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Pagosa Recipes

Teriyaki Salmon Rice Bowls Flavorful and Nutritious Meal

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To create delicious teriyaki salmon rice bowls, you need the following key ingredients: - 2 salmon fillets (about 6 oz each) - 1 cup jasmine rice - 2 cups water or vegetable broth - 1/4 cup teriyaki sauce (store-bought or homemade) - 1 tablespoon sesame oil - 1 cup steamed broccoli florets - 1/2 cup shredded carrots - 1/4 cup edamame (shelled) - 2 green onions, chopped - Toasted sesame seeds for garnish - Fresh cilantro or parsley for garnish (optional) - Salt and pepper to taste These ingredients blend well to create a meal that is both tasty and nutritious. The salmon provides healthy fats and proteins. Jasmine rice adds a light, fragrant base. The teriyaki sauce gives a sweet and savory touch that enhances the dish. Adding vegetables like broccoli and carrots ensures you get plenty of vitamins. Edamame contributes protein and fiber, making this meal balanced and filling. Experiment with your favorite veggies or garnishes. You can use bell peppers, snap peas, or even avocado. The beauty of this dish is its flexibility, allowing you to customize it to your taste. Enjoy the process of cooking, and feel free to make it your own! {{ingredient_image_1}} To start, rinse the jasmine rice under cold water. Keep rinsing until the water runs clear. This step removes extra starch, making the rice fluffy. Next, combine the rinsed rice and 2 cups of water or vegetable broth in a medium pot. Bring it to a boil over high heat. Once it starts bubbling, turn the heat down low. Cover the pot and let it simmer for 15 minutes. After cooking, remove it from the heat. Let it rest, covered, for another 10 minutes. This resting time helps the rice absorb any remaining water. While the rice cooks, it’s time to marinate the salmon. Place the two salmon fillets in a shallow dish. Pour 1/4 cup of teriyaki sauce over the fillets. Make sure they are well-coated. Let the salmon sit at room temperature for about 10-15 minutes. This short time helps the fish soak up the flavors. For cooking, heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Carefully remove the salmon from the marinade, but keep the marinade for later. Place the salmon skin-side down in the skillet. Cook it for about 4-5 minutes. Then, flip the fillets and cook for another 3-4 minutes. The salmon should be cooked through and flaky. During the last minute, drizzle the reserved marinade over the salmon. This adds extra flavor. Once the rice is ready, fluff it with a fork. Season it with salt and pepper to taste. Divide the rice evenly into two serving bowls. On top of the rice, place a salmon fillet. Add steamed broccoli, shredded carrots, and edamame to each bowl. Arrange the vegetables nicely to make the meal look appealing. Finally, it’s time to garnish. Sprinkle chopped green onions and toasted sesame seeds over the bowls. If you want, add fresh cilantro or parsley for more flavor. Serve the bowls warm. Enjoy your delicious teriyaki salmon rice bowls! To cook salmon well, timing is key. Salmon needs about 10 minutes of total cooking time. Start with skin-side down in a hot skillet. Cook it for 4-5 minutes, then flip. The salmon should be flaky and opaque when done. Use a thermometer; the ideal internal temperature is 145°F. Want to boost the flavor? Try adding ginger or garlic to the teriyaki sauce. A dash of red pepper flakes adds heat. You could also mix in some honey for extra sweetness. Experiment with different spices like five-spice powder or sesame seeds. You can use broth instead of water for richer rice. Broth adds more flavor and depth to your dish. If you have a rice cooker, it makes cooking even easier. Just add the rinsed rice and broth, and let the machine do its job. This way, you can focus on cooking the salmon and prepping the veggies. Pro Tips Marinate for Maximum Flavor: Let the salmon marinate for at least 15 minutes to absorb the teriyaki flavor fully. For even better results, marinate it in the refrigerator for up to an hour. Perfectly Cooked Rice: Ensure the rice is rinsed thoroughly to remove excess starch, which helps prevent it from becoming gummy. Using vegetable broth instead of water can add an extra layer of flavor. Vegetable Variations: Feel free to mix in different vegetables like bell peppers, snap peas, or zucchini to switch up the texture and flavor of your rice bowl. Serving Suggestions: For a complete meal, consider serving these bowls with a side of miso soup or a simple seaweed salad to enhance the Japanese dining experience. {{image_2}} You can easily swap salmon for chicken or tofu. Chicken works well with teriyaki sauce. Use boneless chicken thighs for juicy flavor. Cook them until they reach 165°F. Tofu is a great choice for a plant-based option. Firm tofu soaks up the sauce well. Press it first to remove extra water. Then, cut it into cubes and marinate like salmon. Cook until golden brown for a tasty bite. Adding more veggies makes your bowl even better. Try bell peppers for a sweet crunch. Snap peas add a nice snap and color. You can also use zucchini or bok choy for extra nutrients. Just steam or sauté them quickly. This gives your meal a colorful look and added health benefits. If you want to make your own teriyaki sauce, it is simple! Combine these ingredients: - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon minced garlic - 1 teaspoon grated ginger Mix them in a small bowl. Heat in a pot until it thickens. Use this sauce to marinate your salmon, chicken, or tofu. It adds a fresh twist to your meal. To keep your teriyaki salmon rice bowls fresh, use airtight containers. Place the cooked salmon and rice in separate containers. This helps maintain texture. Store everything in the fridge. Use your leftovers within three days for the best taste. When reheating, I recommend using a microwave. Place the rice in a bowl, add a little water, and cover it. Heat in 30-second bursts until warm. For the salmon, put it on a plate. Heat in the microwave for 20 seconds, then check. If it’s not warm, heat in 10-second increments. This keeps the salmon moist. If you want to prep meals ahead of time, freezing is a great option. For freezing, wrap each salmon fillet in plastic wrap. Place the wrapped salmon in a freezer bag. For rice, let it cool before putting it in a freezer-safe container. Label your bags with the date. Use within three months for the best flavor. Yes, you can use frozen salmon for this recipe. Just make sure to thaw it first. To thaw, place the salmon in the fridge overnight or submerge it in cold water for about an hour. Once thawed, pat it dry before marinating. This helps the teriyaki sauce stick better. You can serve a variety of sides with teriyaki salmon rice bowls. Here are some great ideas: - Miso soup for a warm starter. - Seaweed salad for a fresh crunch. - Pickled vegetables for a tangy contrast. - Sautéed greens like spinach or bok choy for added nutrition. Leftovers from your teriyaki salmon rice bowls can stay fresh in the fridge for about three days. Store them in an airtight container. If you want to keep them longer, you can freeze the salmon and rice separately. Just make sure to label them with the date. Yes, you can make teriyaki salmon rice bowls gluten-free. Use gluten-free teriyaki sauce or make your own with tamari instead of soy sauce. Check that the rice and sesame oil are gluten-free as well. This way, you can enjoy the same great flavors without the gluten. This blog post covered how to make delicious teriyaki salmon rice bowls. We looked at key ingredients like salmon, rice, and teriyaki sauce. I shared easy steps for preparing the rice, marinating, and cooking the salmon. You learned tips for cooking and flavoring, plus tasty variations and storage ideas. Now you can make and enjoy this dish at home. With practice, you will impress your friends and family with your cooking skills. Dive in and start your culinary adventure today. Good luck!

WANT TO SAVE THIS RECIPE?

Looking for a quick, delicious meal? Try my Teriyaki Salmon Rice Bowls! This dish is packed with flavor and nutrients. You’ll love the way the savory salmon pairs with fluffy jasmine rice and fresh vegetables. Plus, it’s simple to make at home. Dive into this step-by-step guide, and enjoy a healthy meal for yourself or your family. Let’s get cooking!

Why I Love This Recipe

  1. Quick and Easy: This recipe is perfect for busy weeknights, taking only 40 minutes from start to finish.
  2. Flavorful and Healthy: The teriyaki sauce paired with fresh veggies makes for a delicious and nutritious meal.
  3. Customizable: You can easily swap out the vegetables or use different proteins to suit your taste.
  4. Great for Meal Prep: These rice bowls are ideal for preparing in advance, making lunch or dinner a breeze!

Ingredients

Main Ingredients

To create delicious teriyaki salmon rice bowls, you need the following key ingredients:

  • 2 salmon fillets (about 6 oz each)
  • 1 cup jasmine rice
  • 2 cups water or vegetable broth
  • 1/4 cup teriyaki sauce (store-bought or homemade)
  • 1 tablespoon sesame oil
  • 1 cup steamed broccoli florets
  • 1/2 cup shredded carrots
  • 1/4 cup edamame (shelled)
  • 2 green onions, chopped
  • Toasted sesame seeds for garnish
  • Fresh cilantro or parsley for garnish (optional)
  • Salt and pepper to taste

These ingredients blend well to create a meal that is both tasty and nutritious. The salmon provides healthy fats and proteins. Jasmine rice adds a light, fragrant base. The teriyaki sauce gives a sweet and savory touch that enhances the dish. Adding vegetables like broccoli and carrots ensures you get plenty of vitamins. Edamame contributes protein and fiber, making this meal balanced and filling.

Experiment with your favorite veggies or garnishes. You can use bell peppers, snap peas, or even avocado. The beauty of this dish is its flexibility, allowing you to customize it to your taste. Enjoy the process of cooking, and feel free to make it your own!

Step-by-Step Instructions

Preparing the Rice

To start, rinse the jasmine rice under cold water. Keep rinsing until the water runs clear. This step removes extra starch, making the rice fluffy. Next, combine the rinsed rice and 2 cups of water or vegetable broth in a medium pot. Bring it to a boil over high heat. Once it starts bubbling, turn the heat down low. Cover the pot and let it simmer for 15 minutes. After cooking, remove it from the heat. Let it rest, covered, for another 10 minutes. This resting time helps the rice absorb any remaining water.

Marinating the Salmon

While the rice cooks, it’s time to marinate the salmon. Place the two salmon fillets in a shallow dish. Pour 1/4 cup of teriyaki sauce over the fillets. Make sure they are well-coated. Let the salmon sit at room temperature for about 10-15 minutes. This short time helps the fish soak up the flavors.

Cooking the Salmon

For cooking, heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Carefully remove the salmon from the marinade, but keep the marinade for later. Place the salmon skin-side down in the skillet. Cook it for about 4-5 minutes. Then, flip the fillets and cook for another 3-4 minutes. The salmon should be cooked through and flaky. During the last minute, drizzle the reserved marinade over the salmon. This adds extra flavor.

Assembling the Bowls

Once the rice is ready, fluff it with a fork. Season it with salt and pepper to taste. Divide the rice evenly into two serving bowls. On top of the rice, place a salmon fillet. Add steamed broccoli, shredded carrots, and edamame to each bowl. Arrange the vegetables nicely to make the meal look appealing.

Garnishing and Serving

Finally, it’s time to garnish. Sprinkle chopped green onions and toasted sesame seeds over the bowls. If you want, add fresh cilantro or parsley for more flavor. Serve the bowls warm. Enjoy your delicious teriyaki salmon rice bowls!

Tips & Tricks

Achieving Perfectly Cooked Salmon

To cook salmon well, timing is key. Salmon needs about 10 minutes of total cooking time. Start with skin-side down in a hot skillet. Cook it for 4-5 minutes, then flip. The salmon should be flaky and opaque when done. Use a thermometer; the ideal internal temperature is 145°F.

Flavor Enhancements

Want to boost the flavor? Try adding ginger or garlic to the teriyaki sauce. A dash of red pepper flakes adds heat. You could also mix in some honey for extra sweetness. Experiment with different spices like five-spice powder or sesame seeds.

Rice Cooking Alternatives

You can use broth instead of water for richer rice. Broth adds more flavor and depth to your dish. If you have a rice cooker, it makes cooking even easier. Just add the rinsed rice and broth, and let the machine do its job. This way, you can focus on cooking the salmon and prepping the veggies.

Pro Tips

  1. Marinate for Maximum Flavor: Let the salmon marinate for at least 15 minutes to absorb the teriyaki flavor fully. For even better results, marinate it in the refrigerator for up to an hour.
  2. Perfectly Cooked Rice: Ensure the rice is rinsed thoroughly to remove excess starch, which helps prevent it from becoming gummy. Using vegetable broth instead of water can add an extra layer of flavor.
  3. Vegetable Variations: Feel free to mix in different vegetables like bell peppers, snap peas, or zucchini to switch up the texture and flavor of your rice bowl.
  4. Serving Suggestions: For a complete meal, consider serving these bowls with a side of miso soup or a simple seaweed salad to enhance the Japanese dining experience.

Variations

Substitute Proteins

You can easily swap salmon for chicken or tofu. Chicken works well with teriyaki sauce. Use boneless chicken thighs for juicy flavor. Cook them until they reach 165°F. Tofu is a great choice for a plant-based option. Firm tofu soaks up the sauce well. Press it first to remove extra water. Then, cut it into cubes and marinate like salmon. Cook until golden brown for a tasty bite.

Vegetable Additions

Adding more veggies makes your bowl even better. Try bell peppers for a sweet crunch. Snap peas add a nice snap and color. You can also use zucchini or bok choy for extra nutrients. Just steam or sauté them quickly. This gives your meal a colorful look and added health benefits.

Sauce Alternatives

If you want to make your own teriyaki sauce, it is simple! Combine these ingredients:

  • 1/4 cup soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger

Mix them in a small bowl. Heat in a pot until it thickens. Use this sauce to marinate your salmon, chicken, or tofu. It adds a fresh twist to your meal.

Storage Info

Storing Leftovers

To keep your teriyaki salmon rice bowls fresh, use airtight containers. Place the cooked salmon and rice in separate containers. This helps maintain texture. Store everything in the fridge. Use your leftovers within three days for the best taste.

Reheating Instructions

When reheating, I recommend using a microwave. Place the rice in a bowl, add a little water, and cover it. Heat in 30-second bursts until warm. For the salmon, put it on a plate. Heat in the microwave for 20 seconds, then check. If it’s not warm, heat in 10-second increments. This keeps the salmon moist.

Freezing Options

If you want to prep meals ahead of time, freezing is a great option. For freezing, wrap each salmon fillet in plastic wrap. Place the wrapped salmon in a freezer bag. For rice, let it cool before putting it in a freezer-safe container. Label your bags with the date. Use within three months for the best flavor.

FAQs

Can I use frozen salmon?

Yes, you can use frozen salmon for this recipe. Just make sure to thaw it first. To thaw, place the salmon in the fridge overnight or submerge it in cold water for about an hour. Once thawed, pat it dry before marinating. This helps the teriyaki sauce stick better.

What can I serve with teriyaki salmon rice bowls?

You can serve a variety of sides with teriyaki salmon rice bowls. Here are some great ideas:

  • Miso soup for a warm starter.
  • Seaweed salad for a fresh crunch.
  • Pickled vegetables for a tangy contrast.
  • Sautéed greens like spinach or bok choy for added nutrition.

How long can I keep leftovers?

Leftovers from your teriyaki salmon rice bowls can stay fresh in the fridge for about three days. Store them in an airtight container. If you want to keep them longer, you can freeze the salmon and rice separately. Just make sure to label them with the date.

Can I make this dish gluten-free?

Yes, you can make teriyaki salmon rice bowls gluten-free. Use gluten-free teriyaki sauce or make your own with tamari instead of soy sauce. Check that the rice and sesame oil are gluten-free as well. This way, you can enjoy the same great flavors without the gluten.

This blog post covered how to make delicious teriyaki salmon rice bowls. We looked at key ingredients like salmon, rice, and teriyaki sauce. I shared easy steps for preparing the rice, marinating, and cooking the salmon. You learned tips for cooking and flavoring, plus tasty variations and storage ideas.

Now you can make and enjoy this dish at home. With practice, you will impress your friends and family with your cooking skills. Dive in and start your culinary adventure today. Good luc

To create delicious teriyaki salmon rice bowls, you need the following key ingredients: - 2 salmon fillets (about 6 oz each) - 1 cup jasmine rice - 2 cups water or vegetable broth - 1/4 cup teriyaki sauce (store-bought or homemade) - 1 tablespoon sesame oil - 1 cup steamed broccoli florets - 1/2 cup shredded carrots - 1/4 cup edamame (shelled) - 2 green onions, chopped - Toasted sesame seeds for garnish - Fresh cilantro or parsley for garnish (optional) - Salt and pepper to taste These ingredients blend well to create a meal that is both tasty and nutritious. The salmon provides healthy fats and proteins. Jasmine rice adds a light, fragrant base. The teriyaki sauce gives a sweet and savory touch that enhances the dish. Adding vegetables like broccoli and carrots ensures you get plenty of vitamins. Edamame contributes protein and fiber, making this meal balanced and filling. Experiment with your favorite veggies or garnishes. You can use bell peppers, snap peas, or even avocado. The beauty of this dish is its flexibility, allowing you to customize it to your taste. Enjoy the process of cooking, and feel free to make it your own! {{ingredient_image_1}} To start, rinse the jasmine rice under cold water. Keep rinsing until the water runs clear. This step removes extra starch, making the rice fluffy. Next, combine the rinsed rice and 2 cups of water or vegetable broth in a medium pot. Bring it to a boil over high heat. Once it starts bubbling, turn the heat down low. Cover the pot and let it simmer for 15 minutes. After cooking, remove it from the heat. Let it rest, covered, for another 10 minutes. This resting time helps the rice absorb any remaining water. While the rice cooks, it’s time to marinate the salmon. Place the two salmon fillets in a shallow dish. Pour 1/4 cup of teriyaki sauce over the fillets. Make sure they are well-coated. Let the salmon sit at room temperature for about 10-15 minutes. This short time helps the fish soak up the flavors. For cooking, heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Carefully remove the salmon from the marinade, but keep the marinade for later. Place the salmon skin-side down in the skillet. Cook it for about 4-5 minutes. Then, flip the fillets and cook for another 3-4 minutes. The salmon should be cooked through and flaky. During the last minute, drizzle the reserved marinade over the salmon. This adds extra flavor. Once the rice is ready, fluff it with a fork. Season it with salt and pepper to taste. Divide the rice evenly into two serving bowls. On top of the rice, place a salmon fillet. Add steamed broccoli, shredded carrots, and edamame to each bowl. Arrange the vegetables nicely to make the meal look appealing. Finally, it’s time to garnish. Sprinkle chopped green onions and toasted sesame seeds over the bowls. If you want, add fresh cilantro or parsley for more flavor. Serve the bowls warm. Enjoy your delicious teriyaki salmon rice bowls! To cook salmon well, timing is key. Salmon needs about 10 minutes of total cooking time. Start with skin-side down in a hot skillet. Cook it for 4-5 minutes, then flip. The salmon should be flaky and opaque when done. Use a thermometer; the ideal internal temperature is 145°F. Want to boost the flavor? Try adding ginger or garlic to the teriyaki sauce. A dash of red pepper flakes adds heat. You could also mix in some honey for extra sweetness. Experiment with different spices like five-spice powder or sesame seeds. You can use broth instead of water for richer rice. Broth adds more flavor and depth to your dish. If you have a rice cooker, it makes cooking even easier. Just add the rinsed rice and broth, and let the machine do its job. This way, you can focus on cooking the salmon and prepping the veggies. Pro Tips Marinate for Maximum Flavor: Let the salmon marinate for at least 15 minutes to absorb the teriyaki flavor fully. For even better results, marinate it in the refrigerator for up to an hour. Perfectly Cooked Rice: Ensure the rice is rinsed thoroughly to remove excess starch, which helps prevent it from becoming gummy. Using vegetable broth instead of water can add an extra layer of flavor. Vegetable Variations: Feel free to mix in different vegetables like bell peppers, snap peas, or zucchini to switch up the texture and flavor of your rice bowl. Serving Suggestions: For a complete meal, consider serving these bowls with a side of miso soup or a simple seaweed salad to enhance the Japanese dining experience. {{image_2}} You can easily swap salmon for chicken or tofu. Chicken works well with teriyaki sauce. Use boneless chicken thighs for juicy flavor. Cook them until they reach 165°F. Tofu is a great choice for a plant-based option. Firm tofu soaks up the sauce well. Press it first to remove extra water. Then, cut it into cubes and marinate like salmon. Cook until golden brown for a tasty bite. Adding more veggies makes your bowl even better. Try bell peppers for a sweet crunch. Snap peas add a nice snap and color. You can also use zucchini or bok choy for extra nutrients. Just steam or sauté them quickly. This gives your meal a colorful look and added health benefits. If you want to make your own teriyaki sauce, it is simple! Combine these ingredients: - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon minced garlic - 1 teaspoon grated ginger Mix them in a small bowl. Heat in a pot until it thickens. Use this sauce to marinate your salmon, chicken, or tofu. It adds a fresh twist to your meal. To keep your teriyaki salmon rice bowls fresh, use airtight containers. Place the cooked salmon and rice in separate containers. This helps maintain texture. Store everything in the fridge. Use your leftovers within three days for the best taste. When reheating, I recommend using a microwave. Place the rice in a bowl, add a little water, and cover it. Heat in 30-second bursts until warm. For the salmon, put it on a plate. Heat in the microwave for 20 seconds, then check. If it’s not warm, heat in 10-second increments. This keeps the salmon moist. If you want to prep meals ahead of time, freezing is a great option. For freezing, wrap each salmon fillet in plastic wrap. Place the wrapped salmon in a freezer bag. For rice, let it cool before putting it in a freezer-safe container. Label your bags with the date. Use within three months for the best flavor. Yes, you can use frozen salmon for this recipe. Just make sure to thaw it first. To thaw, place the salmon in the fridge overnight or submerge it in cold water for about an hour. Once thawed, pat it dry before marinating. This helps the teriyaki sauce stick better. You can serve a variety of sides with teriyaki salmon rice bowls. Here are some great ideas: - Miso soup for a warm starter. - Seaweed salad for a fresh crunch. - Pickled vegetables for a tangy contrast. - Sautéed greens like spinach or bok choy for added nutrition. Leftovers from your teriyaki salmon rice bowls can stay fresh in the fridge for about three days. Store them in an airtight container. If you want to keep them longer, you can freeze the salmon and rice separately. Just make sure to label them with the date. Yes, you can make teriyaki salmon rice bowls gluten-free. Use gluten-free teriyaki sauce or make your own with tamari instead of soy sauce. Check that the rice and sesame oil are gluten-free as well. This way, you can enjoy the same great flavors without the gluten. This blog post covered how to make delicious teriyaki salmon rice bowls. We looked at key ingredients like salmon, rice, and teriyaki sauce. I shared easy steps for preparing the rice, marinating, and cooking the salmon. You learned tips for cooking and flavoring, plus tasty variations and storage ideas. Now you can make and enjoy this dish at home. With practice, you will impress your friends and family with your cooking skills. Dive in and start your culinary adventure today. Good luck!

Teriyaki Salmon Rice Bowls

A delicious and healthy bowl featuring marinated salmon, jasmine rice, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 2

Ingredients
  

  • 2 fillets salmon fillets (about 6 oz each)
  • 1 cup jasmine rice
  • 2 cups water or vegetable broth
  • 1 4 cup teriyaki sauce (store-bought or homemade)
  • 1 tablespoon sesame oil
  • 1 cup steamed broccoli florets
  • 1 2 cup shredded carrots
  • 1 4 cup edamame (shelled)
  • 2 green onions chopped
  • 1 to taste toasted sesame seeds for garnish
  • 1 to taste fresh cilantro or parsley for garnish (optional)
  • 1 to taste salt and pepper

Instructions
 

  • Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice and water (or vegetable broth). Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender. Remove from heat and let it sit covered for another 10 minutes.
  • Marinate the Salmon: While the rice cooks, place the salmon fillets in a shallow dish and pour the teriyaki sauce over them. Let them marinate at room temperature for about 10-15 minutes.
  • Cook the Salmon: Heat the sesame oil in a large skillet over medium-high heat. Remove the salmon fillets from the marinade (reserving the marinade) and cook them skin-side down for about 4-5 minutes, then flip and cook for an additional 3-4 minutes, or until cooked through and flaky. Drizzle the reserved marinade over the salmon during the last minute of cooking.
  • Assemble the Bowls: Fluff the cooked rice with a fork and season with salt and pepper to taste. Divide the rice evenly into serving bowls. Top each bowl with a salmon fillet, steamed broccoli, shredded carrots, and edamame.
  • Garnish and Serve: Sprinkle the chopped green onions and toasted sesame seeds over the top. Add fresh cilantro or parsley for an extra touch of flavor. Serve the bowls warm and enjoy!

Notes

Feel free to customize the vegetables according to your preference.
Keyword healthy, quick meal, rice bowls, salmon, teriyaki

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