Teriyaki Salmon Rice Bowls

$- 2 salmon fillets (about 5 oz each) - 1 cup jasmine rice - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 1 teaspoon minced garlic - 1/2 cup broccoli florets - 1/4 cup shredded carrots - 1 green onion, sliced - Sesame seeds for garnish - You can use chicken or tofu instead of salmon. - Brown rice or quinoa works well if you prefer different grains. - For vegan options, swap honey with maple syrup. These ingredients make a simple and tasty meal. The salmon gives a rich flavor, while the rice adds a nice base. The veggies bring in color and crunch. Feel free to mix and match based on what you have at home. Whether you stick to the original or try new things, this dish will be fun to make and eat! - Rinsing the rice: Start by rinsing 1 cup of jasmine rice under cold water. This helps remove excess starch. Keep rinsing until the water runs clear. - Cooking instructions: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Cover the pan and reduce the heat to low. Cook for 15 minutes or until the water is absorbed. Let it sit covered for 5 minutes after cooking. - Mixing the sauce ingredients: In a small bowl, whisk together 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of grated ginger, and 1 teaspoon of minced garlic. Mix well until all ingredients are combined. - Cooking techniques: You will use this sauce later to glaze the salmon. It adds a sweet and savory flavor. - Salmon cooking method: Heat a non-stick skillet over medium-high heat. Add a drizzle of oil if needed. Place 2 salmon fillets skin-side down in the skillet. Cook for 5 minutes on one side, then flip them over. - Adding vegetables and timing: Pour the teriyaki sauce over the salmon. Cook for an additional 3-4 minutes. Baste the salmon with the sauce for even cooking. In the same skillet, add 1/2 cup of broccoli florets and 1/4 cup of shredded carrots. Cook for 2-3 minutes until tender. How do you know when salmon is done? Salmon is done when it flakes easily with a fork. The color should change from bright pink to light pink. Aim for an internal temperature of 145°F. You can use a meat thermometer to check this. What about skin-on vs. skinless salmon? Skin-on salmon adds flavor and keeps the fish moist. Cook skin-side down for a crispy texture. Skinless salmon cooks faster, so watch it closely to avoid overcooking. How do you fluff the rice? After cooking, let the rice sit covered for 5 minutes. Then, use a fork to gently fluff it. This helps separate the grains and keeps it light. What about cooking rice variations? You can use brown rice or quinoa for a different texture. Adjust cooking times and water amounts as needed. Brown rice usually takes about 40-45 minutes to cook. What are some additional garnishes? Sliced green onions and sesame seeds add crunch and flavor. You can also try adding avocado or chopped cilantro for freshness. How can you incorporate more vegetables? Add bell peppers, snap peas, or bok choy for extra color and crunch. Stir-fry them along with the broccoli and carrots for a quick cook. This boosts nutrition and makes your bowl more colorful. {{image_2}} You can mix things up by using different proteins. - Chicken teriyaki bowls: Swap salmon for chicken. Use chicken breast or thigh. Cook it the same way, just check for doneness. - Tofu teriyaki bowls: For a vegetarian twist, try tofu. Use firm tofu and press it to remove moisture. Cut it into cubes and follow the salmon cooking steps. Veggies add color and nutrition. You can change them based on the season. - Stir-frying different vegetables: Try bell peppers, snap peas, or zucchini. Just chop them up and stir-fry them with the salmon. - Using frozen vegetables for convenience: Frozen veggies work great too! They save time and have good nutrients. Just toss them in with the salmon for a quick cook. You can tweak the teriyaki sauce to fit your taste. - Spicy variations: Want some heat? Add red pepper flakes or sriracha. Mix it into the sauce for a spicy kick. - Addition of citrus flavors: For a fresh twist, squeeze in some lime or orange juice. This brightens up the flavors and makes it zing. You can store your teriyaki salmon rice bowls easily. First, let them cool. Place the salmon, rice, and veggies in an airtight container. Store it in the fridge. It stays fresh for up to three days. For freezing, use freezer-safe containers. Keep the rice and salmon separate. This helps maintain their texture. You can freeze leftovers for up to a month. When reheating, use the microwave for speed. Place the bowl in the microwave and cover it with a damp paper towel. This keeps moisture in. Heat for one to two minutes. Check to make sure it's warm all the way through. You can also reheat on the stove. Add a splash of water to a skillet. Heat on low, stirring gently. This helps keep the salmon and veggies tender. Enjoy your meal just as it was made! Can I make teriyaki salmon rice bowls in advance? Yes, you can make teriyaki salmon rice bowls in advance. Prepare the rice and salmon separately, then store them in airtight containers. When ready to eat, just reheat and combine. What can I substitute for jasmine rice? You can substitute jasmine rice with white rice, brown rice, or quinoa. Each option offers a different texture and flavor but still works well with teriyaki salmon. How do I make the teriyaki sauce gluten-free? To make the teriyaki sauce gluten-free, use tamari instead of soy sauce. Tamari has a similar taste but is free from gluten, making it a great choice. Is teriyaki salmon healthy? Yes, teriyaki salmon is a healthy meal. Salmon is rich in omega-3 fatty acids, which are good for your heart. The veggies add fiber and nutrients, making this dish balanced and nutritious. How can I adjust the sweetness of the teriyaki sauce? You can adjust the sweetness by adding more or less honey. If you want it less sweet, reduce the honey amount. For a sweeter sauce, add a little more honey until you reach your taste preference. This guide covered all the key steps for making teriyaki salmon rice bowls. You learned about essential ingredients and how to cook them perfectly. I shared tips for variations, storage, and reheating, so your meals stay fresh. Remember, you can swap ingredients to fit your taste. Whether you choose salmon, chicken, or tofu, delicious options await. Enjoy exploring different flavors and making this meal your own. Happy cooking!$

Savor the flavors of our Teriyaki Salmon Rice Bowls, a delicious and easy recipe perfect for a quick weeknight dinner! With tender salmon glazed in a homemade teriyaki sauce and served over fluffy jasmine rice, this dish is both healthy and satisfying. Bring your family together with this vibrant meal featuring broccoli and carrots. Click to explore the step-by-step recipe and elevate your dining experience! #TeriyakiSalmon #HealthyRecipes #EasyDinner #ComfortFood

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Ingredients

2 salmon fillets (about 5 oz each)

1 cup jasmine rice

2 cups water

1/4 cup soy sauce (low-sodium)

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon grated ginger

1 teaspoon minced garlic

1/2 cup broccoli florets

1/4 cup shredded carrots

1 green onion, sliced

Sesame seeds for garnish

Instructions

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Cover and reduce to low heat. Cook for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.

While the rice cooks, prepare the teriyaki sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until well combined.

Heat a non-stick skillet over medium-high heat. Add a drizzle of oil if needed and place the salmon fillets skin-side down (if applicable) in the skillet. Cook for 5 minutes on one side, then flip.

Pour the teriyaki sauce over the salmon, allowing it to cook for an additional 3-4 minutes, basting the salmon with the sauce to ensure it cooks evenly and gets a nice glaze.

In the same skillet, add the broccoli florets and shredded carrots, cooking them in the residual heat for about 2-3 minutes until just tender.

Fluff the cooked rice with a fork and divide it into serving bowls. Top with the glazed salmon, broccoli, and carrots.

Drizzle any remaining teriyaki sauce from the skillet over the top. Lastly, garnish with sliced green onions and sesame seeds for added flavor and crunch.

Prep Time: 10 min | Total Time: 30 min | Servings: 2