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To make delicious teriyaki salmon bowls, gather the following main ingredients: - 2 salmon fillets - 1 cup jasmine rice - 2 cups water These items form the heart of your dish, providing flavor and texture. For the teriyaki flavor, you need these marinade ingredients: - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon ginger, grated - 1 teaspoon garlic, minced This mix adds a sweet and savory taste to the salmon. Fresh veggies make your bowl colorful and healthy. Use these: - 1 cup broccoli florets - 1 carrot, julienned - 1/2 red bell pepper, sliced These vegetables add crunch and nutrients to your meal. For the full recipe, check above. To start, I make the marinade. In a bowl, I whisk together soy sauce, honey, rice vinegar, ginger, and garlic. This mix gives the salmon its sweet and savory taste. Next, I place the salmon fillets in a shallow dish and pour the marinade on top. I let the salmon marinate for at least 30 minutes. If I have time, I let it sit for up to an hour in the fridge. This wait helps the flavors soak in. While the salmon marinates, I prepare the jasmine rice. First, I rinse the rice under cold water until the water runs clear. This step removes excess starch. Then, I combine the rinsed rice and water in a saucepan. I bring the mixture to a boil, then reduce the heat to low. I cover the pot and let it simmer for about 15 minutes. Once the rice absorbs all the water, I remove it from the heat. I let it sit covered for 5 minutes, then fluff it with a fork. Next, I steam the vegetables. I use broccoli florets, julienned carrots, and sliced bell pepper. I fill a steamer basket with them and steam for about 5-7 minutes. I aim for them to be tender but still crisp. This keeps their bright colors and nutrients. Once done, I set them aside while I cook the salmon. Now, it's time to cook the salmon. I heat sesame oil in a skillet over medium heat. I take the salmon out of the marinade, saving the marinade for later. I place the salmon skin-side down in the skillet. I cook it for 4-5 minutes on one side. Then, I carefully flip the fillets and cook for another 3-4 minutes until they are cooked through. In the last minute, I drizzle some of the reserved marinade over the salmon for extra flavor. With everything cooked, I can assemble the bowls. In each serving bowl, I add a generous scoop of jasmine rice. Next, I layer the steamed vegetables on top. Finally, I place a salmon fillet in each bowl, making it look appetizing. To finish, I sprinkle sesame seeds and sliced green onions over the top of each bowl. This adds a nice crunch and color. I serve the bowls right away, with any remaining marinade on the side for drizzling. This dish looks great and tastes even better. For the full recipe, check out the details provided. To cook salmon perfectly, start with fresh fillets. You want them to be thick and firm. Heat your skillet over medium heat and add sesame oil. Place salmon skin-side down in the hot oil. Cook for about 4-5 minutes. This gives it a nice sear. Flip the salmon and cook for another 3-4 minutes. The fish should be opaque and flake easily. Drizzle some marinade over it at the end for extra flavor. Fluffier rice makes your bowl more inviting. First, rinse the jasmine rice well to remove excess starch. Use a 1:1 ratio of rice to water. Bring the water to a boil, then lower the heat. Cover and let it cook for about 15 minutes. Once it’s done, let it sit for 5 more minutes. Finally, use a fork to fluff the rice gently. This helps to separate the grains. Steaming keeps veggies bright and crunchy. Use a steamer basket over boiling water. Add your broccoli, carrots, and bell peppers. Steam for about 5-7 minutes. You want them tender but still crisp. Don't overcook them; they should retain their color and nutrients. Once done, set them aside until you're ready to assemble your bowl. {{image_2}} You can swap jasmine rice for quinoa. Quinoa packs more protein and fiber. It cooks similar to rice, just use a 2:1 water-to-quinoa ratio. Rinse it well before cooking to remove the bitter taste. Once cooked, fluff it like rice and layer it in your bowl. The nutty flavor of quinoa pairs well with the teriyaki sauce. If you want a change, use tofu or chicken. For tofu, press it to remove extra water and cut it into cubes. Marinate it just like the salmon and cook until golden. If you choose chicken, use boneless thighs or breasts. Cook them in the same way as the salmon. Both options keep the dish tasty and healthy. Get creative with toppings to make your bowl unique. Try adding sliced avocado for creaminess. Pickled ginger gives a nice zing. You can also add edamame for extra protein. For a crunch, sprinkle on chopped nuts like peanuts or cashews. Fresh herbs like cilantro or basil can brighten the dish, too. Explore your favorite flavors to make it your own. For the full recipe, check out the details above. After you enjoy your teriyaki salmon bowls, store any leftovers in a container. Make sure it has a tight lid. Keep the salmon, rice, and veggies together or separate them if you prefer. They will last up to three days in the fridge. To reheat your teriyaki salmon bowls, use the microwave for quick warmth. Place the bowl in the microwave and cover it with a lid or a damp paper towel. Heat in 30-second bursts until warm. You can also use a skillet over low heat. Add a splash of water or sauce to keep the salmon moist and prevent drying. You can freeze your teriyaki salmon bowls if you want to save them for later. Place the salmon, rice, and veggies in a freezer-safe container. They can last for about three months in the freezer. When ready to eat, thaw them overnight in the fridge. Reheat them as mentioned earlier to enjoy a quick, tasty meal. For the full recipe, check the original instructions. You can store teriyaki salmon bowls in the fridge for up to three days. Make sure to place them in an airtight container. This keeps the flavors fresh and prevents spoilage. When you're ready to eat, simply reheat in the microwave or on the stove until warm. Yes, you can make teriyaki salmon bowls without soy sauce. Use coconut aminos as a great substitute. Coconut aminos are soy-free and have a similar flavor profile. You can also try using a mix of balsamic vinegar and water for a unique twist. If you need a substitute for jasmine rice, try using brown rice or quinoa. Brown rice adds a nutty flavor and more fiber. Quinoa is also high in protein and cooks faster than brown rice. Both options work well with the teriyaki salmon. To make teriyaki salmon bowls gluten-free, choose gluten-free soy sauce or coconut aminos. Always check that all ingredients are labeled gluten-free. This way, you can enjoy the dish without any worry about gluten content. You can find teriyaki salmon bowls at many Asian restaurants or sushi bars. Look for places that specialize in Japanese cuisine. Many restaurants offer teriyaki salmon as a signature dish on their menu. You can also check local food delivery apps for options nearby. You now know how to make tasty teriyaki salmon bowls. We covered key ingredients, step-by-step cooking, and helpful tips. You learned about variations like quinoa and alternate proteins. We also shared storage advice for your leftovers. Putting these tips into action will surely impress your family and friends. Enjoy creating these bowls that are both healthy and delicious. Your kitchen is now ready for a flavorful adventure!

Teriyaki Salmon Bowls

Indulge in the deliciousness of Teriyaki Salmon Bowls, a quick and healthy meal that’s perfect for any day of the week! This recipe features tender salmon fillets marinated in a flavorful sauce, served over fluffy jasmine rice and vibrant steamed veggies. Perfect for dinner or meal prep, you’ll impress your family and friends with this easy dish. Click to explore the full recipe and elevate your mealtime!
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Ingredients
  

2 salmon fillets

1/4 cup soy sauce (low sodium)

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon ginger, grated

1 teaspoon garlic, minced

1 cup jasmine rice

2 cups water

1 cup broccoli florets

1 carrot, julienned

1/2 red bell pepper, sliced

1 tablespoon sesame oil

Sesame seeds for garnish

Green onions, sliced for garnish

Instructions
 

Marinate the Salmon: In a bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic. Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 30 minutes (or up to 1 hour in the refrigerator for deeper flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

      Steam the Vegetables: While the rice is cooking, steam the broccoli florets, julienned carrots, and sliced bell pepper for about 5-7 minutes, or until they are tender yet crisp. Set aside.

        Cook the Salmon: Heat sesame oil in a skillet over medium heat. Remove the salmon from the marinade (reserve the marinade) and place them skin-side down in the skillet. Cook for 4-5 minutes on one side, then carefully flip the fillets and cook for another 3-4 minutes until cooked through. Drizzle some of the reserved marinade over the salmon during the last minute of cooking.

          Assemble the Bowls: In serving bowls, layer a generous scoop of jasmine rice, followed by the steamed vegetables. Top each bowl with a salmon fillet.

            Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the top. Serve immediately, with any remaining marinade on the side for drizzling.

              Prep Time, Total Time, Servings: 10 minutes | 1 hour | Serves 2