Teriyaki Salmon Rice Bowls

$- 2 salmon fillets - 1/4 cup soy sauce - 2 tablespoons brown sugar - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 1 teaspoon garlic, minced - 1 cup jasmine rice - 2 cups water - 1 cup steamed broccoli florets - 1 carrot, julienned - 1/4 cup green onions, sliced - Sesame seeds, for garnish - Salt and pepper, to taste Each ingredient plays a key role in the flavor and texture of the dish. The salmon is rich and buttery, while the marinade gives it a sweet and savory kick. Jasmine rice adds a light and fragrant base. Fresh veggies add color and crunch. Don't forget the sesame seeds and green onions for that final touch! {{ingredient_image_1}} To make the rice, start by rinsing 1 cup of jasmine rice under cold water. This step helps remove excess starch. You want the water to run clear. Next, in a medium saucepan, combine the rinsed rice and 2 cups of water. Bring this mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The rice will absorb the water and become tender. After 15 minutes, remove the pot from heat. Let it sit, covered, for 5 minutes. This resting time helps the rice finish cooking. Finally, fluff the rice with a fork to separate the grains. For the salmon, you will need 2 fillets. In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Add 1 teaspoon of grated ginger and 1 teaspoon of minced garlic to the mix. This marinade gives the salmon a sweet and savory flavor. Place the salmon fillets in a shallow dish and pour the marinade over them. Make sure to coat the salmon well. Let it marinate for at least 15 minutes. This step infuses the fish with the rich flavors. Heat a non-stick skillet over medium-high heat. While the skillet warms up, remove the salmon from the marinade but keep the marinade for later. Lightly season the salmon with salt and pepper. Place the salmon skin-side down in the skillet. Cook for about 4 to 5 minutes without moving it. This helps the skin get crispy. After that, flip the salmon and cook for an additional 3 to 4 minutes. The salmon is done when it flakes easily with a fork. After cooking the salmon, use the same skillet to make the teriyaki sauce. Pour the reserved marinade into the skillet and bring it to a simmer. Let it cook for 2 to 3 minutes. This will thicken the sauce slightly. Stir it often to prevent burning. The sauce will become glossy and rich, perfect for drizzling over your dish. Now for the fun part—assembling your rice bowls! Start with a generous portion of the jasmine rice in each bowl. Place a cooked salmon fillet on top of the rice. Drizzle the thickened teriyaki sauce over the salmon. Next, add some steamed broccoli florets and julienned carrots for color and crunch. This adds a nice variety of textures. To finish, sprinkle sliced green onions over the top. Add a few sesame seeds for extra flavor and a delightful crunch. Your teriyaki salmon rice bowls are now ready to serve. Enjoy them warm for a tasty and filling meal! To make the best jasmine rice, rinse it first. Rinsing removes excess starch. Use cold water until it runs clear. This keeps your rice fluffy, not sticky. Use a medium saucepan for cooking. Combine 1 cup of rice with 2 cups of water. Bring it to a boil, then lower the heat. Cover and simmer for 15 minutes. Let it sit for 5 minutes after cooking. Fluff it gently with a fork for the perfect texture. Marinating the salmon is key for flavor. Combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, and garlic. Let the salmon soak in this mix for at least 15 minutes. This makes the salmon sweet and savory. When cooking, use medium-high heat for a nice sear. Cook skin-side down first for crispy skin. Flip the salmon gently. Cook until it flakes easily. This ensures a tender, flavorful meal. You can change the marinade to fit your taste. Try adding orange juice for a citrus twist. Use maple syrup instead of honey for a different sweetness. For heat, add a splash of sriracha or chili flakes. Feel free to add herbs like cilantro or basil. These changes can bring new life to your dish. Experiment to find your favorite combination! Pro Tips Fresh Ingredients: Always opt for fresh salmon fillets as they enhance the flavor and texture of the dish. Marinating Time: For a deeper flavor, consider marinating the salmon for at least 30 minutes or up to 2 hours in the refrigerator. Cooking Technique: To achieve crispy skin, ensure the skillet is hot enough before adding the salmon and avoid moving it too much while cooking. Custom Veggies: Feel free to swap out the broccoli and carrots for your favorite vegetables like bell peppers or snap peas for a personal twist. {{image_2}} You can swap salmon for other proteins. Chicken works well. Just use chicken breasts and follow the same marinade. Tofu is a great choice for a plant-based option. Press and cube the tofu, then marinate it like the salmon. Shrimp is another tasty option. Cook the shrimp until pink and toss them in the teriyaki sauce for extra flavor. Feel free to change the veggies in your bowl. Snap peas add a nice crunch. Bell peppers bring color and sweetness. You can also use zucchini or spinach for a fresh taste. Mix and match your favorites to make it your own. Just remember to steam or sauté any veggies for the best texture. Jasmine rice is great, but try other options too. Brown rice adds more fiber and a nutty taste. Sushi rice gives a sticky texture, perfect for bowls. Quinoa is a healthy swap, adding protein and a unique flavor. Experiment with these different grains to find what you like best. Each type will change the vibe of your dish. You can store leftover teriyaki salmon rice bowls in an airtight container. Let the dish cool down first. It will stay fresh in the fridge for up to 3 days. Keep the salmon and veggies in separate containers if you prefer. This helps maintain their texture and flavor. To reheat, use the microwave or stovetop. If using a microwave, place the bowl in for about 1-2 minutes. Stir halfway through to heat evenly. On the stovetop, warm it in a skillet over low heat. Add a splash of water or sauce to keep it moist. Heat until warm throughout. You can freeze the salmon and rice separately. Wrap each item in plastic wrap, then place them in a freezer bag. They can last in the freezer for up to 3 months. Thaw in the fridge overnight before reheating. This way, you keep the best taste and texture. You can use basmati rice or white rice. Both have good flavor. Quinoa is a nice option too. It adds protein and a different texture. For a low-carb choice, try cauliflower rice. It cooks quickly and soaks up flavors well. I recommend marinating the salmon for at least 15 minutes. This lets the flavors soak in. If you have time, you can marinate it for up to 1 hour. Just don’t go too long; the acid in the marinade can change the texture. Yes, chicken or tofu works great instead of salmon. For chicken, use boneless thighs or breasts. Cook until the internal temp reaches 165°F. Tofu is a great plant-based option; just press it before cooking to remove excess water. Teriyaki sauce is made of soy sauce, sugar, and honey. You also add ginger and garlic for flavor. Some recipes include rice vinegar or sesame oil for extra taste. This mix creates that sweet and savory profile we all love. To make this dish gluten-free, use tamari instead of soy sauce. Tamari is similar but does not contain gluten. Check that your rice vinegar and sesame oil are also gluten-free. This way, you can enjoy the same great flavors safely. This blog post covered the key ingredients for a tasty salmon rice bowl. You learned how to prepare jasmine rice, marinate salmon, and assemble the dish. I shared tips for perfecting the rice and salmon flavors. You can also explore variations for proteins and veggies. Lastly, we discussed how to store and reheat leftovers. With these steps, you can create a satisfying meal anytime. Enjoy experimenting and making this dish your own!$

Teriyaki Salmon Rice Bowls

Discover this delicious teriyaki salmon recipe that’s perfect for busy weeknights! These salmon rice bowls feature tender salmon fillets marinated in a sweet and savory sauce, served over fluffy jasmine rice. This healthy teriyaki salmon dish is quick to prepare, making it an ideal quick salmon dinner. Enjoy it with steamed broccoli and vibrant carrots for a nutritious meal your family will love. Save this jasmine rice bowl recipe for your next dinner! #TeriyakiSalmon #SalmonRiceBowls #HealthyDinner #QuickRecipes

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Ingredients

2 salmon fillets

1 cup jasmine rice

2 cups water

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon grated ginger

1 teaspoon garlic, minced

1 cup steamed broccoli florets

1 carrot, julienned

1/4 cup green onions, sliced

Sesame seeds, for garnish

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 the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Marinate the Salmon: In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, and minced garlic. Place the salmon fillets in a shallow dish and pour the marinade over them, covering them for at least 15 minutes.

Cook the Salmon: Heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade (reserve the marinade) and season lightly with salt and pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes. Flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.

Prepare the Sauce: In the same skillet, add the reserved marinade and bring it to a simmer. Let it cook for 2-3 minutes until slightly thickened.

Assemble the Bowls: In bowls, start with a generous portion of jasmine rice. Place the cooked salmon fillet on top, drizzle with the thickened teriyaki sauce, and add steamed broccoli and julienned carrots.

Garnish & Serve: Top with sliced green onions and a sprinkle of sesame seeds for extra flavor and crunch. Serve warm.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2 servings