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- 2 salmon fillets (about 6 oz each) - 1/4 cup teriyaki sauce - 1 tablespoon honey - Salt and pepper to taste - 1 cup jasmine rice - 2 cups water - 1 cup broccoli florets - 1/2 cup shredded carrots - 1 tablespoon olive oil - 1/4 cup sliced green onions - 1 tablespoon sesame seeds The ingredients for teriyaki salmon rice bowls are simple yet delightful. You start with salmon fillets, which give a rich, buttery taste. The teriyaki sauce adds a sweet and savory kick. Honey enhances that sweetness, bringing balance to the dish. Don't forget to season with salt and pepper, which highlights all the flavors. For the rice, jasmine is a perfect choice. Its fragrant aroma pairs well with the salmon. You’ll need just two cups of water to cook it. Next, we have bright, fresh vegetables. Broccoli florets add crunch. Shredded carrots introduce color and sweetness. A touch of olive oil brings everything together when you sauté the veggies. To add the finishing touch, we use green onions and sesame seeds. They provide a pop of freshness and texture that makes this dish truly special. With these ingredients, you’ll create a bowl that is not just tasty but also pleasing to the eye. Start by rinsing the jasmine rice. Place it in a fine mesh strainer. Rinse under cold water until the water runs clear. This step removes excess starch. It helps keep the rice from getting sticky. Next, add the rinsed rice to a medium saucepan. Pour in 2 cups of water. Bring this to a boil over high heat. Once boiling, lower the heat to low. Cover the pan with a lid and let it simmer for 15 minutes. After 15 minutes, turn off the heat. Let it sit covered for 5 minutes. Finally, fluff the rice with a fork before serving. While the rice cooks, prepare the salmon. In a small bowl, mix 1/4 cup of teriyaki sauce with 1 tablespoon of honey. Whisk this until it blends well. Place the salmon fillets in a shallow dish. Pour the marinade over the salmon. Let it sit for about 15 minutes to soak in the flavors. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Once hot, toss in the broccoli florets and shredded carrots. Sauté for about 3-4 minutes. You want them to be tender but still bright in color. Season with salt and pepper to taste. Once done, remove the veggies from the skillet and set them aside. In the same skillet, remove any excess oil. You want just a light coating left. Place the marinated salmon fillets in the skillet skin-side down. Cook for about 4-5 minutes on each side. You want the salmon to be fully cooked and have a nice glaze. If you like, add any leftover marinade during the last minute of cooking for more flavor. To assemble your bowls, start with a scoop of jasmine rice. Next, add the sautéed broccoli and carrots. Place one salmon fillet on top. Drizzle any extra teriyaki sauce over everything for added taste. For the final touch, sprinkle sliced green onions and sesame seeds on top. This adds crunch and flavor. Serve your teriyaki salmon rice bowls warm for the best taste. Enjoy! To cook salmon just right, aim for an internal temperature of 145°F. Use a meat thermometer for accuracy. This ensures your fish is safe to eat and remains juicy. To keep salmon moist, marinate it for at least 15 minutes. The teriyaki sauce and honey add flavor and moisture. Also, cook salmon skin-side down first. This helps lock in the juices. For seasoned rice, add a pinch of salt to the water while cooking. You can also add a splash of teriyaki sauce for extra flavor. If you want variety, try brown rice or quinoa. They offer different textures and nutrients. Jasmine rice is great, but other grains work well too. To make your meal even better, consider adding toppings. Sliced avocado, radishes, or edamame add color and taste. You can also pair your rice bowl with extra sauces. Try spicy mayo or a drizzle of sesame oil. Each adds unique flavors to your dish. {{image_2}} You can swap salmon for other proteins. Tofu, chicken, or shrimp work well. If you choose tofu, press it first to remove moisture. For chicken, use boneless, skinless thighs. Shrimp should be peeled and deveined. Each protein needs a different marination time. Tofu takes about 30 minutes. Chicken should marinate for 1 hour. Shrimp needs just 15 minutes. Adjust these times for the best flavor. Feel free to change the veggies in your rice bowl. You can use bell peppers, snap peas, or zucchini. These vegetables add great color and taste. Seasonal veggies are always a great choice. In spring, use asparagus or peas. In fall, add squash or kale. This keeps your meal fresh and exciting. Experiment with different sauces or spices to change the flavor. You might try sriracha for heat or hoisin for sweetness. Adding ginger or garlic can give a nice kick too. Want more sweetness? Add a splash of orange juice or maple syrup. The key is to find a balance that you enjoy. Explore different flavors to make your rice bowl unique. To keep your teriyaki salmon rice bowls fresh, store them in an airtight container. Place the salmon, rice, and vegetables separately if possible. This helps maintain texture. You can refrigerate leftovers for up to three days. After that, the taste may fade. When reheating, I recommend using the microwave or a skillet. If using the microwave, heat in short bursts to avoid overcooking. For the skillet, warm on low heat and cover to keep moisture. This way, the salmon stays juicy. Yes, you can freeze teriyaki salmon rice bowls! To freeze, let everything cool completely. Then, place portions in freezer-safe containers. Make sure to label them with the date. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. To make teriyaki salmon rice bowls, start by cooking jasmine rice. Rinse the rice until the water is clear. Boil it with water, then simmer until soft. While the rice cooks, marinate the salmon in teriyaki sauce and honey for 15 minutes. Cook broccoli and carrots in olive oil until tender. Next, cook the salmon in the same pan until it glazes. Finally, assemble the bowls with rice, veggies, and salmon. Yes, you can use brown rice. Brown rice is chewier and has a nuttier taste. It takes longer to cook, about 40-45 minutes. Jasmine rice is softer and has a light floral aroma. The choice depends on your texture and flavor preference. Both options provide a healthy base. You can serve teriyaki salmon rice bowls with various sides. A simple green salad pairs well. Pickled vegetables add a nice crunch. Edamame or miso soup can enhance the meal too. You can also try steamed bok choy or sautéed snap peas for more greens. Yes, teriyaki salmon rice is healthy. Salmon is rich in omega-3 fatty acids, good for heart health. The dish includes broccoli and carrots, adding fiber and vitamins. Using brown rice instead of white can boost the fiber content even more. Just watch the amount of teriyaki sauce, as it can add sugar and sodium. To check if the salmon is cooked, use a food thermometer. The safe internal temperature is 145°F. The fish should flake easily with a fork and appear opaque. If it's still translucent in the center, it needs more time to cook. Always cook it until it's firm yet moist. In this blog post, we explored how to make delicious teriyaki salmon rice bowls. We covered essential ingredients, step-by-step cooking instructions, and helpful tips. You learned about marinating salmon, cooking perfect rice, and enhancing flavors with vegetables and garnishes. In conclusion, this dish is both tasty and easy to prepare. It’s a great way to enjoy healthy food at home. Try different proteins and vegetables to make it your own. Enjoy the flavors and make this meal a family favorite!

Teriyaki Salmon Rice Bowls

Indulge in a delightful meal with Teriyaki Glazed Salmon Rice Bowls! This easy recipe combines succulent salmon, fluffy jasmine rice, and fresh vegetables, all drizzled in a sweet and savory teriyaki glaze. In just 30 minutes, you can create a colorful and nutritious dish perfect for any dinner table. Click through to discover how to make this mouthwatering bowl and impress your family with your cooking skills!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1 cup jasmine rice

2 cups water

1/4 cup teriyaki sauce

1 tablespoon honey

1 tablespoon olive oil

1 cup broccoli florets

1/2 cup shredded carrots

1/4 cup sliced green onions

1 tablespoon sesame seeds

Salt and pepper to taste

Instructions
 

Prepare the Rice: 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 all the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.

    Marinate the Salmon: While the rice is cooking, whisk together the teriyaki sauce and honey in a small bowl. Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for about 15 minutes.

      Cook the Vegetables: In a large skillet, heat olive oil over medium heat. Add the broccoli florets and shredded carrots, sautéing for about 3-4 minutes until tender and vibrant. Season with salt and pepper to taste. Remove from heat and set aside.

        Cook the Salmon: In the same skillet, remove excess oil, keeping it lightly coated. Add the marinated salmon fillets to the skillet skin-side down. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and has a beautiful glaze. If desired, add any remaining marinade during the last minute of cooking for extra flavor.

          Assemble the Bowls: In serving bowls, start with a scoop of jasmine rice. Top with the sautéed broccoli and carrots, followed by a salmon fillet. Drizzle any extra teriyaki sauce over the top.

            Garnish and Serve: Sprinkle with sliced green onions and sesame seeds for added crunch and flavor. Serve warm.

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