Teriyaki Salmon Rice Bowls

$- 2 salmon fillets (approximately 6 oz each) - 1 cup jasmine rice - 2 cups water or low-sodium broth - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon fresh ginger, finely minced - 2 cloves garlic, finely minced - 1 tablespoon cornstarch (optional) - 1 cup broccoli florets, steamed - 1 cup shredded carrots - 2 green onions, thinly sliced - Sesame seeds, for garnish You can add other vegetables like bell peppers or snap peas for more color. If you want more protein, try chicken or tofu. For a different flavor, use teriyaki sauce from a bottle. You can also switch jasmine rice for brown rice or quinoa. This dish is packed with nutrients. Salmon offers healthy fats and protein. The veggies provide fiber and vitamins. Jasmine rice gives a nice energy boost. Each bowl has about 450 calories, 25g protein, and 15g healthy fats. This meal is balanced and good for you! {{ingredient_image_2}} Start by rinsing the jasmine rice. Use cold water and rinse until the water runs clear. This helps remove extra starch and keeps the rice fluffy. In a medium pot, mix the rinsed rice with 2 cups of water or low-sodium broth. Bring this to a rolling boil. When it's boiling, turn the heat down low, cover the pot, and let it simmer for 15 minutes. The liquid should absorb well. After cooking, let the rice sit for another 5 minutes with the lid on. Finally, fluff the rice gently with a fork before serving. To make the teriyaki sauce, grab a small saucepan. Whisk together 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey or maple syrup, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Add 1 tablespoon of minced ginger and 2 cloves of minced garlic. Place the saucepan on medium heat and let it come to a gentle simmer. If you want a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water in a bowl. Stir this slurry into the sauce. Keep cooking and stirring until it thickens, then remove it from the heat. Heat a non-stick skillet over medium-high heat. Once it's hot, place the salmon fillets skin-side down in the skillet. Let them cook undisturbed for about 4 to 5 minutes. The skin should get crispy and brown. Carefully flip the fillets with a spatula and cook for another 3 to 4 minutes. Cook until the salmon is done to your liking. In the last minute, drizzle half of the teriyaki sauce over the salmon for extra flavor. Now it's time to put everything together. In individual serving bowls, add a generous portion of fluffy jasmine rice. Top the rice with steamed broccoli florets and shredded carrots. Place a salmon fillet on top of the veggies. Drizzle the remaining teriyaki sauce over each bowl. Make sure to coat the salmon and veggies well. Finish by adding freshly sliced green onions and a sprinkle of sesame seeds for that perfect crunch. Serve the bowls warm for the best taste. To cook salmon well, start with fresh fillets. Pat them dry with a paper towel. This helps the skin crisp up. Use medium-high heat in a non-stick skillet. Place the salmon skin-side down and don’t move it. Cook for 4-5 minutes until crispy. Then flip it carefully with a spatula. Cook for another 3-4 minutes. The salmon should be opaque and flake easily. For a thick teriyaki sauce, mix the ingredients well. Use low-sodium soy sauce, honey, rice vinegar, and sesame oil. Add minced ginger and garlic for great taste. Heat this mixture in a saucepan. If you want thickness, use cornstarch. Mix cornstarch with water in a bowl. Stir this into the sauce while it simmers. Keep stirring until it thickens to your liking. To make your rice bowls pop, add colorful veggies. Steamed broccoli and shredded carrots are great choices. You can also add bell peppers or snap peas. For extra flavor, drizzle more teriyaki sauce on top. Garnish with green onions and sesame seeds. This adds crunch and makes your dish look beautiful. Serve the bowls warm for the best taste. Pro Tips Fresh Ingredients: Use fresh salmon and vegetables for the best flavor and texture in your teriyaki bowls. Rice Cooking Method: Rinsing the jasmine rice until the water runs clear helps achieve fluffy rice by removing excess starch. Perfect Salmon: For crispy skin, ensure the skillet is hot before adding the salmon, and avoid moving it around while cooking. Customizable Veggies: Feel free to add or substitute other vegetables like bell peppers or snap peas to suit your taste. {{image_4}} You can swap salmon for chicken or tofu. If using chicken, cook it until it’s no longer pink. Tofu is great too and adds a nice texture. Just press the tofu to remove extra water. Then, cut it into cubes and pan-fry until golden. Both options taste great with the teriyaki sauce. Mix up your veggies for a new taste! Try bell peppers, snap peas, or zucchini. Just chop them up and steam or stir-fry until tender. You can also use spinach or bok choy for a fresh twist. Each veggie brings its own flavor and color to your bowl. Want to change the sauce? Try a spicy sriracha sauce for heat or a sweet chili sauce for sweetness. You can also make a citrus sauce with orange juice and zest. Each sauce gives a unique flavor that keeps your meal exciting. Don’t be afraid to experiment! To keep your Teriyaki Salmon Rice Bowls fresh, store them in an airtight container. Make sure the salmon, rice, and veggies cool down before sealing. This step helps prevent sogginess. You can keep the leftovers in the fridge for up to three days. If you want to enjoy them later, consider dividing the bowls into single servings for easy access. When it's time to eat your leftovers, you can reheat them in several ways. The microwave works well for quick reheating. Place the bowl in the microwave and cover it loosely with a paper towel. Heat for one to two minutes, checking to ensure it’s hot throughout. For a crispier salmon, use a skillet. Heat a small amount of oil over medium heat and warm the salmon for about three minutes on each side. This method keeps the skin crispy. Meal prep makes weeknight dinners a breeze. Start by cooking a larger batch of jasmine rice and teriyaki sauce. You can also bake multiple salmon fillets at once. Divide the rice, salmon, and veggies into containers. Store everything separately if you want to keep the textures fresh. Each night, you can quickly assemble your bowl. This way, you'll enjoy a healthy, homemade meal without the fuss. Cook salmon for about 4-5 minutes on the skin side. Then, flip it and cook for another 3-4 minutes. This should give you a nice, flaky texture. For medium doneness, aim for an internal temperature of 125°F. If you prefer it well-done, go for 145°F. Remember, salmon continues to cook off the heat. Yes, you can freeze Teriyaki Salmon Rice Bowls. However, I recommend freezing the salmon and rice separately from the veggies and sauce. This way, the texture stays great when you reheat. Use airtight containers or freezer bags to keep everything fresh. Thaw overnight in the fridge before reheating. Jasmine rice is the best choice for Teriyaki Salmon Rice Bowls. It has a lovely aroma and a slightly sticky texture that pairs well with the salmon and sauce. If you want a healthier option, brown rice or cauliflower rice works too. Both add a nice nutty flavor. Yes, you can make this recipe gluten-free. Simply swap the low-sodium soy sauce with gluten-free tamari or coconut aminos. These alternatives provide a similar taste without gluten. Ensure all other ingredients, like broth, are also gluten-free. This way, you can enjoy the same great flavors safely. In this post, we explored how to make teriyaki salmon rice bowls. We covered main and optional ingredients, cooking steps, and helpful tips. You learned about protein options, sauce variations, and storage methods. Remember, cooking is fun and can be brave. Try new flavors and be creative. Enjoy your cooking journey and share your delicious rice bowls. Taste brings joy, so keep experimenting in the kitchen!$

Teriyaki Salmon Rice Bowls

Savor this delicious teriyaki salmon recipe with our easy salmon dinner featuring fluffy jasmine rice with salmon. These salmon rice bowls are packed with nutrients and bursting with flavor, making them a perfect healthy teriyaki meal. Enjoy tender salmon fillets topped with a rich teriyaki sauce, vibrant veggies, and satisfying rice. Try this simple recipe tonight and elevate your dinner game! Save now! #TeriyakiSalmon #SalmonRiceBowls #HealthyDinner #EasyRecipes

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Ingredients

2 salmon fillets (approximately 6 oz each)

1 cup jasmine rice

2 cups water or low-sodium broth (for cooking rice)

1/4 cup low-sodium soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 tablespoon fresh ginger, finely minced

2 cloves garlic, finely minced

1 tablespoon cornstarch (optional, for thickening the sauce)

1 cup broccoli florets, steamed

1 cup shredded carrots

2 green onions, thinly sliced

Sesame seeds, for garnish

Instructions

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rinsed rice and liquid (water or broth). Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for 15 minutes or until the liquid is absorbed. After cooking, remove from the heat and let it sit covered for another 5 minutes. Fluff the rice gently with a fork before serving.

Make the Teriyaki Sauce: In a small saucepan, whisk together the low-sodium soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced ginger, and garlic until well combined. Place the saucepan over medium heat and bring the mixture to a gentle simmer. If you desire a thicker sauce, mix the cornstarch with 1 tablespoon of water in a separate bowl to create a slurry, then stir this into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens. Remove from heat and set aside.

Cook the Salmon: Heat a non-stick skillet over medium-high heat. Once hot, place the salmon fillets into the skillet skin-side down. Cook without moving for about 4-5 minutes until the skin becomes crispy and nicely browned. Carefully flip the fillets using a spatula and cook for another 3-4 minutes, or until the salmon reaches your desired level of doneness. In the last minute of cooking, drizzle half of the prepared teriyaki sauce over the salmon for added flavor.

Assemble the Bowls: In individual serving bowls, create a base by adding a generous portion of the fluffy jasmine rice. Top the rice with steamed broccoli florets and shredded carrots, and place a salmon fillet on top. Drizzle the remaining teriyaki sauce over each bowl, ensuring to coat the salmon and veggies.

Garnish and Serve: Finish the dish by garnishing with freshly sliced green onions and a sprinkle of sesame seeds for an appealing crunch and texture. Serve the bowls immediately while warm for the best experience.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 2