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Teriyaki Salmon Bowls Flavorful and Nutritious Meal

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To make teriyaki salmon bowls, you'll need these key ingredients: - 2 fresh salmon fillets - 1 cup brown rice - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, minced - 1 teaspoon garlic, minced - 1 cup broccoli florets - 1 carrot, julienned - 1/2 cup shelled edamame - 2 green onions, finely sliced - Sesame seeds for garnish - Salt and pepper to taste These ingredients come together to create a flavorful and healthy meal. You can enhance your teriyaki salmon bowls with these optional ingredients: - Lime wedges for a zesty kick - Avocado slices for creaminess - Red pepper flakes for heat - Peanuts for extra crunch Adding these options can make your dish even more exciting and tailored to your taste. Let’s break down the nutrition of some main ingredients: - Salmon: Rich in omega-3 fatty acids, which support heart health. - Brown Rice: High in fiber, offering sustained energy and aiding digestion. - Broccoli: Packed with vitamins C and K, great for immune support. - Edamame: A good source of protein and healthy fats. These ingredients not only taste great but also provide a balanced mix of nutrients. Enjoying this meal gives you comfort and nourishment. To make the marinade, grab a small bowl. Whisk together 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey or maple syrup, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Add 1 teaspoon of minced ginger and 1 teaspoon of minced garlic. Mix it all well. This rich blend will give your salmon that sweet and savory teriyaki flavor. Now, take your 2 fresh salmon fillets and place them in a shallow dish. Make sure they have space around them. Pour half of your marinade over the salmon. Turn the fillets gently to coat them well. Cover the dish and let the salmon marinate for at least 20 minutes. This time allows the fish to soak up the yummy flavors. While the salmon marinates, rinse 1 cup of brown rice under cold water. This will help remove the extra starch. In a medium pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring the pot to a boil. Then, lower the heat, cover it, and let it simmer for about 40-45 minutes. Once the rice is done, fluff it with a fork to separate the grains. While the rice cooks, it’s time to prepare your veggies. Take 1 cup of broccoli florets and 1 julienned carrot. You can steam them in a steamer basket or microwave them with a bit of water. Steam for about 5-7 minutes until they are tender but still crisp. This will keep their bright colors and nutrients. Next, heat a non-stick skillet over medium-high heat. Carefully take the salmon out of the marinade. Let any extra marinade drip off. Place the fillets skin-side down in the hot skillet. Cook them for about 4-5 minutes. Then, flip the fillets and brush them with the rest of the marinade. Cook for another 3-4 minutes until the salmon is fully cooked and flakes easily. Now comes the fun part—putting it all together! Start with a generous serving of brown rice as the base in each bowl. On top of the rice, place pieces of the cooked salmon. Next, add the steamed broccoli, carrots, and shelled edamame. For a final touch, sprinkle sliced green onions and sesame seeds on top. This adds a nice crunch and makes your dish look amazing. To get the best flavor, marinate your salmon well. Use a shallow dish to help the marinade cover the fish fully. Pour half of the teriyaki mix over the fillets. Turn them gently to coat. Let them marinate for at least 20 minutes. For a stronger taste, marinate for up to one hour. This helps the flavors soak in. Always keep salmon in the fridge while it marinates. Cooking brown rice is simple but needs attention. Start by rinsing the rice under cold water. This removes extra starch and helps it cook better. Use a pot with a lid. For one cup of rice, add two cups of water and a pinch of salt. Bring it to a boil, then reduce the heat. Cover and let it simmer for 40-45 minutes. When done, fluff the rice with a fork to separate the grains. For the best texture, steam your vegetables. Steaming keeps them bright and crisp. Use a steamer basket or a microwave. Steam broccoli and carrots for about 5-7 minutes. They should be tender but still have a little crunch. This way, they add a nice bite to your bowl. Make your bowl look great! Start with a layer of fluffy brown rice. Place the salmon on top, then add your steamed veggies. A sprinkle of green onions adds color. Finish with sesame seeds for crunch. You can drizzle more teriyaki sauce on top for extra flavor. Serve with a lime wedge for a fresh kick. {{image_4}} If you want to switch things up, try different proteins. Chicken is a great choice. Use boneless thighs or breasts. They soak up the teriyaki sauce well. Tofu is another option. Firm tofu can absorb flavors and grill nicely. Shrimp is also tasty. Just cook them until they turn pink and opaque. Brown rice is classic, but many grains work here. Quinoa offers a nutty taste and cooks quickly. It is high in protein too. Farro adds a chewy texture and is very filling. You could also use white rice if you prefer a softer bite. Cauliflower rice is a low-carb choice and adds a nice lightness. To make this dish vegan, swap the salmon for tofu or tempeh. Marinate it just like the salmon for great flavor. Use maple syrup instead of honey for sweetness. For a boost in protein, add chickpeas or lentils. You can still enjoy all the veggies like broccoli and carrots for crunch and color. To keep your teriyaki salmon bowls fresh, store leftovers in airtight containers. Make sure to separate the salmon, rice, and veggies to keep the textures intact. They will stay good in the fridge for up to three days. If you want to keep them longer, you can freeze them. Just be aware that freezing may change the texture of the salmon slightly. When it's time to eat your leftovers, reheat them gently. You can use the microwave, but I recommend using a skillet for the best flavor. Heat the salmon on low for about 3-4 minutes, flipping it halfway. This method keeps the fish moist and delicious. If you use the microwave, heat in short bursts, stirring in between. For busy days, you can prep the teriyaki salmon bowls in advance. Cook the rice and steam the vegetables, then store them in separate containers. You can also marinate the salmon ahead of time. Just remember to cook it fresh when you’re ready to eat. This way, you have a quick, healthy meal ready to go. You should marinate the salmon for at least 20 minutes. This gives the fish time to soak up all the tasty flavors. If you have more time, you can marinate it for up to an hour. Just remember to keep it in the fridge while it marinates to stay fresh. Yes, you can use regular soy sauce. Just keep in mind that regular soy sauce is saltier. You may want to adjust the amount based on your taste. Using low-sodium soy sauce helps control the salt level, making the dish healthier. Teriyaki salmon bowls are great on their own, but you can add more sides. Some good options include: - Steamed green beans - Roasted sweet potatoes - Cucumber salad - Miso soup These sides complement the flavors and add more nutrition to your meal. To make this dish gluten-free, simply swap out the soy sauce for tamari. Tamari is a gluten-free soy sauce option. Always check the labels to ensure no hidden gluten is present in other ingredients like rice vinegar or sesame oil. Enjoy your gluten-free teriyaki salmon bowl! Teriyaki salmon bowls are delicious and healthy. In this blog, I covered the key ingredients, step-by-step cooking instructions, and helpful tips. You learned how to marinate salmon and cook brown rice perfectly. There are also easy variations and storage tips for leftovers. Remember, you can customize this dish to fit your taste. Enjoy making teriyaki salmon bowls that impress friends and family! Keep experimenting with flavors to make it your own. Happy cooking!
Save It Jump to Recipe

Looking for a tasty and nutritious meal? Let’s dive into Teriyaki Salmon Bowls! This dish is not just full of flavor, but also packed with healthy ingredients. You’ll enjoy marinated salmon, fluffy rice, and fresh veggies all in one bowl. I’ll guide you through each step, from gathering ingredients to cooking tips, ensuring your meal is delicious and easy to make. Let’s get ready to cook something amazing!

Ingredients

Essential Ingredients for Teriyaki Salmon Bowls

To make teriyaki salmon bowls, you’ll need these key ingredients:

– 2 fresh salmon fillets

– 1 cup brown rice

– 1/4 cup low-sodium soy sauce

– 2 tablespoons honey or maple syrup

– 1 tablespoon rice vinegar

– 1 tablespoon sesame oil

– 1 teaspoon fresh ginger, minced

– 1 teaspoon garlic, minced

– 1 cup broccoli florets

– 1 carrot, julienned

– 1/2 cup shelled edamame

– 2 green onions, finely sliced

– Sesame seeds for garnish

– Salt and pepper to taste

These ingredients come together to create a flavorful and healthy meal.

Optional Ingredients for Added Flavor

You can enhance your teriyaki salmon bowls with these optional ingredients:

– Lime wedges for a zesty kick

– Avocado slices for creaminess

– Red pepper flakes for heat

– Peanuts for extra crunch

Adding these options can make your dish even more exciting and tailored to your taste.

Nutritional Information of Key Components

Let’s break down the nutrition of some main ingredients:

– Salmon: Rich in omega-3 fatty acids, which support heart health.

– Brown Rice: High in fiber, offering sustained energy and aiding digestion.

– Broccoli: Packed with vitamins C and K, great for immune support.

– Edamame: A good source of protein and healthy fats.

These ingredients not only taste great but also provide a balanced mix of nutrients. Enjoying this meal gives you comfort and nourishment.

Step-by-Step Instructions

Preparing the Marinade

To make the marinade, grab a small bowl. Whisk together 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey or maple syrup, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Add 1 teaspoon of minced ginger and 1 teaspoon of minced garlic. Mix it all well. This rich blend will give your salmon that sweet and savory teriyaki flavor.

Marinating the Salmon

Now, take your 2 fresh salmon fillets and place them in a shallow dish. Make sure they have space around them. Pour half of your marinade over the salmon. Turn the fillets gently to coat them well. Cover the dish and let the salmon marinate for at least 20 minutes. This time allows the fish to soak up the yummy flavors.

Cooking the Rice

While the salmon marinates, rinse 1 cup of brown rice under cold water. This will help remove the extra starch. In a medium pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring the pot to a boil. Then, lower the heat, cover it, and let it simmer for about 40-45 minutes. Once the rice is done, fluff it with a fork to separate the grains.

Steaming the Vegetables

While the rice cooks, it’s time to prepare your veggies. Take 1 cup of broccoli florets and 1 julienned carrot. You can steam them in a steamer basket or microwave them with a bit of water. Steam for about 5-7 minutes until they are tender but still crisp. This will keep their bright colors and nutrients.

Cooking the Salmon

Next, heat a non-stick skillet over medium-high heat. Carefully take the salmon out of the marinade. Let any extra marinade drip off. Place the fillets skin-side down in the hot skillet. Cook them for about 4-5 minutes. Then, flip the fillets and brush them with the rest of the marinade. Cook for another 3-4 minutes until the salmon is fully cooked and flakes easily.

Assembling the Bowls

Now comes the fun part—putting it all together! Start with a generous serving of brown rice as the base in each bowl. On top of the rice, place pieces of the cooked salmon. Next, add the steamed broccoli, carrots, and shelled edamame. For a final touch, sprinkle sliced green onions and sesame seeds on top. This adds a nice crunch and makes your dish look amazing.

Tips & Tricks

Best Practices for Marinating Salmon

To get the best flavor, marinate your salmon well. Use a shallow dish to help the marinade cover the fish fully. Pour half of the teriyaki mix over the fillets. Turn them gently to coat. Let them marinate for at least 20 minutes. For a stronger taste, marinate for up to one hour. This helps the flavors soak in. Always keep salmon in the fridge while it marinates.

How to Cook Perfect Brown Rice

Cooking brown rice is simple but needs attention. Start by rinsing the rice under cold water. This removes extra starch and helps it cook better. Use a pot with a lid. For one cup of rice, add two cups of water and a pinch of salt. Bring it to a boil, then reduce the heat. Cover and let it simmer for 40-45 minutes. When done, fluff the rice with a fork to separate the grains.

Vegetable Cooking Tips for Optimal Texture

For the best texture, steam your vegetables. Steaming keeps them bright and crisp. Use a steamer basket or a microwave. Steam broccoli and carrots for about 5-7 minutes. They should be tender but still have a little crunch. This way, they add a nice bite to your bowl.

Presentation and Serving Suggestions

Make your bowl look great! Start with a layer of fluffy brown rice. Place the salmon on top, then add your steamed veggies. A sprinkle of green onions adds color. Finish with sesame seeds for crunch. You can drizzle more teriyaki sauce on top for extra flavor. Serve with a lime wedge for a fresh kick.

Variations

Alternative Proteins to Use

If you want to switch things up, try different proteins. Chicken is a great choice. Use boneless thighs or breasts. They soak up the teriyaki sauce well. Tofu is another option. Firm tofu can absorb flavors and grill nicely. Shrimp is also tasty. Just cook them until they turn pink and opaque.

Different Grain Options

Brown rice is classic, but many grains work here. Quinoa offers a nutty taste and cooks quickly. It is high in protein too. Farro adds a chewy texture and is very filling. You could also use white rice if you prefer a softer bite. Cauliflower rice is a low-carb choice and adds a nice lightness.

Vegan and Vegetarian Adaptations

To make this dish vegan, swap the salmon for tofu or tempeh. Marinate it just like the salmon for great flavor. Use maple syrup instead of honey for sweetness. For a boost in protein, add chickpeas or lentils. You can still enjoy all the veggies like broccoli and carrots for crunch and color.

Storage Info

How to Store Leftovers

To keep your teriyaki salmon bowls fresh, store leftovers in airtight containers. Make sure to separate the salmon, rice, and veggies to keep the textures intact. They will stay good in the fridge for up to three days. If you want to keep them longer, you can freeze them. Just be aware that freezing may change the texture of the salmon slightly.

Reheating Tips for Best Results

When it’s time to eat your leftovers, reheat them gently. You can use the microwave, but I recommend using a skillet for the best flavor. Heat the salmon on low for about 3-4 minutes, flipping it halfway. This method keeps the fish moist and delicious. If you use the microwave, heat in short bursts, stirring in between.

Meal Prep Options for Busy Days

For busy days, you can prep the teriyaki salmon bowls in advance. Cook the rice and steam the vegetables, then store them in separate containers. You can also marinate the salmon ahead of time. Just remember to cook it fresh when you’re ready to eat. This way, you have a quick, healthy meal ready to go.

FAQs

How long should I marinate the salmon?

You should marinate the salmon for at least 20 minutes. This gives the fish time to soak up all the tasty flavors. If you have more time, you can marinate it for up to an hour. Just remember to keep it in the fridge while it marinates to stay fresh.

Can I use regular soy sauce instead of low-sodium?

Yes, you can use regular soy sauce. Just keep in mind that regular soy sauce is saltier. You may want to adjust the amount based on your taste. Using low-sodium soy sauce helps control the salt level, making the dish healthier.

What are the best side dishes to serve with teriyaki salmon bowls?

Teriyaki salmon bowls are great on their own, but you can add more sides. Some good options include:

– Steamed green beans

– Roasted sweet potatoes

– Cucumber salad

– Miso soup

These sides complement the flavors and add more nutrition to your meal.

How can I make this dish gluten-free?

To make this dish gluten-free, simply swap out the soy sauce for tamari. Tamari is a gluten-free soy sauce option. Always check the labels to ensure no hidden gluten is present in other ingredients like rice vinegar or sesame oil. Enjoy your gluten-free teriyaki salmon bowl!

Teriyaki salmon bowls are delicious and healthy. In this blog, I covered the key ingredients, step-by-step cooking instructions, and helpful tips. You learned how to marinate salmon and cook brown rice perfectly. There are also easy variations and storage tips for leftovers. Remember, you can customize this dish to fit your taste. Enjoy making teriyaki salmon bowls that impress friends and family! Keep experimenting with flavors to make it your own. Happy cooking!

To make teriyaki salmon bowls, you'll need these key ingredients: - 2 fresh salmon fillets - 1 cup brown rice - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, minced - 1 teaspoon garlic, minced - 1 cup broccoli florets - 1 carrot, julienned - 1/2 cup shelled edamame - 2 green onions, finely sliced - Sesame seeds for garnish - Salt and pepper to taste These ingredients come together to create a flavorful and healthy meal. You can enhance your teriyaki salmon bowls with these optional ingredients: - Lime wedges for a zesty kick - Avocado slices for creaminess - Red pepper flakes for heat - Peanuts for extra crunch Adding these options can make your dish even more exciting and tailored to your taste. Let’s break down the nutrition of some main ingredients: - Salmon: Rich in omega-3 fatty acids, which support heart health. - Brown Rice: High in fiber, offering sustained energy and aiding digestion. - Broccoli: Packed with vitamins C and K, great for immune support. - Edamame: A good source of protein and healthy fats. These ingredients not only taste great but also provide a balanced mix of nutrients. Enjoying this meal gives you comfort and nourishment. To make the marinade, grab a small bowl. Whisk together 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey or maple syrup, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Add 1 teaspoon of minced ginger and 1 teaspoon of minced garlic. Mix it all well. This rich blend will give your salmon that sweet and savory teriyaki flavor. Now, take your 2 fresh salmon fillets and place them in a shallow dish. Make sure they have space around them. Pour half of your marinade over the salmon. Turn the fillets gently to coat them well. Cover the dish and let the salmon marinate for at least 20 minutes. This time allows the fish to soak up the yummy flavors. While the salmon marinates, rinse 1 cup of brown rice under cold water. This will help remove the extra starch. In a medium pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring the pot to a boil. Then, lower the heat, cover it, and let it simmer for about 40-45 minutes. Once the rice is done, fluff it with a fork to separate the grains. While the rice cooks, it’s time to prepare your veggies. Take 1 cup of broccoli florets and 1 julienned carrot. You can steam them in a steamer basket or microwave them with a bit of water. Steam for about 5-7 minutes until they are tender but still crisp. This will keep their bright colors and nutrients. Next, heat a non-stick skillet over medium-high heat. Carefully take the salmon out of the marinade. Let any extra marinade drip off. Place the fillets skin-side down in the hot skillet. Cook them for about 4-5 minutes. Then, flip the fillets and brush them with the rest of the marinade. Cook for another 3-4 minutes until the salmon is fully cooked and flakes easily. Now comes the fun part—putting it all together! Start with a generous serving of brown rice as the base in each bowl. On top of the rice, place pieces of the cooked salmon. Next, add the steamed broccoli, carrots, and shelled edamame. For a final touch, sprinkle sliced green onions and sesame seeds on top. This adds a nice crunch and makes your dish look amazing. To get the best flavor, marinate your salmon well. Use a shallow dish to help the marinade cover the fish fully. Pour half of the teriyaki mix over the fillets. Turn them gently to coat. Let them marinate for at least 20 minutes. For a stronger taste, marinate for up to one hour. This helps the flavors soak in. Always keep salmon in the fridge while it marinates. Cooking brown rice is simple but needs attention. Start by rinsing the rice under cold water. This removes extra starch and helps it cook better. Use a pot with a lid. For one cup of rice, add two cups of water and a pinch of salt. Bring it to a boil, then reduce the heat. Cover and let it simmer for 40-45 minutes. When done, fluff the rice with a fork to separate the grains. For the best texture, steam your vegetables. Steaming keeps them bright and crisp. Use a steamer basket or a microwave. Steam broccoli and carrots for about 5-7 minutes. They should be tender but still have a little crunch. This way, they add a nice bite to your bowl. Make your bowl look great! Start with a layer of fluffy brown rice. Place the salmon on top, then add your steamed veggies. A sprinkle of green onions adds color. Finish with sesame seeds for crunch. You can drizzle more teriyaki sauce on top for extra flavor. Serve with a lime wedge for a fresh kick. {{image_4}} If you want to switch things up, try different proteins. Chicken is a great choice. Use boneless thighs or breasts. They soak up the teriyaki sauce well. Tofu is another option. Firm tofu can absorb flavors and grill nicely. Shrimp is also tasty. Just cook them until they turn pink and opaque. Brown rice is classic, but many grains work here. Quinoa offers a nutty taste and cooks quickly. It is high in protein too. Farro adds a chewy texture and is very filling. You could also use white rice if you prefer a softer bite. Cauliflower rice is a low-carb choice and adds a nice lightness. To make this dish vegan, swap the salmon for tofu or tempeh. Marinate it just like the salmon for great flavor. Use maple syrup instead of honey for sweetness. For a boost in protein, add chickpeas or lentils. You can still enjoy all the veggies like broccoli and carrots for crunch and color. To keep your teriyaki salmon bowls fresh, store leftovers in airtight containers. Make sure to separate the salmon, rice, and veggies to keep the textures intact. They will stay good in the fridge for up to three days. If you want to keep them longer, you can freeze them. Just be aware that freezing may change the texture of the salmon slightly. When it's time to eat your leftovers, reheat them gently. You can use the microwave, but I recommend using a skillet for the best flavor. Heat the salmon on low for about 3-4 minutes, flipping it halfway. This method keeps the fish moist and delicious. If you use the microwave, heat in short bursts, stirring in between. For busy days, you can prep the teriyaki salmon bowls in advance. Cook the rice and steam the vegetables, then store them in separate containers. You can also marinate the salmon ahead of time. Just remember to cook it fresh when you’re ready to eat. This way, you have a quick, healthy meal ready to go. You should marinate the salmon for at least 20 minutes. This gives the fish time to soak up all the tasty flavors. If you have more time, you can marinate it for up to an hour. Just remember to keep it in the fridge while it marinates to stay fresh. Yes, you can use regular soy sauce. Just keep in mind that regular soy sauce is saltier. You may want to adjust the amount based on your taste. Using low-sodium soy sauce helps control the salt level, making the dish healthier. Teriyaki salmon bowls are great on their own, but you can add more sides. Some good options include: - Steamed green beans - Roasted sweet potatoes - Cucumber salad - Miso soup These sides complement the flavors and add more nutrition to your meal. To make this dish gluten-free, simply swap out the soy sauce for tamari. Tamari is a gluten-free soy sauce option. Always check the labels to ensure no hidden gluten is present in other ingredients like rice vinegar or sesame oil. Enjoy your gluten-free teriyaki salmon bowl! Teriyaki salmon bowls are delicious and healthy. In this blog, I covered the key ingredients, step-by-step cooking instructions, and helpful tips. You learned how to marinate salmon and cook brown rice perfectly. There are also easy variations and storage tips for leftovers. Remember, you can customize this dish to fit your taste. Enjoy making teriyaki salmon bowls that impress friends and family! Keep experimenting with flavors to make it your own. Happy cooking!

Teriyaki Salmon Bowls

Savor the deliciousness of Teriyaki Salmon Bowls with this easy-to-follow recipe! Packed with nutritious ingredients like salmon, brown rice, and vibrant vegetables, this dish is perfect for any meal. Learn how to make a flavorful teriyaki marinade and enjoy a healthy, satisfying bowl in just an hour. Ready to indulge in this mouthwatering dish? Click through to explore the full recipe and elevate your cooking today!
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Ingredients
  

2 fresh salmon fillets

1 cup brown rice

1/4 cup low-sodium soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon fresh ginger, minced

1 teaspoon garlic, minced

1 cup broccoli florets

1 carrot, julienned

1/2 cup shelled edamame

2 green onions, finely sliced

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Prepare the Marinade: In a small mixing bowl, whisk together the low-sodium soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced ginger, and minced garlic until well combined. This mixture will serve as your flavorful teriyaki marinade.

    Marinate the Salmon: Place the salmon fillets in a shallow dish, ensuring they are adequately spaced. Pour half of the teriyaki marinade over the fillets, turning them gently to coat. Cover and let marinate for a minimum of 20 minutes, allowing the flavors to infuse while you prep the other ingredients.

      Cook the Rice: Rinse the brown rice under cold water until it runs clear to remove excess starch. In a medium-sized pot, combine the rinsed brown rice with 2 cups of water and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the rice is tender and the water has been fully absorbed. Once cooked, fluff with a fork to separate the grains.

        Steam the Vegetables: While the rice is cooking, prepare the vegetables. Steam the broccoli florets and julienned carrot using a steamer basket or microwave them with a small amount of water for about 5-7 minutes, just until they are tender yet crisp.

          Cook the Salmon: Heat a non-stick skillet over medium-high heat. Carefully remove the salmon from the marinade, allowing any excess to drip off, and place the fillets skin-side down in the hot skillet. Cook for approximately 4-5 minutes, then flip the fillets and brush them with the remaining teriyaki marinade. Continue cooking for an additional 3-4 minutes until the salmon is fully cooked through and flakes easily when tested with a fork.

            Assemble the Bowls: Once all components are cooked, it’s time to assemble. In each serving bowl, start with a generous layer of fluffy brown rice as the base. On top of the rice, arrange pieces of the cooked salmon, followed by the steamed broccoli, carrots, and edamame.

              Garnish: For the finishing touch, sprinkle the bowls with sliced green onions and a generous dusting of sesame seeds to add a delightful crunch and enhance the presentation.

                Prep Time: 20 mins | Total Time: 1 hour | Servings: 2

                  - Presentation Tips: Serve the bowls with an additional drizzle of teriyaki sauce if desired and a lime wedge on the side for an extra zesty kick!

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