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- 2 salmon fillets (approximately 6 oz each) - 1 cup jasmine rice - 1 cup broccoli florets - 1 medium carrot, julienned - 1 bell pepper (any color), thinly sliced - 3 green onions, finely chopped - ½ cup teriyaki sauce (store-bought or homemade) - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1 teaspoon sesame seeds (for garnish) - Optional lemon wedges These ingredients make a simple yet tasty teriyaki salmon rice bowl. I love using salmon for its rich flavor and healthy fats. The jasmine rice adds a nice touch. It is fragrant and fluffy, perfect for soaking up the teriyaki sauce. Fresh vegetables bring color and crunch. Broccoli, carrots, and bell peppers not only taste great together but also add nutrients. They are key to a balanced meal. The teriyaki sauce is the star here. It adds a sweet and savory note. You can use store-bought sauce or make your own. Sesame oil and olive oil help cook the salmon and vegetables. They bring out the best flavors. For garnishes, green onions and sesame seeds add a lovely finish. They give a fresh taste and a nice look to your bowl. If you like a citrus touch, lemon wedges are a great option. They round out the flavors perfectly. To cook the rice, start with the right ratio. Use 1 cup of jasmine rice and 2 cups of water. Bring this to a boil in a medium saucepan over medium-high heat. Once it bubbles, cover the pot with a lid. Then, reduce the heat to low. Let it simmer for 15-18 minutes until the rice is soft and the water is gone. After cooking, remove the pot from heat, but keep it covered for 5 more minutes. This step helps the rice steam and become fluffy. While the rice cooks, you can prepare the vegetables. I like to use broccoli, carrots, and bell peppers. Cut the broccoli into florets, julienne the carrot, and slice the bell pepper thinly. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the vegetables and sauté them for 5-7 minutes. Stir often to keep them from burning. They should be tender but still crisp. Season with salt and pepper to taste, then set them aside. Next, let’s cook the salmon. In the same skillet, add 1 tablespoon of sesame oil. Turn the heat to medium-high. Season the salmon fillets with salt and pepper on both sides. Place the salmon skin-side down in the skillet. Cook for about 4-5 minutes until a golden crust forms. Flip the fillets over and brush them with teriyaki sauce. Cook for another 3-4 minutes or until the salmon flakes easily with a fork. Once the rice is ready, fluff it with a fork to separate the grains. Divide the fluffy rice into serving bowls. Top each bowl with sautéed vegetables and a salmon fillet. If you want, drizzle more teriyaki sauce over the top for extra taste. Finally, add the finishing touches. Sprinkle chopped green onions and sesame seeds over each bowl. This step enhances both the flavor and the look of the dish. You can also serve the bowls with lemon wedges on the side for a fresh burst. Arrange each ingredient neatly for a beautiful presentation that will impress anyone who sees it. - Ensuring perfect salmon: Start with fresh salmon fillets. Season them with salt and pepper. Cook skin-side down for a crispy texture. Flip carefully to keep the fillet intact. You want it golden brown and flaky. - Vegetable variations and cooking methods: You can use any veggies you like. Broccoli, carrots, and bell peppers are great. Try snap peas or zucchini for a twist. Sauté them until they are tender but still bright. - Making homemade teriyaki sauce: Mix soy sauce, brown sugar, garlic, and ginger. Heat it until it thickens. This sauce adds a personal touch to your dish. - Additional sauces or spices to try: If you want more flavor, try adding hoisin sauce or a drizzle of ponzu. Both add depth to your salmon. - Adding heat with chili flakes or sriracha: Spice things up with chili flakes or sriracha. Start with a small amount, then add more if you like it hot. - Ways to incorporate herbs: Fresh herbs can brighten your dish. Try cilantro, basil, or parsley. They add freshness and can change the flavor profile. - Time-saving tips when making ahead: Cook rice and veggies in bulk. Store them in the fridge, so they’re ready for quick meals. - Freezing and reheating salmon: Cooked salmon can be frozen for up to three months. Thaw it overnight in the fridge before reheating. - Preparing vegetables in advance: Chop veggies ahead of time. Store them in airtight containers to keep them fresh. When you're ready to cook, just toss them in the pan. {{image_4}} You can swap salmon for other proteins like chicken or tofu. Chicken needs a little longer to cook. Tofu cooks faster and absorbs flavors well. Each protein brings its own taste. Chicken offers a mild flavor, while tofu is light and fluffy. Both options make this dish versatile. Besides jasmine rice, try quinoa, brown rice, or cauliflower rice. Quinoa cooks like rice but has more protein. Brown rice takes longer but adds fiber. Cauliflower rice is low-carb and cooks quickly. Adjust cooking times based on the grain for best results. Each choice brings unique nutrients to your meal. Use seasonal vegetables for freshness. Broccoli, carrots, and bell peppers are great, but feel free to mix in snap peas or zucchini. Fresh vegetables taste better, but frozen ones are handy too. They are pre-cut and keep well. Combine different veggies to add colors and flavors to your bowl. To keep your teriyaki salmon rice bowls fresh, store them in the fridge. Use airtight containers to stop air from getting in. This keeps the flavors nice and bold. The leftovers will stay good for about three days. Make sure to cool everything before you put it in the fridge. This helps keep the rice fluffy. When reheating, you want to keep the salmon and rice yummy. The best way is to use a microwave. Place a damp paper towel over the bowl. This helps keep the moisture in. Heat in short bursts, around 30 seconds. If you prefer, you can also grill or pan-fry the salmon. This can help it stay crispy. Just heat it on medium for a few minutes. If you want to save some for later, freezing is a great option. Freeze the salmon and rice in separate containers. This keeps everything fresh. When you want to eat it, thaw it in the fridge overnight. To cook, add a little water and cover it. This will help prevent dryness when you heat it up. To make teriyaki salmon rice bowls, start by making the sauce. Combine soy sauce, mirin, and sugar in a pot. Heat until the sugar dissolves. Let it cool and thicken. For cooking, first, make the rice. Boil jasmine rice in water, then simmer until tender. Sauté your favorite veggies like broccoli and carrots in olive oil. Cook the salmon in sesame oil for a crispy skin. Brush the salmon with teriyaki sauce while it cooks. Finally, assemble the bowls with rice, veggies, and salmon. Yes, you can use frozen salmon. Just adjust your cooking time. Cook the salmon longer to ensure it is done. Always thaw salmon safely. Place it in the fridge overnight or submerge it in cold water for quick thawing. Avoid thawing at room temperature as it may lead to bacteria growth. For sides, try steamed edamame or a fresh salad. Pickled ginger adds a nice touch. Miso soup is another great option. Complementary flavors include sesame seeds or lemon wedges. These pair well with the rich teriyaki sauce. A typical bowl has around 500 calories. The main ingredients include salmon, rice, and veggies. To reduce calories, you can use brown rice instead of jasmine rice. Opt for less teriyaki sauce or add more veggies for a lighter meal. We explored how to make teriyaki salmon rice bowls packed with flavor. You learned the key ingredients, from salmon to jasmine rice, and the importance of fresh veggies. I provided step-by-step cooking instructions, along with tips for perfecting each element. With variations for proteins and grains, you can customize the dish to your taste. Remember, storing and reheating properly keeps your meal fresh. Try these tips, and enjoy a delicious, satisfying bowl right at home. Your kitchen is now ready for some tasty adventures!

Teriyaki Salmon Rice Bowls

Create delicious Teriyaki Salmon Rice Bowls at home in just 30 minutes! This recipe features flakey salmon, fluffy jasmine rice, and vibrant veggies, all drizzled with mouthwatering teriyaki sauce. Perfect for a quick weeknight dinner, these bowls are not only tasty but also nutritious. Ready to impress your taste buds? Click through for the full recipe and step-by-step instructions to elevate your meal game!
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Ingredients
  

2 salmon fillets (approximately 6 oz each)

1 cup jasmine rice

2 cups water

1 cup broccoli florets

1 medium carrot, julienned

1 bell pepper (any color), thinly sliced

3 green onions, finely chopped

½ cup teriyaki sauce (store-bought or homemade)

1 tablespoon sesame oil

1 tablespoon olive oil

1 teaspoon sesame seeds (for garnish)

Salt and pepper, to taste

Instructions
 

Cook the Rice: In a medium saucepan, combine 1 cup of jasmine rice with 2 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot with a lid, reduce the heat to low, and let it simmer for 15-18 minutes until the rice is tender and all the water has been absorbed. Once cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.

    Prepare the Vegetables: While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets, julienned carrot, and thinly sliced bell pepper to the skillet. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are tender yet still have a slight crispness. Season with salt and pepper to taste. Once cooked, remove the vegetables from the skillet and set them aside.

      Cook the Salmon: In the same skillet, add 1 tablespoon of sesame oil and increase the heat to medium-high. Season the salmon fillets with salt and pepper on both sides. Carefully place the salmon skin-side down in the skillet and cook for about 4-5 minutes, allowing a golden crust to form. Flip the fillets over, brush them generously with teriyaki sauce, and continue to cook for another 3-4 minutes, or until the salmon is fully cooked through and easily flakes apart with a fork.

        Assemble the Bowls: Once the rice has finished resting, fluff it with a fork to separate the grains. Divide the fluffy rice evenly among serving bowls. Top each portion of rice with the sautéed vegetables and a salmon fillet. If desired, drizzle additional teriyaki sauce on top for extra flavor.

          Garnish and Serve: For a final touch, sprinkle the chopped green onions and sesame seeds generously over each bowl, enhancing both the flavor and presentation.

            Prep Time: 15 mins | Total Time: 30 mins | Servings: 2

              - Presentation Tips: Serve the bowls with lemon wedges on the side for an added burst of freshness, and arrange each element thoughtfully for a visually appealing dish that delights the eyes as well as the palate!