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- 2 salmon fillets (6 oz each) - 1 cup jasmine rice - 1 ½ cups water - 1 tablespoon vegetable oil - ½ cup soy sauce - ¼ cup honey - 2 tablespoons rice vinegar - 1 teaspoon grated ginger - 2 garlic cloves, minced - 1 cup steamed broccoli florets - 1 red bell pepper, thinly sliced - 1 carrot, julienned - 2 green onions, sliced - Sesame seeds for garnish - Optional: pickled ginger for serving You can change up the veggies in your teriyaki salmon bowl. Try using snap peas, zucchini, or bok choy. You can also swap the salmon for chicken or tofu for different flavors. If you want a spicy kick, add sriracha or red pepper flakes to the glaze. Each serving of teriyaki salmon bowls packs a punch of protein and healthy fats. Salmon is rich in omega-3s, which are great for heart health. One bowl has about 600 calories, 35 grams of protein, and 30 grams of carbs. You also get fiber and vitamins from the vegetables. This meal is both filling and nourishing, making it a smart choice for lunch or dinner. {{ingredient_image_1}} Start by rinsing the jasmine rice. Use a fine-mesh strainer and cold water. Keep rinsing until the water runs clear. In a medium pot, mix the rinsed rice with 1 ½ cups of water. Bring it to a boil. Once boiling, lower the heat to low. Cover the pot and let it simmer for 15 minutes. After that, remove it from heat and let it sit, still covered, for 10 minutes. This helps the rice become fluffy. While the rice cooks, let’s focus on the teriyaki glaze. In a small saucepan, combine soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Turn the heat to medium. Stir the mixture until it begins to simmer. Cook for 5-7 minutes until it thickens a bit. Once done, remove it from heat and set it aside. Now, it’s time to cook the salmon. Heat vegetable oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place them in the skillet skin-side down. Cook for about 4-5 minutes. Carefully flip the salmon over. Brush it generously with the teriyaki glaze. Cook for another 4-5 minutes until the salmon is cooked through and flakes easily. After the salmon, let’s prepare the veggies. In the same skillet, add sliced red bell pepper and julienned carrot. Sauté for about 3-4 minutes until tender. Then, add the steamed broccoli. Toss everything gently to combine. Now we can assemble our bowls. Fluff the cooked jasmine rice with a fork. Divide the rice evenly among serving bowls. Place a salmon fillet on top of the rice. Add a portion of the sautéed vegetables next to the salmon. To finish, drizzle any leftover teriyaki glaze over the salmon and vegetables. Top with sliced green onions and a sprinkle of sesame seeds. If you like, add a small pinch of pickled ginger on the side. Enjoy your delicious teriyaki salmon bowls! When picking salmon, look for bright color. The flesh should be firm and moist. Avoid any fish with brown spots or a strong fishy smell. Freshness is key. If you can, buy wild-caught salmon. It often has better flavor than farmed salmon. A great teriyaki sauce is sweet and salty. Use quality soy sauce for a rich taste. Honey adds sweetness, but feel free to adjust the amount. If you like more tang, add a bit more rice vinegar. Grated ginger gives a fresh kick. Don't skip the garlic; it adds depth. Cook the sauce until it thickens a bit. This helps it cling to the salmon better. Rinse jasmine rice well before cooking. This removes excess starch and prevents stickiness. Use a 1:1.5 ratio of rice to water. Bring the water to a boil, then lower the heat. Cover and simmer for 15 minutes for fluffy rice. Once cooked, let it sit covered for 10 minutes. This step allows the rice to finish cooking and become tender. Fluff it with a fork before serving for the best texture. Pro Tips Fresh Salmon is Key: Use fresh salmon fillets for the best flavor and texture. Check for firm, bright pink flesh for optimal results. Perfectly Cooked Rice: Ensure your jasmine rice is rinsed well to remove excess starch. This will result in fluffier rice that doesn’t clump together. Glaze It Up: For an extra burst of flavor, brush the salmon with additional teriyaki glaze just before serving. Customize Your Veggies: Feel free to substitute or add other vegetables like snap peas or zucchini based on your preference or seasonal availability. {{image_2}} You can swap salmon for other proteins. Chicken works great. Use boneless, skinless chicken thighs for juicy bites. Cook them the same way as salmon. You can also use tofu for a plant-based option. Firm tofu holds up well. Press it to remove excess water, then cube it. Sauté it until golden and crispy. These swaps add variety and keep the meal fun. Feel free to mix up the veggies. Broccoli, bell pepper, and carrot are tasty, but you can add others too. Try snap peas or zucchini for a fresh twist. You can also use bok choy or mushrooms for more depth. Just sauté them until tender. This way, you can use whatever you have on hand. Garnishing your bowl makes it pop! Add sliced avocado for creaminess. You can sprinkle some seaweed flakes for an extra umami kick. Serve with a side of pickled ginger to cleanse your palate. These simple touches elevate the dish and make it special. You can store any leftover teriyaki salmon bowls in an airtight container. Keep them in the fridge for up to three days. Make sure to separate the rice, salmon, and veggies if you prefer. This way, they stay fresh longer. To reheat, place the salmon, rice, and veggies on a microwave-safe plate. Cover it with a damp paper towel to keep moisture. Heat them for about 1-2 minutes. Check if it's warm throughout. You can also use a skillet over medium heat. Add a splash of water to the pan to help steam the salmon and veggies, warming them without drying out. If you want to freeze your bowls, it's best to freeze the salmon and veggies separately. Wrap them tightly in plastic wrap, then place them in a freezer bag. They can last up to three months. When you're ready to eat, thaw them overnight in the fridge. Reheat as mentioned above for the best taste. Yes, you can use brown rice. Brown rice has more fiber and a nuttier flavor. Just remember it takes longer to cook. Use a 2:1 water ratio when cooking brown rice. It will take about 40-45 minutes to become tender. Making teriyaki sauce is easy! Here’s how: - Mix together: - ½ cup soy sauce - ¼ cup honey - 2 tablespoons rice vinegar - 1 teaspoon grated ginger - 2 minced garlic cloves - Heat the mixture in a small pot on medium. Cook until it thickens a bit, about 5-7 minutes. That's it! Yes, teriyaki salmon is healthy! Salmon is rich in omega-3 fatty acids. These fats support heart health and brain function. Plus, the veggies provide vitamins and minerals. Just be mindful of the soy sauce if you're watching salt intake. You can serve teriyaki salmon with: - Steamed vegetables like broccoli or snap peas - Pickled ginger for a tangy kick - Slices of avocado for creaminess - A sprinkle of sesame seeds for crunch These additions boost flavor and nutrition! You learned about delicious teriyaki salmon bowls and how to make them. We covered ingredients, step-by-step instructions, and helpful tips. You also explored fun variations and storage info. In the end, this dish is not only tasty but also versatile. Enjoy trying different proteins and veggies. You can easily make a meal that fits your taste. Now, get cooking and enjoy your own teriyaki salmon bowl!

Teriyaki Salmon Bowls

Delicious salmon fillets served over jasmine rice with a homemade teriyaki glaze and sautéed vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 500 kcal

Ingredients
  

  • 2 fillets salmon (6 oz each)
  • 1 cup jasmine rice
  • 1.5 cups water
  • 1 tablespoon vegetable oil
  • 0.5 cup soy sauce
  • 0.25 cup honey
  • 2 tablespoons rice vinegar
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1 cup steamed broccoli florets
  • 1 piece red bell pepper, thinly sliced
  • 1 piece carrot, julienned
  • 2 pieces green onions, sliced
  • 1 tablespoon sesame seeds for garnish
  • 1 serving pickled ginger (optional)

Instructions
 

  • Prepare the Rice: Rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs clear. In a medium pot, combine the rinsed rice and 1 ½ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 10 minutes.
  • Make the Teriyaki Glaze: While the rice is cooking, prepare the teriyaki glaze. In a small saucepan, combine soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Heat over medium heat until the mixture begins to simmer. Allow it to cook for 5-7 minutes, or until it thickens slightly. Remove from heat and set aside.
  • Cook the Salmon: In a skillet, heat the vegetable oil over medium-high heat. Season the salmon fillets with salt and pepper. Add the fillets to the skillet skin-side down and cook for about 4-5 minutes. Carefully flip the salmon and brush the fillets generously with the teriyaki glaze. Cook for another 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • Prepare the Vegetables: In the same skillet, after removing the salmon, add the sliced red bell pepper and julienned carrot. Sauté for about 3-4 minutes until they are just tender. Add the steamed broccoli and toss gently to combine.
  • Assemble the Bowls: Fluff the cooked jasmine rice with a fork and divide it evenly among serving bowls. Place a salmon fillet on top of the rice, followed by a portion of the sautéed vegetables.
  • Garnish and Serve: Drizzle any leftover teriyaki glaze over the salmon and vegetables. Top with sliced green onions and a sprinkle of sesame seeds. Add a small pinch of pickled ginger on the side if desired.

Notes

Optional: serve with pickled ginger for added flavor.
Keyword healthy, rice bowl, salmon, teriyaki