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- Salmon and Rice Components - 2 salmon fillets - 1 cup jasmine rice - 1 ½ cups water - Teriyaki Sauce Ingredients - ¼ cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 inch ginger, grated - 2 cloves garlic, minced - Fresh Vegetables and Garnishes - 1 cup broccoli florets - ½ red bell pepper, thinly sliced - 1 avocado, sliced - 2 green onions, chopped - Sesame seeds for garnish - Salt and pepper to taste These ingredients create a tasty and colorful dish. The salmon is rich in flavor and pairs well with the sweet and tangy teriyaki sauce. Jasmine rice serves as a soft base for your bowl. Fresh veggies add crunch and color, making your meal not just tasty but also visually appealing. Feel free to adjust the veggies based on what you like or have on hand. This flexibility makes the dish fun and personal. You can also play with the teriyaki sauce, adding more honey for sweetness or more soy sauce for saltiness. To cook the jasmine rice, rinse it under cold water. Keep rinsing until the water runs clear. This step removes excess starch and helps the rice stay fluffy. In a saucepan, combine one cup of rice with one and a half cups of water. Bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to low. Cover the saucepan and let it simmer for 15 minutes. After that time, remove it from heat but keep it covered for another five minutes. This resting period allows the rice to finish cooking. To make the teriyaki sauce, gather your ingredients. In a small bowl, mix together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk these ingredients until they are well combined. This sauce will give your salmon a sweet and savory flavor. Heat a non-stick skillet over medium-high heat. While the skillet heats, season the salmon fillets with salt and pepper. When the skillet is hot, place the salmon skin-side down. Pour half of the teriyaki sauce over the salmon. Cook for about 4 to 5 minutes until the skin is crispy. Then, flip the salmon and cook for another 3 to 4 minutes. You want it flaky but not dry. Remove it from the heat and let it rest for a few minutes. This helps keep the salmon moist. While the salmon cooks, prepare the vegetables. Steam the broccoli florets and sliced red bell pepper in a steamer basket. Steam them for about 5 to 7 minutes. They should be tender but still bright in color. This method keeps their nutrients and adds a nice crunch. Now, it’s time to assemble your bowls. Start with a base layer of jasmine rice in each serving bowl. Then, add the flaked salmon on top. Arrange the steamed vegetables and avocado slices next. Drizzle the remaining teriyaki sauce over the top for added flavor. For the final touch, garnish each bowl with chopped green onions and a sprinkle of sesame seeds. This adds a nice crunch and makes the dish look appealing. Enjoy your delicious teriyaki salmon rice bowls! To get crispy skin on your salmon, start with a dry fillet. Pat it with paper towels before cooking. Heat your skillet until it is hot. Place the salmon skin-side down and don’t move it for a few minutes. This helps the skin crisp up nicely. Overcooking salmon is common. Use a timer to keep track. Cook it for about 4-5 minutes on the skin side. Then flip and cook for another 3-4 minutes. Salmon should be opaque and flake easily with a fork. If it's still shiny in the middle, give it another minute or two. For fluffier rice, rinse jasmine rice under cold water. This removes starch that makes it sticky. After rinsing, let the rice soak for about 30 minutes. This helps it cook evenly. Use a 1:1.5 ratio of rice to water. This means for every cup of rice, add 1.5 cups of water. Once the rice is done cooking, let it sit covered for 5 minutes. This resting time helps the rice grains separate. You can customize your teriyaki sauce to fit your taste. If you like it sweeter, add more honey. For a bolder flavor, increase the soy sauce. You can also add a bit of red pepper flakes for heat. Experiment with different flavors too! Try adding orange juice for a citrus twist or sesame seeds for extra crunch. This makes each bowl unique and tasty. {{image_2}} If you want to switch things up, try chicken or tofu instead of salmon. Both options work well with the teriyaki sauce. For chicken, use boneless thighs or breasts. Cook them in the same way as the salmon. For tofu, use firm tofu and press it to remove excess water. Cut it into cubes and pan-fry until golden. The sauce will enhance the flavor of both meats. You can also change the grain base. Quinoa, brown rice, or cauliflower rice make great choices. Quinoa adds protein and a nutty taste. Brown rice offers a chewier texture and more fiber. Cauliflower rice gives a low-carb option. Simply prepare them as you would jasmine rice. Each grain adds its own unique twist to the bowl. Feel free to swap in seasonal veggies for added freshness. Instead of broccoli and bell pepper, use snap peas, carrots, or spinach. Seasonal vegetables provide different colors and flavors. They keep the dish exciting and nutritious. Just steam or sauté them to your liking, then layer them in your bowl. Enjoy the variety! To keep your teriyaki salmon rice bowls fresh, store them in airtight containers. Place the salmon, rice, and veggies in separate sections if possible. This helps maintain their taste and texture. Refrigerate the bowls within two hours of cooking. They will stay good for up to three days. Always label your containers with the date. This way, you know when to eat them. When reheating, use the microwave for the quickest option. Heat in short bursts, about 30 seconds, mixing in between. This helps avoid hot spots. If you want to keep the salmon crispy, use the oven. Preheat the oven to 350°F (175°C) and heat for about 10 minutes. Cover with foil to keep it moist. Check that the salmon is warm throughout but not overcooked. You can freeze the salmon and rice bowls for later meals. First, let everything cool completely. Then, place the salmon, rice, and veggies in freezer-safe bags. Remove as much air as possible before sealing. Label the bags with the date. They will last about three months in the freezer. To thaw, move them to the fridge overnight. Reheat as mentioned above. If you need a soy sauce substitute, you have a few options. Coconut aminos work well for a gluten-free choice. It has a similar taste but is less salty. You can also use tamari, which is a gluten-free soy sauce made from fermented soybeans. If you want to go low-sodium, look for low-sodium soy sauce. Just remember, each option has a different flavor, so adjust to your taste. Perfectly cooked salmon should be opaque and flake easily with a fork. If it is still translucent in the center, it needs more time. A good rule is to cook salmon for 4-5 minutes skin-side down, then flip for another 3-4 minutes. The internal temperature should reach 145°F. If you’re unsure, use a meat thermometer for a precise reading. Yes, you can make teriyaki sauce ahead of time. It keeps well in the fridge for up to a week. Just mix your ingredients and store them in an airtight container. For longer storage, you can freeze the sauce in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This way, you can use just what you need later. For side dishes, consider steamed edamame or a simple cucumber salad. Both add freshness and crunch. You could serve pickled ginger for a nice zing. Another option is a seaweed salad, which complements the flavors of the teriyaki salmon well. These sides enhance your meal without taking away from the main dish. In this blog post, we explored how to create a delicious teriyaki salmon rice bowl. We covered main ingredients like salmon, rice, and fresh veggies. Each step showed how to cook rice, make teriyaki sauce, and prepare the salmon. I shared helpful tips for perfecting each element. You can customize your dish with different proteins and grains. Proper storage and reheating techniques keep leftovers tasty. Embrace these simple methods to enjoy a healthy and satisfying meal. Now it’s your turn to get cooking and make this dish your own!

Teriyaki Salmon Rice Bowls

Indulge in the delightful flavors of Teriyaki Salmon Rice Bowls with this easy recipe! This healthy dish combines succulent salmon, fluffy jasmine rice, and vibrant veggies, all drizzled with a homemade teriyaki sauce that packs a punch. Perfect for a quick weeknight dinner or meal prep, these bowls are tasty and satisfying. Click through to explore the full recipe and elevate your weeknight meals today!
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Ingredients
  

2 salmon fillets

1 cup jasmine rice

1 ½ cups water

¼ cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 inch ginger, grated

2 cloves garlic, minced

1 cup broccoli florets

½ red bell pepper, thinly sliced

1 avocado, sliced

2 green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice and water; bring to a boil. Once boiling, reduce to low heat, cover, and simmer for 15 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for another 5 minutes.

    Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until well combined.

      Cook the Salmon: Heat a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet. Pour half of the teriyaki sauce over the salmon. Cook for about 4-5 minutes until the skin is crispy, then flip the salmon and cook for an additional 3-4 minutes or until cooked to your preference. Remove from heat and let it rest for a few minutes before flaking it into large pieces.

        Steam the Vegetables: While the salmon is cooking, steam the broccoli florets and sliced red bell pepper in a steamer basket for about 5-7 minutes until tender but still vibrant.

          Assemble the Bowls: In serving bowls, start with a base of jasmine rice. Add the flaked salmon on top, followed by the steamed vegetables and slices of avocado. Drizzle with the remaining teriyaki sauce.

            Garnish and Serve: Sprinkle chopped green onions and sesame seeds over each bowl for an extra crunch and flavor.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2