At one point or another, most kids go through a picky eater phase… which may mean that dinnertime turns into a fight. One way to minimize stress and make mealtime more enjoyable for everyone involved is to create simple, tasty recipes that both kids and parents can enjoy. 

We turned to recipe developer, photographer, and food stylist extraordinaire Aubrey Devin to create a teriyaki salmon recipe that goes two ways: one, a DIY hand roll that kids can lend a hand in making, and the other, a fresh and healthy rice bowl that’s loaded with veggies and topped with fresh herbs. 

Stay tuned for more picky eater and parent-approved recipes! 

Teriyaki Salmon, Veggies & Rice Two Ways

Yield: 2 kid servings + 2 adult servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients:

1.5 lbs salmon

3 tablespoons teriyaki, divided

6-7 teaspoons olive oil, divided 

2 cups mushrooms, thinly sliced or quartered (for parents)

1 large bell pepper or quick-cooking kid-favorite veggie, sliced into 1-inch pieces

Sea salt

2 bags ready-to-eat jasmine rice

2 teaspoons seasoned rice wine vinegar

4 tablespoons mayonnaise 

4 tablespoons Greek yogurt

1-3 tablespoons sesame seeds, divided

2 packs roasted seaweed snack packs

½ avocado, sliced

2 Persian cucumbers, 1 cut into sticks for kids, 1 sliced for adults

2 spring onions, thinly sliced

3-4 tablespoons kimchi

Fresh cilantro, for garnish

Lime wedges, for garnish

Instructions:

Heat oven to 400° F.

Pat the salmon dry with a paper towel and cut into 1- to 1 ½-inch cubes. Add to a mixing bowl with 2 tablespoons teriyaki sauce and 2 teaspoons olive oil. Mix to combine, then set aside to marinate.

Line two baking sheets with parchment paper. On one, add the veggies, keeping them on separate sides, then drizzle with olive oil and a sprinkle of salt. On the second sheet, add the marinated salmon and set aside. 

In a medium pot, add the pre-cooked rice, crumbling and separating it. Add 4 tablespoons water and 4 teaspoons olive oil, mix gently, then top with a lid and turn the heat to medium.

While the rice is warming, place the two baking sheets in the oven and bake for 7 minutes, until cooked through. 

While the salmon and veggies are baking, make the dipping sauce: Add the mayo, yogurt, and 1 tablespoon teriyaki to a small mixing bowl, whisk to combine, then set aside.

Once the rice is warmed through, turn off the heat, add seasoned rice wine vinegar, and mix gently to combine. Taste and add more rice vinegar if needed. Add a little oil to your hands, scoop a heaping tablespoon of rice, and squeeze and roll into a ball. Continue until you have 8 balls total for the kids’ plates, leaving the rest of the rice for the parents’ servings. 

If kids like sesame seeds, add 2 tablespoons to a small plate and roll each rice ball to coat lightly. 

To make each kids’ plate, add their serving of salmon, veggies, avocado, cucumber, 4 rice balls, and a few seaweed sheets. Serve with a small side of the teriyaki dipping sauce and let them make their own hand rolls by combining all ingredients in the center of each sheet, then rolling or folding over. 

For the parents, divide the remaining warm rice into two bowls, roughly 1 cup each. Top with the remaining salmon, mushrooms, and other veggies, plus avocado, cucumber, spring onion, kimchi, and cilantro. Finish with the remaining 1 tablespoon of sesame seeds and a spoonful of the teriyaki sauce. 

Recipe credit: Aubrey Devin