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Lisa Dishes

Teriyaki Salmon Rice Bowls Flavorful and Easy Recipe

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To make Teriyaki Salmon Rice Bowls, you'll need the following fresh and simple ingredients: - 2 salmon fillets - 1 cup jasmine rice - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon minced ginger - 1 clove garlic, minced - 1 tablespoon sesame oil - 1 cup broccoli florets - 1 carrot, julienned - 2 green onions, sliced - Sesame seeds for garnish - Salt and pepper to taste Each ingredient plays a role in building flavor and texture. Salmon is rich and flaky after cooking. Jasmine rice adds a light, fragrant base. The teriyaki sauce, made with soy sauce, honey, ginger, and garlic, brings sweetness and depth. For the veggies, I choose broccoli and carrots for color and crunch. Sliced green onions and sesame seeds add a fresh finish. You can also customize the ingredients to your taste. Let’s gather these items before we start cooking! {{ingredient_image_1}} Start by rinsing the jasmine rice in cold water. Rinse until the water runs clear. Then, place the rice in a medium saucepan. Add one cup of water to the rice. Bring it to a boil over high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. After 15 minutes, check the rice. It should be tender, and the water should be absorbed. While the rice cooks, make the teriyaki sauce. Grab a small saucepan and place it over medium heat. Add the low-sodium soy sauce, honey, rice vinegar, minced ginger, and minced garlic. Stir the mixture for about 2-3 minutes. Heat it until it's warm and slightly thickened. Once done, remove it from the heat and set it aside. Now, heat a skillet over medium-high heat and add the sesame oil. Season the salmon fillets with salt and pepper on both sides. When the oil is hot, place the salmon skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy. Carefully flip the salmon over. Brush the top with the teriyaki sauce. Cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork. In the same skillet with the salmon, add the broccoli florets and julienned carrot. Stir the vegetables for about 2-3 minutes. They should be tender but still bright in color. Drizzle a bit of the reserved teriyaki sauce over the veggies for extra flavor. To put it all together, divide the cooked jasmine rice between two bowls. Top each bowl with a salmon fillet. Add the sautéed vegetables on the side. Drizzle a generous amount of teriyaki sauce over everything. Finally, garnish with sliced green onions and a sprinkle of sesame seeds before serving. Enjoy your delicious teriyaki salmon rice bowls! To get crispy salmon skin, start with dry skin. Pat the salmon with paper towels. Heat your skillet until it's hot, then add sesame oil. Place the salmon skin-side down. Press it gently with a spatula for even cooking. Cook for about 4-5 minutes without moving it. This helps the skin crisp up nicely. Flip it carefully to finish cooking. Brush some teriyaki sauce on top for flavor. Rinsing jasmine rice is key for fluffy grains. Use cold water and rinse until clear. This removes excess starch. Combine one cup of rinsed rice with one cup of water in a saucepan. Bring it to a boil, then lower the heat. Cover it tightly and let it simmer for 15 minutes. Turn off the heat and let it sit for another 5 minutes. Fluff the rice with a fork before serving. Making teriyaki sauce is simple and quick. In a small saucepan, mix low-sodium soy sauce, honey, rice vinegar, minced ginger, and garlic. Heat it on medium for 2-3 minutes. Stir it until it thickens slightly. Remove it from the heat and let it cool. This sauce adds a sweet and savory kick to your salmon. You can also save some for drizzling over your veggies. Pro Tips Freshness Matters: Always opt for fresh salmon fillets for the best flavor and texture. Frozen salmon can be a good alternative but make sure it's properly thawed before cooking. Perfectly Cooked Rice: Rinse the jasmine rice thoroughly to remove excess starch. This helps achieve fluffy rice rather than sticky clumps. Vegetable Variety: Feel free to customize the vegetables in the bowl. Bell peppers, snap peas, or bok choy also pair well with teriyaki salmon. Teriyaki Sauce Tip: For a thicker teriyaki sauce, you can add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to the sauce while heating it. {{image_2}} If you want to switch things up, try other proteins. Chicken breast is a great choice. It cooks quickly and absorbs flavors well. Tofu is another option. It’s a fantastic plant-based protein. Just marinate it in teriyaki sauce before cooking. Shrimp also works. They cook fast and add a nice touch. Feel free to mix different veggies in your rice bowl. Bell peppers add sweet crunch and color. Snap peas bring a fresh, crisp taste. Zucchini is light and cooks quickly. You can also toss in mushrooms for an earthy flavor. The key is to keep them vibrant and tender. Want a gluten-free teriyaki sauce? Use tamari instead of soy sauce. Tamari has a similar taste and is wheat-free. You can also opt for coconut aminos. This option is sweeter and lower in sodium. Both choices keep your dish tasty and gluten-free. To store leftover rice bowls, first let them cool. Place the rice, salmon, and veggies in an airtight container. Make sure to separate the salmon from the rice if possible. This helps keep the salmon fresh longer. Store the container in the fridge for up to three days. When you’re ready to eat the leftovers, reheat them in the microwave. Place the rice bowl in a microwave-safe dish. Cover it with a damp paper towel to keep moisture in. Heat in 30-second bursts until warm. Stir between each burst to ensure even heating. You can also reheat on the stovetop. Heat a skillet over medium heat and add a splash of water. Add the rice bowl and stir frequently until heated through. If you want to freeze the rice bowls, do it before adding the garnishes. Freeze the salmon, rice, and veggies separately in airtight bags. They can last for up to three months. To use, thaw them in the fridge overnight. Reheat as described above to enjoy a quick meal later. Yes, you can use other types of rice. Short-grain rice, brown rice, or even quinoa work well. Each type gives a different texture and flavor. Jasmine rice is light and fragrant, making it a great choice for this dish. To make teriyaki sauce, mix a few key ingredients. Combine 1/4 cup low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon minced ginger, and 1 clove minced garlic in a saucepan. Heat over medium heat for 2-3 minutes until warm and slightly thickened. You can serve teriyaki salmon rice bowls with various sides. Steamed vegetables like broccoli and carrots are great. You might also enjoy pickled radishes, seaweed salad, or edamame. These add color and flavor to your meal. Salmon is cooked when it flakes easily with a fork. The inside should be opaque and no longer translucent. Cooking time can vary, but typically, 4-5 minutes on each side works well for fillets. A meat thermometer can help too; 145°F is the safe temperature. This blog post covered simple ways to create tasty teriyaki salmon rice bowls. We looked at key ingredients, step-by-step cooking, and tips for crispy salmon skin. You can try different proteins and veggie combos too! Storing and reheating your leftovers is easy. Enjoy your meal, and don't hesitate to explore new flavors and options. Cooking can be fun and rewarding. Happy cooking!

WANT TO SAVE THIS RECIPE?

If you’re looking for a quick and tasty meal, you’ve found it! My Teriyaki Salmon Rice Bowls are easy to make and packed with flavor. This dish combines juicy salmon, fluffy jasmine rice, and fresh veggies, making it a perfect dinner for busy nights. Follow my step-by-step guide to create a restaurant-quality meal right at home. Let’s get started!

Why I Love This Recipe

  1. Healthy and Nutritious: This dish is packed with omega-3 fatty acids from salmon and loaded with vitamins from fresh vegetables.
  2. Quick and Easy: With a total cooking time of just 30 minutes, this recipe is perfect for busy weeknights.
  3. Flavorful Teriyaki Sauce: The homemade teriyaki sauce elevates the dish, adding a sweet and savory depth that complements the salmon perfectly.
  4. Customizable: You can easily swap out the vegetables or the protein to suit your taste preferences, making it versatile.

Ingredients

To make Teriyaki Salmon Rice Bowls, you’ll need the following fresh and simple ingredients:

– 2 salmon fillets

– 1 cup jasmine rice

– 1/4 cup low-sodium soy sauce

– 2 tablespoons honey

– 1 tablespoon rice vinegar

– 1 teaspoon minced ginger

– 1 clove garlic, minced

– 1 tablespoon sesame oil

– 1 cup broccoli florets

– 1 carrot, julienned

– 2 green onions, sliced

– Sesame seeds for garnish

– Salt and pepper to taste

Each ingredient plays a role in building flavor and texture. Salmon is rich and flaky after cooking. Jasmine rice adds a light, fragrant base. The teriyaki sauce, made with soy sauce, honey, ginger, and garlic, brings sweetness and depth.

For the veggies, I choose broccoli and carrots for color and crunch. Sliced green onions and sesame seeds add a fresh finish. You can also customize the ingredients to your taste.

Let’s gather these items before we start cooking!

Step-by-Step Instructions

Cooking the Jasmine Rice

Start by rinsing the jasmine rice in cold water. Rinse until the water runs clear. Then, place the rice in a medium saucepan. Add one cup of water to the rice. Bring it to a boil over high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. After 15 minutes, check the rice. It should be tender, and the water should be absorbed.

Preparing the Teriyaki Sauce

While the rice cooks, make the teriyaki sauce. Grab a small saucepan and place it over medium heat. Add the low-sodium soy sauce, honey, rice vinegar, minced ginger, and minced garlic. Stir the mixture for about 2-3 minutes. Heat it until it’s warm and slightly thickened. Once done, remove it from the heat and set it aside.

Cooking the Salmon

Now, heat a skillet over medium-high heat and add the sesame oil. Season the salmon fillets with salt and pepper on both sides. When the oil is hot, place the salmon skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy. Carefully flip the salmon over. Brush the top with the teriyaki sauce. Cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

Sautéing the Vegetables

In the same skillet with the salmon, add the broccoli florets and julienned carrot. Stir the vegetables for about 2-3 minutes. They should be tender but still bright in color. Drizzle a bit of the reserved teriyaki sauce over the veggies for extra flavor.

Assembling the Rice Bowls

To put it all together, divide the cooked jasmine rice between two bowls. Top each bowl with a salmon fillet. Add the sautéed vegetables on the side. Drizzle a generous amount of teriyaki sauce over everything. Finally, garnish with sliced green onions and a sprinkle of sesame seeds before serving. Enjoy your delicious teriyaki salmon rice bowls!

Tips & Tricks

How to Achieve Crispy Salmon Skin

To get crispy salmon skin, start with dry skin. Pat the salmon with paper towels. Heat your skillet until it’s hot, then add sesame oil. Place the salmon skin-side down. Press it gently with a spatula for even cooking. Cook for about 4-5 minutes without moving it. This helps the skin crisp up nicely. Flip it carefully to finish cooking. Brush some teriyaki sauce on top for flavor.

Cooking Rice Perfectly Every Time

Rinsing jasmine rice is key for fluffy grains. Use cold water and rinse until clear. This removes excess starch. Combine one cup of rinsed rice with one cup of water in a saucepan. Bring it to a boil, then lower the heat. Cover it tightly and let it simmer for 15 minutes. Turn off the heat and let it sit for another 5 minutes. Fluff the rice with a fork before serving.

Making the Best Teriyaki Sauce

Making teriyaki sauce is simple and quick. In a small saucepan, mix low-sodium soy sauce, honey, rice vinegar, minced ginger, and garlic. Heat it on medium for 2-3 minutes. Stir it until it thickens slightly. Remove it from the heat and let it cool. This sauce adds a sweet and savory kick to your salmon. You can also save some for drizzling over your veggies.

Pro Tips

  1. Freshness Matters: Always opt for fresh salmon fillets for the best flavor and texture. Frozen salmon can be a good alternative but make sure it’s properly thawed before cooking.
  2. Perfectly Cooked Rice: Rinse the jasmine rice thoroughly to remove excess starch. This helps achieve fluffy rice rather than sticky clumps.
  3. Vegetable Variety: Feel free to customize the vegetables in the bowl. Bell peppers, snap peas, or bok choy also pair well with teriyaki salmon.
  4. Teriyaki Sauce Tip: For a thicker teriyaki sauce, you can add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to the sauce while heating it.

Variations

Alternative Proteins for Salmon

If you want to switch things up, try other proteins. Chicken breast is a great choice. It cooks quickly and absorbs flavors well. Tofu is another option. It’s a fantastic plant-based protein. Just marinate it in teriyaki sauce before cooking. Shrimp also works. They cook fast and add a nice touch.

Different Vegetable Combinations

Feel free to mix different veggies in your rice bowl. Bell peppers add sweet crunch and color. Snap peas bring a fresh, crisp taste. Zucchini is light and cooks quickly. You can also toss in mushrooms for an earthy flavor. The key is to keep them vibrant and tender.

Gluten-Free Teriyaki Sauce Options

Want a gluten-free teriyaki sauce? Use tamari instead of soy sauce. Tamari has a similar taste and is wheat-free. You can also opt for coconut aminos. This option is sweeter and lower in sodium. Both choices keep your dish tasty and gluten-free.

Storage Info

How to Store Leftover Rice Bowls

To store leftover rice bowls, first let them cool. Place the rice, salmon, and veggies in an airtight container. Make sure to separate the salmon from the rice if possible. This helps keep the salmon fresh longer. Store the container in the fridge for up to three days.

Reheating Instructions

When you’re ready to eat the leftovers, reheat them in the microwave. Place the rice bowl in a microwave-safe dish. Cover it with a damp paper towel to keep moisture in. Heat in 30-second bursts until warm. Stir between each burst to ensure even heating. You can also reheat on the stovetop. Heat a skillet over medium heat and add a splash of water. Add the rice bowl and stir frequently until heated through.

Freezing Tips for Ingredients

If you want to freeze the rice bowls, do it before adding the garnishes. Freeze the salmon, rice, and veggies separately in airtight bags. They can last for up to three months. To use, thaw them in the fridge overnight. Reheat as described above to enjoy a quick meal later.

FAQs

Can I use other types of rice?

Yes, you can use other types of rice. Short-grain rice, brown rice, or even quinoa work well. Each type gives a different texture and flavor. Jasmine rice is light and fragrant, making it a great choice for this dish.

How to make teriyaki sauce from scratch?

To make teriyaki sauce, mix a few key ingredients. Combine 1/4 cup low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon minced ginger, and 1 clove minced garlic in a saucepan. Heat over medium heat for 2-3 minutes until warm and slightly thickened.

What to serve with teriyaki salmon rice bowls?

You can serve teriyaki salmon rice bowls with various sides. Steamed vegetables like broccoli and carrots are great. You might also enjoy pickled radishes, seaweed salad, or edamame. These add color and flavor to your meal.

How do I know when salmon is cooked?

Salmon is cooked when it flakes easily with a fork. The inside should be opaque and no longer translucent. Cooking time can vary, but typically, 4-5 minutes on each side works well for fillets. A meat thermometer can help too; 145°F is the safe temperature.

This blog post covered simple ways to create tasty teriyaki salmon rice bowls. We looked at key ingredients, step-by-step cooking, and tips for crispy salmon skin. You can try different proteins and veggie combos too! Storing and reheating your leftovers is easy. Enjoy your meal, and don’t hesitate to explore new flavors and options. Cooking can be fun and rewarding. Happy cookin

To make Teriyaki Salmon Rice Bowls, you'll need the following fresh and simple ingredients: - 2 salmon fillets - 1 cup jasmine rice - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon minced ginger - 1 clove garlic, minced - 1 tablespoon sesame oil - 1 cup broccoli florets - 1 carrot, julienned - 2 green onions, sliced - Sesame seeds for garnish - Salt and pepper to taste Each ingredient plays a role in building flavor and texture. Salmon is rich and flaky after cooking. Jasmine rice adds a light, fragrant base. The teriyaki sauce, made with soy sauce, honey, ginger, and garlic, brings sweetness and depth. For the veggies, I choose broccoli and carrots for color and crunch. Sliced green onions and sesame seeds add a fresh finish. You can also customize the ingredients to your taste. Let’s gather these items before we start cooking! {{ingredient_image_1}} Start by rinsing the jasmine rice in cold water. Rinse until the water runs clear. Then, place the rice in a medium saucepan. Add one cup of water to the rice. Bring it to a boil over high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. After 15 minutes, check the rice. It should be tender, and the water should be absorbed. While the rice cooks, make the teriyaki sauce. Grab a small saucepan and place it over medium heat. Add the low-sodium soy sauce, honey, rice vinegar, minced ginger, and minced garlic. Stir the mixture for about 2-3 minutes. Heat it until it's warm and slightly thickened. Once done, remove it from the heat and set it aside. Now, heat a skillet over medium-high heat and add the sesame oil. Season the salmon fillets with salt and pepper on both sides. When the oil is hot, place the salmon skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy. Carefully flip the salmon over. Brush the top with the teriyaki sauce. Cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork. In the same skillet with the salmon, add the broccoli florets and julienned carrot. Stir the vegetables for about 2-3 minutes. They should be tender but still bright in color. Drizzle a bit of the reserved teriyaki sauce over the veggies for extra flavor. To put it all together, divide the cooked jasmine rice between two bowls. Top each bowl with a salmon fillet. Add the sautéed vegetables on the side. Drizzle a generous amount of teriyaki sauce over everything. Finally, garnish with sliced green onions and a sprinkle of sesame seeds before serving. Enjoy your delicious teriyaki salmon rice bowls! To get crispy salmon skin, start with dry skin. Pat the salmon with paper towels. Heat your skillet until it's hot, then add sesame oil. Place the salmon skin-side down. Press it gently with a spatula for even cooking. Cook for about 4-5 minutes without moving it. This helps the skin crisp up nicely. Flip it carefully to finish cooking. Brush some teriyaki sauce on top for flavor. Rinsing jasmine rice is key for fluffy grains. Use cold water and rinse until clear. This removes excess starch. Combine one cup of rinsed rice with one cup of water in a saucepan. Bring it to a boil, then lower the heat. Cover it tightly and let it simmer for 15 minutes. Turn off the heat and let it sit for another 5 minutes. Fluff the rice with a fork before serving. Making teriyaki sauce is simple and quick. In a small saucepan, mix low-sodium soy sauce, honey, rice vinegar, minced ginger, and garlic. Heat it on medium for 2-3 minutes. Stir it until it thickens slightly. Remove it from the heat and let it cool. This sauce adds a sweet and savory kick to your salmon. You can also save some for drizzling over your veggies. Pro Tips Freshness Matters: Always opt for fresh salmon fillets for the best flavor and texture. Frozen salmon can be a good alternative but make sure it's properly thawed before cooking. Perfectly Cooked Rice: Rinse the jasmine rice thoroughly to remove excess starch. This helps achieve fluffy rice rather than sticky clumps. Vegetable Variety: Feel free to customize the vegetables in the bowl. Bell peppers, snap peas, or bok choy also pair well with teriyaki salmon. Teriyaki Sauce Tip: For a thicker teriyaki sauce, you can add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to the sauce while heating it. {{image_2}} If you want to switch things up, try other proteins. Chicken breast is a great choice. It cooks quickly and absorbs flavors well. Tofu is another option. It’s a fantastic plant-based protein. Just marinate it in teriyaki sauce before cooking. Shrimp also works. They cook fast and add a nice touch. Feel free to mix different veggies in your rice bowl. Bell peppers add sweet crunch and color. Snap peas bring a fresh, crisp taste. Zucchini is light and cooks quickly. You can also toss in mushrooms for an earthy flavor. The key is to keep them vibrant and tender. Want a gluten-free teriyaki sauce? Use tamari instead of soy sauce. Tamari has a similar taste and is wheat-free. You can also opt for coconut aminos. This option is sweeter and lower in sodium. Both choices keep your dish tasty and gluten-free. To store leftover rice bowls, first let them cool. Place the rice, salmon, and veggies in an airtight container. Make sure to separate the salmon from the rice if possible. This helps keep the salmon fresh longer. Store the container in the fridge for up to three days. When you’re ready to eat the leftovers, reheat them in the microwave. Place the rice bowl in a microwave-safe dish. Cover it with a damp paper towel to keep moisture in. Heat in 30-second bursts until warm. Stir between each burst to ensure even heating. You can also reheat on the stovetop. Heat a skillet over medium heat and add a splash of water. Add the rice bowl and stir frequently until heated through. If you want to freeze the rice bowls, do it before adding the garnishes. Freeze the salmon, rice, and veggies separately in airtight bags. They can last for up to three months. To use, thaw them in the fridge overnight. Reheat as described above to enjoy a quick meal later. Yes, you can use other types of rice. Short-grain rice, brown rice, or even quinoa work well. Each type gives a different texture and flavor. Jasmine rice is light and fragrant, making it a great choice for this dish. To make teriyaki sauce, mix a few key ingredients. Combine 1/4 cup low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon minced ginger, and 1 clove minced garlic in a saucepan. Heat over medium heat for 2-3 minutes until warm and slightly thickened. You can serve teriyaki salmon rice bowls with various sides. Steamed vegetables like broccoli and carrots are great. You might also enjoy pickled radishes, seaweed salad, or edamame. These add color and flavor to your meal. Salmon is cooked when it flakes easily with a fork. The inside should be opaque and no longer translucent. Cooking time can vary, but typically, 4-5 minutes on each side works well for fillets. A meat thermometer can help too; 145°F is the safe temperature. This blog post covered simple ways to create tasty teriyaki salmon rice bowls. We looked at key ingredients, step-by-step cooking, and tips for crispy salmon skin. You can try different proteins and veggie combos too! Storing and reheating your leftovers is easy. Enjoy your meal, and don't hesitate to explore new flavors and options. Cooking can be fun and rewarding. Happy cooking!

Teriyaki Salmon Rice Bowls

A delicious and healthy rice bowl featuring teriyaki salmon, sautéed vegetables, and jasmine rice.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 fillets salmon
  • 1 cup jasmine rice
  • 1 cup water
  • 0.25 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced ginger
  • 1 clove garlic, minced
  • 1 tablespoon sesame oil
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 2 green onions sliced
  • None to taste sesame seeds for garnish
  • None to taste salt and pepper

Instructions
 

  • Begin by rinsing the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes or until the rice is tender and water is absorbed.
  • While the rice cooks, prepare the teriyaki sauce. In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, minced ginger, and garlic. Stir for about 2-3 minutes until the mixture is heated through and slightly thickened. Remove from heat and set aside.
  • In a skillet, heat the sesame oil over medium-high heat. Season the salmon fillets with salt and pepper. Once the oil is hot, add the salmon skin-side down and cook for about 4-5 minutes until the skin is crispy. Carefully flip the salmon and brush with the teriyaki sauce. Cook for an additional 3-4 minutes, until the salmon is cooked through and flakes easily with a fork.
  • In the same skillet, add the broccoli florets and julienned carrot, stirring for 2-3 minutes until they are just tender but still vibrant. Drizzle a bit of reserved teriyaki sauce over the vegetables for extra flavor.
  • To assemble the bowls, divide the cooked rice between two bowls. Top each with a salmon fillet, the sautéed vegetables, and a generous drizzle of teriyaki sauce.
  • Garnish with sliced green onions and a sprinkle of sesame seeds before serving.

Notes

Feel free to add other vegetables as desired.
Keyword healthy, rice bowl, salmon, teriyaki

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