Teriyaki Salmon Rice Bowls

$- Salmon fillets: You need 2 salmon fillets, about 6 oz each. This size cooks well and provides enough for two servings. Look for fresh, high-quality fish for the best flavor. - Jasmine rice: One cup of jasmine rice works great for this dish. It’s fragrant and slightly sticky. If you don’t have jasmine rice, you can use basmati or even brown rice for a healthier option. - Broccoli, carrots, bell pepper: These veggies add color and crunch. Use 1 cup of broccoli florets, 1 julienned carrot, and 1 thinly sliced bell pepper. You can mix and match your favorite vegetables like snap peas or zucchini. - Teriyaki sauce: You can choose store-bought teriyaki sauce for convenience or make your own at home. Homemade sauce gives you control over the flavors, and it’s simple to whip up. - Oils: Use 1 tablespoon of sesame oil for a nutty taste and 1 tablespoon of olive oil for sautéing the vegetables. Both oils enhance the dish’s flavor and texture. - Garnishes: Finish your bowls with 3 chopped green onions and 1 teaspoon of sesame seeds. These add a fun crunch and fresh taste to every bite. To cook the rice, start by combining 1 cup of jasmine rice with 2 cups of water in a medium saucepan. Bring the mixture to a boil. Once it boils, cover the pan and lower the heat. Let it cook for 15 to 18 minutes. This time allows the rice to absorb all the water. After cooking, take it off the heat and let it sit for 5 minutes while still covered. This step makes the rice fluffy and perfect. While the rice cooks, you can prepare the vegetables. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 cup of broccoli florets, 1 julienned carrot, and 1 thinly sliced bell pepper. Sauté these for about 5 to 7 minutes. You want them tender but still crisp. Season with salt and pepper to enhance their natural flavors. After cooking, remove the vegetables from the skillet and set them aside. Now it's time to cook the salmon. In the same skillet, add 1 tablespoon of sesame oil and turn the heat to medium-high. Season 2 salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet. Cook it for 4 to 5 minutes without moving it. This helps get a nice crisp skin. After that, flip the salmon. Brush it with ½ cup of teriyaki sauce. Cook for another 3 to 4 minutes until it flakes easily. This gives the salmon a rich flavor from the teriyaki sauce. Now, you're ready to assemble your bowls! To cook salmon just right, focus on timing and heat. Start with skin-side down in a hot skillet. Cook for about 4-5 minutes. This keeps the salmon moist and tender. Flip it gently, then brush with teriyaki sauce. Cook for another 3-4 minutes. The salmon should flake easily when done. Use a thermometer; it should read 145°F for safe eating. To boost flavor, try adding fresh herbs or spices. Ginger adds a nice zing. A sprinkle of garlic powder can also enhance the dish. Fresh cilantro or basil gives a fresh taste. You can mix in lime juice for a zesty twist. These little additions make each bite more exciting. Meal prep makes cooking easier during busy days. Cook extra rice and store it in the fridge. You can also chop your veggies ahead of time. Keep them in airtight containers to stay fresh. For salmon, season and marinate it for a few hours. This boosts flavor and cuts down on cooking time when you're ready to eat. {{image_2}} If you want to switch things up, try using chicken, tofu, or shrimp. Chicken thighs work well for this dish. Just cook them until they are golden brown. Tofu is a great plant-based choice. Press it to remove extra moisture, then pan-fry until crispy. Shrimp cooks quickly and adds a nice flavor. Just sauté them for a few minutes until pink. Not a fan of jasmine rice? No problem! Brown rice is a healthy swap. It has a nutty flavor and more fiber. Quinoa is another great option. It cooks fast and is packed with protein. For a low-carb choice, use cauliflower rice. Just sauté it lightly to keep it tender. Mixing up your veggies can really change the flavor. Use seasonal vegetables like snap peas, spinach, or zucchini. They add color and taste. You can also try mushrooms for an earthy flavor. Get creative! The goal is to use what you love and what’s fresh. To keep your teriyaki salmon and veggies fresh, store them in airtight containers. Place the salmon and vegetables in separate containers. This keeps the salmon from getting soggy. Refrigerate within two hours of cooking. Cooked salmon can last for 3 to 4 days in the fridge. Always check for any off smells before eating. When reheating the salmon, use low heat to avoid drying it out. You can use a microwave or a skillet. If using a microwave, cover the salmon with a damp paper towel. This helps keep moisture. Heat it in short bursts, checking often. In a skillet, add a splash of water and cover. This creates steam to keep it juicy. For quick meals, portion out your rice, salmon, and veggies into containers. This makes it easy to grab and go. Store the rice separately from the other items. It can dry out if stored together. Label your containers with the date. Aim to eat your prepped meals within 3 to 4 days for best taste. For teriyaki sauce, I love using Kikkoman or Soy Vay. These brands offer great taste. If you want to make your own, mix soy sauce, sugar, and mirin. Reduce it on the stove until thick. This way, you control the flavor and sweetness. Yes, you can! Use gluten-free soy sauce or tamari instead of regular soy sauce. Make sure your teriyaki sauce is gluten-free as well. Check the labels, as some sauces include wheat. You can also swap jasmine rice for quinoa or brown rice, which are naturally gluten-free. Cooked salmon lasts about 3 to 4 days in the fridge. Store it in an airtight container. To keep it fresh, ensure it cools down before sealing. If the salmon smells off or looks discolored, it's best to toss it for safety. Teriyaki salmon rice bowls are a tasty and easy meal. You learned how to choose the right salmon, rice, and veggies. I shared tips for cooking perfect rice and salmon, plus ways to enhance flavors. You can mix proteins and grains to suit your taste. Don't forget about meal prep and storage tips to make quick meals. Enjoy making this dish your own!$

Savor the deliciousness of Teriyaki Salmon Rice Bowls that are not only quick to make but packed with flavor! This easy recipe features tender salmon, vibrant veggies, and fluffy jasmine rice, all drizzled with savory teriyaki sauce. Perfect for busy weeknights or impressing guests, these bowls are a wholesome meal that everyone will love. Click through to explore the full recipe and elevate your dinner game today!

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Ingredients

2 salmon fillets (about 6 oz each)

1 cup jasmine rice

2 cups water

1 cup broccoli florets

1 carrot, julienned

1 bell pepper, thinly sliced (any color)

3 green onions, chopped

½ cup teriyaki sauce (store-bought or homemade)

1 tablespoon sesame oil

1 tablespoon olive oil

1 teaspoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions

Cook the Rice: In a medium saucepan, combine jasmine rice and water. Bring to a boil, then cover and reduce heat to low. Cook for 15-18 minutes, or until the rice is fully cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Prepare the Vegetables: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add broccoli, carrot, and bell pepper. Sauté for about 5-7 minutes, until vegetables are tender but still crisp. Season with salt and pepper. Remove from skillet and set aside.

Cook the Salmon: In the same skillet, add sesame oil and increase heat to medium-high. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and cook for 4-5 minutes. Flip the salmon and brush with teriyaki sauce. Cook for another 3-4 minutes or until the salmon is cooked through and flakes easily.

Assemble the Bowls: Fluff the rice with a fork and divide it evenly among bowls. Top each bowl with the sautéed vegetables and a salmon fillet. Drizzle additional teriyaki sauce over the top if desired.

Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the dishes for added flavor and visual appeal.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 2