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- 2 salmon fillets - 1 cup jasmine rice - 1 cup broccoli florets - 1/2 cup carrots, julienned - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 garlic clove, minced - 1-inch piece of ginger, grated - Sesame seeds - Chopped green onions - 1/2 avocado, sliced The main ingredients in this dish are simple yet flavorful. Salmon fillets provide rich taste and protein. Jasmine rice adds a light, fluffy base. Broccoli and carrots bring color and crunch to your bowl. The teriyaki sauce is the star of this meal. It combines soy sauce and honey for sweetness. Rice vinegar gives it a slight tang. Sesame oil adds a nutty flavor, while garlic and ginger give it a nice kick. This mix creates a perfect glaze for the salmon. For garnishes, add sesame seeds and chopped green onions. They provide extra texture and flavor. Slices of avocado also add creaminess and balance. Together, these ingredients make a delicious meal that is easy to prepare. {{ingredient_image_1}} First, rinse the jasmine rice under cold water. This process removes excess starch. Keep rinsing until the water runs clear. Next, combine the rinsed rice and 2 cups of water or vegetable broth in a saucepan. Bring the mixture to a boil. Once boiling, cover the pan and lower the heat. Let the rice cook for 15 to 20 minutes. Once done, the rice should be fluffy and absorb all the liquid. Now, let’s make the teriyaki sauce. In a small saucepan, mix the soy sauce, honey or maple syrup, rice vinegar, and sesame oil. Add the minced garlic and grated ginger as well. Warm the mixture over medium heat. Stir it well and let it simmer for 3 to 5 minutes. You want it to thicken slightly. When ready, remove the pan from the heat. For the salmon, heat a non-stick skillet on medium-high heat. Add a drizzle of oil to the pan. Place the salmon fillets skin-side down in the skillet. Cook them for 4 to 5 minutes. Gently flip the fillets over. Brush some teriyaki sauce over the top. Cook for another 4 to 5 minutes until the salmon is cooked through. It should flake easily when you use a fork. Next, we will blanch the vegetables. Boil water in a separate pot. Add the broccoli florets and julienned carrots to the boiling water. Blanch them for 2 to 3 minutes until they are just tender. After that, drain the vegetables. Rinse them immediately under cold water. This stops the cooking and keeps them bright. Let’s put everything together. In serving bowls, place a generous scoop of cooked rice at the bottom. Top it with the salmon fillet. Drizzle some of the teriyaki sauce over the salmon. Add the blanched vegetables and slices of avocado on the side for color and texture. Finally, it's time to garnish. Sprinkle sesame seeds over the bowls for crunch. Add chopped green onions for a fresh touch. This adds flavor and makes the dish look great. Enjoy your teriyaki salmon rice bowls! For the best salmon, keep an eye on the cooking temperature. Aim for medium heat. This helps the fish cook evenly. You want it to flake easily with a fork but not be dry. A good rule is to cook salmon for about 8-10 minutes. Start skin-side down for crispy skin. Press gently to keep it flat while cooking. If you want even crispier skin, pat the salmon dry before cooking. You can boost the teriyaki sauce with different spices. Try adding a pinch of red pepper flakes for heat. A splash of orange juice gives it a sweet twist. You can also mix in sesame seeds or chopped green onions for extra flavor. Don't forget to explore different vegetables! Bell peppers, snap peas, or zucchini work well. Just remember to cut them small for quick cooking. If you prefer, you can swap jasmine rice for brown rice or quinoa. These grains add different flavors and textures. Brown rice takes longer to cook, so adjust your time. For best results, use a pot with a tight lid. This keeps steam in and cooks the rice evenly. A rice cooker is also a great tool for perfect rice every time. Pro Tips Perfectly Cooked Salmon: Use a meat thermometer to ensure your salmon reaches an internal temperature of 145°F (63°C) for optimal doneness. Flavor Boost: Marinate the salmon in the teriyaki sauce for at least 30 minutes before cooking for a deeper flavor profile. Vegetable Variety: Feel free to add other vegetables like bell peppers or snap peas to the bowls for more color and nutrients! Rice Cooking Tip: For extra flavor, replace water with vegetable broth or add a dash of soy sauce to the cooking water for the rice. {{image_2}} You can switch out salmon for other fish like tuna or tilapia. These options work well with teriyaki sauce. If you prefer chicken, use boneless thighs or breasts. You can even grill or bake them for great flavor. For a vegetarian option, try tofu or tempeh. Both soak up teriyaki sauce nicely. Just press the tofu to remove water before cooking. This helps it get crispy and flavorful. While jasmine rice is a classic choice, try quinoa for a nutty twist. Quinoa is packed with protein and cooks quickly. Brown rice is another great option. It offers more fiber and has a chewy texture. If you're looking for a low-carb option, cauliflower rice is perfect. It cooks fast and adds a light crunch. You can find it frozen or fresh at the store. You can change the teriyaki sauce by adding different sweeteners. Maple syrup gives it a unique flavor. You can also try brown sugar for a rich taste. If you want some heat, add red pepper flakes or sriracha. For a citrus touch, mix in some orange or lime juice. This adds brightness to the dish. You can customize the sauce to make it your own! To keep your teriyaki salmon rice bowls fresh, store them in the fridge. Use airtight containers to avoid air exposure. This helps maintain flavor and texture. Place the salmon, rice, and veggies in separate sections if possible. This way, each component stays fresh longer. You can keep leftovers for up to three days. When you’re ready to enjoy leftovers, reheat carefully. To keep the salmon moist, use a microwave-safe dish. Cover it with a damp paper towel to hold in steam. Heat in short bursts of 30 seconds. Check the temperature each time. You can also reheat in a skillet over low heat. Add a splash of water to help steam. This method helps keep the salmon flaky and the rice fluffy. For meal prep, you can freeze portions. First, let your salmon and rice cool completely. Then, place them in freezer-friendly bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze the teriyaki sauce separately too. For best results, use within three months. When ready, thaw in the fridge overnight before reheating. To make teriyaki sauce, you need a few simple ingredients. Use soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger. 1. Start by mixing soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small pot. 2. Heat the pot over medium heat and stir well. 3. Let it simmer for 3-5 minutes. You want it to thicken slightly. 4. Once it’s done, remove it from the heat. Now you have a tasty teriyaki sauce! Yes, you can use frozen salmon. Just make sure to thaw it first. 1. Place the frozen salmon in the fridge overnight to thaw safely. 2. If you're short on time, you can also thaw it in cold water for about an hour. 3. Cook the salmon as you normally would. This will keep it juicy and flavorful. You can pair your teriyaki salmon rice bowls with several great side dishes. - Steamed edamame adds a nice touch. - A simple cucumber salad brings a refreshing crunch. - Miso soup is another great option. - You can also add extra veggies, like snap peas or bell peppers. Leftovers from your teriyaki salmon rice bowls will last about 2-3 days in the fridge. - Store them in an airtight container to keep them fresh. - When reheating, make sure to warm them gently. This helps maintain flavor and texture. - If you want to save some for later, you can freeze the salmon and rice separately for up to a month. This blog covers how to make tasty teriyaki salmon rice bowls. You learned about the main ingredients, like salmon and jasmine rice, and how to make a homemade teriyaki sauce. I shared step-by-step cooking methods and tips to ensure perfect results. Remember, you can switch ingredients to suit your taste. Try different proteins or vegetables for variety. Cooking can be fun and delicious, so I hope you try this dish soon!

Teriyaki Salmon Rice Bowls

A delicious and healthy rice bowl featuring teriyaki salmon, fresh vegetables, and avocado.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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 4 cup soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 inch piece of ginger, grated
  • 1 cup broccoli florets
  • 1 2 cup carrots, julienned
  • 1 2 avocado, sliced
  • 1 to taste sesame seeds for garnish
  • 1 to taste chopped green onions for garnish

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice and water or vegetable broth, bring to a boil, cover, and reduce heat to low. Cook for 15-20 minutes until the rice is fluffy and water is absorbed.
  • In a small saucepan over medium heat, combine soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well and let simmer for 3-5 minutes until slightly thickened. Remove from heat.
  • Heat a non-stick skillet over medium-high heat. Add a drizzle of oil. Place the salmon fillets skin-side down and cook for 4-5 minutes. Flip the fillets gently and brush the teriyaki sauce over them. Cook for an additional 4-5 minutes or until salmon is cooked through and flakes easily with a fork.
  • In a separate pot, bring water to a boil. Add the broccoli florets and julienned carrots. Blanch for about 2-3 minutes until just tender. Drain and immediately rinse with cold water to stop the cooking process.
  • In serving bowls, place a generous scoop of cooked rice. Top with the salmon fillet, a drizzle of the remaining teriyaki sauce, and a side of blanched vegetables and avocado slices.
  • Sprinkle sesame seeds and chopped green onions on top for added flavor and crunch.

Notes

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