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- 2 salmon fillets - 1 cup jasmine rice - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 teaspoon fresh ginger, grated The salmon fillets are the star here. They provide rich flavor and healthy fats. Jasmine rice offers a light and fragrant base. The teriyaki sauce combines soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. These ingredients create a sweet and savory blend that perfectly complements the fish. - 1 cup broccoli florets - 1/2 red bell pepper, sliced Broccoli florets add crunch and color. They are full of vitamins. Sliced red bell pepper brings a sweet and vibrant touch to the dish. Both vegetables cook quickly and enhance the meal's overall nutrition and taste. - 1 green onion, chopped (for garnish) - Sesame seeds (for garnish) - Salt and pepper to taste Chopped green onion adds freshness and a pop of color. Sesame seeds provide a nutty flavor and a nice crunch. Salt and pepper enhance the dish, balancing the sweetness of the teriyaki sauce. These garnishes make the dish visually appealing and tasty. For the full recipe, check out the details above. To make fluffy jasmine rice, start by rinsing the rice. Place it in a fine-mesh strainer and run it under cold water. Keep rinsing until the water runs clear. This removes excess starch and helps prevent sticking. Next, in a medium saucepan, add 1 cup of rinsed rice and 2 cups of water. Bring it to a boil over medium heat. Then, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The rice will absorb the water and cook perfectly. After 15 minutes, remove the pot from heat but keep it covered. Let it sit for another 5 minutes. This resting time makes the rice even fluffier. Now, let's make the teriyaki sauce. In a small saucepan, combine 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Add 2 minced garlic cloves and 1 teaspoon of grated ginger. Whisk the ingredients together. Heat the mixture over medium heat. Bring it to a gentle simmer, stirring often. Let it cook for about 5 minutes until it thickens slightly. Remove it from heat and set it aside. This sauce is sweet and savory, enhancing the salmon's flavor. For the salmon, season both fillets with salt and pepper. Heat a skillet over medium-high heat. Once hot, place the salmon skin-side down in the pan. Cook it for about 4 to 5 minutes without moving it. Carefully flip the fillets. Brush some teriyaki sauce on top. Cook for an additional 3 to 4 minutes. The salmon should be cooked through but still tender. The skin will be crispy, adding great texture to the dish. Now, let’s prepare the vegetables. In the same skillet, add 1 cup of broccoli florets and 1/2 sliced red bell pepper. Sauté them for about 3 to 4 minutes. You want them to stay tender-crisp, so avoid overcooking. If they seem dry, add a splash of water. This helps steam them slightly. The bright colors and crunch will make your rice bowls pop. To serve, take a bowl and add a scoop of fluffy jasmine rice. Place the teriyaki salmon on top of the rice, along with the sautéed vegetables. Drizzle the remaining teriyaki sauce over everything. For a finishing touch, sprinkle chopped green onion and sesame seeds on top. This adds flavor and a nice look to your bowls. Enjoy your delicious teriyaki salmon rice bowls! For the complete recipe, check out the Full Recipe. To make your teriyaki salmon rice bowls even better, try adding spices like chili flakes or black pepper. You can also mix in a splash of orange juice for a citrus twist. Pair your dish with pickled ginger or a side of miso soup. This adds depth and makes the meal feel complete. If you want to switch things up, you can use chicken or tofu instead of salmon. Both options work well with teriyaki sauce. For rice, jasmine is great, but brown rice or quinoa can also be delicious. You can swap vegetables too! Try snap peas, carrots, or bok choy for a new flavor. To get that perfect pan-sear, heat your skillet well before adding salmon. Cook skin-side down for a crisp finish. If you prefer grilling, marinate the salmon first for extra flavor. Baking is another option; just place the salmon on a parchment-lined tray and bake at 400°F for about 12-15 minutes. Each method brings out unique flavors in the salmon. For the full recipe, check the previous section. {{image_2}} You can switch up the protein in this dish easily. If you want chicken, use boneless, skinless thighs. They will soak up the teriyaki sauce well. For a plant-based choice, go for tofu. Choose firm tofu, press it, and cut it into cubes. Cook it the same way as salmon. It will absorb the sauce and taste great. You can use different types of rice for these bowls. Brown rice adds a nutty flavor and is a bit chewy. Cauliflower rice is a low-carb option and cooks quickly. If you want a protein boost, try quinoa. It cooks fast and has a pleasant texture. All these options work well with the teriyaki flavor. Adding seasonal veggies makes your bowl fresh and colorful. In spring, use asparagus or snap peas. In summer, try zucchini or corn. Fall brings great choices like butternut squash. Winter is perfect for root veggies like carrots or sweet potatoes. Don't forget leafy greens like spinach or kale. They add nutrition and a nice crunch! To keep your teriyaki salmon rice bowls fresh, store leftovers in the fridge. Place the salmon and rice in separate containers. This helps maintain their textures. Use airtight containers to avoid air exposure. Consume leftovers within three days for the best taste. When reheating salmon, do it gently to keep it moist. You can use the microwave on low power. Cover the salmon with a damp paper towel to trap steam. For rice, add a splash of water before microwaving. This helps prevent it from drying out. Heat the rice for about one minute. Stir and check if it's warm enough. If you want to freeze portions, let the salmon and rice cool first. Place them in freezer-safe bags. Squeeze out as much air as you can. Label the bags with the date. For the best taste, eat frozen portions within three months. When you’re ready to eat, thaw overnight in the fridge. This keeps the food safe and tasty. Making Teriyaki Salmon Rice Bowls takes about 30 minutes. - Prep time is around 10 minutes. - Cooking time is about 20 minutes. Yes, you can use store-bought teriyaki sauce. However, homemade sauce gives better flavor. Homemade sauce uses fresh ingredients. This makes it taste bright and vibrant. Store-bought options may contain preservatives. Always check labels for quality. Salmon is packed with nutrients. It is rich in omega-3 fatty acids, which help your heart. - Salmon supports brain health and reduces inflammation. - It is a great source of protein and vitamins. Eating salmon can boost your mood and energy levels. Yes, you can make this recipe ahead. Cook the salmon and rice, then store them. - Keep them in airtight containers in the fridge. - You can prepare the teriyaki sauce in advance too. When ready to eat, just reheat everything together. Many sides pair well with Teriyaki Salmon Rice Bowls. Here are some great options: - Steamed edamame - Cucumber salad - Miso soup - Pickled vegetables These sides add flavor and texture to your meal. Try mixing and matching! In this post, we explored how to make tasty Teriyaki Salmon Rice Bowls. We covered key ingredients like salmon, jasmine rice, and fresh veggies. You learned how to cook rice, make flavorful teriyaki sauce, and perfectly sauté vegetables. I shared tips on storage and variations, ensuring you can customize your dish. These bowls are not only easy but also packed with nutrition. Now, enjoy creating memorable meals that your whole family will love. Happy cooking!

Teriyaki Salmon Rice Bowls

Indulge in delicious Teriyaki Salmon Rice Bowls that bring a taste of the tropics to your kitchen! This nutritious recipe features perfectly cooked salmon, fluffy jasmine rice, and vibrant veggies, all drizzled in a homemade teriyaki sauce. Ready in just 30 minutes, it’s perfect for busy weeknights. Click through to discover the full recipe and elevate your dinner game with this easy, flavorful dish!
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Ingredients
  

2 salmon fillets

1 cup jasmine rice

2 cups water

1/4 cup soy sauce (low sodium)

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

1 cup broccoli florets

1/2 red bell pepper, sliced

1 green onion, chopped (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Rinse the jasmine rice under cold water until the water runs clear, then drain well.

    In a saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.

      While the rice is cooking, prepare the teriyaki sauce. In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat, stirring frequently until slightly thickened (about 5 minutes). Remove from heat and set aside.

        Season the salmon fillets with salt and pepper. Heat a skillet over medium-high heat and place the salmon skin-side down. Cook for 4-5 minutes, then carefully flip and brush some of the teriyaki sauce on top. Cook for an additional 3-4 minutes or until the salmon is cooked through.

          In the same skillet, add the broccoli florets and sliced red bell pepper. Sauté for about 3-4 minutes until they are tender-crisp. Add a splash of water to help steam them, if necessary.

            To serve, place a scoop of jasmine rice in a bowl, top with the teriyaki salmon, sautéed vegetables, and drizzle with remaining teriyaki sauce. Garnish with chopped green onion and sesame seeds.

              Prep Time: 10 mins | Total Time: 30 mins | Servings: 2