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- 2 salmon fillets (approximately 6 oz each) - 1 cup jasmine rice - 1/4 cup teriyaki sauce (store-bought or homemade) - 1 cup broccoli florets - 1/2 red bell pepper, thinly sliced - 1 medium carrot, julienned - 2 green onions, finely chopped - 1 tablespoon sesame seeds (optional for garnish) - Salt and pepper, to taste When I prepare my teriyaki salmon rice bowls, I love how simple the ingredients are. The salmon fillets are rich and flaky, adding depth to the dish. I always choose jasmine rice because it cooks up fluffy and has a slight sweetness. Teriyaki sauce gives it that perfect umami kick. For veggies, I prefer a mix of broccoli, red bell pepper, and carrots. They add color and crunch to my bowl. I chop the broccoli into small florets, slice the bell pepper thin, and julienne the carrot for easy cooking. Finally, I garnish with green onions and sesame seeds. These little touches make the dish pop and enhance the flavor. Salt and pepper are key for seasoning. They help balance everything and bring out the best in all the ingredients. To start, rinse the jasmine rice. Hold it under cold water in a fine mesh strainer. Keep rinsing until the water runs clear. This step removes excess starch. Next, put the rinsed rice in a medium saucepan. Add 2 cups of water and a pinch of salt. Heat the saucepan over medium-high heat until it boils. When it boils, lower the heat to low and cover it with a lid. Let it simmer for about 15 minutes. The rice should absorb all the water and become tender. After that, turn off the heat but keep it covered for another 5 minutes. Finally, fluff the rice gently with a fork. While the rice cooks, it’s time to prepare the salmon. Season both sides of the salmon fillets with salt and pepper. This step adds flavor to the fish. In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Wait until the oil shimmers. Carefully place the salmon fillets skin-side down in the hot skillet. Cook for about 4-5 minutes. You want the skin to become crispy and the salmon to cook halfway through. Now, it’s time to glaze the salmon. Gently flip the fillets using a spatula. Pour 1/4 cup of teriyaki sauce over the salmon. Make sure they are well coated. Continue cooking for another 3-4 minutes. Baste the salmon with the sauce every minute. This step makes the salmon glossy and flavorful. Once the salmon is done, take it out of the skillet and put it on a plate. In the same skillet, add the broccoli florets, julienned carrots, and sliced red bell pepper. Sauté these vegetables for about 3-5 minutes. Stir frequently until they are tender but still crisp. - Checking doneness: To know if your salmon is done, look for a light pink center. Use a fork to check. If it flakes easily, it’s ready. - Ensuring skin crispiness: Start cooking skin-side down. This helps the skin get crispy. Don’t flip it too soon. Wait until it’s golden brown. - Water ratios for jasmine rice: Use a 1:2 ratio for jasmine rice. One cup of rice needs two cups of water. This gives you fluffy rice. - Avoiding sticky rice: Rinse the rice well before cooking. This removes excess starch. It helps keep the rice from becoming gummy. - When to add vegetables: Add the vegetables after you glaze the salmon. This way, they stay crisp and colorful. - Maintaining crisp texture: Stir-fry the veggies over high heat. This keeps them tender but crunchy. Cook for just a few minutes to preserve their bite. {{image_4}} Alternative to salmon You can swap salmon with other fish. Try tuna, trout, or even chicken. These options still give a tasty meal. Other vegetable options Feel free to mix in your favorite veggies. Snap peas, zucchini, or bell peppers add color and crunch. Use what you have on hand for a fun twist. Homemade teriyaki recipe Making your own teriyaki sauce is easy! Combine soy sauce, brown sugar, garlic, and ginger. Simmer until thick. This homemade version packs a fresh flavor. Other flavor profiles to try Want to change it up? Use soy sauce with honey for sweetness. You can also try a spicy chili sauce for heat. The choice is yours! Additional sides Serve your teriyaki salmon rice bowl with a side of edamame or cucumber salad. These sides add freshness and balance the meal. Pairing with sauces or dressings Drizzle extra teriyaki sauce over the top for more flavor. You can also try a sesame dressing for a nutty touch. Don't be afraid to mix flavors! - Store leftovers in a sealed container. - Use glass or BPA-free plastic to keep food fresh. - You can freeze cooked salmon and rice separately. - For best taste, wrap salmon tightly in foil. - Thaw in the fridge overnight before reheating. - Reheat in the oven or microwave until hot. - In the fridge, teriyaki salmon lasts about 2-3 days. - Look for a change in color or smell to check for spoilage. Teriyaki salmon cooks in about 10-15 minutes. Cooking time can change based on the thickness of the fillets. For thinner fillets, check for doneness at around 8 minutes. For thicker ones, it may take up to 15 minutes. Always make sure the salmon is opaque and flakes easily with a fork to ensure it is fully cooked. Yes, making teriyaki sauce at home is easy. Here’s a simple method: - Ingredients: - 1/4 cup soy sauce - 2 tablespoons honey or brown sugar - 1 tablespoon rice vinegar (or apple cider vinegar) - 1 teaspoon garlic, minced - 1 teaspoon ginger, minced - Instructions: 1. In a small saucepan, mix all ingredients. 2. Heat over medium until simmering. 3. Stir until the sugar dissolves and let it thicken for 1-2 minutes. This homemade sauce adds a fresh touch to your teriyaki salmon bowls. Jasmine rice is the best choice for teriyaki salmon bowls. It has a fragrant aroma and a soft texture. Other options are sushi rice, which is sticky and holds together well, or brown rice, which offers a nutty flavor and extra fiber. Choose what you like best to enjoy your dish fully. This blog post covered how to make a tasty teriyaki salmon bowl. We looked at the main ingredients, like salmon, rice, and fresh veggies. I shared step-by-step instructions to cook everything perfectly. You now know tips for great salmon, rice, and veggies. To wrap it up, you can enjoy this dish your way. Don't hesitate to try new ingredients or sauces. Whether you stick to the recipe or get creative, I hope you have fun cooking!

Teriyaki Salmon Rice Bowls

Savor the deliciousness of Teriyaki Salmon Rice Bowls with this easy recipe! Perfectly cooked salmon, fluffy jasmine rice, and vibrant veggies come together for a nutritious meal that's both quick and satisfying. In just 30 minutes, you can create a dish bursting with flavor that is sure to impress. Dive into this recipe and discover how to make your mealtime special. Click to explore and get started on your culinary adventure!
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Ingredients
  

2 salmon fillets (approximately 6 oz each)

1 cup jasmine rice

1/4 cup teriyaki sauce (store-bought or homemade)

1 tablespoon sesame oil

1 cup broccoli florets

1 medium carrot, julienned

1/2 red bell pepper, thinly sliced

2 green onions, finely chopped

1 tablespoon sesame seeds (optional for garnish)

Salt and pepper, to taste

Instructions
 

Cook the Rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and add a pinch of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let simmer for approximately 15 minutes, or until the rice is tender and the water has been absorbed. After cooking, remove from heat and let sit, covered, for an additional 5 minutes. Finally, fluff the rice gently with a fork to separate the grains.

    Prepare the Salmon: While the rice is cooking, season the salmon fillets evenly with salt and pepper on both sides. In a large skillet, heat the sesame oil over medium heat until shimmering. Carefully place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes, allowing the skin to become crispy and the salmon to cook about halfway through.

      Glaze the Salmon: Gently flip the salmon fillets using a spatula. Pour the teriyaki sauce over the top of the salmon, ensuring they’re well coated. Continue to cook for an additional 3-4 minutes, periodically basting the salmon with the sauce, until fully cooked and glossy.

        Sauté the Vegetables: Once the salmon is glazed, carefully remove it from the skillet and set aside on a plate. In the same skillet, add the broccoli florets, julienned carrots, and sliced red bell pepper. Sauté the vegetables for about 3-5 minutes, stirring frequently, until they are tender but still crisp.

          Assemble the Bowls: In serving bowls, start with a generous portion of the cooked jasmine rice as the base. Layer the sautéed vegetables on top of the rice, followed by the glazed teriyaki salmon placed elegantly on top. Drizzle any remaining teriyaki sauce over the salmon for added flavor.

            Garnish and Serve: To finish, sprinkle the finely chopped green onions and sesame seeds (if using) over each bowl for an attractive and flavorful touch. Serve warm and enjoy the delightful combination of flavors and textures.

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