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- 2 salmon fillets (about 6 oz each) - 1 cup jasmine rice - 1/4 cup teriyaki sauce (store-bought or homemade) - 1 tablespoon sesame oil - 1 cup broccoli florets - 1 carrot, julienned - 1/2 red bell pepper, sliced - 2 green onions, chopped - 1 tablespoon sesame seeds (optional) - Salt and pepper to taste You can swap teriyaki sauce with soy sauce or a homemade mix of soy and honey. If you want different rice, use brown rice or sushi rice. You can also change the veggies. Try snap peas, zucchini, or bell peppers. They add color and taste. Each serving has about 450 calories. It offers 25 grams of protein, 20 grams of carbs, and 30 grams of fat. This meal is rich in omega-3 from salmon and vitamins from veggies. It’s a balanced dish for a healthy diet. First, rinse 1 cup of jasmine rice under cold water. This removes extra starch and helps the rice cook well. In a medium saucepan, mix the rinsed rice with 2 cups of water and a pinch of salt. Bring it to a boil over high heat. Once it boils, lower the heat to a simmer and cover the pot. Let it cook for about 15 minutes until the rice is tender and the water is absorbed. After cooking, take it off the heat and let it sit for 5 minutes. Fluff the rice gently with a fork to separate the grains. While the rice cooks, season 2 salmon fillets with salt and pepper on both sides. In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Place the salmon fillets skin-side down in the hot skillet. Cook for about 4-5 minutes, until the skin is crispy and the salmon is halfway cooked. Then, carefully flip the fillets over. Pour 1/4 cup of teriyaki sauce over the salmon. Cook for another 3-4 minutes, basting the salmon with the sauce until it’s fully cooked and glazed. After the salmon is done, remove it from the skillet and set it aside. In the same skillet, add 1 cup of broccoli florets, 1 julienned carrot, and 1 sliced red bell pepper. Sauté the vegetables for about 3-5 minutes. You want them tender but still crisp. Stir them often to avoid burning. Now it’s time to put everything together. In bowls, divide the cooked jasmine rice as the base. Top the rice with the sautéed vegetables. Place the glazed teriyaki salmon on top of the veggies. Drizzle any remaining teriyaki sauce over the salmon for extra flavor. For a nice touch, sprinkle chopped green onions and optional sesame seeds on each bowl. This adds color and crunch to your meal. - Checking for doneness: Cook salmon until it flakes easily with a fork. A good rule is to aim for an internal temperature of 145°F. Use a meat thermometer for accuracy. - Maintaining moisture and flavor: Keep the skin on while cooking. This protects the fish and locks in flavor. Baste with the teriyaki sauce while cooking for extra moisture. - How to fluff rice for optimal texture: After cooking, let the rice sit for 5 minutes. Then, use a fork to gently fluff it. This helps separate the grains and makes it light and fluffy. - Using rice cookers vs. stovetop: A rice cooker makes cooking easier. Just add rice and water, then press start. Stovetop gives you more control, but requires attention to prevent burning. - Recommended seasonings and garnishes: Add a pinch of garlic powder or ginger for depth. Fresh herbs like cilantro or basil also brighten the dish. - Ways to elevate the dish: Toast sesame seeds in a dry pan for extra crunch. You can also drizzle a bit of lime juice for a zesty touch. {{image_2}} You can switch out the salmon for other proteins. Here are some great choices: - Chicken: Use boneless, skinless chicken thighs. Cook them just like salmon. - Tofu: For a vegetarian option, firm tofu works well. Press it first to remove water. If you want a quick meal, chicken cooks faster than salmon. Tofu absorbs flavors well, so it’s a great choice for teriyaki sauce. You can make your own teriyaki sauce. Here’s a simple recipe: - 1/4 cup soy sauce - 2 tablespoons honey or brown sugar - 1 tablespoon rice vinegar - 1 teaspoon minced garlic - 1 teaspoon minced ginger Mix these ingredients together in a bowl. This sauce gives a sweet and savory flavor. Other sauce options include: - Hoisin sauce: It’s sweeter and thicker than teriyaki. - Chili garlic sauce: This adds heat to your dish. Explore different sauces to find what you like best. Each sauce brings its own unique taste. You can change the veggies in your rice bowl based on what’s in season. Here are some good choices: - Asparagus: It adds a nice crunch. - Snap peas: These are sweet and colorful. - Zucchini: It cooks quickly and soaks up flavors. You can roast or sauté these vegetables. Roasting gives a caramelized flavor. Sautéing keeps them bright and crisp. Try different combinations to see what makes your taste buds happy! To keep your teriyaki salmon rice bowls fresh, follow these steps: - Cool the bowls to room temperature. - Place the rice and salmon in separate containers. - Use airtight containers for best results. - Store in the fridge for up to three days. You can freeze components to enjoy later: - Wrap salmon and rice in plastic wrap. - Place vegetables in a freezer-safe bag. - Label each bag with the date. - For thawing, move items to the fridge overnight. - Reheat salmon and rice in a skillet on low heat. When stored properly, ingredients last: - Cooked salmon: 3 days in the fridge, 2 months in the freezer. - Jasmine rice: 5-7 days in the fridge, 6 months frozen. - Vegetables: 3-5 days in the fridge, 10-12 months frozen. - Check for spoilage by looking for any off smells or changes in texture. Yes, you can use other fish like trout, tilapia, or cod. These fish have different flavors and textures. Adjust cooking times as needed. For example, tilapia cooks faster than salmon. Most teriyaki sauces contain soy sauce, which has gluten. Look for gluten-free brands or make your own. Always read the labels for allergies. You can serve your rice bowls with edamame or cucumber salad. These sides add freshness and crunch. Try a miso soup for a warm touch. Add sriracha or red pepper flakes for heat. You can also mix in some chili paste with the teriyaki sauce. Balance the spice with a bit of sweetness, like honey. In this post, we explored how to make teriyaki salmon rice bowls. We covered the essential ingredients, cooking methods, and tasty variations. You can substitute ingredients to fit your taste and find the best ways to store leftovers. Remember, cooking is all about trying new things and enjoying the process. Use this recipe to create a dish that you love. Happy cooking!

Teriyaki Salmon Rice Bowls

Savor the flavors of Teriyaki Salmon Rice Bowls with this easy recipe that combines succulent salmon, fluffy jasmine rice, and colorful sautéed veggies! Ready in just 30 minutes, these bowls are perfect for a quick, healthy dinner. Discover how to glaze your salmon to perfection and make a nutritious meal that’s as delicious as it is beautiful. Click through now to explore the full recipe and bring this delightful dish to your table!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1 cup jasmine rice

1/4 cup teriyaki sauce (store-bought or homemade)

1 tablespoon sesame oil

1 cup broccoli florets

1 carrot, julienned

1/2 red bell pepper, sliced

2 green onions, chopped

1 tablespoon sesame seeds (optional)

Salt and pepper to taste

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

    Prepare the Salmon: While the rice is cooking, season the salmon fillets with salt and pepper. In a large skillet, heat the sesame oil over medium heat. Place the salmon fillets skin-side down in the skillet and cook for about 4-5 minutes, until the skin is crispy and the salmon is cooked halfway.

      Glaze the Salmon: Carefully flip the salmon fillets and pour the teriyaki sauce over them. Cook for an additional 3-4 minutes, basting the salmon with the sauce until fully cooked and glazed.

        Sauté the Vegetables: In the same skillet, remove the salmon and set aside. Add the broccoli, carrots, and red bell pepper to the skillet. Sauté for about 3-5 minutes, until the vegetables are tender-crisp.

          Assemble the Bowls: In bowls, divide the cooked jasmine rice as the base. Top with the sautéed vegetables and place the glazed teriyaki salmon on top. Drizzle any remaining teriyaki sauce over the salmon.

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

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2