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To make Teriyaki Salmon Rice Bowls, you will need fresh and simple ingredients. Here’s what to gather: - 2 salmon fillets - 1 cup uncooked jasmine rice - 1/4 cup teriyaki sauce (store-bought or homemade) - 1 tablespoon olive oil - 1 cup broccoli florets - 1/2 carrot, thinly sliced - 1/4 cup snap peas - 2 green onions, sliced - 1 tablespoon sesame seeds - Salt and pepper to taste These ingredients create a dish that is both tasty and healthy. The salmon gives protein, while the veggies add crunch and color. Jasmine rice serves as a fluffy base. You can find these items at any grocery store. Keep in mind, using fresh ingredients will enhance the flavors. You can also swap veggies based on your taste. For example, bell peppers or spinach work well too. This flexibility lets you make the bowl your own! {{ingredient_image_1}} - Rinsing the rice: Begin by rinsing the jasmine rice under cold water. This step removes extra starch. Keep rinsing until the water runs clear. - Cooking methods: Cook the rice in a rice cooker or on the stovetop. Follow package instructions, which usually take about 15 minutes. Once done, set the rice aside. - Blanching process: Bring a medium pot of water to a boil. Add the broccoli florets, carrot slices, and snap peas. Blanch for 2-3 minutes until tender. - Setting vegetables aside: After blanching, drain the vegetables and let them cool. Set them aside for later. - Marinating duration and process: Place the salmon fillets in a bowl. Pour the teriyaki sauce over the salmon. Let it marinate for 15 minutes to soak up flavor. - Cooking time and techniques: Heat olive oil in a pan over medium heat. Once hot, add the marinated salmon, skin-side down. Cook for 5-6 minutes on each side. The salmon should flake easily with a fork. - Layering ingredients: Grab serving bowls. Start with a base of jasmine rice. Place the cooked salmon fillets on top. - Presentation tips: Arrange the blanched vegetables around the salmon for a colorful look. - Garnish options: Sprinkle sliced green onions and sesame seeds on top. - Serving suggestions: Drizzle any leftover teriyaki sauce over the bowls if you like. Serve immediately and enjoy your meal! To get the perfect flaky salmon, follow these tips: - Use fresh salmon: Freshness makes a big difference in taste and texture. - Avoid overcooking: Cook salmon until it flakes easily with a fork. - Let it rest: After cooking, let it sit for a minute. This keeps it juicy. For even cooking, here’s what to do: - Skin-side down first: Start cooking with the skin side down. It helps keep the fish moist. - Check thickness: Thicker fillets may need more time. Adjust cooking based on size. For a great homemade teriyaki sauce, try this simple recipe: - Soy sauce: Use low-sodium soy sauce for a healthier option. - Brown sugar: Adds sweetness. You can also use honey. - Ginger and garlic: Freshly minced gives a punch of flavor. You can add more taste with these options: - Sesame oil: A few drops can boost the flavor. - Chili flakes: If you like heat, sprinkle some on. - Pineapple juice: A splash adds a nice tang. To multitask while cooking, here’s my advice: - Cook rice first: Start the rice, then prep the veggies and salmon. - Blanch veggies: While the salmon marinates, blanch your veggies. This saves time. To reduce meal prep time: - Prep ahead: Cut vegetables the night before. Store them in the fridge. - Use frozen veggies: They are quick and often just as tasty. - Batch cook rice: Make extra rice for another meal. It heats well. Pro Tips Marinate Longer for More Flavor: For an even bolder taste, consider marinating the salmon for up to an hour in the teriyaki sauce. This allows the flavors to penetrate the fish more deeply. Check Salmon for Doneness: Use a fork to check if the salmon flakes easily. This is a good indication that it’s perfectly cooked. Avoid overcooking to keep it juicy. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Bell peppers, zucchini, or bok choy are great alternatives. Serve with Extra Sauce: To enhance the flavor, serve the bowls with a side of extra teriyaki sauce for drizzling. This adds a delicious finishing touch. {{image_2}} If you want a change from salmon, you have options. Chicken thighs or breast work well. Tofu is a great vegetarian choice. Cook it until golden brown for extra flavor. Shrimp is another tasty option. Just make sure they turn pink before serving. Feel free to get creative with your veggies. You can use bell peppers, zucchini, or asparagus. Each adds a unique taste. Seasonal choices like squash in fall or peas in spring make it fun. You can also add some fresh herbs like cilantro or basil for an extra pop. While jasmine rice is a great choice, other grains can shine too. Brown rice adds a nutty flavor and is more filling. Quinoa is a protein-packed option that's gluten-free. Cauliflower rice is a low-carb choice that works well for a lighter meal. Each rice alternative changes the dish in a delicious way. To keep your teriyaki salmon rice bowls fresh, follow these tips. - Refrigeration tips: Store the salmon and rice in separate airtight containers. This will help keep the rice from getting soggy. Use the salmon within 2 days for the best taste. The veggies can last about 3 days in the fridge. - Freezing guidelines: If you want to save your meal for later, you can freeze the salmon and veggies. Wrap them tightly in plastic wrap and store in a freezer bag. This helps prevent freezer burn. Use within 1 month for the best flavor. Reheating properly keeps your meal tasty. Here’s how to do it right. - Best practices for reheating salmon: Thaw the salmon overnight in the fridge if frozen. For refrigerated salmon, heat it in a pan over low heat. This keeps it moist. You can also use the microwave for quick reheating, but be careful not to overcook it. - Maintaining texture and flavor: To keep the rice fluffy, add a splash of water before reheating. Cover the bowl to trap steam. This will help keep both the rice and salmon juicy and flavorful. Enjoy your meal just as you made it! It takes about 35 minutes to cook Teriyaki Salmon Rice Bowls. This includes 15 minutes for prep and 20 minutes for cooking. You can enjoy a flavorful meal in no time! Yes, you can use frozen salmon. Just thaw it before marinating. It will cook well and still taste great! You can use soy sauce mixed with honey or maple syrup. This gives a similar sweet and salty flavor. You can also try hoisin sauce for a different twist. Absolutely! These rice bowls store well in the fridge. Just keep the salmon and veggies separate from the rice until ready to eat. Great side dishes include edamame, pickled vegetables, or a simple salad. You can also serve it with seaweed salad for extra flavor! You learned about making Teriyaki Salmon Rice Bowls with simple steps. We covered choosing the right ingredients, cooking methods, and garnishing ideas. Remember the importance of timing and flavor enhancements to make your dish shine. I encourage you to try different proteins and vegetables to keep meals exciting. Proper storage will help you enjoy these bowls later. I hope you feel confident to create this tasty dish. It's time to eat well and impress your family or friends!

Teriyaki Salmon Rice Bowls

A delicious and healthy rice bowl featuring marinated salmon, fresh vegetables, and jasmine rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 fillets salmon
  • 1 cup uncooked jasmine rice
  • 1 cup teriyaki sauce
  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1 half carrot, thinly sliced
  • 1 cup snap peas
  • 2 pieces green onions, sliced
  • 1 tablespoon sesame seeds
  • to taste salt and pepper

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions (typically about 15 minutes) in a rice cooker or on the stovetop. Set aside when done.
  • In a medium pot, bring water to a boil and blanch the broccoli florets, carrots, and snap peas for about 2-3 minutes. Drain and set aside.
  • In a bowl, add salmon fillets and pour the teriyaki sauce over them. Allow them to marinate for about 15 minutes for better flavor absorption.
  • Heat olive oil in a pan over medium heat. Once hot, place the marinated salmon fillets skin-side down in the pan. Cook for about 5-6 minutes on each side, or until salmon is cooked through and flakes easily with a fork. Remove from heat and let it rest for a minute.
  • In serving bowls, start with a base of jasmine rice. Top with the cooked salmon fillets, then arrange the blanched vegetables around the salmon.
  • Sprinkle sliced green onions and sesame seeds over the top. Drizzle any leftover teriyaki sauce over the bowls if desired. Serve immediately and enjoy!

Notes

Feel free to customize the vegetables based on your preference.
Keyword healthy, rice bowl, salmon, teriyaki