Teriyaki Salmon Rice Bowls

$- 2 salmon fillets (approximately 6 oz each) - 1 cup jasmine rice - 1 cup broccoli florets - 1 medium carrot, peeled and julienned - 2 tablespoons teriyaki sauce - 1 tablespoon low-sodium soy sauce - 1 tablespoon sesame oil - 1 teaspoon grated fresh ginger - 1 clove garlic, finely minced - ¼ cup green onions, finely chopped - Sesame seeds for garnish - Avocado slices The main ingredients for your teriyaki salmon rice bowls start with fresh salmon fillets. I love using salmon because it is rich in healthy fats and has a great flavor. Jasmine rice is my go-to for this recipe. Its fluffy texture pairs well with salmon. Next, let's talk about vegetables. I choose broccoli and carrots for their bright colors and crunch. They add great nutrition and balance to the dish. You can also mix in other veggies if you want. The marinade is key to making this dish pop. Teriyaki sauce gives the salmon a sweet and savory taste. The soy sauce adds depth, while sesame oil gives a nice nutty flavor. Fresh ginger and garlic add a fragrant kick that brightens the whole dish. For garnishes, I suggest green onions for a bit of sharpness. Sesame seeds add a nice crunch and look pretty on top. If you want, you can add avocado slices for creaminess. This dish is all about layers of flavor and fresh ingredients. - Rinsing jasmine rice: Start by rinsing 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. This helps remove extra starch and makes the rice fluffy. - Cooking rice with water or broth: In a medium pot, bring 2 cups of water or vegetable broth to a boil. Once boiling, stir in the rinsed rice. Reduce the heat to low, cover, and let it simmer for 15 minutes. After that, remove it from the heat, keeping the lid on for another 5 minutes to let it steam. - Combining marinade ingredients: While the rice cooks, make the marinade. In a small bowl, mix 2 tablespoons of teriyaki sauce, 1 tablespoon of sesame oil, 1 tablespoon of low-sodium soy sauce, 1 teaspoon of grated ginger, and 1 minced garlic clove. Whisk it together until it is smooth. - Marinating the salmon fillets: Preheat a non-stick skillet over medium heat. Season 2 salmon fillets with salt and pepper. Pour half of the marinade over the salmon and let it marinate for about 5 minutes. - Cooking methods and tips: Place the salmon in the hot skillet, skin-side down. Cook for 4 to 5 minutes until it's golden brown. Carefully flip the salmon and cook for another 4 to 5 minutes. The salmon should be opaque and flake easily with a fork. Brush the salmon with any leftover marinade while it cooks. - Steps to steam broccoli and carrots: In a separate pot, boil a small amount of water. Place 1 cup of broccoli florets and 1 julienned medium carrot in a steamer basket. Steam them for 3 to 4 minutes until they are bright and tender but still crisp. - Plating the rice, salmon, and vegetables: To serve, scoop a generous portion of rice into each bowl. Add one salmon fillet on top. Then, add the steamed broccoli and carrots next to the salmon. - Adding final touches with green onions and sesame seeds: Finish the dish by sprinkling ¼ cup of chopped green onions and some sesame seeds on top. This adds both flavor and a nice look to your meal. - To ensure the salmon is perfectly cooked, look for a light pink color in the center. It should flake easily with a fork. Keep an eye on the cooking time; about 4-5 minutes per side works well. - Achieving fluffy rice is all about rinsing. Rinse jasmine rice under cold water until the water runs clear. This removes extra starch and helps the rice stay light. Use two cups of water or broth for one cup of rice. Let it simmer covered for 15 minutes, then steam for five more. - For more flavor, try adding a splash of rice vinegar or a sprinkle of chili flakes. This gives a nice kick to your dish. You can also mix in a dash of lime juice for freshness. - Adjusting seasoning to taste is key. If you like it salty, add a bit more soy sauce. For sweetness, consider a touch more teriyaki sauce. Taste as you go, and make it yours. - Making the dish visually appealing starts with color. Use bright veggies like green broccoli and orange carrots. Layer them nicely over the rice and salmon. - For serving suggestions, you can add a slice of avocado on the side. A drizzle of extra teriyaki sauce adds shine and flavor. Use chopsticks for a fun experience! {{image_4}} You can switch out the salmon for other proteins. Chicken works great here. Just use boneless, skinless chicken thighs or breasts. Marinate them in the same teriyaki sauce. Cook them in the pan until they are fully done. Tofu is another tasty option. Choose firm tofu for the best texture. Press it to remove extra water, then marinate and cook. Both choices bring their own flavors to the bowl. If you want a different grain, try brown rice or quinoa. Brown rice has a nutty taste and is more fibrous. It takes longer to cook, so plan for about 40 minutes. Quinoa cooks faster and is packed with protein. Rinse it under cold water first, then use two cups of water for one cup of quinoa. Both options add nutrition and a new texture to your dish. You can also mix up the veggies for added nutrition. Snap peas or bell peppers add a nice crunch. Zucchini works well, too. Just slice it and steam or sauté with the other veggies. You can even add spinach or kale for a boost of greens. These changes keep the dish fresh and colorful. To keep your teriyaki salmon rice bowls fresh, place leftovers in an airtight container. Make sure to cool the dish to room temperature before sealing it. Store the bowls in the fridge for up to three days. This helps the flavors stay intact while preventing spoilage. When you want to enjoy your leftovers, reheat them gently. You can use a microwave or a skillet. For the microwave, place the bowl in and heat for about one to two minutes. Stir halfway through to ensure even warming. If using a skillet, add a splash of water to keep the rice moist. Heat over medium until warm, about five minutes. Yes, you can freeze teriyaki salmon rice bowls! To do this, store the rice and salmon separately from the veggies. This way, each component stays fresh. Use freezer-safe containers or bags. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. To make teriyaki salmon rice bowls, start by rinsing jasmine rice. Cook it in water or broth until fluffy. While the rice cooks, mix teriyaki sauce, sesame oil, soy sauce, ginger, and garlic in a bowl. Marinate salmon fillets in this mixture for about five minutes. Cook the salmon in a skillet until golden. Steam broccoli and carrots until bright and tender. Finally, scoop rice into bowls, top with salmon, veggies, green onions, and sesame seeds. For teriyaki sauce, I recommend a few great store-bought options. Look for low-sodium varieties to keep it healthy. Brands like Kikkoman and Soy Vay offer tasty sauces. You may also find organic options at health stores. Always check the label for added sugars and preservatives. Yes, you can make teriyaki salmon rice bowls in advance. Cook the rice and salmon, then store them separately in the fridge. This way, they stay fresh and tasty. You can steam veggies just before serving for the best texture. Reheat the rice and salmon in the microwave or skillet, then assemble your bowls. Teriyaki salmon rice bowls are quite healthy. Salmon is rich in omega-3 fatty acids, which are great for your heart. Jasmine rice provides energy and fiber. Broccoli and carrots add vitamins and minerals. Overall, this meal is balanced, tasty, and nutritious. You can serve teriyaki salmon rice bowls with various sides. A simple cucumber salad adds a crunchy texture. Edamame is also a great option for added protein. For a pop of freshness, try avocado slices or pickled ginger on the side. Enjoy your meal with chopsticks for a fun touch! This post showed how to make delicious teriyaki salmon rice bowls. We discussed key ingredients, like salmon, jasmine rice, and fresh veggies. I shared step-by-step instructions to ensure you cook perfectly. You learned tips for flavor and great presentation. Now, you can enjoy this tasty dish. Don't forget to try variations and mix up ingredients. Your kitchen can be a fun place to create!$

Teriyaki Salmon Rice Bowls

Make dinner exciting with these delicious Teriyaki Salmon Rice Bowls! Packed with flavors from marinated salmon, fluffy jasmine rice, and vibrant veggies, this easy recipe is perfect for a quick weeknight meal. In just 35 minutes, you can create a wholesome dish that’s not only tasty but visually appealing.

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Ingredients

2 salmon fillets (approximately 6 oz each)

1 cup jasmine rice

2 cups water or vegetable broth

1 tablespoon sesame oil

1 tablespoon low-sodium soy sauce

2 tablespoons teriyaki sauce

1 teaspoon grated fresh ginger

1 clove garlic, finely minced

1 cup broccoli florets

1 medium carrot, peeled and julienned

¼ cup green onions, finely chopped

Sesame seeds for garnish

Salt and pepper to taste

Instructions

Prepare the Rice: Rinse the jasmine rice under cold running water until the water is clear. This process helps to eliminate excess starch, resulting in a fluffier texture.

Cook the Rice: In a medium saucepan, bring the water or vegetable broth to a boil over medium-high heat. Stir in the rinsed rice, reduce the heat to low, and cover with a lid. Let it simmer for approximately 15 minutes or until all the liquid has been absorbed. After cooking, remove it from the heat and keep the lid on for an additional 5 minutes to steam the rice.

Make the Marinade: While the rice is cooking, prepare the teriyaki marinade. In a small mixing bowl, combine the teriyaki sauce, sesame oil, soy sauce, grated ginger, and minced garlic, whisking until well blended.

Marinate the Salmon: Preheat a non-stick skillet over medium heat. Season the salmon fillets with salt and pepper, then pour half of the prepared marinade over them. Allow the fillets to marinate for about 5 minutes.

Cook the Salmon: Place the marinated salmon in the hot skillet, skin-side down. Cook for 4-5 minutes on one side until golden brown. Carefully flip the salmon to the other side and cook for an additional 4-5 minutes or until the salmon is opaque and easily flakes apart with a fork. Brush the salmon with any remaining marinade during cooking to enhance the flavor.

Steam the Vegetables: In a separate pot, bring a small amount of water to a boil and place the broccoli florets and julienned carrot in a steamer basket. Steam the vegetables for 3-4 minutes until they are vibrant in color and tender but crisp.

Assemble the Bowls: To serve, scoop a generous portion of the fluffy jasmine rice into each bowl. Top with one salmon fillet, a serving of steamed broccoli, and julienned carrots.

Garnish: Finish by sprinkling chopped green onions and sesame seeds on top for added flavor and visual appeal.

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

- Serving Suggestions: For a pop of freshness, consider adding slices of avocado or a drizzle of extra teriyaki sauce over the assembled rice bowls. Enjoy with chopsticks for a traditional experience!