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For a tasty teriyaki salmon bowl, you need these main items: - 2 salmon fillets - 1 cup cooked jasmine rice - 1 cup bok choy, chopped - 1 red bell pepper, thinly sliced - 1 carrot, julienned These ingredients create a balanced meal. The salmon provides protein, while the vegetables bring color and crunch. To flavor the salmon, mix these marinade ingredients: - 3 tablespoons teriyaki sauce - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, grated - 1 garlic clove, minced This marinade adds a sweet and savory taste. The ginger gives it a nice zing, while the sesame oil adds depth. For extra flavor and a nice look, consider these garnishes: - 2 green onions, chopped - Sesame seeds for garnish - Salt and pepper to taste The green onions add freshness. Sesame seeds give a lovely crunch. You can adjust salt and pepper to your liking. By using these ingredients, you create a delicious and colorful bowl that not only tastes great but also looks appealing. {{ingredient_image_1}} First, make the marinade. In a small bowl, mix teriyaki sauce, sesame oil, grated ginger, and minced garlic. Place the salmon fillets in a shallow dish. Pour the marinade over the salmon. Cover and let it sit for at least 15 minutes. This gives the salmon a rich flavor. While the salmon marinates, cook the jasmine rice. Follow the package instructions. Once cooked, keep the rice warm. This rice is soft and pairs well with the salmon. Grab a large skillet and heat a splash of sesame oil over medium heat. Add the chopped bok choy, sliced red bell pepper, and julienned carrot. Sauté for about 5 to 7 minutes. You want the veggies to be tender but still bright. Season them with salt and pepper to taste. Once done, remove from heat. Now, heat a non-stick skillet over medium-high heat. Take the salmon out of the marinade and discard the leftover marinade. Place the fillets skin-side down in the skillet. Cook for 4 to 5 minutes on each side. The salmon should be flaky and cooked through. It’s time to build your bowls. Start with a scoop of jasmine rice in each bowl. Next, add the sautéed vegetables. Place a salmon fillet on top of each bowl. This layering makes the dish look nice. For the finishing touch, sprinkle the chopped green onions and sesame seeds on top. This adds flavor and a nice crunch. Your teriyaki salmon bowls are now ready to enjoy! To get the best flavor, marinate the salmon well. Mix teriyaki sauce, sesame oil, ginger, and garlic in a bowl. Then, place the salmon in a shallow dish. Pour the marinade over the salmon. Cover it and let it sit for at least 15 minutes. This short time really boosts the taste. If you have more time, letting it sit longer is even better. To cook the salmon just right, heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade and put it skin-side down in the pan. Cook for about 4-5 minutes. Then, flip it over and cook for another 4-5 minutes. The fish should flake easily with a fork when it’s done. This method keeps the salmon moist and flavorful. For bright and tasty vegetables, sauté them over medium heat. Start by adding a splash of sesame oil to the skillet. Then add your bok choy, red bell pepper, and carrot. Stir them for about 5-7 minutes. You want them tender but still colorful. Season with salt and pepper to bring out their natural flavors. This quick cooking keeps the veggies crunchy and fresh. Pro Tips Marinating Time: For a more intense flavor, let the salmon marinate for up to an hour in the refrigerator. Vegetable Variations: Feel free to mix in other vegetables like snap peas or mushrooms for added texture and flavor. Cooking Salmon: Use a fish spatula to carefully flip the salmon without breaking it apart. Serving Suggestions: Serve with a wedge of lime or lemon for a fresh citrus kick that complements the teriyaki sauce. {{image_2}} You can switch the salmon for other proteins. Chicken works well with teriyaki sauce. Simply marinate chicken thighs or breasts in the same sauce. Tofu is a great choice, too. It soaks up flavors nicely. Just press out extra water, then marinate. Shrimp is another tasty option. Cook it for just a few minutes in the skillet for a quick meal. Each protein brings its own unique taste! Feel free to mix up the veggies in your bowl. Broccoli is a crunchy choice that pairs well. Snap peas add a sweet, fresh bite. Zucchini can be sliced and sautéed for a tender texture. You can also try mushrooms for an earthy flavor. Use whatever you have on hand. The key is to keep the colors bright and the flavors fresh! You can change the rice base for variety. Quinoa offers a nutty taste and is packed with protein. Cauliflower rice is a low-carb option. It is very easy to make; just pulse cauliflower in a food processor. For a twist, add cooked edamame or black beans to your rice. These add protein and a fun texture. Experiment with different grains and see what you like best! To store your teriyaki salmon bowls, let them cool first. Place the salmon, rice, and veggies in airtight containers. Make sure to keep them separate if possible. This helps retain the texture. Store in the fridge for up to three days. When you're ready to eat, you can reheat your bowls. Use the microwave for a quick option. Heat for about one to two minutes. Stir halfway to make sure it warms evenly. If you prefer, you can also use a skillet on medium heat. Add a splash of water to keep it moist. If you want to freeze the bowls, it’s best to freeze the salmon and rice separately from the veggies. Place them in freezer-safe bags. Label them with dates for easy tracking. They can last for up to three months in the freezer. When ready to eat, thaw overnight in the fridge before reheating. Yes, you can make this recipe gluten-free. Just swap regular teriyaki sauce for a gluten-free version. Also, check your sesame oil. Most are gluten-free, but some brands may have added ingredients. You can store teriyaki salmon bowls in the fridge for up to three days. Keep them in an airtight container to maintain freshness. If you want to enjoy them later, try not to mix the salmon with the rice and veggies. This way, everything stays tasty. You can serve teriyaki salmon bowls with many sides. Some great options include: - Steamed broccoli - Edamame - Cucumber salad - Seaweed salad These sides add color and flavor to your meal. Yes, you can use salmon fillets with skin on. The skin adds extra flavor and helps keep the fish moist while cooking. Just place the skin side down in the skillet. It will crisp up nicely! Teriyaki salmon bowls are easy and delicious. We covered the key ingredients, like the marinade and optional garnishes. I shared step-by-step instructions for marinating, cooking, and assembling your meal. Remember, practice helps you master the cooking tips. Feel free to explore variations with proteins and veggies. Store leftovers properly for later enjoyment. With these insights, you can make tasty teriyaki salmon bowls that impress your family and friends. Enjoy your cooking journey!

Savory Teriyaki Salmon Bowls

A delicious bowl featuring marinated salmon, sautéed vegetables, and jasmine rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 fillets salmon
  • 1 cup cooked jasmine rice
  • 1 cup bok choy, chopped
  • 1 medium red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 3 tablespoons teriyaki sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 2 stalks green onions, chopped
  • to taste sesame seeds for garnish
  • to taste salt and pepper

Instructions
 

  • In a small bowl, mix together the teriyaki sauce, sesame oil, grated ginger, and minced garlic. Place the salmon fillets in a shallow dish and pour the marinade over them. Let marinate for at least 15 minutes.
  • While the salmon is marinating, cook the jasmine rice according to package instructions. Once done, set aside and keep warm.
  • In a large skillet over medium heat, add a splash of sesame oil. Add the chopped bok choy, sliced red bell pepper, and julienned carrot. Sauté for about 5-7 minutes, until the vegetables are tender but still vibrant. Season with salt and pepper to taste. Remove from heat and set aside.
  • Heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade (discard the marinade) and place them skin-side down in the skillet. Cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
  • In serving bowls, layer a scoop of jasmine rice followed by the sautéed vegetables. Place a salmon fillet on top of each bowl.
  • Sprinkle chopped green onions and sesame seeds over the salmon and vegetables for added flavor and crunch.

Notes

Feel free to add other vegetables as desired.
Keyword healthy, rice bowl, salmon, teriyaki