Teriyaki Salmon Rice Bowls

$For these tasty bowls, you need a few key items: - 2 fresh salmon fillets - 1 cup jasmine rice - 1 cup water - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon freshly minced ginger - 1 clove garlic, finely minced - 1 tablespoon sesame oil These ingredients create the heart of the dish. Fresh salmon gives a rich flavor. Jasmine rice adds a sweet touch. The sauce mixes savory and sweet for perfect bites. Don’t forget your veggies for color and crunch: - 1 cup broccoli florets - 1 medium carrot, julienned - 2 green onions, finely sliced - Sesame seeds for garnish Broccoli and carrots bring nutrition and color to your dish. Green onions add a fresh taste. Sesame seeds give a nice crunch on top. The right seasonings enhance all the flavors: - Low-sodium soy sauce - Honey - Rice vinegar - Freshly minced ginger - Minced garlic - Sesame oil - Salt and pepper These seasonings balance the dish. The soy sauce adds umami. Ginger and garlic bring warmth. Honey adds sweetness, while sesame oil gives a nutty flavor. Salt and pepper help round out the taste. {{ingredient_image_2}} Start by rinsing 1 cup of jasmine rice under cold water. Rinse until the water runs clear. This step helps the rice become fluffy. In a medium saucepan, add the rinsed rice and 1 cup of water. Bring it to a boil over high heat. Once boiling, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. The rice will be tender when all the water is absorbed. While the rice cooks, prepare the teriyaki sauce. In a small saucepan, combine 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 teaspoon of minced ginger, and 1 clove of minced garlic. Heat this mixture over medium heat. Stir continuously for 2-3 minutes. The sauce will heat through and thicken slightly. Remove it from the heat and set aside. Next, cook the salmon. In a skillet, heat 1 tablespoon of sesame oil over medium-high heat. Season 2 fresh salmon fillets with salt and pepper. When the oil is hot, place the salmon skin-side down into the skillet. Cook for 4-5 minutes until the skin is crispy and golden brown. Gently flip the salmon. Brush the teriyaki sauce over the top. Cook for another 3-4 minutes until the salmon is fully cooked and flakes easily. Using the same skillet, add 1 cup of broccoli florets and 1 medium julienned carrot. Sauté these for 2-3 minutes. Stir frequently until they are bright and tender-crisp. For added flavor, drizzle a little of the teriyaki sauce over the vegetables while they cook. To assemble the bowls, divide the cooked jasmine rice into two serving bowls. Place a salmon fillet on top of each bowl. Add the sautéed vegetables beside the salmon. Drizzle any remaining teriyaki sauce for extra flavor. Garnish with sliced green onions and a sprinkle of sesame seeds for a nice crunch. To make fluffy jasmine rice, rinsing is key. Rinse the rice under cold water. Keep rinsing until the water runs clear. This step helps remove extra starch. It prevents the rice from being sticky. After rinsing, combine the rice with water in a saucepan. Bring it to a boil on high heat. Then, lower the heat to a simmer. Cover the pan and let it cook for about 15 minutes. Check to see if the water is absorbed. The rice should be tender and fluffy. To know when salmon is fully cooked, check the color. The outer flesh should turn from bright pink to a lighter shade. It should also flake easily with a fork. If you have a meat thermometer, aim for an internal temperature of 145°F. If you don’t have one, look for a slight white substance. This is albumin, which appears when the fish is done. Cook the salmon skin-side down first to get that crispy texture. Want to adjust the teriyaki sauce to your taste? Start by changing the sweetness. Add more honey for a sweeter sauce. If you like it saltier, increase the soy sauce. A splash of rice vinegar can add a nice tang. You can also add a bit of sesame oil for a richer flavor. For a spicy kick, mix in some red pepper flakes. Always taste as you go to find the flavor you love. Pro Tips Rinse the Rice: Always rinse your jasmine rice under cold water before cooking to remove excess starch. This will result in fluffier rice and prevent it from becoming sticky. Perfectly Cooked Salmon: For the best texture, cook the salmon skin-side down until crispy before flipping. This ensures the flesh stays moist while developing a crispy exterior. Boost the Flavor: Drizzle a bit of the reserved teriyaki sauce over the sautéed vegetables while cooking for an extra layer of flavor, enhancing the overall dish. Presentation Matters: Serve your bowls with a side of extra teriyaki sauce and a slice of lime. This not only adds visual appeal but also allows guests to customize their flavor experience. {{image_4}} You can change a few ingredients to suit your taste. If you don’t have salmon, use chicken or shrimp. Both work great with teriyaki sauce. For rice, jasmine is best, but you can use brown rice or quinoa for a healthier twist. You can also swap out vegetables. Try bell peppers, snap peas, or zucchini instead of broccoli and carrots. It all depends on what you like! If you want a vegan or vegetarian meal, tofu or tempeh is a good choice. Both can soak up the teriyaki sauce well. Cut the tofu into cubes and press it to remove excess water. Then, cook it like the salmon, adding the sauce for flavor. Tempeh has a nutty taste and is a great protein source. You can steam it before adding to your bowl for a tender texture. You can easily change the taste by adjusting the sauce. Add some red pepper flakes for heat or a splash of orange juice for a citrus twist. If you love garlic, double the amount for more flavor. You can also use different sauces. Try teriyaki with a bit of miso for a savory depth. Experimenting can lead you to your perfect bowl! To store your Teriyaki Salmon Rice Bowls, put them in airtight containers. This keeps the flavors fresh. Let the food cool down first. Then, cover tightly and place it in the fridge. You can safely store leftovers for 2-3 days. When ready to eat, reheat in the microwave or on the stove. Add a splash of water to keep the rice moist. Heat until warm, but don’t overcook. Freezing is an option for your Teriyaki Salmon Rice Bowls. First, cool the dish completely. Then, place portions in freezer-safe containers. Seal well to avoid freezer burn. You can freeze them for up to a month. To defrost, move the bowl to the fridge overnight. For quick defrosting, use the microwave's defrost setting. Once thawed, reheat as mentioned above. Each component of the dish has a different shelf life. Cooked salmon lasts 3-4 days in the fridge. Jasmine rice can stay fresh for about a week. The teriyaki sauce lasts around 1 week if stored well. For frozen items, the taste and texture remain good for 1 month. Keeping track of these times helps you enjoy your meal at its best. To make teriyaki sauce, you need a few simple ingredients: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon minced ginger - 1 clove minced garlic 1. Combine all ingredients in a small saucepan. 2. Heat over medium until warm. 3. Stir for 2-3 minutes until it thickens slightly. This sauce adds a sweet and savory flavor to your salmon. You can serve many tasty sides with your rice bowls: - Steamed edamame - Seaweed salad - Pickled vegetables - Miso soup These sides add color and texture. They also enhance the meal's flavor. Yes, you can! Here are some rice options: - Brown rice - Quinoa - Cauliflower rice Each type has its own cooking method. For brown rice, cook it longer for 40-45 minutes. Quinoa cooks in about 15 minutes. Cauliflower rice needs just a few minutes in a pan. Teriyaki salmon is not spicy at all. It has a sweet and savory taste. If you want it spicier, add red pepper flakes. You can also drizzle some chili oil on top for a kick. Adjust the heat to suit your taste! You can make delicious Teriyaki Salmon Rice Bowls at home. We covered all the main ingredients like fresh salmon, jasmine rice, and tasty veggies. You learned how to cook the rice, prepare the teriyaki sauce, and sauté the vegetables. I shared tips for perfect rice and salmon. Remember, you can mix up ingredients for your taste. Storing leftovers properly will keep your meals fresh. Cooking can be fun and rewarding. Try new things and enjoy every bite!$

A delicious and healthy meal featuring salmon fillets glazed with teriyaki sauce, served over jasmine rice with sautéed vegetables.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Japanese

Servings 2

Calories 450 kcal

Ingredients

2 fillets fresh salmon
1 cup jasmine rice
1 cup water
1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon freshly minced ginger
1 clove garlic, finely minced
1 tablespoon sesame oil
1 cup broccoli florets
1 medium carrot, julienned
2 green onions finely sliced
to taste sesame seeds for garnish
to taste salt and pepper

Instructions

Start by rinsing the jasmine rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to low. Cover and simmer for about 15 minutes until tender and water is absorbed.
While the rice is cooking, prepare the teriyaki sauce. In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, minced ginger, and garlic. Stir continuously for 2-3 minutes until heated through and slightly thickened. Remove from heat and set aside.
In a skillet, heat sesame oil over medium-high heat. Season salmon fillets with salt and pepper. When oil is shimmering, place salmon skin-side down. Cook for 4-5 minutes until skin is crispy. Flip salmon, brush with teriyaki sauce, and cook for another 3-4 minutes until cooked through.
Using the same skillet, add broccoli florets and julienned carrot. Sauté for 2-3 minutes until vibrant and tender-crisp. Drizzle reserved teriyaki sauce over vegetables as they cook.
To assemble, divide cooked jasmine rice into two bowls. Place a salmon fillet on each bowl, add sautéed vegetables, and drizzle with remaining teriyaki sauce.
Garnish with sliced green onions and sesame seeds before serving.

Notes

Serve with chopsticks and extra teriyaki sauce for dipping. A slice of lime adds a zesty touch!

Keyword healthy meal, rice bowl, salmon, teriyaki