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- 2 salmon fillets (about 6 oz each) - 1 cup cooked jasmine rice (or any white rice) - 4 tablespoons teriyaki sauce - 1 tablespoon sesame oil - 1 cup fresh broccoli florets - 1 medium carrot, julienned - 2 green onions, thinly sliced - 1 tablespoon sesame seeds (for garnish) - Salt and freshly ground black pepper, to taste You can swap salmon for chicken or tofu. Both work well with teriyaki sauce. For rice, use brown rice if you want more fiber. Broccoli can be replaced with snap peas or bell peppers. Carrots can be left out or replaced with zucchini. This dish is rich in protein and healthy fats. Each serving has about 400 calories. It provides essential vitamins from the vegetables. Salmon offers omega-3 fatty acids, great for heart health. The meal is balanced with carbs from rice and fiber from veggies. Start by cooking your jasmine rice if it's not already done. You want it warm for the bowls. Next, rinse the fresh broccoli florets under cold water. This step keeps them crisp and fresh. Then, julienne the carrot into thin strips. Aim for matchstick sizes so they cook evenly. Heat the sesame oil in a medium pan over medium heat. Once hot, add your broccoli and julienned carrots. Sauté them for about 3-4 minutes. You want them tender yet still crisp. Season lightly with salt and black pepper. After cooking, set the vegetables aside on a plate. In the same pan, place the salmon fillets skin-side down. Cook for about 2-3 minutes until you see a nice crust. Gently flip the fillets to the other side. Pour the teriyaki sauce over the salmon. Let it cook for another 3 minutes. This lets the sauce caramelize on the fish. Grab your serving bowls and divide the warm jasmine rice as the base. Place a salmon fillet on top of each rice portion. Spoon any leftover teriyaki sauce from the pan over the salmon. This adds flavor and makes the dish shine! Pile the sautéed broccoli and carrots on top of the salmon. Finally, sprinkle sliced green onions and sesame seeds for a crunchy finish. Enjoy your beautiful bowls! To make great teriyaki salmon, start with fresh fillets. Look for bright color and firm texture. This ensures flavor and quality. Cooking time is key. Cook the salmon skin-side down first. This helps keep it moist. A crispy skin adds texture, which is nice. Pour teriyaki sauce over the salmon to glaze it. This adds sweetness and depth. Jasmine rice is my go-to choice for this dish. It has a lovely scent and soft texture. You can also use white rice or brown rice if you prefer. Cook it ahead of time for ease. You can even use leftover rice. Make sure it’s warm when you serve. This helps the salmon flavors mix well with the rice. Garnishes can elevate your rice bowl. Thinly sliced green onions add freshness and color. Sesame seeds give a nice crunch. You can add lime wedges for a zesty kick. A drizzle of extra teriyaki sauce on top is also a great idea. These little touches make your meal look and taste better. {{image_4}} You can swap salmon for chicken or tofu. Both options work well. Chicken fillets cook nicely with teriyaki sauce. Use about 6 oz of chicken breast. Cook it the same way as salmon. For tofu, use firm tofu. Press it to remove excess water. Cut it into cubes and sauté it in sesame oil. Cook until golden brown for great flavor. Mix and match your vegetables for variety. Try bell peppers, snap peas, or zucchini. Bell peppers add a nice crunch and color. Snap peas bring sweetness and freshness. Zucchini cooks quickly and absorbs flavors well. Just remember to cut them into small pieces for even cooking. You can also use spinach or bok choy for a nutrient boost. To make this dish gluten-free, choose gluten-free teriyaki sauce. Many brands offer great gluten-free options. Check the label to be sure. For rice, jasmine rice is naturally gluten-free. You can also use brown rice or quinoa. Both options add extra fiber to your meal. Enjoy this dish without worry about gluten! To keep your teriyaki salmon rice bowls fresh, store leftovers in an airtight container. Place the salmon, rice, and veggies together. This way, flavors blend well. Keep them in the fridge for up to three days. If you plan to eat them soon, don’t mix the rice and salmon until you’re ready to serve. This keeps the rice fluffy and the salmon moist. When it's time to enjoy your leftovers, heat them gently. You can use a microwave or a stove. For the microwave, place the food in a bowl. Cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking often. On the stove, use a non-stick pan over low heat. Add a splash of water to keep it moist. Stir until heated through, about 3-5 minutes. If you want to save your rice bowls for later, freezing is a great option. First, let the dish cool completely. Then, separate the salmon, rice, and veggies into different containers. This keeps everything fresh. Use freezer-safe bags or containers. They can stay in the freezer for up to one month. When you're ready to eat, thaw overnight in the fridge before reheating. You can tell salmon is cooked when it turns from bright pink to a light, opaque color. The flesh should flake easily with a fork. If you have a meat thermometer, the internal temperature should reach 145°F. Always trust your senses; if it looks and feels done, it likely is! Yes, you can make teriyaki sauce at home! Combine soy sauce, honey, garlic, and ginger for a simple version. Mix equal parts soy sauce and honey, then add minced garlic and ginger. Simmer until thickened. This homemade sauce is fresh and can be adjusted to your taste! Jasmine rice is a great choice for teriyaki bowls due to its fragrant nature and fluffy texture. You can also use sushi rice or basmati rice if you prefer. Both options hold up well under the salmon and sauce. Absolutely! These teriyaki salmon rice bowls are perfect for meal prep. You can cook the salmon and veggies ahead of time and store them in separate containers. Just reheat before serving. Keep the rice warm, and enjoy a quick and tasty meal all week! This blog post covered how to make teriyaki salmon bowls. We talked about the right ingredients and good swaps. You learned step-by-step how to prepare, cook, and assemble your dish. We shared tips to get the best flavor and texture. The recipe can also be varied with different proteins, veggies, and storage methods. By following these guidelines, you can create tasty and healthy meals. Enjoy the cooking process and the delicious bowls you’ll share.

Teriyaki Salmon Rice Bowls in 15 Minutes

Create delicious Teriyaki Salmon Rice Bowls in just 15 minutes with this easy recipe! Juicy salmon fillets are paired with fluffy jasmine rice, vibrant broccoli, and sweet carrots, all drizzled in savory teriyaki sauce. Perfect for a quick weeknight dinner or meal prep, these bowls are both healthy and satisfying. Don't miss out on the flavors—click to explore the full recipe and elevate your mealtime today!
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Ingredients
  

2 salmon fillets (approximately 6 oz each)

1 cup cooked jasmine rice (or any preferred white rice)

4 tablespoons teriyaki sauce

1 tablespoon sesame oil

1 cup fresh broccoli florets

1 medium carrot, julienned

2 green onions, thinly sliced

1 tablespoon sesame seeds (for garnish)

Salt and freshly ground black pepper, to taste

Instructions
 

Prepare the Ingredients: Ensure that your jasmine rice is already cooked and warm, as this will serve as the base of your rice bowls. Rinse the fresh broccoli florets under cold water, and julienne the medium carrot into thin, matchstick-sized strips.

    Cook the Vegetables: Heat the sesame oil in a medium-sized pan over medium heat. Once hot, add in the broccoli florets along with the julienned carrot. Sauté the vegetables for about 3-4 minutes until they are tender yet retain a crisp texture. Season them lightly with salt and pepper. Once done, remove the vegetables from the pan and set aside.

      Cook the Salmon: In the same pan, carefully place the salmon fillets skin-side down. Cook the salmon for about 2-3 minutes until a crust forms. Gently flip the fillets to cook the other side and pour the teriyaki sauce generously over the salmon. Allow the salmon to cook for an additional 3 minutes, letting the teriyaki sauce caramelize and glaze the fillets for a delicious finish.

        Assemble the Bowls: In serving bowls, start by evenly dividing the warm, cooked jasmine rice as the base. Top each serving of rice with a salmon fillet, ensuring to spoon any remaining teriyaki sauce from the pan over the fish to enhance the flavor.

          Add Vegetables and Garnish: Generously distribute the sautéed broccoli florets and julienned carrots over each salmon fillet. To finish, scatter the sliced green onions atop the vegetables and salmon, then sprinkle sesame seeds for an enjoyable crunch and an extra layer of flavor.

            Prep Time, Total Time, Servings: 5 mins | 15 mins | 2 servings

              - Presentation Tips: Enhance your plate by serving with additional teriyaki sauce on the side for drizzling and a slice of lime to offer bright acidity, which balances the richness of the dish beautifully.