Glazed teriyaki salmon over steamed rice with edamame, carrots, and cucumber. A Japanese-inspired bowl packed with omega-3s.
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Cook white rice according to package directions.
Mix soy sauce, honey, ginger, and garlic for the teriyaki glaze.
Heat sesame oil in a skillet over medium-high heat. Place salmon skin-side up.
Cook 3 minutes, flip, and pour teriyaki glaze over. Cook 4-5 more minutes, spooning glaze.
Steam edamame until bright green, about 3 minutes.
Slice cucumber into thin rounds and shred carrots.
Build bowls: rice, salmon, edamame, cucumber, and carrots. Drizzle with remaining glaze.
If the meal's omega-3 sources are plant-based (ALA from walnuts, flax), supplementing EPA/DHA captures the marine forms your body uses directly — ALA conversion is poor (~5%).
Vitamin D is fat-soluble — co-consuming with the dietary fats in this meal can roughly double absorption vs taking it on an empty stomach.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.