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Teriyaki Salmon Rice Bowls Flavorful and Simple Meal

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- 2 salmon fillets (6 ounces each) - 1 cup jasmine rice - Broccoli florets - Shredded carrots - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon fresh ginger, grated - 2 garlic cloves, minced - Salt and pepper - Olive oil for cooking - Green onions, sliced - Sesame seeds When I make Teriyaki Salmon Rice Bowls, I start with the main ingredients. I choose fresh salmon fillets, jasmine rice, and vibrant veggies like broccoli and shredded carrots. These ingredients give the dish a rich taste and bright colors. Next, I whip up the teriyaki sauce. I mix low-sodium soy sauce, honey or maple syrup, and rice vinegar. Adding sesame oil, grated ginger, and minced garlic brings depth to the sauce. This blend makes it sweet and savory, perfect for salmon. Seasoning is key. I sprinkle salt and pepper on the salmon. A drizzle of olive oil in the pan ensures a golden crust. For garnish, I slice green onions and sprinkle sesame seeds on top. They add a nice crunch and look great. These ingredients make cooking fun and simple. I love how they come together to create a delicious meal. {{ingredient_image_1}} - Rinse jasmine rice under cold water. - Combine 1 cup of rice and 2 cups of water in a pot. - Bring to a boil, reduce heat, and cover. Cook for about 15 minutes. - Let it sit covered for 5 minutes after cooking. - Whisk together 1/4 cup soy sauce and 2 tablespoons of honey or maple syrup. - Add 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon grated ginger, and 2 minced garlic cloves. Mix well. - Season 2 salmon fillets with salt and pepper. - Heat olive oil in a skillet over medium heat. - Place salmon skin-side down in the skillet. Cook for 4-5 minutes until crispy. - Flip the salmon and pour half of the teriyaki sauce over it. Cook for another 3-4 minutes, basting with sauce. - Bring 1 inch of water to a boil in a pot. - Place broccoli florets and shredded carrots in a steamer basket over the pot. - Cover and steam for 3-4 minutes until they are tender and bright in color. - Fluff the cooked jasmine rice with a fork. Divide it into serving bowls. - Place one salmon fillet on top of each bowl. Drizzle with the remaining teriyaki sauce. - Top each bowl with steamed broccoli and carrots. - Sprinkle sliced green onions and sesame seeds over the dish for extra flavor and crunch. Choosing salmon can feel tricky. You have two main options: wild-caught or farmed. - Wild-caught salmon tastes richer and has a firmer texture. - Farmed salmon is often cheaper and fattier, which can be great for flavor. When selecting salmon, look for bright, vibrant color. The flesh should be moist and not dull. Check for a fresh smell—if it smells fishy, it's probably not fresh. Cooking rice correctly makes a big difference. For jasmine rice, use a 1:2 ratio of rice to water. - Measure 1 cup of rice and add 2 cups of water. - Rinse the rice until the water runs clear. This removes extra starch and helps with fluffiness. You can cook the rice on the stove or use a rice cooker. If you use the stove, let it simmer covered for 15 minutes. After cooking, let it sit for 5 minutes to fully absorb the moisture. Teriyaki sauce is key to this dish. You can customize it to your taste. - Try adding spices like red pepper flakes for heat. - You can also mix in fresh herbs like cilantro for a unique twist. If you want it sweeter, add more honey or maple syrup. To balance the sweetness, add a bit more soy sauce. Taste as you go for the best flavor! Pro Tips Fresh Salmon is Key: Always choose fresh salmon fillets for the best flavor and texture. Look for bright color and moistness. Perfectly Cooked Rice: Rinsing the jasmine rice removes excess starch, resulting in fluffier grains. Don't skip this step! Customize Your Veggies: Feel free to add other vegetables like bell peppers or snap peas for more color and variety in your bowls. Let It Rest: After cooking, let the salmon rest for a minute before serving to allow the juices to redistribute. {{image_2}} You can swap salmon for chicken, tofu, or shrimp in these bowls. Each protein brings its own taste. - Chicken: Use boneless, skinless chicken thighs or breasts. Cook them for about 6-8 minutes on each side. - Tofu: Press and cube firm tofu. Pan-fry until golden brown, about 5-7 minutes. - Shrimp: Cook shrimp for just 3-4 minutes until they turn pink. Adjust the cooking time based on the protein you choose. Always ensure the meat is fully cooked. Feel free to change the vegetables in your teriyaki bowl. If you don’t have broccoli or carrots, try these options: - Bell Peppers: They add sweetness and color. - Snap Peas: Crisp and fresh, they cook quickly. - Zucchini: Slice it thin, and it cooks fast. You can also use seasonal veggies for more flavor. Keep an eye on what’s fresh at your local market. If you need a gluten-free meal, use tamari or coconut aminos instead of soy sauce. They both taste great and work well in the sauce. For rice, switch to quinoa or cauliflower rice. Both options are tasty and provide a nice base for your meal. To keep your teriyaki salmon rice bowls fresh, store them properly. First, let the dish cool down to room temperature. Then, use airtight containers to prevent air from getting in. Glass containers work well because they don’t absorb smells. If you use plastic, make sure it’s BPA-free. Store the salmon, rice, and vegetables together or separately. This helps to keep flavors intact. Reheating your salmon and rice can be tricky. The best method is to use the microwave. Place your food in a microwave-safe bowl. Cover it with a damp paper towel to lock in moisture. Heat in short bursts, about 30 seconds at a time. Stir in between to heat evenly. This helps avoid dry salmon. If you prefer the oven, wrap the dish in foil. Heat at 350°F for about 10-15 minutes. This keeps the fish nice and moist. If you want to freeze your teriyaki salmon rice bowls, do this in parts. Freeze the salmon, rice, and vegetables separately. This keeps their textures nice. Use freezer-safe bags or containers. Remember to label them with the date. When you're ready to eat, thaw the salmon in the fridge overnight. For rice, you can microwave it straight from the freezer. Reheat the salmon gently to avoid overcooking. Enjoy your meal even after freezing! You can add many tasty sides to your Teriyaki Salmon Rice Bowls. Here are some great options: - Recommended side dishes: - Edamame for a light crunch. - Seaweed salad for a refreshing bite. - Cucumber slices for a crisp texture. - Beverage pairings: - Green tea for a warm drink. - Sparkling water with lemon for a refreshing twist. - Light white wine, like Sauvignon Blanc, for a nice contrast. Your Teriyaki Salmon Rice Bowls can last in the fridge for about 3 days. Keep them in an airtight container. This helps keep the flavors fresh. Yes, you can make the teriyaki sauce ahead of time. Here are some tips: - Tips for pre-preparing the sauce: - Mix all sauce ingredients and store in a jar. - Let it chill in the fridge for up to a week. - Storage details for sauce before cooking: - Keep the sauce in a cool place or the fridge. - Always shake well before using it to mix the ingredients. This blog post covered how to make delicious Teriyaki Salmon Rice Bowls. We discussed the main ingredients like salmon, jasmine rice, and veggies. I shared how to cook each part step-by-step. You learned tips for choosing salmon and perfecting the rice. Variations allow you to swap proteins or vegetables. In conclusion, this dish is easy and flexible. With a few tweaks, it can cater to your taste. Enjoy your cooking journey and make these bowls your own!

WANT TO SAVE THIS RECIPE?

If you’re looking for a quick, healthy meal, let me introduce you to Teriyaki Salmon Rice Bowls. This dish is packed with flavor and ready in no time. Imagine tender salmon drizzled with sweet teriyaki sauce, served over fluffy jasmine rice and topped with fresh veggies. In this article, I’ll guide you through easy steps to make this delicious dish yourself. Let’s get started on your next favorite meal!

Why I Love This Recipe

  1. Delicious Flavor Combination: The sweet and savory teriyaki sauce perfectly complements the rich salmon, creating a delightful balance of flavors.
  2. Quick and Easy: This recipe can be made in just 30 minutes, making it perfect for busy weeknights or a quick weekend meal.
  3. Healthy and Nutritious: With salmon packed with omega-3 fatty acids and plenty of veggies, this dish is both satisfying and good for you.
  4. Customizable: You can easily swap out the vegetables or adjust the sauce ingredients to suit your taste preferences.

Ingredients

Main Ingredients

– 2 salmon fillets (6 ounces each)

– 1 cup jasmine rice

– Broccoli florets

– Shredded carrots

Teriyaki Sauce Ingredients

– 1/4 cup low-sodium soy sauce

– 2 tablespoons honey or maple syrup

– 1 tablespoon rice vinegar

– 1 teaspoon sesame oil

– 1 tablespoon fresh ginger, grated

– 2 garlic cloves, minced

Seasoning and Garnish

– Salt and pepper

– Olive oil for cooking

– Green onions, sliced

– Sesame seeds

When I make Teriyaki Salmon Rice Bowls, I start with the main ingredients. I choose fresh salmon fillets, jasmine rice, and vibrant veggies like broccoli and shredded carrots. These ingredients give the dish a rich taste and bright colors.

Next, I whip up the teriyaki sauce. I mix low-sodium soy sauce, honey or maple syrup, and rice vinegar. Adding sesame oil, grated ginger, and minced garlic brings depth to the sauce. This blend makes it sweet and savory, perfect for salmon.

Seasoning is key. I sprinkle salt and pepper on the salmon. A drizzle of olive oil in the pan ensures a golden crust. For garnish, I slice green onions and sprinkle sesame seeds on top. They add a nice crunch and look great.

These ingredients make cooking fun and simple. I love how they come together to create a delicious meal.

Step-by-Step Instructions

Cooking the Rice

– Rinse jasmine rice under cold water.

– Combine 1 cup of rice and 2 cups of water in a pot.

– Bring to a boil, reduce heat, and cover. Cook for about 15 minutes.

– Let it sit covered for 5 minutes after cooking.

Making the Teriyaki Sauce

– Whisk together 1/4 cup soy sauce and 2 tablespoons of honey or maple syrup.

– Add 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon grated ginger, and 2 minced garlic cloves. Mix well.

Cooking the Salmon

– Season 2 salmon fillets with salt and pepper.

– Heat olive oil in a skillet over medium heat.

– Place salmon skin-side down in the skillet. Cook for 4-5 minutes until crispy.

– Flip the salmon and pour half of the teriyaki sauce over it. Cook for another 3-4 minutes, basting with sauce.

Steaming the Vegetables

– Bring 1 inch of water to a boil in a pot.

– Place broccoli florets and shredded carrots in a steamer basket over the pot.

– Cover and steam for 3-4 minutes until they are tender and bright in color.

Assembling the Bowls

– Fluff the cooked jasmine rice with a fork. Divide it into serving bowls.

– Place one salmon fillet on top of each bowl. Drizzle with the remaining teriyaki sauce.

Garnishing the Dish

– Top each bowl with steamed broccoli and carrots.

– Sprinkle sliced green onions and sesame seeds over the dish for extra flavor and crunch.

Tips & Tricks

Selecting the Best Salmon

Choosing salmon can feel tricky. You have two main options: wild-caught or farmed.

– Wild-caught salmon tastes richer and has a firmer texture.

– Farmed salmon is often cheaper and fattier, which can be great for flavor.

When selecting salmon, look for bright, vibrant color. The flesh should be moist and not dull. Check for a fresh smell—if it smells fishy, it’s probably not fresh.

Perfecting the Rice

Cooking rice correctly makes a big difference. For jasmine rice, use a 1:2 ratio of rice to water.

– Measure 1 cup of rice and add 2 cups of water.

– Rinse the rice until the water runs clear. This removes extra starch and helps with fluffiness.

You can cook the rice on the stove or use a rice cooker. If you use the stove, let it simmer covered for 15 minutes. After cooking, let it sit for 5 minutes to fully absorb the moisture.

Enhancing the Teriyaki Flavor

Teriyaki sauce is key to this dish. You can customize it to your taste.

– Try adding spices like red pepper flakes for heat.

– You can also mix in fresh herbs like cilantro for a unique twist.

If you want it sweeter, add more honey or maple syrup. To balance the sweetness, add a bit more soy sauce. Taste as you go for the best flavor!

Pro Tips

  1. Fresh Salmon is Key: Always choose fresh salmon fillets for the best flavor and texture. Look for bright color and moistness.
  2. Perfectly Cooked Rice: Rinsing the jasmine rice removes excess starch, resulting in fluffier grains. Don’t skip this step!
  3. Customize Your Veggies: Feel free to add other vegetables like bell peppers or snap peas for more color and variety in your bowls.
  4. Let It Rest: After cooking, let the salmon rest for a minute before serving to allow the juices to redistribute.

Variations

Different Proteins

You can swap salmon for chicken, tofu, or shrimp in these bowls. Each protein brings its own taste.

– Chicken: Use boneless, skinless chicken thighs or breasts. Cook them for about 6-8 minutes on each side.

– Tofu: Press and cube firm tofu. Pan-fry until golden brown, about 5-7 minutes.

– Shrimp: Cook shrimp for just 3-4 minutes until they turn pink.

Adjust the cooking time based on the protein you choose. Always ensure the meat is fully cooked.

Alternative Vegetables

Feel free to change the vegetables in your teriyaki bowl. If you don’t have broccoli or carrots, try these options:

– Bell Peppers: They add sweetness and color.

– Snap Peas: Crisp and fresh, they cook quickly.

– Zucchini: Slice it thin, and it cooks fast.

You can also use seasonal veggies for more flavor. Keep an eye on what’s fresh at your local market.

Gluten-Free Adaptations

If you need a gluten-free meal, use tamari or coconut aminos instead of soy sauce. They both taste great and work well in the sauce.

For rice, switch to quinoa or cauliflower rice. Both options are tasty and provide a nice base for your meal.

Storage Info

Storing Leftovers

To keep your teriyaki salmon rice bowls fresh, store them properly. First, let the dish cool down to room temperature. Then, use airtight containers to prevent air from getting in. Glass containers work well because they don’t absorb smells. If you use plastic, make sure it’s BPA-free. Store the salmon, rice, and vegetables together or separately. This helps to keep flavors intact.

Reheating Tips

Reheating your salmon and rice can be tricky. The best method is to use the microwave. Place your food in a microwave-safe bowl. Cover it with a damp paper towel to lock in moisture. Heat in short bursts, about 30 seconds at a time. Stir in between to heat evenly. This helps avoid dry salmon. If you prefer the oven, wrap the dish in foil. Heat at 350°F for about 10-15 minutes. This keeps the fish nice and moist.

Freezing Suggestions

If you want to freeze your teriyaki salmon rice bowls, do this in parts. Freeze the salmon, rice, and vegetables separately. This keeps their textures nice. Use freezer-safe bags or containers. Remember to label them with the date. When you’re ready to eat, thaw the salmon in the fridge overnight. For rice, you can microwave it straight from the freezer. Reheat the salmon gently to avoid overcooking. Enjoy your meal even after freezing!

FAQs

What can I serve with Teriyaki Salmon Rice Bowls?

You can add many tasty sides to your Teriyaki Salmon Rice Bowls. Here are some great options:

– Recommended side dishes:

– Edamame for a light crunch.

– Seaweed salad for a refreshing bite.

– Cucumber slices for a crisp texture.

– Beverage pairings:

– Green tea for a warm drink.

– Sparkling water with lemon for a refreshing twist.

– Light white wine, like Sauvignon Blanc, for a nice contrast.

How long do the bowls last in the fridge?

Your Teriyaki Salmon Rice Bowls can last in the fridge for about 3 days. Keep them in an airtight container. This helps keep the flavors fresh.

Can I make the teriyaki sauce ahead of time?

Yes, you can make the teriyaki sauce ahead of time. Here are some tips:

– Tips for pre-preparing the sauce:

– Mix all sauce ingredients and store in a jar.

– Let it chill in the fridge for up to a week.

– Storage details for sauce before cooking:

– Keep the sauce in a cool place or the fridge.

– Always shake well before using it to mix the ingredients.

This blog post covered how to make delicious Teriyaki Salmon Rice Bowls. We discussed the main ingredients like salmon, jasmine rice, and veggies. I shared how to cook each part step-by-step. You learned tips for choosing salmon and perfecting the rice. Variations allow you to swap proteins or vegetables.

In conclusion, this dish is easy and flexible. With a few tweaks, it can cater to your taste. Enjoy your cooking journey and make these bowls your ow

- 2 salmon fillets (6 ounces each) - 1 cup jasmine rice - Broccoli florets - Shredded carrots - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon fresh ginger, grated - 2 garlic cloves, minced - Salt and pepper - Olive oil for cooking - Green onions, sliced - Sesame seeds When I make Teriyaki Salmon Rice Bowls, I start with the main ingredients. I choose fresh salmon fillets, jasmine rice, and vibrant veggies like broccoli and shredded carrots. These ingredients give the dish a rich taste and bright colors. Next, I whip up the teriyaki sauce. I mix low-sodium soy sauce, honey or maple syrup, and rice vinegar. Adding sesame oil, grated ginger, and minced garlic brings depth to the sauce. This blend makes it sweet and savory, perfect for salmon. Seasoning is key. I sprinkle salt and pepper on the salmon. A drizzle of olive oil in the pan ensures a golden crust. For garnish, I slice green onions and sprinkle sesame seeds on top. They add a nice crunch and look great. These ingredients make cooking fun and simple. I love how they come together to create a delicious meal. {{ingredient_image_1}} - Rinse jasmine rice under cold water. - Combine 1 cup of rice and 2 cups of water in a pot. - Bring to a boil, reduce heat, and cover. Cook for about 15 minutes. - Let it sit covered for 5 minutes after cooking. - Whisk together 1/4 cup soy sauce and 2 tablespoons of honey or maple syrup. - Add 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon grated ginger, and 2 minced garlic cloves. Mix well. - Season 2 salmon fillets with salt and pepper. - Heat olive oil in a skillet over medium heat. - Place salmon skin-side down in the skillet. Cook for 4-5 minutes until crispy. - Flip the salmon and pour half of the teriyaki sauce over it. Cook for another 3-4 minutes, basting with sauce. - Bring 1 inch of water to a boil in a pot. - Place broccoli florets and shredded carrots in a steamer basket over the pot. - Cover and steam for 3-4 minutes until they are tender and bright in color. - Fluff the cooked jasmine rice with a fork. Divide it into serving bowls. - Place one salmon fillet on top of each bowl. Drizzle with the remaining teriyaki sauce. - Top each bowl with steamed broccoli and carrots. - Sprinkle sliced green onions and sesame seeds over the dish for extra flavor and crunch. Choosing salmon can feel tricky. You have two main options: wild-caught or farmed. - Wild-caught salmon tastes richer and has a firmer texture. - Farmed salmon is often cheaper and fattier, which can be great for flavor. When selecting salmon, look for bright, vibrant color. The flesh should be moist and not dull. Check for a fresh smell—if it smells fishy, it's probably not fresh. Cooking rice correctly makes a big difference. For jasmine rice, use a 1:2 ratio of rice to water. - Measure 1 cup of rice and add 2 cups of water. - Rinse the rice until the water runs clear. This removes extra starch and helps with fluffiness. You can cook the rice on the stove or use a rice cooker. If you use the stove, let it simmer covered for 15 minutes. After cooking, let it sit for 5 minutes to fully absorb the moisture. Teriyaki sauce is key to this dish. You can customize it to your taste. - Try adding spices like red pepper flakes for heat. - You can also mix in fresh herbs like cilantro for a unique twist. If you want it sweeter, add more honey or maple syrup. To balance the sweetness, add a bit more soy sauce. Taste as you go for the best flavor! Pro Tips Fresh Salmon is Key: Always choose fresh salmon fillets for the best flavor and texture. Look for bright color and moistness. Perfectly Cooked Rice: Rinsing the jasmine rice removes excess starch, resulting in fluffier grains. Don't skip this step! Customize Your Veggies: Feel free to add other vegetables like bell peppers or snap peas for more color and variety in your bowls. Let It Rest: After cooking, let the salmon rest for a minute before serving to allow the juices to redistribute. {{image_2}} You can swap salmon for chicken, tofu, or shrimp in these bowls. Each protein brings its own taste. - Chicken: Use boneless, skinless chicken thighs or breasts. Cook them for about 6-8 minutes on each side. - Tofu: Press and cube firm tofu. Pan-fry until golden brown, about 5-7 minutes. - Shrimp: Cook shrimp for just 3-4 minutes until they turn pink. Adjust the cooking time based on the protein you choose. Always ensure the meat is fully cooked. Feel free to change the vegetables in your teriyaki bowl. If you don’t have broccoli or carrots, try these options: - Bell Peppers: They add sweetness and color. - Snap Peas: Crisp and fresh, they cook quickly. - Zucchini: Slice it thin, and it cooks fast. You can also use seasonal veggies for more flavor. Keep an eye on what’s fresh at your local market. If you need a gluten-free meal, use tamari or coconut aminos instead of soy sauce. They both taste great and work well in the sauce. For rice, switch to quinoa or cauliflower rice. Both options are tasty and provide a nice base for your meal. To keep your teriyaki salmon rice bowls fresh, store them properly. First, let the dish cool down to room temperature. Then, use airtight containers to prevent air from getting in. Glass containers work well because they don’t absorb smells. If you use plastic, make sure it’s BPA-free. Store the salmon, rice, and vegetables together or separately. This helps to keep flavors intact. Reheating your salmon and rice can be tricky. The best method is to use the microwave. Place your food in a microwave-safe bowl. Cover it with a damp paper towel to lock in moisture. Heat in short bursts, about 30 seconds at a time. Stir in between to heat evenly. This helps avoid dry salmon. If you prefer the oven, wrap the dish in foil. Heat at 350°F for about 10-15 minutes. This keeps the fish nice and moist. If you want to freeze your teriyaki salmon rice bowls, do this in parts. Freeze the salmon, rice, and vegetables separately. This keeps their textures nice. Use freezer-safe bags or containers. Remember to label them with the date. When you're ready to eat, thaw the salmon in the fridge overnight. For rice, you can microwave it straight from the freezer. Reheat the salmon gently to avoid overcooking. Enjoy your meal even after freezing! You can add many tasty sides to your Teriyaki Salmon Rice Bowls. Here are some great options: - Recommended side dishes: - Edamame for a light crunch. - Seaweed salad for a refreshing bite. - Cucumber slices for a crisp texture. - Beverage pairings: - Green tea for a warm drink. - Sparkling water with lemon for a refreshing twist. - Light white wine, like Sauvignon Blanc, for a nice contrast. Your Teriyaki Salmon Rice Bowls can last in the fridge for about 3 days. Keep them in an airtight container. This helps keep the flavors fresh. Yes, you can make the teriyaki sauce ahead of time. Here are some tips: - Tips for pre-preparing the sauce: - Mix all sauce ingredients and store in a jar. - Let it chill in the fridge for up to a week. - Storage details for sauce before cooking: - Keep the sauce in a cool place or the fridge. - Always shake well before using it to mix the ingredients. This blog post covered how to make delicious Teriyaki Salmon Rice Bowls. We discussed the main ingredients like salmon, jasmine rice, and veggies. I shared how to cook each part step-by-step. You learned tips for choosing salmon and perfecting the rice. Variations allow you to swap proteins or vegetables. In conclusion, this dish is easy and flexible. With a few tweaks, it can cater to your taste. Enjoy your cooking journey and make these bowls your own!

Teriyaki Salmon Rice Bowls

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

Ingredients
  

  • 2 fillets salmon
  • 1 cup jasmine rice
  • 0.25 cup low-sodium soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 cup broccoli florets
  • 0.5 cup carrots, shredded
  • 2 green onions sliced
  • None to taste sesame seeds for garnish
  • None to taste salt and pepper
  • None for cooking olive oil

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear. Combine rice and 2 cups of water in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
  • In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, grated ginger, and minced garlic until well combined. Set aside.
  • Season the salmon fillets with salt and pepper. In a large skillet over medium heat, add a drizzle of olive oil. Once hot, place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy, then carefully flip the fillets and pour half of the teriyaki sauce over them. Cook for an additional 3-4 minutes, basting the salmon with the sauce as it cooks.
  • In a separate pot, bring about 1 inch of water to a boil and place the broccoli florets and shredded carrots in a steamer basket over the pot. Cover and steam for about 3-4 minutes until they are bright in color and tender-crisp.
  • Fluff the cooked jasmine rice with a fork and divide it into serving bowls. Place a salmon fillet on top of each bowl, and drizzle the remaining teriyaki sauce over the salmon.
  • Top the bowls with the steamed broccoli and carrots, sprinkle with sliced green onions and sesame seeds for garnish.

Notes

Feel free to substitute honey with maple syrup for a vegan option.
Keyword healthy, rice bowls, salmon, teriyaki

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Welcome to my little corner of the world, where food and photography come together. I’m here to share my latest culinary adventures, and if I can inspire you along the way, even better.