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- 2 salmon fillets - 2 cups cooked jasmine rice - 1 cup broccoli florets - 1/2 cup shredded carrots - Teriyaki sauce components - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 garlic clove, minced - 1 teaspoon fresh ginger, grated - 1/4 cup green onions, thinly sliced - Sesame seeds, for garnish - Optional: Pickled ginger, for serving I love how these ingredients come together. The salmon fillets are rich and flavorful. Jasmine rice provides a soft base. Broccoli and carrots add a nice crunch and color. The teriyaki sauce gives the dish a sweet and savory kick. For the sauce, you need soy sauce for saltiness and umami. Honey adds sweetness, which balances the salty soy. Rice vinegar gives it a bit of tang. Garlic and ginger add depth and warmth. This mix creates a sauce you want to drizzle on everything! Garnishes are key. Green onions add freshness and a mild onion flavor. Sesame seeds add a nutty crunch. Pickled ginger is optional, but it gives a nice zing. It cuts through the richness of the salmon. Using these ingredients makes this dish easy and fun. You can enjoy it for lunch or dinner. Plus, it looks great on the table! To make the teriyaki sauce, start by taking a bowl. In this bowl, whisk together these ingredients: - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 minced garlic clove - 1 teaspoon grated fresh ginger Keep whisking until everything blends well. This sauce is your secret flavor booster. Set it aside for now. You will use half to marinate the salmon. Next, you will marinate the salmon. Place the salmon fillets in a shallow dish. Pour half of your teriyaki sauce over the salmon. Make sure each fillet is coated. Let the salmon sit and soak up the flavors for about 20 minutes. This step helps the fish absorb all that yummy taste. While the salmon marinates, you can cook the rice and broccoli. First, prepare 2 cups of jasmine rice according to the package directions. Cook it until fluffy and light. For the broccoli, take 1 cup of florets. Steam them for about 4–5 minutes until they're bright green and tender. This keeps the veggies fresh and crunchy. Now it’s time to cook the salmon. Heat a non-stick skillet or a grill pan over medium heat. Once it’s hot, take the salmon out of the marinade. Place it in the skillet. Cook for about 4–5 minutes on each side. Remember to baste the salmon with the reserved teriyaki sauce. This adds flavor and helps it caramelize. After cooking, it’s time to build your rice bowls. Start with a generous scoop of jasmine rice in each bowl. Next, layer on the ingredients. Top the rice with the steamed broccoli, shredded carrots, and a salmon fillet. To finish, drizzle some of the remaining teriyaki sauce over the top. Add sliced green onions and sesame seeds for a nice touch. For added flair, serve with a small dish of pickled ginger on the side. This makes your meal even more special. Enjoy! How do I check for doneness? To check if your salmon is done, use a fork. Gently twist the fork at the thickest part of the fillet. If it flakes easily and looks opaque, it is ready. Cooking time is about 4-5 minutes on each side. Keep an eye on it. Overcooking makes it dry. How do I achieve caramelization? To get that golden crust, start with a hot skillet. After marinating, let the excess sauce drip off the salmon. This helps it caramelize better. Place it skin-side down for crispy skin. Baste with reserved sauce while cooking to enhance flavor. What additional spices can I use? Try adding a pinch of red pepper flakes for heat. You can also mix in sesame oil for a nutty taste. Fresh herbs like cilantro or basil can brighten the dish. Experiment to find your favorite combo. How do I balance sweetness and umami? The teriyaki sauce is sweet, so balance it with salt. You can add a splash of soy sauce or a pinch of salt. Taste as you go to achieve your desired flavor. Use less honey if you prefer a less sweet sauce. How can I make this ahead for weeknight dinners? Cook the rice and salmon in advance. Store them in separate containers. You can steam the broccoli ahead too. Just reheat everything before serving. This makes dinner quick and easy. How do I store teriyaki sauce? Keep any leftover teriyaki sauce in a sealed jar. It can stay in the fridge for up to a week. You can also freeze it in ice cube trays. This way, you can use small amounts as needed later. {{image_4}} You can switch out the salmon if you want. Try using chicken or tofu instead. Both are great options. They soak up the teriyaki sauce well. For rice, jasmine is classic, but brown rice works too. Quinoa is also a healthy choice. Each option offers a unique taste. You can make your teriyaki sauce at home or buy it. Homemade tastes fresh and lets you adjust flavors. If you want a spicy kick, add sriracha. A little goes a long way. It adds warmth and depth to the dish without overpowering it. Feel free to mix in seasonal veggies. Zucchini, asparagus, or snap peas are nice choices. They add color and crunch. Bell peppers bring sweetness and brightness. You can even add mushrooms for an earthy taste. Keep it colorful for a fun meal. To keep your teriyaki salmon rice bowls fresh, store them in airtight containers. Divide the rice, salmon, and veggies into separate portions. This helps maintain their texture and flavor. Use the following tips: - Let the salmon cool before storing. - Keep the rice in a separate container. - Store broccoli and carrots together. - Use within three days for the best taste. You can freeze teriyaki salmon rice bowls for later meals. This is a great way to enjoy them again. Here’s how: - Wrap each portion tightly in plastic wrap. - Place wrapped portions in a freezer bag. - Remove as much air as possible to prevent freezer burn. - Use within one month for best flavor. Reheating your rice bowls can be easy and quick. Here are the best methods: - For the microwave, place the rice and salmon in a bowl. - Add a splash of water to keep it moist. - Cover with a damp paper towel and heat for 1-2 minutes. - For the oven, preheat to 350°F (175°C). - Place the rice bowls in an oven-safe dish and cover with foil. - Heat for about 15-20 minutes until warmed through. This ensures your meal tastes fresh and delicious! Yes, you can use frozen salmon. First, thaw the salmon in the fridge overnight. If you're short on time, place it in a sealed bag and run it under cold water for about 30 minutes. Make sure it’s completely thawed before cooking for best results. You can use tamari as a gluten-free option. Coconut aminos is another great substitute. Both options will give you a nice umami flavor without gluten. To make Teriyaki Salmon Rice Bowls vegetarian, swap the salmon for tofu or tempeh. Both options will absorb the teriyaki sauce well and provide a good texture. Jasmine rice is the best choice. It has a fragrant aroma and a slightly sticky texture. This helps it hold the sauce and complements the salmon well. You can store leftovers in an airtight container for up to three days. Make sure to let the food cool before sealing it. This helps maintain freshness and flavor. This blog post covered all you need for Teriyaki Salmon Rice Bowls. We explored key ingredients, like salmon, rice, and veggies, plus the teriyaki sauce you can make at home. I shared step-by-step instructions, tips for peak flavor, and storage ideas. You can even customize the dish with different proteins and veggies. Remember, cooking is about fun and creativity. Enjoy making this tasty meal and share it with others!

Teriyaki Salmon Rice Bowls

Elevate your dinner routine with these delicious Teriyaki Salmon Rice Bowls! Packed with flavor, this easy recipe features marinated salmon, fluffy jasmine rice, tender broccoli, and vibrant carrots, all drizzled with homemade teriyaki sauce. Perfect for a quick weeknight meal, this dish is not only tasty but visually stunning! Click to explore this simple recipe and add a burst of flavor to your table tonight!
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Ingredients
  

2 salmon fillets

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 garlic clove, minced

1 teaspoon fresh ginger, grated

2 cups cooked jasmine rice

1 cup broccoli florets, steamed until tender

1/2 cup shredded carrots

1/4 cup green onions, thinly sliced

Sesame seeds, for garnish

Optional: Pickled ginger, for serving

Instructions
 

Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and freshly grated ginger until well combined. This will be your flavorful teriyaki sauce.

    Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the prepared teriyaki sauce over them. Ensure the salmon is well coated. Allow it to marinate for approximately 20 minutes for the flavors to penetrate.

      Cook the Rice and Broccoli: While the salmon is marinating, prepare the jasmine rice according to the package instructions until fluffy. Simultaneously, steam the broccoli florets until they're tender yet still vibrant green, approximately 4-5 minutes.

        Cook the Salmon: Heat a non-stick skillet or grill pan over medium heat. Once hot, remove the salmon from the marinade and place it in the skillet. Cook for about 4-5 minutes on each side, basting occasionally with the reserved teriyaki sauce. The salmon should be cooked through and have a beautiful caramelized finish.

          Assemble the Rice Bowls: In each serving bowl, place a generous scoop of jasmine rice as the base.

            Layer the Ingredients: Top the rice with the steamed broccoli florets, shredded carrots, and a cooked salmon fillet.

              Finish with Garnishes: Drizzle some of the remaining teriyaki sauce over the top, then sprinkle with sliced green onions and sesame seeds for added flavor and texture.

                Serve: For an extra touch, serve with pickled ginger on the side, enhancing the overall dining experience.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 2

                    - Presentation Tips: Serve the rice bowls on a colorful plate to contrast with the vibrant vegetables and salmon. A small dish of pickled ginger can be artfully placed next to the bowl for guests to help themselves. Enjoy your meal!