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- 2 salmon fillets - 1 cup jasmine rice - 2 cups water or chicken broth - 1 cup broccoli florets - 1 carrot - ¼ cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 2 cloves garlic, minced - 1 tablespoon cornstarch mixed with 2 tablespoons water - 1 teaspoon sesame seeds - 2 green onions, sliced - Salt and pepper to taste When I make Teriyaki Salmon Rice Bowls, I love using fresh ingredients. Salmon fillets are my go-to protein. They cook quickly and taste great. Jasmine rice provides a lovely base. It’s fluffy and slightly fragrant. For veggies, I choose broccoli and carrot. They add color and crunch. The sauce is where the magic happens. Soy sauce gives it umami. Honey adds sweetness. Rice vinegar balances the flavors. Grated ginger and minced garlic give it a kick. Cornstarch thickens the sauce just right. Do not forget the garnishes. Sesame seeds add a nutty crunch. Sliced green onions brighten the dish. A pinch of salt and pepper brings everything together. To see how to put it all together, check the Full Recipe. Each step makes the flavors shine. First, heat the sesame oil in a medium pot over medium heat. Add the broccoli florets and the julienned carrot. Sauté them for about 4 to 5 minutes. You want them tender but crisp. Once cooked, set them aside. Next, rinse the jasmine rice under cold water. Keep rinsing until the water runs clear. Then, in a pot, add the rinsed rice and water or chicken broth. Bring this to a boil. After boiling, reduce the heat, cover, and let it simmer for 15 minutes. Make sure the liquid absorbs fully. After that, fluff the rice with a fork and keep it covered while you prepare the salmon. For the teriyaki sauce, combine the soy sauce, honey or maple syrup, rice vinegar, grated ginger, and minced garlic in a small bowl. Mix it well. Pour this mixture into a saucepan and bring it to a simmer. Once it simmers, stir in the cornstarch mixed with water. Cook for 1 to 2 minutes until the sauce thickens. Set this aside as well. Now it's time for the salmon. In a non-stick skillet over medium-high heat, add a little extra sesame oil if you'd like. Season the salmon fillets with salt and pepper. Place them skin-side down in the skillet. Cook for 4 to 5 minutes, then flip them. Continue cooking for another 3 to 4 minutes, until the salmon is fully cooked and flaky. To assemble the bowls, add a scoop of jasmine rice to each bowl. Top each bowl with a salmon fillet, the sautéed broccoli, and carrots. Drizzle the teriyaki sauce generously over everything. Finally, sprinkle sesame seeds and sliced green onions on top. This adds a nice crunch and flavor to your dish. Enjoy your Teriyaki Salmon Rice Bowls! For the full recipe, check the earlier section. To cook salmon right, I recommend using a non-stick skillet or grill. Both methods keep the fish moist and tender. Start with a medium heat and let the salmon cook skin-side down. This helps the skin get crispy. Cook for about 4-5 minutes, then flip it. Cook for another 3-4 minutes until it flakes easily. To avoid overcooking, always watch the color change. Salmon should be a nice pink inside. If you see it turning gray, it’s cooking too much. Remove it from heat as soon as it’s cooked through. For fluffy rice, rinse jasmine rice until the water is clear. This removes extra starch. Use a 1:2 ratio of rice to water. Bring the water to a boil, then cover and lower the heat. Let it simmer for 15 minutes. After that, fluff it with a fork. This keeps the grains separate and light. If you can’t find jasmine rice, try basmati or brown rice. Both work well and have great flavor. Basmati gives a nutty taste, while brown adds a bit more texture. You can make the teriyaki sauce in advance. Store it in a jar in the fridge for up to a week. When you are ready to use it, just reheat it on low heat in a saucepan. If you want a vegan version, swap honey for maple syrup. It gives a similar sweetness. You can also use tamari instead of soy sauce for a gluten-free option. This way, everyone can enjoy the dish! For the full recipe, check the section above. {{image_2}} You can easily swap out the salmon. Try chicken, shrimp, or even beef. Each protein adds a unique taste. Chicken cooks fast and stays juicy. Shrimp brings a sweet, ocean flavor. Beef adds a rich, hearty bite. If you want a meat-free dish, use tofu or tempeh. Tofu soaks up flavors well. Tempeh has a nutty taste and a firmer texture. Both options work great in this bowl. Add veggies like bell peppers or snap peas for even more color and crunch. Want to spice things up? Add sriracha or chili flakes for heat. You can mix it into the sauce or drizzle it on top. For more depth, try adding teriyaki sauce with sesame or peanut sauce. These small changes can elevate your bowl to new heights. To keep your teriyaki salmon rice bowls fresh, follow these steps: - Store leftovers in airtight containers. - Let the food cool before sealing the containers. - Refrigerate within two hours of cooking. - Use the leftovers within 3 to 4 days for best taste. To reheat your rice and salmon, try these methods: - Use the microwave for quick reheating. - Place the rice and salmon on a microwave-safe plate. - Add a splash of water to keep it moist. - Cover with a damp paper towel to lock in steam. - Heat in short bursts of 30 seconds, stirring in between. - For a crispier salmon, use a skillet. - Heat on low, turning the salmon gently to avoid sogginess. If you want to save your teriyaki salmon rice bowls for later, follow these tips: - Cool the bowls completely before freezing. - Use freezer-safe containers or bags. - Label with the date for easy tracking. - Store in the freezer for up to 3 months. - To thaw, place in the fridge overnight. - Reheat as mentioned above for best results. Yes, you can use frozen salmon. Just make sure to thaw it first. Place the salmon in the fridge overnight. If you're short on time, seal it in a plastic bag and submerge it in cold water for about an hour. Once thawed, cook it just like fresh salmon. The cooking time remains the same. You have many options for side dishes. Here are a few ideas: - Steamed edamame - Cucumber salad - Miso soup - Pickled vegetables - Seaweed salad These sides will add freshness and crunch to your meal. To spice up the teriyaki sauce, add red pepper flakes. Start with ¼ teaspoon for a mild heat. You can increase it based on your taste. Another option is to include sriracha or chili paste. Add about a teaspoon to the sauce for a nice kick. Check the salmon for color and texture. It should turn opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C). If you don’t have a thermometer, just cut into the thickest part. If it looks flaky and light pink, it’s done. Yes, it can be gluten-free! Just use gluten-free soy sauce or tamari instead of regular soy sauce. Also, check any other sauce or broth for gluten. Most other ingredients in this recipe are gluten-free, making it easy to adapt. This blog covers a tasty Teriyaki Salmon Rice Bowl. We discussed the key ingredients, from salmon to broccoli, and sauce details. You learned step-by-step how to prepare, cook, and assemble your bowl. We also shared tips for perfect salmon and rice, plus storage info for leftovers. Remember, you can customize this dish with different proteins or flavors. Enjoy your cooking adventure!

Teriyaki Salmon Rice Bowls

Discover the perfect recipe for Teriyaki Salmon Rice Bowls that blend flavor and nutrition effortlessly. This dish features succulent salmon, fluffy jasmine rice, and vibrant veggies, all drizzled with a homemade teriyaki sauce. It's quick to prepare and makes for an impressive meal any time.Your taste buds will thank you.
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Ingredients
  

2 salmon fillets

1 cup jasmine rice

2 cups water or chicken broth

1 tablespoon sesame oil

¼ cup soy sauce (low sodium preferred)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon grated ginger

2 cloves garlic, minced

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

1 cup broccoli florets

1 carrot, julienned

1 teaspoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Salt and pepper to taste

Instructions
 

Sesame Oil Preparation: In a medium pot, heat the sesame oil over medium heat. Add the broccoli florets and julienned carrot, then sauté for about 4-5 minutes until they are tender yet still crisp. Remove from heat and set aside.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. Add the rinsed rice and water (or chicken broth) to a pot and bring to a boil. Once boiling, reduce the heat, cover, and simmer for 15 minutes or until all the liquid is absorbed. Fluff with a fork and keep covered while preparing the salmon.

      Prepare the Teriyaki Sauce: In a small bowl, combine soy sauce, honey (or maple syrup), rice vinegar, grated ginger, minced garlic, and mix well. Pour the mixture into a saucepan and bring to a simmer. Once simmering, stir in the cornstarch mixture and cook for an additional 1-2 minutes until the sauce thickens. Set aside.

        Cook the Salmon: In a non-stick skillet over medium-high heat, add a drizzle of extra sesame oil if desired. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes before flipping to the other side and continue cooking for another 3-4 minutes, or until the salmon is cooked through and flaky.

          Assemble the Bowls: Place a scoop of jasmine rice in each bowl. Top with salmon fillet, sautéed broccoli, and carrot. Drizzle the teriyaki sauce generously over the top.

            Garnish: Sprinkle with sesame seeds and sliced green onions for an added crunch and flavor.

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

                - Presentation Tips: Serve each bowl with a pair of chopsticks and a slice of lime on the side for an added zest.