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- 2 salmon fillets - 1 cup jasmine rice - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 2 cloves garlic, minced - 1 tablespoon sesame oil - 1 cup broccoli florets - 1 carrot, julienned - 2 green onions, thinly sliced - Sesame seeds, for garnish - Salt and pepper, to taste For Teriyaki Salmon Rice Bowls, you need a few main ingredients. First, the salmon fillets are the stars of this dish. They bring rich flavor and healthy omega-3 fats. Next is jasmine rice, known for its soft texture and lovely aroma. This rice serves as the base of your bowl. The teriyaki sauce is the heart of this recipe. It combines soy sauce, honey or maple syrup, rice vinegar, grated ginger, and minced garlic. This mix gives your salmon a sweet and savory glaze. The sesame oil adds a nice nutty flavor to the fish and veggies. Don't forget the veggies! Broccoli florets and julienned carrots add color and crunch. They also bring vitamins and minerals to your meal. Lastly, garnish your bowls with sliced green onions and sesame seeds. They add a pop of flavor and make your dish look great. This ingredient list is simple but full of flavor. It makes the Teriyaki Salmon Rice Bowls easy to prepare. You can enjoy a delicious meal in about 30 minutes! {{ingredient_image_2}} To start, rinse the jasmine rice under cold water. This helps remove extra starch, so the rice won't be sticky. Keep rinsing until the water runs clear. In a medium saucepan, combine 1 cup of rinsed rice with 2 cups of water or vegetable broth. Bring this to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes. The rice should be tender when done. Remove it from heat and fluff with a fork for a light, airy texture. Tips for Fluffy Rice: - Use a fork to fluff the rice gently. - Let it sit covered for a few minutes after cooking. For the teriyaki sauce, gather these ingredients: 1/4 cup soy sauce, 2 tablespoons honey or maple syrup, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, and 2 cloves of minced garlic. In a small bowl, whisk these together until well mixed. A good balance of sweet and salty makes the sauce shine. Importance of Sauce Balance: - Adjust sweetness with honey or syrup. - Taste before using to make sure you like it. Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Season both sides of the salmon fillets with salt and pepper. Place them skin-side down in the hot skillet. Cook for 4-5 minutes. The skin should turn crispy and golden brown. Tips for Achieving Crispy Skin: - Don’t move the salmon while it cooks. - Make sure the pan is hot before adding the fish. Now, gently flip the salmon fillets over. Pour the teriyaki sauce over them. Keep cooking for another 3-4 minutes. Baste the salmon with the sauce while it cooks. This step adds flavor and moisture. Cook until the salmon is fully done, reaching an internal temperature of 145°F. In the same skillet, add 1 cup of broccoli florets and 1 julienned carrot. Stir-fry these for about 3-4 minutes. You want them tender but still bright and crunchy. Maintaining Vegetable Crunch: - Stir-fry quickly over high heat. - Avoid overcooking to keep that nice texture. To create the rice bowls, start with a generous scoop of fluffy jasmine rice at the bottom of each bowl. Place the teriyaki salmon fillet on top, then add the sautéed broccoli and carrots beside it. Layering Tips for Presentation: - Use a bowl with high sides for a neat stack. - Arrange colors for visual appeal. Finally, garnish with thinly sliced green onions and a sprinkle of sesame seeds for added flavor and crunch. Enjoy your beautiful and tasty teriyaki salmon rice bowl! - Ideal cooking temperature: Cook the salmon until it reaches 145°F. This ensures it is safe and tender. Use a meat thermometer for accuracy. - Seasoning suggestions: I love using salt and pepper. You can also add garlic powder or onion powder for extra flavor. A sprinkle of sesame seeds gives a nice crunch. - Substituting different rice types: You can use brown rice or sushi rice instead of jasmine rice. Each type brings a unique taste and texture. - Flavoring the rice with herbs: Try mixing in fresh herbs like cilantro or parsley. This adds a fresh kick to your rice. - Adjusting sweetness and saltiness: If you like it sweeter, add more honey or maple syrup. For more saltiness, increase the soy sauce a little. - Adding heat with chili: If you want a spicy kick, add red pepper flakes or a dash of sriracha. This balances the sweetness of the teriyaki sauce. Pro Tips Choose Fresh Salmon: Look for vibrant, shiny skin and a pleasant ocean smell when selecting salmon. Freshness greatly enhances the flavor of your dish. Perfectly Cooked Rice: For extra fluffy jasmine rice, let it rest covered for 10 minutes after cooking. This helps to steam the rice and achieve the perfect texture. Customize Your Vegetables: Feel free to add other vegetables like bell peppers or snap peas. Just ensure they are cut into similar sizes for even cooking. Garnish for Visual Appeal: Adding sliced green onions and sesame seeds not only enhances flavor but also adds a beautiful finishing touch to your rice bowls. {{image_4}} You can make a tasty vegetarian teriyaki bowl using tofu or tempeh. Both options soak up flavors well. - Using tofu or tempeh: Press tofu to remove water. Cut it into cubes. Cook in the skillet with sesame oil until golden. Tempeh adds a nutty taste. Slice it thin and cook it the same way. - Alternative sauces to use: Instead of the teriyaki sauce, try soy sauce with maple syrup. You can add a splash of rice vinegar for tang. If you crave seafood, shrimp or white fish can work great. They cook quickly and pair well with teriyaki flavors. - Using shrimp or other fish: For shrimp, peel and devein. Cook them in the skillet until pink. White fish like cod or halibut is also good. Season and cook just like the salmon. - Cooking methods for seafood alternatives: Sauté shrimp or fish in sesame oil. Cook until golden brown. Make sure to check for doneness to avoid overcooking. Adding seasonal vegetables makes the dish fresh and colorful. You can use what’s in season or what you have on hand. - Suggestions for seasonal options: In spring, try asparagus or snap peas. In summer, zucchini and bell peppers are great. In fall, add butternut squash or Brussels sprouts. - How to adapt to available produce: Chop veggies into bite-sized pieces for even cooking. Adjust cooking times based on the vegetable type. Always aim for a mix of colors for a vibrant bowl. To keep your Teriyaki Salmon Rice Bowls fresh, follow these steps: - Cool Down: Let the dish cool to room temperature first. - Use Airtight Containers: Store the rice bowls in airtight containers. This helps prevent moisture loss. - Separate Components: If possible, store the salmon, rice, and veggies in separate containers. This keeps everything fresh. When it’s time to enjoy your leftovers, use these methods: - Salmon: Reheat salmon in a skillet over low heat. Cover it to keep it moist. - Rice: Add a splash of water and microwave the rice. Stir halfway through to heat evenly. - Vegetables: Sauté vegetables in a pan for a few minutes. This brings back their crunch and flavor. By following these tips, your Teriyaki Salmon Rice Bowls will taste great even on day two! You can store Teriyaki Salmon Rice Bowls in the fridge for up to three days. Make sure to place them in an airtight container. If you want to keep them longer, consider freezing them for up to three months. Just thaw in the fridge before reheating. Yes, you can use other fish like trout or tilapia. Both options work well with teriyaki sauce. If you prefer shellfish, shrimp is also a tasty choice. Just adjust the cooking time based on the fish type you select. You can pair these bowls with simple sides like edamame or a fresh cucumber salad. Steamed green beans or a seaweed salad also complement the flavors nicely. Feel free to get creative and add your favorite sides! Absolutely! You can prepare the teriyaki sauce ahead of time and store it in the fridge for up to a week. Just make sure to give it a good stir before using it. You can even freeze it for longer storage. Jasmine rice is a great choice for these bowls. Its fluffy texture and slight sweetness pair well with the teriyaki sauce. You can also use brown rice for a heartier option or sushi rice for a stickier texture. Just adjust cooking times as needed. In this blog post, we explored how to make Teriyaki Salmon Rice Bowls. We covered the main ingredients and detailed steps, from cooking rice to glazing the salmon. I shared tips for perfecting each element and suggested tasty variations. You now have the tools to create a delicious meal. Enjoy experimenting with flavors and ingredients. Your kitchen creations can impress anyone. Happy cooking!

Teriyaki Salmon Rice Bowls

A delicious and healthy meal featuring salmon fillets glazed in teriyaki sauce, served over jasmine rice with sautéed vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 fillets salmon
  • 1 cup jasmine rice
  • 2 cups water or vegetable broth
  • 1 quarter cup soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 2 green onions thinly sliced
  • none sesame seeds, for garnish
  • none salt and pepper, to taste

Instructions
 

  • Rinse the jasmine rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until tender. Fluff the rice gently with a fork.
  • In a small mixing bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, grated fresh ginger, and minced garlic until well combined. Set aside.
  • In a large skillet, heat the sesame oil over medium heat. Season the salmon fillets with salt and pepper. Place skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy.
  • Gently flip the salmon and pour the teriyaki sauce evenly over them. Cook for an additional 3-4 minutes, basting occasionally, until the salmon reaches an internal temperature of 145°F.
  • Add the broccoli florets and julienned carrots to the remaining teriyaki sauce in the skillet. Stir-fry for 3-4 minutes until tender yet vibrant.
  • To assemble, place a serving of jasmine rice in each bowl, top with teriyaki salmon, and add sautéed broccoli and carrots.
  • Garnish with sliced green onions and sesame seeds before serving.

Notes

Feel free to substitute the vegetables with your favorites.
Keyword healthy, quick meal, rice bowl, salmon, teriyaki