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To make a delicious teriyaki salmon rice bowl, you need the following ingredients: - 2 salmon fillets - 1 cup jasmine rice - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon grated ginger - 2 cloves garlic, minced - 1 cup broccoli florets - 1 carrot, julienned - 1 green onion, finely chopped - Toasted sesame seeds for garnish - Salt and pepper to taste Each ingredient plays a key role. Salmon fillets provide a rich flavor and healthy fats. Jasmine rice adds a fragrant base to the bowl. The teriyaki sauce components—soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic—create a sweet and savory taste that enhances the salmon. The broccoli and carrots not only add color but also boost nutrition. Green onions and sesame seeds offer a nice crunch and visual appeal. Balancing these ingredients ensures your meal is not only tasty but also beautiful. Enjoy the process of gathering these items, as they lead to a wonderful meal you’ll love to share! {{ingredient_image_1}} - Rinsing and Cooking Instructions Start by rinsing 1 cup of jasmine rice. Use cold water until it runs clear. This step removes excess starch and helps the rice stay fluffy. Next, in a small pot, mix the rinsed rice with 2 cups of water and a pinch of salt. Bring it to a boil, cover, and reduce to a simmer. Cook for about 15 minutes, then remove from heat. Let it sit for another 5 minutes before fluffing it with a fork. - Tips for Fluffy Rice To get fluffy rice, let it rest after cooking. Fluffing with a fork instead of a spoon helps keep the grains separate. Avoid lifting the lid while it cooks to trap steam. - Mixing Ingredients In a small bowl, combine: - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon grated ginger - 2 cloves garlic, minced Whisk these ingredients together. This sauce brings a sweet and savory flavor to your salmon. - Suggested Variations for Sauce You can try adding chili flakes for heat or swap honey for maple syrup for a different taste. - Seasoning and Cooking Techniques Season 2 salmon fillets with salt and pepper. Heat a little oil in a non-stick skillet over medium heat. Place the salmon skin-side down in the skillet. Pour half of the teriyaki sauce over the salmon. Cook for 4-5 minutes until the skin is crispy. - Crispy Skin Tips To get crispy skin, don’t move the salmon around too much. Let it cook undisturbed for the best results. - Best Practices for Vegetable Preparation For bright and tender-crisp veggies, bring a small pot of water to a boil. Add 1 cup of broccoli florets and 1 julienned carrot. Blanch them for 2-3 minutes. This quick cooking keeps their color vibrant. - Timing for Tender-Crisp Texture Be careful not to overcook. You want them bright and slightly crisp. Drain and set them aside for later. - Layering Ingredients for Presentation Grab your serving bowls. Start with a scoop of jasmine rice. Place a piece of teriyaki salmon on top. Arrange the blanched broccoli and carrots beside the salmon for a colorful plate. - Serving Suggestions You can drizzle extra teriyaki sauce over the top for more flavor. - Final Touches with Green Onions and Sesame Seeds Finish your bowls with chopped green onions and toasted sesame seeds. These add crunch and a fresh taste. - Optional Additional Sauces If you like, offer extra teriyaki sauce or a spicy mayo on the side for dipping. To cook salmon well, you have two great options: smoking and baking. Smoking adds a rich flavor. You can try it on a grill or a stovetop smoker. Baking is simple and gives tasty results. Just set your oven to 375°F (190°C) and bake for 12-15 minutes. The key is to check when the salmon flakes easily with a fork. Both methods work well, so choose what fits your taste! If you run out of soy sauce, try tamari or coconut aminos. These have a similar taste. For honey, you can use maple syrup or agave nectar. Both give a nice sweetness. You can also switch up the veggies. Instead of broccoli and carrots, use snap peas or bell peppers. This adds variety and color to your dish! Meal prepping makes cooking easy. You can store pre-cooked rice in the fridge for up to four days. Keep it in an airtight container. For the salmon, cook it ahead and store it in the same way. Just reheat it gently to keep it moist. Blanched veggies last about three days in the fridge. This way, you can enjoy your teriyaki salmon rice bowls anytime! Pro Tips Fresh Salmon is Key: Always choose the freshest salmon you can find for the best flavor and texture in your teriyaki salmon rice bowls. Rice Rinsing: Rinsing jasmine rice before cooking removes excess starch, resulting in fluffy, non-sticky rice that pairs perfectly with the teriyaki salmon. Vegetable Crunch: To retain the vibrant color and crunch of the vegetables, avoid overcooking them during the blanching process. Teriyaki Sauce Variations: Feel free to experiment with the teriyaki sauce by adding ingredients like sriracha for heat or pineapple juice for a fruity twist. {{image_2}} You can swap the salmon for other proteins. Chicken works well and cooks fast. Just grill or pan-sear it until golden. If you're looking for a plant-based option, use tofu. Firm tofu holds up well. Press it first to remove excess water for the best texture. For grains, you can switch jasmine rice for quinoa or brown rice. Both add unique flavors and textures. Quinoa is high in protein and cooks quickly. Brown rice has a nutty taste and more fiber. Adjust cooking times based on the grain you choose. Want to spice things up? Try adding a pinch of red pepper flakes in the teriyaki sauce. It gives a nice kick! You can also mix in some sriracha for extra heat. For a different flavor, add a splash of orange juice to the sauce. It brightens up the taste! When it comes to side dishes, I love serving these bowls with steamed edamame or a simple cucumber salad. They add freshness and crunch. You can also try pickled vegetables for a tangy contrast. Each of these options enhances your meal and makes it more exciting. - Calories: 450 - Protein: 35g - Carbohydrates: 52g - Fats: 15g Each serving of teriyaki salmon rice bowls is packed with essential nutrients. With 450 calories, this meal gives you a good balance of protein, carbs, and healthy fats. The salmon provides quality protein, making it a great choice for muscle health. - Salmon: Rich in omega-3 fatty acids. These fats support heart health and brain function. Salmon is also high in protein, which helps with muscle repair. - Broccoli: A fiber-rich vegetable full of vitamins C and K. Broccoli boosts the immune system and supports digestion. - Rice: A great source of energy due to its carbohydrate content. Jasmine rice gives a pleasant aroma and flavor, making meals more enjoyable. Combining these ingredients makes a well-rounded and nutritious dish. You get vitamins, minerals, and healthy fats in every bite. - Gluten-Free: This recipe is gluten-free as long as you use gluten-free soy sauce. - Low-Carb Options: For a low-carb version, swap jasmine rice for cauliflower rice. This change keeps the meal light and lowers the carbohydrate count. These dietary tips allow you to customize the dish to your needs. Enjoy the flavors while keeping your health in mind! Yes, you can prepare the rice and teriyaki sauce in advance. Store them in the fridge. Cook the salmon and veggies fresh for the best taste. You can serve these bowls with a side of edamame or a fresh salad. Pickled vegetables also add a nice crunch and flavor. Store leftovers in an airtight container. Keep the salmon, rice, and veggies separate to maintain freshness. They can last up to three days in the fridge. Most teriyaki sauces contain soy sauce, which has gluten. Look for gluten-free soy sauce or tamari for a safe option. Yes, frozen salmon works well. Thaw it completely before cooking. This ensures even cooking and better texture. This blog post covered creating a delicious teriyaki salmon rice bowl. We explored each ingredient, from salmon fillets to vegetables. You learned how to cook fluffy rice and make a tasty sauce. Then, I shared tips for cooking salmon perfectly and blanching vegetables for that right texture. In the end, this dish is easy to adapt. You can switch proteins or grains for your taste. Now you have the tools to make a healthy, flavorful meal at home. Enjoy your cooking!

Teriyaki Salmon Rice Bowls

A delicious and healthy meal featuring teriyaki salmon served over jasmine rice with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 fillets salmon
  • 1 cup jasmine rice
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 1 green onion finely chopped
  • toasted sesame seeds for garnish
  • salt and pepper to taste

Instructions
 

  • Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a small pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, cover, and reduce to a simmer for about 15 minutes until the rice is cooked. Remove from heat and let it sit, covered for another 5 minutes before fluffing with a fork.
  • Make the Teriyaki Sauce: In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to create the teriyaki sauce.
  • Cook the Salmon: In a non-stick skillet, heat a bit of oil over medium heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Pour half of the teriyaki sauce over the salmon. Cook for 4-5 minutes until the skin is crispy, then carefully flip and pour the remaining sauce over the salmon. Cook for another 3-4 minutes until cooked through and flaky.
  • Blanch the Vegetables: While the salmon is cooking, bring a small pot of water to a boil. Add the broccoli florets and julienned carrots, blanching them for about 2-3 minutes until bright and tender-crisp. Drain and set aside.
  • Assemble the Bowls: To serve, scoop a portion of jasmine rice into each bowl. Place a piece of teriyaki salmon on top. Arrange the blanched broccoli and carrots alongside the salmon.
  • Garnish and Serve: Drizzle with any extra teriyaki sauce from the skillet, sprinkle chopped green onions and toasted sesame seeds over the top for garnish.

Notes

Feel free to add more vegetables or adjust the sauce to your taste.
Keyword healthy, quick meal, rice bowl, salmon, teriyaki