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- 2 salmon fillets (6 oz each) - 1 cup jasmine rice - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 2 cloves garlic, minced - 1 inch ginger, minced - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - 1 cup broccoli florets - 1/2 cup carrots, julienned - 2 green onions, sliced - Sesame seeds for garnish - Salt and pepper to taste I love making Teriyaki Salmon Rice Bowls because they are easy and tasty. This dish shines with fresh ingredients. You need good salmon for the best flavor. I prefer wild-caught salmon. It has a rich taste and is healthy too. Jasmine rice is my go-to base. It cooks up soft and fragrant. You will want to rinse the rice well before cooking. Rinsing removes excess starch, making the rice fluffy. The teriyaki sauce is where the magic happens. You will mix soy sauce, honey, rice vinegar, and sesame oil. Garlic and ginger add a nice kick. This sauce brings everything together in a delicious way. For the veggies, I like to use broccoli and carrots. They add color and crunch. You can also get creative. Try snap peas or bell peppers if you want. Finally, don't forget the garnishes! Green onions and sesame seeds make the dish pop. They add flavor and a nice texture. With these simple ingredients, your Teriyaki Salmon Rice Bowls will impress anyone you serve. {{ingredient_image_1}} - First, rinse the jasmine rice under cold water. Keep rinsing until the water runs clear. This step helps to remove excess starch. - In a medium saucepan, add the rinsed rice and 2 cups of water. Bring this mixture to a boil over high heat. - Once boiling, reduce the heat to low. Cover the pan and let it simmer for 15 minutes. The water should be absorbed by then. - After cooking, remove the pan from heat but keep it covered for another 5 minutes. This allows the rice to steam. - Finally, fluff the rice with a fork to make it light and airy. - In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. Mix until smooth and well combined. - Once mixed, set the sauce aside for later. It will enhance the salmon and the bowl. - Heat a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides. - Place the salmon skin-side down into the skillet. Cook for 4-5 minutes without moving it. This helps the skin get crispy. - Carefully flip the salmon and pour the teriyaki sauce over it. Cook for another 3-4 minutes until the salmon flakes easily with a fork. - Remove the salmon from heat and let it rest. This keeps it juicy and tender. - In the same skillet, add the broccoli florets and julienned carrots. Sauté them for 2-3 minutes. - You want the vegetables to be bright and tender, yet still crisp. This keeps the colors and nutrients. - After removing the salmon, add the cornstarch slurry to the pan. Stir it into the remaining teriyaki sauce. - Cook on low heat for about 2 minutes until the sauce thickens. This will give it a nice glaze. - Start by placing a generous scoop of jasmine rice at the bottom of each serving bowl. This will be the base. - Next, add the sautéed vegetables on top of the rice. - Finally, place the teriyaki salmon over the vegetables. Drizzle the thickened teriyaki sauce on top. - For the finishing touch, sprinkle sliced green onions and sesame seeds over each bowl. This adds flavor and a nice look. To cook salmon perfectly, you need to check for doneness. The fish should flake easily with a fork. A good rule is to cook it for about 4-5 minutes on one side. Then, flip it and cook for another 3-4 minutes. This method ensures a juicy and tender salmon every time. When using skin-on fillets, start cooking skin-side down. This helps keep the fish moist. If you prefer skin-off, just adjust the cooking time slightly. Skin-on can help protect the fish from drying out. To make your teriyaki sauce even better, consider adjusting the ingredients. You can add more honey for sweetness or rice vinegar for tang. If you want a thicker sauce, increase the cornstarch a bit. For those with allergies, you can use tamari instead of soy sauce. This makes the dish gluten-free! You can also use agave syrup if you need a vegan option for honey. For a beautiful presentation, garnish your rice bowls creatively. Use sliced green onions and sesame seeds for color and crunch. You can also add a slice of lime for a fresh twist. To make a complete meal, consider adding a side of pickled vegetables. This adds extra flavor and texture to your dish. Pro Tips Choose Fresh Salmon: Always opt for the freshest salmon you can find. Fresh fish not only tastes better but also holds up better during cooking. Rinse Your Rice: Rinsing jasmine rice under cold water helps remove excess starch, resulting in fluffier rice that won't clump together. Adjust Sauce to Taste: Feel free to modify the teriyaki sauce ingredients according to your preference. Add more honey for sweetness or more soy sauce for saltiness. Rest the Salmon: Letting the salmon rest for a few minutes after cooking allows the juices to redistribute, enhancing the flavor and moisture of the fish. {{image_2}} You can swap out salmon for other proteins. Here are some tasty options: - Chicken breast - Tofu - Shrimp - Beef strips Each protein has a different cook time. For chicken, cook for about 6-7 minutes per side. Tofu needs about 5-6 minutes until golden. Shrimp cooks fast, usually around 3-4 minutes. Beef strips take about 4-5 minutes, depending on thickness. You can get creative with your veggies. If you can't find broccoli or carrots, try these instead: - Bell peppers - Snow peas - Zucchini - Spinach Choose veggies based on what’s fresh or in season. In spring, use asparagus. In summer, add corn. In fall, try butternut squash. These choices keep your bowl colorful and healthy. Mix things up by adding grains or legumes. Instead of jasmine rice, you could use: - Brown rice - Quinoa - Farro - Lentils Each grain offers a unique taste and texture. You can also explore different sauces. Try spicy mayo, peanut sauce, or a tangy vinaigrette. Toppings like avocado, pickled ginger, or crushed nuts can add extra flavor and crunch. To keep your teriyaki salmon rice bowls fresh, store them properly. First, let the leftovers cool. Then, place the rice, salmon, and vegetables in separate containers. This helps maintain their taste and texture. Use airtight containers or glass jars for the best results. Label the containers with the date so you know when to eat them. To reheat, use the microwave or a skillet. If using the microwave, place the salmon and rice in a bowl. Heat in short bursts, stirring in between. This keeps everything warm without drying it out. If using a skillet, add a splash of water. Cover the pan and heat on low. This method helps keep the salmon moist. Aim for about 2-3 minutes for rice and 3-4 minutes for salmon. You can freeze the salmon and rice bowls too. For freezing, first, let everything cool completely. Wrap the salmon fillets in plastic wrap and place them in a freezer bag. Store the rice in a separate bag. For veggies, blanch them quickly before freezing. This helps keep their color and crunch. To thaw, move them to the fridge overnight. Reheat as described above, and enjoy! To check if your salmon is cooked, look for these signs: - The salmon changes from bright pink to opaque. - The flesh flakes easily with a fork. - The edges may slightly crisp. For temperature guidelines, aim for an internal temperature of 145°F (63°C). Use a food thermometer for accuracy. Yes, you can make teriyaki sauce in advance. Here’s how: - Combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl. - Store it in an airtight container. - Keep it in the fridge for up to one week. You have many options for side dishes or salads. Here are some ideas: - Steamed edamame - Cucumber salad with sesame dressing - Miso soup - Asian slaw with cabbage and carrots This recipe can be made gluten-free with some swaps: - Use gluten-free soy sauce or tamari instead of regular soy sauce. - Check labels on honey and rice vinegar for gluten-free assurance. To reduce calories without losing flavor, try these tips: - Use less honey or a sugar substitute. - Replace jasmine rice with cauliflower rice. - Choose skinless salmon fillets to cut down on fat. These simple changes help keep the meal light and tasty. This article covered how to make delicious teriyaki salmon rice bowls from scratch. You learned about key ingredients, step-by-step cooking methods, and storage tips. Remember to experiment with different proteins and vegetables for variety. Adjust the teriyaki sauce to fit your taste needs. By following these steps, you can enjoy a tasty meal that nourishes both body and mind. Enjoy your cooking journey and share your creations!

Teriyaki Salmon Rice Bowls

A delicious and healthy bowl featuring teriyaki salmon, jasmine rice, and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 fillets salmon fillets (6 oz each)
  • 1 cup jasmine rice
  • 2 cups water
  • 0.25 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 cup broccoli florets
  • 0.5 cup carrots, julienned
  • 2 green onions sliced
  • to taste sesame seeds for garnish
  • to taste salt and pepper

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.
  • In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until combined. Set aside.
  • Heat a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place skin-side-down (if applicable) in the skillet and cook for 4-5 minutes without moving them. Flip carefully and pour the teriyaki sauce over the salmon. Cook for another 3-4 minutes or until the salmon flakes easily with a fork. Remove from the heat and let it rest.
  • In the same skillet, add the broccoli florets and julienned carrots. Sauté for 2-3 minutes until they're vibrant in color and tender but still crisp.
  • After removing the salmon, add the cornstarch slurry to the pan with the remaining teriyaki sauce and cook for 2 minutes on low heat until the sauce thickens.
  • In serving bowls, place a generous scoop of jasmine rice at the bottom. Add the sautéed vegetables and top with the teriyaki salmon. Drizzle the thickened teriyaki sauce over the top.
  • Sprinkle sliced green onions and sesame seeds over each bowl for an added touch of flavor and texture.

Notes

Feel free to add other vegetables or adjust the sauce to your taste.
Keyword healthy, rice bowl, salmon, teriyaki