Teriyaki Salmon Bowls

$- Fresh salmon fillets - Soy sauce or tamari - Honey or maple syrup - Jasmine rice - Broccoli and carrots The main ingredients create a tasty dish. Fresh salmon is rich in omega-3s. You can use soy sauce or tamari for flavor. Honey or maple syrup adds a delightful sweetness. Jasmine rice serves as the perfect base. Broccoli and carrots give your bowl a colorful crunch. - Sesame oil - Pickled ginger - Green onions and sesame seeds for garnish Optional ingredients can enhance your meal. Sesame oil adds depth to the flavor. Pickled ginger offers a tangy kick. Green onions and sesame seeds make the dish look pretty and add taste. - Non-stick skillet - Pot for rice - Steaming basket You will need some kitchen tools. A non-stick skillet helps cook the salmon without sticking. A pot is needed to cook the rice perfectly. A steaming basket helps cook the veggies quickly. With these tools, you can prepare your Teriyaki Salmon Bowls with ease. For the full recipe, check out the details above. To start, I whisk together the marinade ingredients in a small bowl. I mix soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. This blend gives the salmon a sweet and savory taste. Next, I coat the salmon fillets in the marinade. I let them soak for at least 15 minutes. This step makes the salmon flavorful and tender. While the salmon marinates, I rinse jasmine rice under cold water. I keep rinsing until the water runs clear. This step helps remove excess starch and keeps the rice fluffy. I then combine the rinsed rice with water or vegetable broth in a pot. I bring it to a boil, reduce the heat, cover, and let it simmer for 15 minutes. Once cooked, I fluff the rice with a fork and set it aside. Next, I steam broccoli florets and julienned carrots. I use a steaming basket over boiling water. I steam them for about 5 to 7 minutes until they are tender but still crisp. After steaming, I keep them warm while I cook the salmon. This way, everything is fresh when I assemble the bowls. For the salmon, I heat a non-stick skillet over medium-high heat. I take the salmon out of the marinade, placing it skin-side down in the hot skillet. I cook it for about 4 to 5 minutes on each side. I want the salmon to cook through and get a caramelized glaze. Once done, I remove it from the skillet and let it rest for a minute. Then, I slice the salmon into bite-sized pieces. Now comes the fun part! I start with a base of jasmine rice in each bowl. I arrange the sliced salmon and steamed veggies on top of the rice. To finish, I drizzle the bowls with the reserved marinade for extra flavor. I like to garnish with chopped green onions and sesame seeds. If I have pickled ginger, I add that too for a nice touch. For the full recipe, check out the details above. To keep salmon moist, avoid overcooking. Salmon cooks fast, so watch it closely. I recommend cooking for about 4-5 minutes on each side. The skin should be crispy, and the flesh should flake easily. Use a fork to check doneness. If it flakes easily, it’s ready! To boost the taste, add fresh herbs like cilantro or basil. You can also try lime or lemon juice for a zesty kick. It’s key to use fresh ingredients. Fresh salmon and vibrant veggies make a big difference in your dish's flavor. When serving, arrange the salmon on top of the rice. Place the vegetables around it. This adds color and makes the bowl look inviting. For garnish, sprinkle sesame seeds and chopped green onions on top. You can even add a slice of pickled ginger for extra appeal. The goal is to make it as pretty as it is tasty! {{image_2}} You can switch salmon for other proteins. Try chicken, shrimp, or tofu. Each has its own flavor. For chicken, grill or bake until golden. Shrimp cooks fast, just sauté until pink. Tofu absorbs flavors, so marinate it like salmon. Cook it in a pan until crispy on the outside. Want a plant-based meal? Use tofu or tempeh as your protein. You can also add chickpeas for protein. For the teriyaki sauce, use maple syrup instead of honey. This keeps it vegan. Add veggies like bell peppers or snap peas for more flavor and crunch. These changes keep the dish tasty and healthy. You can make teriyaki sauce spicier by adding sriracha or red pepper flakes. If you want a citrusy twist, add orange juice or zest. Toppings can also change the dish. Try avocado slices for creaminess or peanuts for crunch. These small tweaks will keep your teriyaki salmon bowls exciting. Look for the full recipe to see how to create the base for these delicious variations! To keep your teriyaki salmon bowls fresh, store leftovers in airtight containers. This helps maintain flavor and texture. Place the containers in the fridge right after your meal. The salmon and veggies can last up to three days in the fridge. Be sure to check for signs of spoilage before eating. Yes, you can freeze the components of this dish. Just make sure to cool everything completely before packing them. Use freezer-safe containers or bags to prevent freezer burn. The salmon and veggies can stay good for up to three months in the freezer. To reheat, thaw overnight in the fridge. Then, warm everything in the microwave or oven until hot. Avoid reheating more than once for the best taste. To make meal prep easy, cook extra salmon and rice. Store them in separate containers for quick assembly later. You can also chop veggies in advance and store them in the fridge. This way, you can mix and match for balanced meals throughout the week. Try adding different greens or grains for variety. Don't forget to use the Full Recipe for perfect guide! The best way to cook salmon is pan-searing. This method gives salmon a nice, crispy skin. You heat a non-stick skillet until it’s hot. Then, place the salmon skin-side down. Cook it for about 4-5 minutes. Flip it carefully and cook for another 4-5 minutes. This way, you get tender salmon inside and a great texture outside. Always check the thickest part. It should be opaque and flake easily when done. Making teriyaki sauce at home is easy. You need a few simple ingredients: - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 teaspoons freshly grated ginger - 1 clove garlic, minced Whisk all these ingredients in a bowl. This sauce is sweet and savory, perfect for your salmon bowls. You can use it as a marinade or drizzle it on top. Yes, you can use brown rice. Brown rice has a nuttier flavor and takes longer to cook. It usually takes about 40-45 minutes. Jasmine rice cooks in about 15 minutes. If you choose brown rice, adjust your cooking time. The taste will change, but it will still be delicious in your teriyaki salmon bowls. Yes, but you must use gluten-free soy sauce or tamari. Regular soy sauce contains gluten. All other ingredients in the recipe are gluten-free. Ensure your rice and vegetables are also gluten-free. This way, you can enjoy teriyaki salmon bowls without worry. To add spice, you can include sriracha or chili flakes. Mix a teaspoon of sriracha into the teriyaki sauce for a kick. Alternatively, sprinkle chili flakes on top of the finished bowl. You can also add sliced jalapeños for fresh heat. Adjust the spice level to fit your taste. Enjoy the extra kick in your teriyaki salmon bowls! In this blog post, we've covered how to make tasty teriyaki salmon bowls. You learned about the main and optional ingredients, the kitchen tools you need, and easy steps to create the dish. Remember to pick fresh salmon and veggies for the best flavor. You can tweak the recipe with different proteins or make it plant-based. Don’t forget the fun ways to present it! Enjoy making this quick meal, and happy cooking!$

Craving a delicious and easy meal? Discover how to make teriyaki salmon bowls packed with flavor and perfect for meal prep! With fresh salmon, colorful veggies, and fluffy jasmine rice, this recipe is a crowd-pleaser for any night of the week. Learn simple cooking techniques and variations to suit your taste. Dive into this flavorful journey and impress your family and friends. Click through for the full recipe and get cooking today!

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Ingredients

2 fillets of fresh salmon (about 6 oz each)

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 teaspoons freshly grated ginger

1 clove garlic, minced

1 cup jasmine rice, uncooked

2 cups water or vegetable broth

1 cup broccoli florets (fresh or frozen)

1 carrot, julienned

1/4 cup green onions, chopped

1 tablespoon sesame seeds (for garnish)

Optional: pickled ginger for serving

Instructions

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to create the teriyaki marinade.

Place the salmon fillets in a shallow dish and pour half of the marinade over them, flipping to coat. Let the salmon marinate for at least 15 minutes.

While salmon is marinating, rinse the jasmine rice under cold water until the water runs clear. Combine rice and water or vegetable broth in a medium pot and bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

In a steaming basket over boiling water, steam the broccoli florets and carrot juliennes for about 5-7 minutes, until tender but crisp.

Meanwhile, heat a non-stick skillet over medium-high heat. Remove salmon from the marinade and place it skin-side down in the hot skillet. Cook for about 4-5 minutes on each side, or until cooked through and the glaze caramelizes.

Remove salmon from the skillet and let it rest for a minute before slicing into bite-sized pieces.

To assemble the bowls, start with a base of jasmine rice. Arrange the steamed vegetables and sliced salmon on top. Drizzle with the reserved teriyaki marinade for additional flavor.

Garnish with chopped green onions and sesame seeds. Add pickled ginger if desired.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 2

- Presentation Tips: Serve the teriyaki salmon bowls in deep bowls for a comforting look. You can place the salmon pieces artistically on the rice, and arrange veggies around for a beautiful and colorful meal.