Teriyaki Salmon Rice Bowls

$- 2 salmon fillets (about 6 oz each) - 1 cup jasmine rice - Teriyaki sauce and marinade components: - 2 tablespoons teriyaki sauce - 1 tablespoon sesame oil - 1 tablespoon low-sodium soy sauce - 1 teaspoon grated ginger - 1 clove garlic, minced Salmon fillets bring a rich flavor and protein to your bowl. Jasmine rice adds a fragrant base that pairs well with the teriyaki sauce. The marinade components elevate the dish with savory and tangy notes. - Vegetables: - 1 cup broccoli florets - 1 carrot, julienned - Garnishes: - ¼ cup green onions, chopped - Sesame seeds for garnish Broccoli adds crunch and color, while carrots provide sweetness. Green onions and sesame seeds finish the dish with fresh and nutty flavors. - You can swap salmon for chicken or tofu for different proteins. - Use brown rice or quinoa instead of jasmine rice for a healthier grain. - If you don’t have teriyaki sauce, mix soy sauce with honey for a sweet alternative. Feel free to get creative! Cooking allows room for personal taste and dietary needs. To start, rinse the jasmine rice. Place it in a fine-mesh strainer and run cold water over it. Keep rinsing until the water runs clear. This step washes away excess starch. It helps the rice cook better and taste great. Next, bring 2 cups of water or vegetable broth to a boil in a saucepan. Once boiling, add the rinsed rice. Stir it once, then cover the pot. Lower the heat to a gentle simmer. Let the rice cook for about 15 minutes. When the liquid is gone, remove the pot from heat. Keep it covered for 5 more minutes. This resting time makes the rice fluffy. Now, let’s prepare the salmon. In a small bowl, mix together teriyaki sauce, sesame oil, soy sauce, ginger, and garlic. This mix will be your marinade. Take the salmon fillets and season them with salt and pepper. Pour half of the marinade over the salmon. Let it soak for about 5 minutes. This step adds a lot of flavor. While the salmon marinates, heat a non-stick skillet over medium heat. Place the salmon in the skillet, skin-side down. Cook for 4-5 minutes on each side. The salmon is ready when it flakes easily with a fork. Brush any extra marinade on the salmon while cooking. This adds even more taste. For the veggies, you need to steam the broccoli and carrots. In a separate pot, add water and bring it to a boil. Place the broccoli florets and julienned carrots in a steaming basket. Steam them for about 3-4 minutes. They should be bright and tender but still crisp. This keeps their fresh flavor and nutrients intact. Now, you have perfectly cooked rice, flavorful salmon, and vibrant veggies ready to go! To get flaky salmon, start with fresh fillets. Fresh fish cooks better. I recommend checking for bright, clear eyes and firm flesh. Always season your salmon with salt and pepper before cooking. This step adds flavor and helps the salmon cook evenly. For even cooking, use medium heat. A hot skillet gives a nice sear. Cook skin-side down first. This method helps keep the salmon moist. Flip the fillets gently. Use a fork to test if it flakes easily. If it does, it’s ready! Present your rice bowls with style. Start with a base of fluffy jasmine rice. Place the salmon on top, then add steamed broccoli and carrots. For a pop of color, sprinkle with green onions and sesame seeds. You can also use a small side dish for extra sauce. This way, everyone can add more sauce as they like. For pairings, serve your rice bowls with a light salad or miso soup. These sides enhance the meal without overpowering it. To elevate your teriyaki sauce, try adding a splash of orange juice. This twist gives a fresh taste. You can also mix in a teaspoon of honey for more sweetness. If you enjoy spice, consider adding a pinch of red pepper flakes or a dash of sriracha. Fresh herbs like cilantro can brighten the dish too. Just chop them finely and sprinkle on top before serving. {{image_2}} You can switch up the salmon with other proteins. Chicken or tofu works great. For grains, try brown rice or quinoa. These options add different flavors and nutrients to your dish. Seasonal vegetables can also change your rice bowl. Use bell peppers in summer or squash in fall. Fresh veggies keep your meal exciting and colorful. Try using different sauces to mix things up. Teriyaki sauce is sweet and savory, but you can use hoisin or even sweet chili sauce. Each sauce brings a unique taste to your bowl. You can also change the spice levels. If you like heat, add some red pepper flakes or sriracha. For a milder flavor, skip the spice or use a dash of black pepper instead. Making this dish gluten-free is easy. Use gluten-free soy sauce or tamari instead of regular soy sauce. This small change keeps the flavor while meeting dietary needs. For a vegan version, swap the salmon for marinated tempeh or mushrooms. You can still enjoy all the tasty flavors with plant-based options. Adjust the teriyaki sauce to ensure it's vegan-friendly, and you’re set! To keep your Teriyaki Salmon Rice Bowls fresh, place leftovers in an airtight container. This helps prevent drying out. They will stay good in the fridge for up to three days. Always let the food cool down before sealing the container. Avoid putting hot food directly in the fridge. When reheating, aim for gentle heat. Use a microwave or stovetop. If using a microwave, cover the bowl with a lid or microwave-safe wrap. Heat in short bursts of 30 seconds. Stir in between to ensure even warming. This keeps your salmon moist and your rice fluffy. You can freeze the salmon and rice separately. For best results, wrap each salmon fillet tightly in plastic wrap, then place in a freezer bag. The rice can be placed in a freezer-safe container. When ready to use, thaw both in the fridge overnight. Reheat as mentioned above for the best texture. Teriyaki salmon is a dish made from salmon cooked in a sweet and savory sauce. The sauce includes soy sauce, sugar, and mirin, which gives it a shiny glaze. I love teriyaki salmon for its bold flavor and tender texture. You can grill, bake, or pan-fry the salmon, making it easy to cook in many ways. Yes, you can use frozen salmon. Just make sure to thaw it properly before cooking. You can place it in the fridge overnight or submerge it in cold water for about an hour. This way, the salmon will cook evenly, and you will still get that tasty teriyaki flavor. You can easily customize your rice bowls. Here are some fun ideas: - Add avocado slices for creaminess. - Toss in bell peppers for crunch. - Use brown rice or quinoa for a healthier grain. - Top with a spicy mayo for added heat. You can serve many tasty sides with teriyaki salmon rice bowls: - Edamame for a protein boost. - Seaweed salad for a fresh touch. - Pickled ginger to add a zing. - Miso soup for warmth and comfort. You can find the full recipe for Teriyaki Salmon Rice Bowls on my website. It includes step-by-step instructions and tips to make this dish perfect every time! This blog post covered how to make teriyaki salmon rice bowls. You learned about the main and extra ingredients, cooking steps, and tips to perfect your dish. I shared ideas for variations and smart storage methods. These bowls are easy to customize based on your taste. Whether you prefer a gluten-free or vegan option, there is something here for everyone. Now, you have the tools to make a great meal that is both tasty and satisfying. Enjoy your cooking adventure!$

Teriyaki Salmon Rice Bowls

Savor the delightful flavors of Teriyaki Salmon Rice Bowls, a quick and healthy meal perfect for any night. With tender salmon fillets, fluffy jasmine rice, and vibrant veggies like broccoli and carrots, this recipe is both nutritious and delicious. Follow our easy steps to create a satisfying bowl that will impress everyone at your table.

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Ingredients

2 salmon fillets (about 6 oz each)

1 cup jasmine rice

2 cups water or vegetable broth

1 tablespoon sesame oil

1 tablespoon soy sauce (low sodium)

2 tablespoons teriyaki sauce

1 teaspoon grated ginger

1 clove garlic, minced

1 cup broccoli florets

1 carrot, julienned

¼ cup green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Instructions

Begin by rinsing the jasmine rice under cold water until the water runs clear. This step helps to remove excess starch and improve the texture.

In a saucepan, bring the water or vegetable broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.

While the rice is cooking, prepare the teriyaki salmon. In a small bowl, mix the teriyaki sauce, sesame oil, soy sauce, grated ginger, and minced garlic to create a marinade.

Preheat a non-stick skillet over medium heat. Season the salmon fillets with salt and pepper, then pour half of the marinade over them, allowing them to soak for about 5 minutes.

Place the marinated salmon in the skillet, skin-side down. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Brush with any remaining marinade while cooking for extra flavor.

In a separate pot, steam the broccoli florets and julienned carrot for about 3-4 minutes until they are bright in color and tender yet crisp.

To assemble the rice bowls, place a serving of jasmine rice in each bowl. Top with a salmon fillet, steamed broccoli, and carrots.

Garnish with chopped green onions and a sprinkle of sesame seeds for added texture and flavor.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 2