Go Back
- 2 salmon fillets (6 oz each) - 1 cup jasmine rice - 1 cup broccoli florets - 1 carrot, julienned - 2 green onions, chopped - 1/4 cup soy sauce (low sodium preferred) - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 1 clove garlic, minced - Salt and pepper to taste - Sesame seeds for garnish To make teriyaki salmon rice bowls, gather fresh and pantry items. Fresh salmon fillets bring great flavor and protein. Jasmine rice serves as a soft base. Broccoli and carrots add color and crunch. For pantry staples, low-sodium soy sauce gives salty depth. Honey or maple syrup adds sweetness. Sesame oil brings a nutty taste. Rice vinegar adds tang. Fresh ginger and garlic give a warm kick. Make sure to have salt and pepper ready for seasoning. Lastly, sesame seeds make a lovely garnish. You now have all the ingredients for a tasty and easy meal! {{ingredient_image_1}} To start, rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch. In a pot, combine the rinsed rice with 1 cup of water or vegetable broth. Bring it to a boil. Then, reduce the heat, cover, and let it simmer for about 15 minutes. You know it's done when the liquid is absorbed. Fluff the rice with a fork and set it aside. For the teriyaki sauce, whisk together the following ingredients in a small bowl: - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 1 clove garlic, minced Mix them until they blend well. If you want a thicker sauce, simmer it on low heat for a few minutes. This will help the flavors meld. Heat 1 tablespoon of sesame oil in a skillet over medium heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet. Cook for about 4-5 minutes. Flip the salmon and brush it with teriyaki sauce. Cook for an additional 3-4 minutes. The salmon should be flaky and cooked to your liking. In the same skillet, add the broccoli florets and julienned carrots. Stir-fry for 2-3 minutes. This keeps them bright and crunchy. If you like, drizzle with a bit of teriyaki sauce for added flavor. In each bowl, add a generous scoop of jasmine rice. Next, add the sautéed vegetables. Place the teriyaki salmon fillet on top. Drizzle more teriyaki sauce over the salmon for an extra burst of flavor. For the final touch, sprinkle chopped green onions and sesame seeds over the top. This adds flavor and makes the dish look beautiful. Serve in colorful bowls to make it pop. You can also add edible flowers for a special touch. To make great teriyaki sauce, adjust the sweetness and saltiness to your taste. Start with 1/4 cup of low-sodium soy sauce. Add 2 tablespoons of honey or maple syrup. Taste it. If you want it sweeter, add more honey or syrup. If you need more salt, a bit more soy sauce will help. You can also try other flavors. Add a dash of chili flakes for heat or a splash of orange juice for a citrus twist. This makes your sauce unique and fun. You have options for cooking salmon. Pan-searing gives a nice crust and rich flavor. Baking is easy and keeps the salmon moist. Grilling adds a smoky taste that many love. To know if your salmon is done, look for the flesh to flake easily with a fork. It should be opaque, not shiny. Aim for an internal temperature of 145°F. This means it’s safe to eat and still juicy. Pair your teriyaki salmon rice bowls with tasty sides. Steamed edamame or a simple cucumber salad works well. For drinks, try green tea or a light white wine, like Sauvignon Blanc. Incorporate seasonal vegetables for color and nutrition. In spring, use asparagus. In fall, add pumpkin. This makes your meal fresh and interesting. Pro Tips Fresh Salmon is Best: Choose wild-caught salmon if possible for a richer flavor and better texture. Perfectly Cooked Rice: Allow the rice to rest for 5 minutes after cooking to achieve a fluffy texture. Add More Veggies: Feel free to include other vegetables like bell peppers or snap peas for added color and nutrition. Customizable Sauce: Adjust the sweetness and saltiness of the teriyaki sauce to your liking by modifying the honey and soy sauce ratios. {{image_2}} You can switch up the protein in your teriyaki salmon rice bowls. Chicken works well. It soaks up the teriyaki sauce nicely. Simply use sliced chicken breast instead of salmon. Cook it the same way. Tofu is a great option for a plant-based meal. Firm tofu holds its shape well. Press and cube it before cooking. Sauté it until golden brown. Then, add the teriyaki sauce for flavor. If you like shrimp, try shrimp teriyaki. Cook shrimp for just a few minutes. They cook quickly and pair well with the sauce. While jasmine rice is delicious, you have other choices. Brown rice offers more fiber and a nutty taste. Quinoa is another healthy grain. It’s rich in protein and cooks fast. Cauliflower rice is a low-carb option. Simply pulse cauliflower florets in a food processor. It cooks quickly and has a mild flavor. You can add more veggies to your bowls. Bell peppers, snap peas, or zucchini all work well. They bring extra color and crunch. Seasonal greens like spinach or kale are great too. Just add them at the end of cooking. They wilt quickly and pack a nutrient punch. Feel free to mix and match your ingredients. These variations keep your meal prep fun and exciting! To keep your teriyaki salmon rice bowls fresh, store leftovers in airtight containers. Separate the salmon, rice, and veggies if possible. This helps maintain their texture. In the fridge, they last about three days. If you see any signs of spoilage, like an off smell or discoloration, it’s best to toss it. Yes, you can freeze the components! For best results, store the salmon and veggies in separate bags. Cooked rice can also be frozen. Use freezer-safe bags to reduce air exposure. When ready to eat, thaw overnight in the fridge. For reheating, warm them gently to keep flavors intact. For even reheating, use the microwave or stovetop. If using a microwave, heat in short intervals. Stir in between to avoid hot spots. On the stovetop, add a splash of water or broth to keep the dish moist. Avoid overcooking the salmon; it should flake easily but remain juicy. You can use store-bought teriyaki sauce. It saves time and adds flavor. However, some sauces are too sweet or salty. Check the label for quality. Look for low-sodium options to keep it healthy. You can also add fresh ginger and garlic for extra taste. To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce. For broth, choose a certified gluten-free vegetable broth. Always read labels to be safe. This way, you still enjoy great flavor without gluten. You can serve many sides with teriyaki salmon rice bowls. Try a simple cucumber salad for crunch. Steamed edamame makes a great snack. You can also add pickled vegetables for a tangy bite. These sides enhance the meal and add variety. You can keep prepared teriyaki salmon in the fridge for up to three days. Store it in an airtight container to maintain freshness. Always check for any signs of spoilage. Before eating, reheat it thoroughly to enjoy the best flavor. To sum up, we’ve covered how to create delicious teriyaki salmon bowls. You learned about the fresh ingredients needed, like salmon and rice, along with pantry staples. I shared step-by-step instructions, from cooking rice to making the teriyaki sauce. Don't forget the tips for perfecting the dish and exploring variations that suit your taste! Remember, the key to great meals is to enjoy the process and experiment. Happy cooking!

Teriyaki Salmon Rice Bowls

A delicious and healthy rice bowl featuring teriyaki 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

Ingredients
  

  • 2 fillets salmon (6 oz each)
  • 1 cup jasmine rice
  • 1 cup water or vegetable broth
  • 1 tablespoon sesame oil
  • 1 quarter cup soy sauce (low sodium preferred)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 2 green onions chopped
  • to taste sesame seeds for garnish
  • to taste salt and pepper

Instructions
 

  • Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and water or vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
  • Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, grated ginger, and minced garlic until well combined.
  • Cook the Salmon: Heat sesame oil in a skillet over medium heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes. Flip the salmon and brush it generously with the teriyaki sauce. Cook for an additional 3-4 minutes or until cooked to your desired doneness.
  • Blanch the Vegetables: In the same skillet, add broccoli florets and julienned carrots. Stir-fry for 2-3 minutes until they are bright in color and tender but still crunchy. Drizzle with a little teriyaki sauce for added flavor if desired.
  • Assemble the Bowls: In each bowl, add a generous scoop of jasmine rice followed by the sautéed vegetables. Top with the teriyaki salmon fillet. Drizzle more teriyaki sauce over the salmon for extra flavor.
  • Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the top before serving.

Notes

Serve in colorful bowls for a vibrant look, and add a few extra sesame seeds and green onion for garnish. Tuck in some edible flowers for an exquisite touch!
Keyword healthy, rice bowl, salmon, teriyaki