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Teriyaki Salmon Rice Bowls Flavorful and Simple Meal

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- 2 salmon fillets - 1 cup jasmine rice - 2 cups vegetable broth or water - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 2 cloves 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 Gather these ingredients before you start cooking. Fresh salmon is key for a great flavor. Jasmine rice gives a nice aroma and pairs well with the sauce. Vegetable broth adds extra taste to the rice. The teriyaki sauce is simple yet powerful. Soy sauce brings saltiness, while honey or maple syrup adds sweetness. Rice vinegar adds a bit of tang. Grated ginger and minced garlic give it depth. For toppings, broccoli and carrots add color and crunch. Green onions brighten the dish and sesame seeds offer a nice finishing touch. Each ingredient plays a role in making this meal tasty and satisfying. {{ingredient_image_1}} To start, rinse your jasmine rice under cold water. Keep rinsing until the water runs clear. This step removes extra starch. It helps the rice stay fluffy. Next, combine the rinsed rice with 2 cups of water or vegetable broth in a medium saucepan. Bring it to a boil. Once boiling, reduce the heat. Cover the pot and simmer for about 15 minutes. The rice is ready when it’s tender and the liquid is absorbed. Finally, fluff the rice with a fork. While the rice cooks, let’s make the teriyaki sauce. In a small bowl, whisk together the following ingredients: - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 2 cloves garlic, minced Once mixed, set the sauce aside for later use. This sauce will add a sweet and savory flavor to your dish. Now, heat sesame oil in a skillet over medium heat. Season your salmon fillets with salt and pepper. Place the fillets in the skillet, skin-side down. Cook for about 4 to 5 minutes. You want the skin to be crispy. Carefully flip the salmon and pour the teriyaki sauce over it. Let it cook for another 3 to 4 minutes. Baste the salmon occasionally with the sauce. It should reach an internal temperature of 145°F when done. In the same skillet, add your broccoli florets and julienned carrots to the remaining teriyaki sauce. Cook for about 3 to 4 minutes. You want the veggies to be tender yet vibrant. This will give your bowl a nice crunch and color. To put your bowls together, start with a generous scoop of fluffy jasmine rice at the bottom. Layer your teriyaki salmon on top. Next, add the cooked broccoli and carrots. Finish with a sprinkle of sliced green onions and sesame seeds. This adds flavor and a nice crunch to your meal. Enjoy your colorful and tasty teriyaki salmon rice bowls! To get crispy skin on your salmon, start with dry fillets. Pat them with a paper towel. This helps the skin crisp up nicely. Heat the skillet before adding the salmon. Use medium heat and place the salmon skin-side down. Cook for about 4–5 minutes without moving it. This gives the skin a great crunch. To ensure your salmon is cooked through, check the internal temperature. It should reach 145°F. If you don’t have a thermometer, look for the flesh to turn opaque and flake easily with a fork. Flip the salmon only once to keep it moist and tender. You can try different sweeteners in your teriyaki sauce. Honey and maple syrup work well, but you can also use agave syrup or brown sugar. Each sweetener gives a unique taste to the sauce. Adding spices can also boost the flavor. Consider using red pepper flakes for heat or sesame seeds for crunch. A hint of black pepper or five-spice powder can add depth. Mix and match to find your favorite flavor! Pair your teriyaki salmon rice bowl with side dishes like edamame or a simple salad. A light cucumber salad adds a nice crunch. You can also serve it with pickled vegetables for extra zing. For presentation, use a wide, shallow bowl. Start with rice, then carefully add the salmon on top. Arrange colorful veggies around the salmon. Finish with a sprinkle of green onions and sesame seeds. This makes your bowl look as good as it tastes. Pro Tips Fresh Salmon is Best: Opt for wild-caught salmon if possible for superior flavor and texture. Rinse Your Rice: Rinsing jasmine rice removes excess starch, resulting in fluffier cooked rice. Adjust the Sauce: Feel free to tweak the teriyaki sauce ingredients to suit your taste; add more honey for sweetness or soy sauce for saltiness. Don’t Overcook the Vegetables: Keep your broccoli and carrots slightly crisp for the best texture and color. {{image_2}} You can switch out salmon for chicken or tofu. Chicken thighs or breasts work well. Just follow the same cooking steps. For tofu, press it first to remove excess water. Then, cut it into cubes and cook it in the sesame oil until golden. Vegetarian-friendly options are great too. Try using tempeh or chickpeas. Both soak up flavors well. They will make your teriyaki bowls tasty and filling. While jasmine rice is soft and fragrant, you can use brown rice for a nutty flavor. Brown rice takes longer to cook, so adjust your time. Alternatively, cauliflower rice is a low-carb choice. It cooks quickly and adds a light texture. Feel free to mix and match rice types based on your diet. Each option brings its own charm to the dish. You can add different vegetables to your bowl. Snow peas, bell peppers, or snap peas are great options. They add color and crunch. If fresh veggies aren't available, frozen ones work too. Just toss them in the skillet for a few extra minutes. They heat up nicely and maintain their nutrients. To keep your teriyaki salmon rice bowls fresh, use airtight containers. Glass containers work well, as they don’t absorb odors. Store the salmon, rice, and veggies in separate sections. This helps maintain their textures. Refrigerate the leftovers within two hours of cooking. They will stay good for up to three days. For reheating, the microwave is quick. Place the rice and salmon in a bowl. Add a splash of water to the rice to keep it moist. Cover it with a damp paper towel. Heat in short bursts of 30 seconds, stirring in between. Alternatively, you can use a skillet. Heat it on low and add a bit of oil. This helps keep the salmon crispy. Yes, you can freeze teriyaki salmon! Wrap the salmon tightly in plastic wrap and then in foil. This prevents freezer burn. For the rice, let it cool completely. Portion it into freezer bags and remove as much air as possible. For the sauce, use small containers or ice cube trays. This makes it easy to thaw just what you need later. To make a quick teriyaki sauce, follow this simple recipe: - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 2 cloves garlic, minced Mix all the ingredients in a bowl. Whisk until smooth. This sauce is sweet and savory, perfect for salmon. Yes, you can prepare teriyaki salmon in advance. Here are some best practices: - Cook the salmon and let it cool. - Store in an airtight container in the fridge. - Reheat gently when ready to eat. I recommend consuming it within three days for the best taste. Pair your teriyaki salmon rice bowl with these tasty options: - Steamed edamame - Miso soup - Cucumber salad - Green tea These sides balance the meal and add freshness. Teriyaki salmon is healthy for many reasons: - Salmon is rich in omega-3 fatty acids. - It supports heart health and brain function. - Broccoli and carrots provide vitamins and minerals. This dish is a nutritious choice for a balanced meal. In this article, we explored how to make a delicious teriyaki salmon rice bowl. We covered the key ingredients like salmon, jasmine rice, and a simple teriyaki sauce. I detailed how to cook the rice and salmon perfectly while adding tasty vegetables. You also learned tips to elevate your dish and variations to fit your needs. For a healthy meal with rich flavors, this rice bowl hits the mark. Enjoy your cooking, and feel free to get creative with it!

WANT TO SAVE THIS RECIPE?

If you’re searching for a quick, tasty meal, look no further! Teriyaki salmon rice bowls are both flavorful and easy to make. With tender salmon, fluffy jasmine rice, and fresh veggies, this dish packs a nutritious punch. Plus, I’ll guide you through each step so you can impress your family or guests. Ready to dive into a delicious and satisfying meal? Let’s get cooking!

Why I Love This Recipe

  1. Quick and Easy: This recipe can be prepared in just 30 minutes, making it perfect for busy weeknights.
  2. Flavorful Teriyaki Sauce: The homemade sauce combines sweet and savory elements, enhancing the salmon’s natural flavor.
  3. Healthy Ingredients: Packed with nutritious veggies like broccoli and carrots, this dish is both delicious and wholesome.
  4. Customizable Bowls: You can easily adjust the toppings and ingredients to suit your taste or dietary needs.

Ingredients

Main Ingredients

– 2 salmon fillets

– 1 cup jasmine rice

– 2 cups vegetable broth or water

Teriyaki Sauce Ingredients

– 1/4 cup soy sauce

– 2 tablespoons honey or maple syrup

– 1 tablespoon rice vinegar

– 1 teaspoon grated ginger

– 2 cloves garlic, minced

– 1 tablespoon sesame oil

Vegetable Toppings

– 1 cup broccoli florets

– 1 carrot, julienned

– 2 green onions, sliced

– Sesame seeds for garnish

– Salt and pepper to taste

Gather these ingredients before you start cooking. Fresh salmon is key for a great flavor. Jasmine rice gives a nice aroma and pairs well with the sauce. Vegetable broth adds extra taste to the rice.

The teriyaki sauce is simple yet powerful. Soy sauce brings saltiness, while honey or maple syrup adds sweetness. Rice vinegar adds a bit of tang. Grated ginger and minced garlic give it depth.

For toppings, broccoli and carrots add color and crunch. Green onions brighten the dish and sesame seeds offer a nice finishing touch. Each ingredient plays a role in making this meal tasty and satisfying.

Step-by-Step Instructions

Cooking the Rice

To start, rinse your jasmine rice under cold water. Keep rinsing until the water runs clear. This step removes extra starch. It helps the rice stay fluffy. Next, combine the rinsed rice with 2 cups of water or vegetable broth in a medium saucepan. Bring it to a boil. Once boiling, reduce the heat. Cover the pot and simmer for about 15 minutes. The rice is ready when it’s tender and the liquid is absorbed. Finally, fluff the rice with a fork.

Making the Teriyaki Sauce

While the rice cooks, let’s make the teriyaki sauce. In a small bowl, whisk together the following ingredients:

– 1/4 cup soy sauce

– 2 tablespoons honey or maple syrup

– 1 tablespoon rice vinegar

– 1 teaspoon grated ginger

– 2 cloves garlic, minced

Once mixed, set the sauce aside for later use. This sauce will add a sweet and savory flavor to your dish.

Cooking the Salmon

Now, heat sesame oil in a skillet over medium heat. Season your salmon fillets with salt and pepper. Place the fillets in the skillet, skin-side down. Cook for about 4 to 5 minutes. You want the skin to be crispy. Carefully flip the salmon and pour the teriyaki sauce over it. Let it cook for another 3 to 4 minutes. Baste the salmon occasionally with the sauce. It should reach an internal temperature of 145°F when done.

Preparing the Vegetables

In the same skillet, add your broccoli florets and julienned carrots to the remaining teriyaki sauce. Cook for about 3 to 4 minutes. You want the veggies to be tender yet vibrant. This will give your bowl a nice crunch and color.

Assembling the Bowls

To put your bowls together, start with a generous scoop of fluffy jasmine rice at the bottom. Layer your teriyaki salmon on top. Next, add the cooked broccoli and carrots. Finish with a sprinkle of sliced green onions and sesame seeds. This adds flavor and a nice crunch to your meal. Enjoy your colorful and tasty teriyaki salmon rice bowls!

Tips & Tricks

Cooking Perfect Salmon

To get crispy skin on your salmon, start with dry fillets. Pat them with a paper towel. This helps the skin crisp up nicely. Heat the skillet before adding the salmon. Use medium heat and place the salmon skin-side down. Cook for about 4–5 minutes without moving it. This gives the skin a great crunch.

To ensure your salmon is cooked through, check the internal temperature. It should reach 145°F. If you don’t have a thermometer, look for the flesh to turn opaque and flake easily with a fork. Flip the salmon only once to keep it moist and tender.

Elevating Your Teriyaki Sauce

You can try different sweeteners in your teriyaki sauce. Honey and maple syrup work well, but you can also use agave syrup or brown sugar. Each sweetener gives a unique taste to the sauce.

Adding spices can also boost the flavor. Consider using red pepper flakes for heat or sesame seeds for crunch. A hint of black pepper or five-spice powder can add depth. Mix and match to find your favorite flavor!

Serving Suggestions

Pair your teriyaki salmon rice bowl with side dishes like edamame or a simple salad. A light cucumber salad adds a nice crunch. You can also serve it with pickled vegetables for extra zing.

For presentation, use a wide, shallow bowl. Start with rice, then carefully add the salmon on top. Arrange colorful veggies around the salmon. Finish with a sprinkle of green onions and sesame seeds. This makes your bowl look as good as it tastes.

Pro Tips

  1. Fresh Salmon is Best: Opt for wild-caught salmon if possible for superior flavor and texture.
  2. Rinse Your Rice: Rinsing jasmine rice removes excess starch, resulting in fluffier cooked rice.
  3. Adjust the Sauce: Feel free to tweak the teriyaki sauce ingredients to suit your taste; add more honey for sweetness or soy sauce for saltiness.
  4. Don’t Overcook the Vegetables: Keep your broccoli and carrots slightly crisp for the best texture and color.

Variations

Alternative Proteins

You can switch out salmon for chicken or tofu. Chicken thighs or breasts work well. Just follow the same cooking steps. For tofu, press it first to remove excess water. Then, cut it into cubes and cook it in the sesame oil until golden.

Vegetarian-friendly options are great too. Try using tempeh or chickpeas. Both soak up flavors well. They will make your teriyaki bowls tasty and filling.

Different Rice Options

While jasmine rice is soft and fragrant, you can use brown rice for a nutty flavor. Brown rice takes longer to cook, so adjust your time. Alternatively, cauliflower rice is a low-carb choice. It cooks quickly and adds a light texture.

Feel free to mix and match rice types based on your diet. Each option brings its own charm to the dish.

Seasonal Vegetable Swaps

You can add different vegetables to your bowl. Snow peas, bell peppers, or snap peas are great options. They add color and crunch.

If fresh veggies aren’t available, frozen ones work too. Just toss them in the skillet for a few extra minutes. They heat up nicely and maintain their nutrients.

Storage Info

How to Store Leftovers

To keep your teriyaki salmon rice bowls fresh, use airtight containers. Glass containers work well, as they don’t absorb odors. Store the salmon, rice, and veggies in separate sections. This helps maintain their textures. Refrigerate the leftovers within two hours of cooking. They will stay good for up to three days.

Reheating Guidelines

For reheating, the microwave is quick. Place the rice and salmon in a bowl. Add a splash of water to the rice to keep it moist. Cover it with a damp paper towel. Heat in short bursts of 30 seconds, stirring in between. Alternatively, you can use a skillet. Heat it on low and add a bit of oil. This helps keep the salmon crispy.

Freezing Options

Yes, you can freeze teriyaki salmon! Wrap the salmon tightly in plastic wrap and then in foil. This prevents freezer burn. For the rice, let it cool completely. Portion it into freezer bags and remove as much air as possible. For the sauce, use small containers or ice cube trays. This makes it easy to thaw just what you need later.

FAQs

How to make homemade teriyaki sauce?

To make a quick teriyaki sauce, follow this simple recipe:

– 1/4 cup soy sauce

– 2 tablespoons honey or maple syrup

– 1 tablespoon rice vinegar

– 1 teaspoon grated ginger

– 2 cloves garlic, minced

Mix all the ingredients in a bowl. Whisk until smooth. This sauce is sweet and savory, perfect for salmon.

Can you make teriyaki salmon ahead of time?

Yes, you can prepare teriyaki salmon in advance. Here are some best practices:

– Cook the salmon and let it cool.

– Store in an airtight container in the fridge.

– Reheat gently when ready to eat.

I recommend consuming it within three days for the best taste.

What can I serve with teriyaki salmon rice bowls?

Pair your teriyaki salmon rice bowl with these tasty options:

– Steamed edamame

– Miso soup

– Cucumber salad

– Green tea

These sides balance the meal and add freshness.

Is teriyaki salmon healthy?

Teriyaki salmon is healthy for many reasons:

– Salmon is rich in omega-3 fatty acids.

– It supports heart health and brain function.

– Broccoli and carrots provide vitamins and minerals.

This dish is a nutritious choice for a balanced meal.

In this article, we explored how to make a delicious teriyaki salmon rice bowl. We covered the key ingredients like salmon, jasmine rice, and a simple teriyaki sauce. I detailed how to cook the rice and salmon perfectly while adding tasty vegetables. You also learned tips to elevate your dish and variations to fit your needs.

For a healthy meal with rich flavors, this rice bowl hits the mark. Enjoy your cooking, and feel free to get creative with i

- 2 salmon fillets - 1 cup jasmine rice - 2 cups vegetable broth or water - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 2 cloves 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 Gather these ingredients before you start cooking. Fresh salmon is key for a great flavor. Jasmine rice gives a nice aroma and pairs well with the sauce. Vegetable broth adds extra taste to the rice. The teriyaki sauce is simple yet powerful. Soy sauce brings saltiness, while honey or maple syrup adds sweetness. Rice vinegar adds a bit of tang. Grated ginger and minced garlic give it depth. For toppings, broccoli and carrots add color and crunch. Green onions brighten the dish and sesame seeds offer a nice finishing touch. Each ingredient plays a role in making this meal tasty and satisfying. {{ingredient_image_1}} To start, rinse your jasmine rice under cold water. Keep rinsing until the water runs clear. This step removes extra starch. It helps the rice stay fluffy. Next, combine the rinsed rice with 2 cups of water or vegetable broth in a medium saucepan. Bring it to a boil. Once boiling, reduce the heat. Cover the pot and simmer for about 15 minutes. The rice is ready when it’s tender and the liquid is absorbed. Finally, fluff the rice with a fork. While the rice cooks, let’s make the teriyaki sauce. In a small bowl, whisk together the following ingredients: - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 2 cloves garlic, minced Once mixed, set the sauce aside for later use. This sauce will add a sweet and savory flavor to your dish. Now, heat sesame oil in a skillet over medium heat. Season your salmon fillets with salt and pepper. Place the fillets in the skillet, skin-side down. Cook for about 4 to 5 minutes. You want the skin to be crispy. Carefully flip the salmon and pour the teriyaki sauce over it. Let it cook for another 3 to 4 minutes. Baste the salmon occasionally with the sauce. It should reach an internal temperature of 145°F when done. In the same skillet, add your broccoli florets and julienned carrots to the remaining teriyaki sauce. Cook for about 3 to 4 minutes. You want the veggies to be tender yet vibrant. This will give your bowl a nice crunch and color. To put your bowls together, start with a generous scoop of fluffy jasmine rice at the bottom. Layer your teriyaki salmon on top. Next, add the cooked broccoli and carrots. Finish with a sprinkle of sliced green onions and sesame seeds. This adds flavor and a nice crunch to your meal. Enjoy your colorful and tasty teriyaki salmon rice bowls! To get crispy skin on your salmon, start with dry fillets. Pat them with a paper towel. This helps the skin crisp up nicely. Heat the skillet before adding the salmon. Use medium heat and place the salmon skin-side down. Cook for about 4–5 minutes without moving it. This gives the skin a great crunch. To ensure your salmon is cooked through, check the internal temperature. It should reach 145°F. If you don’t have a thermometer, look for the flesh to turn opaque and flake easily with a fork. Flip the salmon only once to keep it moist and tender. You can try different sweeteners in your teriyaki sauce. Honey and maple syrup work well, but you can also use agave syrup or brown sugar. Each sweetener gives a unique taste to the sauce. Adding spices can also boost the flavor. Consider using red pepper flakes for heat or sesame seeds for crunch. A hint of black pepper or five-spice powder can add depth. Mix and match to find your favorite flavor! Pair your teriyaki salmon rice bowl with side dishes like edamame or a simple salad. A light cucumber salad adds a nice crunch. You can also serve it with pickled vegetables for extra zing. For presentation, use a wide, shallow bowl. Start with rice, then carefully add the salmon on top. Arrange colorful veggies around the salmon. Finish with a sprinkle of green onions and sesame seeds. This makes your bowl look as good as it tastes. Pro Tips Fresh Salmon is Best: Opt for wild-caught salmon if possible for superior flavor and texture. Rinse Your Rice: Rinsing jasmine rice removes excess starch, resulting in fluffier cooked rice. Adjust the Sauce: Feel free to tweak the teriyaki sauce ingredients to suit your taste; add more honey for sweetness or soy sauce for saltiness. Don’t Overcook the Vegetables: Keep your broccoli and carrots slightly crisp for the best texture and color. {{image_2}} You can switch out salmon for chicken or tofu. Chicken thighs or breasts work well. Just follow the same cooking steps. For tofu, press it first to remove excess water. Then, cut it into cubes and cook it in the sesame oil until golden. Vegetarian-friendly options are great too. Try using tempeh or chickpeas. Both soak up flavors well. They will make your teriyaki bowls tasty and filling. While jasmine rice is soft and fragrant, you can use brown rice for a nutty flavor. Brown rice takes longer to cook, so adjust your time. Alternatively, cauliflower rice is a low-carb choice. It cooks quickly and adds a light texture. Feel free to mix and match rice types based on your diet. Each option brings its own charm to the dish. You can add different vegetables to your bowl. Snow peas, bell peppers, or snap peas are great options. They add color and crunch. If fresh veggies aren't available, frozen ones work too. Just toss them in the skillet for a few extra minutes. They heat up nicely and maintain their nutrients. To keep your teriyaki salmon rice bowls fresh, use airtight containers. Glass containers work well, as they don’t absorb odors. Store the salmon, rice, and veggies in separate sections. This helps maintain their textures. Refrigerate the leftovers within two hours of cooking. They will stay good for up to three days. For reheating, the microwave is quick. Place the rice and salmon in a bowl. Add a splash of water to the rice to keep it moist. Cover it with a damp paper towel. Heat in short bursts of 30 seconds, stirring in between. Alternatively, you can use a skillet. Heat it on low and add a bit of oil. This helps keep the salmon crispy. Yes, you can freeze teriyaki salmon! Wrap the salmon tightly in plastic wrap and then in foil. This prevents freezer burn. For the rice, let it cool completely. Portion it into freezer bags and remove as much air as possible. For the sauce, use small containers or ice cube trays. This makes it easy to thaw just what you need later. To make a quick teriyaki sauce, follow this simple recipe: - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 2 cloves garlic, minced Mix all the ingredients in a bowl. Whisk until smooth. This sauce is sweet and savory, perfect for salmon. Yes, you can prepare teriyaki salmon in advance. Here are some best practices: - Cook the salmon and let it cool. - Store in an airtight container in the fridge. - Reheat gently when ready to eat. I recommend consuming it within three days for the best taste. Pair your teriyaki salmon rice bowl with these tasty options: - Steamed edamame - Miso soup - Cucumber salad - Green tea These sides balance the meal and add freshness. Teriyaki salmon is healthy for many reasons: - Salmon is rich in omega-3 fatty acids. - It supports heart health and brain function. - Broccoli and carrots provide vitamins and minerals. This dish is a nutritious choice for a balanced meal. In this article, we explored how to make a delicious teriyaki salmon rice bowl. We covered the key ingredients like salmon, jasmine rice, and a simple teriyaki sauce. I detailed how to cook the rice and salmon perfectly while adding tasty vegetables. You also learned tips to elevate your dish and variations to fit your needs. For a healthy meal with rich flavors, this rice bowl hits the mark. Enjoy your cooking, and feel free to get creative with it!

Teriyaki Salmon Rice Bowls

A delicious and healthy bowl featuring teriyaki salmon served over jasmine rice with vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 fillets salmon
  • 1 cup jasmine rice
  • 2 cups water or vegetable broth
  • 1 quarter cup soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 2 green onions sliced
  • to taste sesame seeds for garnish
  • to taste salt and pepper

Instructions
 

  • Start by cooking the jasmine rice: rinse it under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
  • While the rice is cooking, prepare the teriyaki sauce. In a small bowl, whisk together soy sauce, honey or maple syrup, rice vinegar, grated ginger, and minced garlic. Set aside.
  • Heat sesame oil in a skillet over medium heat. Season the salmon fillets with salt and pepper. Add them to the skillet, skin-side down. Cook for about 4-5 minutes until the skin is crispy.
  • Carefully flip the salmon and pour the teriyaki sauce over it. Let it cook for another 3-4 minutes, basting occasionally with the sauce, until the salmon is cooked through (internal temperature should reach 145°F).
  • In the same skillet, add the broccoli florets and julienned carrots to the remaining teriyaki sauce, cooking for about 3-4 minutes until they are just tender yet vibrant.
  • To assemble the bowls: place a generous scoop of fluffy jasmine rice at the bottom of each bowl, layer on the teriyaki salmon, and top with the cooked broccoli and carrots.
  • Finish with a sprinkle of sliced green onions and sesame seeds for added flavor and crunch.

Notes

Feel free to substitute vegetables based on your preference.
Keyword healthy, rice bowl, salmon, teriyaki

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