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For a tasty Teriyaki Salmon Bowl, you need: - 2 salmon fillets - 1 cup cooked jasmine rice - 1 cup broccoli florets - 1 red bell pepper, thinly sliced - 1 carrot, julienned - 2 green onions, finely chopped - 1 tablespoon sesame seeds - 2 tablespoons olive oil - Salt and pepper to taste These ingredients create a colorful and healthy dish. The salmon offers rich flavor, while the veggies add crunch and color. You will need a few simple items for the teriyaki sauce: - ¼ cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 1 garlic clove, minced - 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening) This sauce gives the dish its signature sweet and savory taste. To finish your bowls, consider these garnishes: - Sesame seeds - Chopped green onions These add a nice touch and extra flavor. You can also try adding sliced avocado or pickled ginger for a twist. {{ingredient_image_1}} To make teriyaki sauce, gather your ingredients first. In a small saucepan, mix the soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Heat it over medium heat until it starts to simmer. This brings out the flavors. Then, add the cornstarch mixture to thicken the sauce. Stir it constantly for about 1-2 minutes. When it thickens, remove it from heat and set it aside. Next, cook the salmon. Preheat a non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil. Season your salmon fillets with salt and pepper. Place them skin-side down in the skillet. Cook for about 4-5 minutes. This gives a nice sear. Flip the fillets over and spoon some teriyaki sauce on top. Cook for another 3-4 minutes. The salmon is done when it flakes easily with a fork. Remove it from heat and let it rest. Now, let’s sauté the vegetables. In the same skillet, add another tablespoon of olive oil if needed. Toss in the broccoli, bell pepper, and carrot. Sauté for about 2-3 minutes. You want them tender yet crisp. Lightly season with salt and pepper to enhance the flavor. Finally, it’s time to assemble your bowls. Start with a scoop of jasmine rice as the base. Top it with the sautéed vegetables and the teriyaki salmon. Drizzle more teriyaki sauce on top if you like. For the finishing touch, sprinkle sesame seeds and chopped green onions over the bowls. This adds flavor and a nice crunch. Enjoy your delicious teriyaki salmon bowls! To cook salmon well, I recommend using a non-stick skillet. This method gives you a nice sear. Preheat the skillet over medium-high heat. Add olive oil and let it heat. Place the salmon skin-side down first. Cook for about 4-5 minutes without moving it. This keeps the skin crispy. Then flip the salmon and spoon teriyaki sauce on top. Cook for another 3-4 minutes until it flakes easily. Fresh salmon is key for great flavor. Look for fillets with bright color and no brown spots. The flesh should feel firm and springy. For vegetables, choose vibrant broccoli, crisp bell peppers, and fresh carrots. All should be free from blemishes. Fresh ingredients make your teriyaki salmon bowls pop. Marinating your salmon can boost flavor. The teriyaki sauce is perfect for this. Let it marinate for 30 minutes before cooking. This allows the salmon to soak up the sweet and savory taste. If you want, you can try other marinades like lemon or garlic for a twist. Pro Tips Fresh Salmon is Key: Always opt for fresh salmon fillets when possible for the best flavor and texture. Frozen salmon can work, but fresh will elevate your dish significantly. Customize Your Vegetables: Feel free to swap in any vegetables you enjoy or have on hand. Snap peas, bell peppers, or zucchini work great for added color and nutrients. Let the Sauce Cool: Allow your teriyaki sauce to cool for a minute before serving over the salmon. This helps the sauce thicken and enhances its flavor. Perfect Rice Every Time: Rinse your jasmine rice before cooking to remove excess starch, resulting in fluffier rice that doesn’t stick together. {{image_2}} You can easily switch out salmon. Try chicken, tofu, or shrimp. Each protein brings its own taste. For chicken, use boneless thighs or breasts. Cook the same way as salmon. Tofu works well too. Just press it to remove extra water and cut it into cubes. For shrimp, peel them first and sauté until they turn pink. This keeps the dish fun and fresh. Feel free to mix in your favorite veggies. Snap peas, zucchini, or bell peppers add color and crunch. You can also try bok choy or asparagus if you like. Just make sure to cut them into small pieces. This helps them cook evenly and quickly. You can sauté them like the broccoli and carrots. This way, you can make the dish your own. If you need a gluten-free sauce, use tamari instead of soy sauce. Tamari tastes similar but is made without wheat. You can also make a simple homemade sauce. Combine coconut aminos, honey, and rice vinegar. This gives you a sweet and savory mix. It’s perfect for those avoiding gluten. This way, everyone can enjoy teriyaki salmon bowls! To store your leftover teriyaki salmon bowls, first let them cool down. Place the salmon, rice, and veggies into an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. Keep the teriyaki sauce separate if you want your dish to stay crisp. When you're ready to eat, you can reheat your bowls easily. Use a microwave for quick heating. Place the leftovers in a microwave-safe bowl. Cover it with a damp paper towel to keep moisture. Heat in short bursts, stirring in between until hot. Alternatively, you can reheat them in a pan on low heat. This helps the salmon stay juicy. The ingredients used in teriyaki salmon bowls have different shelf lives. Here’s a quick guide: - Salmon fillets: Use within 1-2 days of buying for best taste. - Cooked jasmine rice: Good for up to 4 days in the fridge. - Broccoli, bell pepper, and carrots: Best within 3-5 days for freshness. - Teriyaki sauce: Homemade sauce lasts about a week in the fridge. This way, you can enjoy your delicious teriyaki salmon bowls at their best! If you can’t use soy sauce, try tamari. It has a similar taste and is gluten-free. Coconut aminos is another great choice. It’s less salty and adds a hint of sweetness. Yes, you can make this recipe ahead of time. Cook the salmon and veggies, then store them in airtight containers. Keep the rice separate to avoid sogginess. Assemble the bowls just before serving for the best taste. To check if salmon is done, look for a few signs. The flesh should be opaque and flake easily with a fork. The internal temperature should reach 145°F. If you have a meat thermometer, this is the best way to ensure it's cooked right. Teriyaki salmon bowls pair well with many sides. Here are a few ideas: - Edamame - Seaweed salad - Cucumber salad - Miso soup - Steamed rice or quinoa These sides add great flavors and textures to your meal! In this post, we explored making Teriyaki Salmon Bowls. You learned about key ingredients, from the salmon to the sauce. Then, I shared step-by-step instructions for cooking and assembling. Tips for perfect salmon and storage info followed. Lastly, we discussed variations and answered common questions. Teriyaki Salmon Bowls are easy and fun to make. Enjoying this meal can be healthy and delicious! Now, go ahead and create your own tasty version.

Savory Teriyaki Salmon Bowls

A delicious and healthy bowl featuring teriyaki salmon, jasmine rice, and sautéed vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2

Ingredients
  

  • 2 fillets salmon
  • 1 cup cooked jasmine rice
  • 1 cup broccoli florets
  • 1 red bell pepper thinly sliced
  • 1 carrot julienned
  • 2 green onions finely chopped
  • 1 tablespoon sesame seeds
  • 2 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • 0.25 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions
 

  • Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, ginger, and garlic. Heat over medium heat until it starts to simmer.
  • Thicken the Sauce: Add the cornstarch mixture to the saucepan, stirring constantly until the sauce thickens (about 1-2 minutes). Remove from heat and set aside.
  • Cook the Salmon: Preheat a non-stick skillet over medium-high heat with 1 tablespoon of olive oil. Season the salmon fillets with salt and pepper. Place them skin-side down in the skillet and cook for about 4-5 minutes.
  • Baste the Salmon: Flip the fillets over and spoon some of the teriyaki sauce over the top. Continue to cook for an additional 3-4 minutes, or until the salmon is cooked through and easily flakes with a fork. Remove from heat and let rest.
  • Sauté the Vegetables: In the same skillet, add another tablespoon of olive oil (if needed) and toss in the broccoli, bell pepper, and carrot. Sauté for about 2-3 minutes until they are tender but still crisp. Lightly season with salt and pepper.
  • Assemble the Bowls: In serving bowls, place a scoop of jasmine rice as the base. Top it with the sautéed vegetables and the teriyaki salmon, drizzling more teriyaki sauce on top if desired.
  • Garnish: Sprinkle sesame seeds and chopped green onions over the bowls for extra flavor and crunch.

Notes

Feel free to add more vegetables or adjust the sauce to your taste.
Keyword healthy bowl, jasmine rice, salmon, teriyaki, vegetables