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- 2 salmon fillets (6 oz each) - 1 cup jasmine rice - 1/4 cup teriyaki sauce (store-bought or homemade) - 1 cup broccoli florets, steamed - 1/2 cup carrots, shredded - 1 tablespoon sesame oil - 1 green onion, finely sliced - 1 tablespoon sesame seeds - Sea salt and black pepper, to taste For teriyaki salmon rice bowls, the right ingredients make all the difference. First, let's talk about the salmon. I prefer using fresh fillets for a rich flavor. The jasmine rice serves as a soft base, soaking up all the tasty sauce. Teriyaki sauce adds a sweet and savory kick, making the dish exciting. In addition to the salmon and rice, I love adding steamed broccoli and shredded carrots. These veggies not only bring color, but they also add important nutrients. For seasoning, sesame oil is a must. It gives the salmon a nice, nutty flavor. Don’t forget the green onion and sesame seeds for garnish. They add a delightful crunch and freshness. Sea salt and black pepper help enhance the flavors of each ingredient, making every bite delicious. With these ingredients, you are set to create a meal that is both vibrant and satisfying. {{ingredient_image_2}} First, rinse the jasmine rice under cold water. Keep rinsing until the water is clear. This helps remove the extra starch and makes the rice fluffy. Next, in a medium saucepan, combine the rinsed rice and 2 cups of water. Bring it to a boil over high heat. Once boiling, reduce the heat to low and cover the saucepan. Let it simmer for about 15 minutes, until the water is gone and the rice is soft. After that, take it off the heat and let it sit for 5 minutes. Fluff the rice with a fork before serving. While the rice cooks, season the salmon fillets. Use sea salt and black pepper on both sides. This adds great flavor. In a large skillet, heat sesame oil over medium heat. When it’s hot, gently place the salmon fillets in the skillet, skin side down. Cook for 4 to 5 minutes until the skin is crispy. Then, flip the salmon using a spatula. Cook for another 3 to 4 minutes until the fish flakes easily. Next, lower the heat. Pour the teriyaki sauce over the salmon in the skillet. Let the sauce bubble and caramelize around the salmon for about 2 minutes. After that, remove the skillet from the heat. To build the rice bowls, scoop a generous amount of fluffy jasmine rice into each bowl. Place one salmon fillet on top of the rice in each bowl. Drizzle any remaining teriyaki sauce over the salmon for extra taste. Now, arrange the steamed broccoli florets and shredded carrots around the salmon. This makes your bowl colorful and fun. Finally, garnish with finely sliced green onions and a sprinkle of sesame seeds. This adds a nice texture and nutty flavor. To make the best jasmine rice, rinse it first. Rinse until the water runs clear. This step removes extra starch and helps the rice stay fluffy. For jasmine rice, use a 1:2 rice-to-water ratio. If you prefer, you can use other rice types like basmati or brown rice. Just keep in mind that cooking times may vary. For crispy skin, heat your skillet before adding the salmon. This helps the skin brown nicely. Season both sides of the fillets with sea salt and black pepper. When cooking, start with the skin side down. This method allows the skin to crisp up. To check for doneness, use a fork. The fish should flake easily when it's done. You can make your teriyaki sauce at home, or use store-bought. Homemade sauce often tastes fresher and can be customized. To make it, mix soy sauce, honey, garlic, and ginger. You can also add more flavor with sesame oil or a splash of lime juice. For extra seasoning, try adding garlic powder or chili flakes. These will give your dish a nice kick! Pro Tips Rice Rinsing: Rinsing the jasmine rice until the water runs clear not only removes excess starch but also ensures a fluffier texture once cooked. Salmon Temperature: For perfectly cooked salmon, aim for an internal temperature of 145°F (63°C). This ensures the fish is moist and flaky. Teriyaki Sauce Glaze: Allowing the teriyaki sauce to bubble around the salmon enhances the flavor and creates a delightful glaze that adheres to the fish. Garnish for Flavor: Adding green onions and sesame seeds not only enhances the visual appeal of the dish but also adds a burst of freshness and nuttiness. {{image_4}} You can switch the salmon for chicken. Chicken teriyaki offers a tasty twist. Just grill or pan-fry chicken breast. Then, add teriyaki sauce just like with the salmon. If you prefer plant-based meals, try tofu or tempeh. Both soak up the teriyaki sauce well. Cut tofu into cubes and pan-fry until golden. For tempeh, steam it first for a softer texture, then cook it in the sauce. Feel free to mix in other veggies. Bell peppers, snap peas, or zucchini work great. These choices add crunch and color. You can also use seasonal vegetables. Fresh asparagus or green beans are tasty in spring, while squash shines in fall. Want a change from jasmine rice? Try quinoa or cauliflower rice. Quinoa adds extra protein and a nutty flavor. Cauliflower rice is a low-carb option that still fills you up. You can also play with flavored rice. Coconut rice or garlic rice can elevate your bowl. They add unique tastes that pair well with teriyaki. To keep your teriyaki salmon rice bowls fresh, store leftovers in an airtight container. Make sure to place the salmon, rice, and veggies together. This helps keep the flavors intact. You can keep them in the fridge for up to three days. When it's time to reheat, use a microwave. Place the rice bowl in the microwave and cover it with a damp paper towel. Heat in short bursts, checking every 30 seconds. This keeps the salmon moist and the rice fluffy. If you want to freeze your rice bowls, it's best to do this before adding fresh veggies. You can store the salmon and rice together in a freezer-safe container. Wrap them tightly to avoid freezer burn. They can last up to three months in the freezer. For thawing, move the container to the fridge the night before you plan to eat. Let it thaw slowly overnight. If you’re in a rush, you can use the microwave's defrost setting. This method works well for both the salmon and rice, keeping the meal tasty and fresh. To make homemade teriyaki sauce, you need just a few simple ingredients. Here’s how: - Ingredients: - 1/4 cup soy sauce - 2 tablespoons honey or brown sugar - 1 tablespoon rice vinegar - 1 teaspoon garlic, minced - 1 teaspoon ginger, minced - 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening) 1. In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, and ginger. 2. Heat over medium heat until it starts to simmer. 3. If you want a thicker sauce, add the cornstarch mixture. 4. Continue to cook for a few more minutes until it thickens. This sauce adds a sweet and savory flavor to your salmon! Yes, you can make this recipe in advance! Here are some tips: - Meal Prep: Cook the rice and salmon ahead of time. Store them separately in airtight containers in the fridge. - Storage: Keep cooked salmon in the fridge for up to 2 days. The rice stays fresh for about 4 days. - Reheating: When ready to eat, reheat the salmon in a skillet on medium heat. Warm the rice in the microwave or on the stove with a splash of water. This way, you can enjoy your teriyaki salmon rice bowl quickly on busy days! You can serve a variety of sides to enhance your meal: - Steamed Vegetables: Broccoli, bell peppers, or snap peas work well. - Salad: A simple cucumber and sesame salad adds freshness. - Pickled Vegetables: They can give a nice tang to balance the dish. - Fruit: Sliced oranges or mango can complement the flavors. Feel free to mix and match for a colorful, tasty meal! This blog post covered how to make delicious teriyaki salmon rice bowls. We discussed main ingredients like salmon, jasmine rice, and vegetables. You learned step-by-step how to cook the rice and salmon, then assemble the bowls. I shared tips for perfecting your dish and suggested tasty variations. Proper storage is also key for leftovers. Enjoy making these rice bowls for a quick meal. With practice, you’ll cook them like a pro!

Teriyaki Salmon Rice Bowls

Delicious salmon fillets glazed with teriyaki sauce served over fluffy jasmine rice with steamed broccoli and shredded carrots.
Print Recipe Pin Recipe
Course Main Course
Cuisine Japanese
Servings 2
Calories 400 kcal

Ingredients
  

  • 2 fillets salmon (6 oz each)
  • 1 cup jasmine rice
  • 2 cups water
  • 1 4 cup teriyaki sauce
  • 1 tablespoon sesame oil
  • 1 cup broccoli florets, steamed
  • 1 2 cup carrots, shredded
  • 1 each green onion, finely sliced
  • 1 tablespoon sesame seeds
  • to taste sea salt and black pepper

Instructions
 

  • Start by rinsing the jasmine rice under cold water until the water runs clear. In a medium-sized saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
  • While the rice cooks, season the salmon fillets generously with sea salt and black pepper on both sides.
  • In a large skillet, heat the sesame oil over medium heat. Place the salmon fillets skin side down and cook for 4-5 minutes until the skin is crispy. Flip the salmon and cook for an additional 3-4 minutes until cooked through.
  • Lower the heat and pour the teriyaki sauce over the salmon. Allow it to bubble and caramelize for about 2 minutes. Remove from heat.
  • To assemble the rice bowls, scoop a portion of jasmine rice into each bowl.
  • Place one salmon fillet on top of the rice in each bowl and drizzle with remaining teriyaki sauce.
  • Arrange steamed broccoli florets and shredded carrots around the salmon.
  • Garnish with finely sliced green onions and a sprinkle of sesame seeds.

Notes

Serve immediately while warm. A lime wedge on the side adds freshness.
Keyword rice bowl, salmon, teriyaki