Teriyaki Salmon with Rice

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Cook time


Rice is the spice of life. Enjoy this recipe to spice up your day.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • ⅓ cup Reduced-Salt Soy Sauce

  • ¼ cup Brown Sugar (firmly packed)

  • 2 tbsp Honey

  • 2 clove Garlic

  • 2 cm Ginger (finely grated)

  • 4 Salmon Fillets (skin on)

  • 450 g Long Grain White Rice

  • 2 tbsp Vegetable Oil

  • 300 g Green Beans (chopped)

  • 4 Spring Onions (thinly sliced)

  • 1 tbsp Rice Vinegar

  • 2 tsp Sesame Oil

  • 2 tbsp Sesame Seed

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of Teriyaki Salmon with Rice


  • Combine soy, sugar, honey, garlic, and ginger in a small bowl. Stir until sugar dissolves.

  • Place salmon in a dish and pour over one-third of the sauce, turning the fish to coat. Stand for 30 minutes.

  • Meanwhile, cook rice.

  • Heat 1 tbs vegetable oil in a non-stick frying pan over medium heat. Add beans and onion and cook for 2 minutes or until softened. Add rice, remaining marinade, sesame oil, and half the seeds. Toss to combine.

  • Remove from heat and cover to keep warm.

  • Heat the remaining vegetable oil in a non-stick frying pan. Add salmon and cook for 3 minutes on each side or until golden.

  • Spoon rice into bowls and top with salmon and remaining sesame seeds.

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