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- 2 salmon fillets - 1 cup rice (jasmine or brown) - 1/4 cup teriyaki sauce - 1 cup broccoli florets - 1 carrot, julienned - 1/4 cup scallions, sliced - 1 tablespoon sesame seeds - 1 tablespoon sesame oil - 1 teaspoon grated ginger - Salt and pepper I love using these fresh ingredients for Teriyaki Salmon Rice Bowls. The salmon fillets are the star of the dish. They bring rich flavor and healthy fats. I often pick wild-caught salmon for its taste and quality. Jasmine rice adds a light and fragrant base, while brown rice offers a hearty option. The teriyaki sauce gives sweetness and depth. You can buy it or make your own. I like to make mine with soy sauce, honey, and ginger. The veggies add color and crunch. Broccoli florets provide a nice bite, and julienned carrots add a touch of sweetness. For garnishes, sliced scallions bring freshness. A sprinkle of sesame seeds adds a lovely crunch. Don't forget the sesame oil! It enhances the dish with a nutty flavor. I always keep salt and pepper on hand for seasoning. For the full recipe, check out the instructions for cooking this delicious meal. First, rinse the rice under cold water. This step helps remove excess starch. Keep rinsing until the water runs clear. Then, cook the rice as per the package directions. If you decide to use brown rice, be aware it takes longer. Brown rice usually needs about 40 to 45 minutes to cook fully. While the rice cooks, let's get the salmon ready. In a bowl, marinate the salmon fillets in teriyaki sauce, ginger, salt, and pepper. Let them soak for at least 15 minutes. This adds great flavor. Next, heat sesame oil in a non-stick skillet over medium heat. Once the oil is hot, add the salmon fillets skin side down. Cook them for about 4 to 5 minutes on each side. The salmon is done when it flakes easily with a fork. Pour any leftover marinade over the salmon in the last minute for extra taste. Now it’s time for the veggies. You can steam or sauté them based on your preference. For steaming, cook the broccoli florets and julienned carrots for about 3 to 4 minutes. If you prefer sautéing, use the same skillet after removing the salmon. This adds a nice flavor to the veggies. Make sure they are tender but still have a slight crunch for the best texture. Check out the Full Recipe for more details! To cook salmon just right, aim for about 4-5 minutes per side. This gives you tender, juicy fish. To avoid drying out the salmon, marinate it well. Use teriyaki sauce with ginger, salt, and pepper. Let it soak for at least 15 minutes. Cook the salmon skin-side down first. This keeps it moist and flavorful. Enhance your dish by adding toppings like sliced avocado or pickled ginger. You can also drizzle more teriyaki sauce on top if you like it sweeter. Just be careful not to overpower the salmon's taste. Adjust the sauce to your preference. A little goes a long way! For a lovely presentation, serve the rice in deep bowls. This adds a cozy touch. Portion the rice first, then place salmon on top. Arrange broccoli and carrots around the salmon. You can also add lime wedges for a fresh pop. Sprinkle sesame seeds for a nice crunch. {{image_2}} You can switch out the salmon for other proteins. Chicken works well and cooks quickly. Tofu is a great choice for a vegetarian meal. It soaks up the flavors nicely. You can also try shrimp or tempeh for a different taste. For vegetables, you have lots of options. Snap peas add a nice crunch. Bell peppers bring sweetness and color. You can use spinach or kale for a healthy green boost. Just pick what you love! Want some heat? Try adding chili flakes or sriracha to your teriyaki sauce. This gives a spicy kick that pairs well with the sweet sauce. You can also add garlic for extra flavor. Making homemade teriyaki sauce is easy and fun. Just mix soy sauce, honey, ginger, and garlic. This lets you control the taste and sweetness. You can even make a batch to keep in the fridge for later! For a gluten-free meal, use tamari instead of soy sauce. This keeps all the flavors without gluten. Make sure to check the teriyaki sauce label too. If you're going vegan, replace the salmon with marinated tofu. Use a plant-based teriyaki sauce. This way, you keep all the flavors while staying plant-based. Enjoy the deliciousness with your favorite veggies! For the full recipe, check the earlier section. To keep your Teriyaki Salmon Rice Bowls fresh, store leftovers in the fridge. Place the salmon, rice, and veggies in separate airtight containers. This helps maintain their texture and flavor. Use glass or plastic containers that seal well. Label them with the date to track freshness. Enjoy leftovers within three days for the best taste. When reheating salmon and rice, use the microwave or a skillet. If using a microwave, cover the bowl with a damp paper towel. This keeps moisture in and prevents drying out. Heat in short bursts of 30 seconds. Check often to avoid overcooking. For a skillet, heat on low until warmed through. Freezing is an option for longer storage. You can freeze salmon, rice, and veggies separately. Wrap salmon in plastic wrap and place it in a freezer bag. Store rice in a freezer-safe container. For veggies, blanch them first to keep their color and flavor. To thaw, place everything in the fridge overnight. Reheat as mentioned above for a delicious meal. Look for these signs to check salmon doneness: - The flesh turns from bright pink to opaque. - The salmon flakes easily with a fork. - It feels firm but not hard to the touch. If you see these signs, your salmon is ready to eat! Yes, you can prepare these bowls ahead! Here are some tips: - Cook the rice and store it in the fridge. - Marinate the salmon and keep it covered. - Chop your veggies and place them in airtight bags. This way, you save time when you are busy! You can use these substitutes if you lack teriyaki sauce: - Soy sauce mixed with honey or brown sugar. - Hoisin sauce for a sweet and thick option. - Coconut aminos for a soy-free choice. These alternatives still bring great flavor to your dish! For this recipe, I recommend these rice types: - Jasmine rice gives a light and floral taste. - Brown rice adds nutty flavor and fiber. Both options work well, so choose what you like! You can add many veggies to enhance your bowls: - Snap peas for a crunchy bite. - Bell peppers for sweetness and color. - Spinach or bok choy for greens. Mix and match to find your favorite combination! In this post, we covered how to make Teriyaki Salmon Rice Bowls. We explored key ingredients, step-by-step cooking methods, and tips for perfect flavor. You can get creative with variations and substitutions to suit your taste. Remember, fresh ingredients and careful cooking will lead to tasty results. Whether you’re meal prepping or serving a family dinner, this dish is versatile and satisfying. Enjoy your cooking journey and make this recipe your own!

Teriyaki Salmon Rice Bowls

Delight your taste buds with these Teriyaki Salmon Rice Bowls! This quick and healthy recipe combines tender salmon fillets marinated in savory teriyaki sauce with fluffy rice and colorful veggies. Ready in just 30 minutes, it’s perfect for busy weeknights. Discover how to prepare this delicious dish step-by-step and impress your family and friends. Click through to explore the full recipe and start cooking today!
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Ingredients
  

2 salmon fillets (about 6 oz. each)

1 cup rice (jasmine or brown)

1/4 cup teriyaki sauce

1 tablespoon sesame oil

1 cup broccoli florets

1 carrot, julienned

1/4 cup scallions, thinly sliced

1 tablespoon sesame seeds

1 teaspoon ginger, grated

Salt and pepper to taste

Instructions
 

Rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions. If using brown rice, it may take longer (about 40-45 minutes).

    While the rice cooks, prepare the salmon. In a bowl, marinate the salmon fillets in teriyaki sauce, ginger, salt, and pepper for at least 15 minutes.

      Heat sesame oil in a non-stick skillet over medium heat. Once hot, add the marinated salmon fillets, 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. Pour any remaining marinade over the salmon during the last minute of cooking for extra flavor.

        In a separate pot, steam the broccoli florets and julienned carrots until tender, about 3-4 minutes. You may also sauté them in the skillet after removing the salmon for additional flavor.

          Once the rice is done, fluff it with a fork and divide it among serving bowls.

            Place the cooked salmon on top of the rice in each bowl.

              Arrange the steamed broccoli and carrots around the salmon.

                Garnish with sliced scallions and a sprinkle of sesame seeds before serving.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2

                    - Presentation Tips: Serve in deep bowls for a cozy look, add lime wedges on the side for a fresh zest, and garnish with extra sesame seeds for texture.