skillet over medium heat.
  9. Once the skillet is hot, add salmon and all of the marinade. Cook, stirring occasionally, until sauce thickens and salmon is opaque and flaky, 4-5 minutes.
  10. Place vinegar, maple syrup, and salt in a small bowl; whisk to combine. When the rice is done, pour the mixture over it and stir to combine.
    • 2 tbsp rice vinegar
    • 1 tsp pure maple syrup
    • ½ tsp salt
  11. To serve, divide rice between bowls and top with cucumber, edamame, and salmon. Sprinkle with sesame seeds and enjoy!
    • 4 tsp sesame seeds
Junior Chef IV
Junior Chef IV

I was all set to make this today, but there are no quantities given for the cooking sauce or the rice seasoning. This is not the first recipe with missing quantities. A little disappointing, folks. I watched the video, no quantities there. 

Community Manager
Community Manager

Thanks for pointing this out-and sorry for the incomplete ingredient amounts. We've reach out to our recipe team and will update you-and the recipe. You mentioned others you encountered-feel free to message me directly and we'll get things updated.

Food Enthusiast
Food Enthusiast

I agree with Dulke above there are a few recipes by this same chef w/o the ingredient amounts.  I would also like to know when the amounts are posted.  Thank you!

Nutrition per Serving

Net Carbs


  • chef's knife
  • colander
  • cutting board
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • nonstick skillet
  • spatula
  • stirring spoon
  • whisk or fork