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- 2 salmon fillets (about 6 oz each) - 1/4 cup low sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 teaspoons fresh ginger, grated - 1 cup steamed broccoli florets - 1/2 cup shredded carrots - 1/4 cup chopped green onions - 1 tablespoon sesame seeds (for garnish) Gather these ingredients for a tasty, easy meal. Fresh salmon gives a rich flavor. Low sodium soy sauce keeps the salt down. Honey adds a nice sweetness to the dish. Rice vinegar adds a little tang. Sesame oil gives it a unique taste. Grated ginger adds warmth and spice. For the veggies, steamed broccoli adds crunch and color. Shredded carrots bring sweetness and brightness. Green onions offer a fresh bite. Finally, sesame seeds make the dish look great and add a nice crunch. Together, these ingredients create a balanced and healthy meal. You will enjoy every bite of your teriyaki salmon rice bowl! {{ingredient_image_1}} Whisk together these ingredients to make your teriyaki marinade: - 1/4 cup low sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 teaspoons fresh ginger, grated - 1 garlic clove, minced Mix them until smooth. The blend of flavors will add a sweet and salty taste to your salmon. Place your salmon fillets in a shallow dish. Pour half of the marinade over them. Make sure they are well coated. Let the salmon marinate for at least 20 minutes. This step is key for flavor. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the marinated salmon fillets on the baking sheet. Bake for 15-20 minutes. Look for the salmon to be cooked through and flake easily with a fork. If your jasmine rice is not cooked yet, now is the time to cook it. Fluff the cooked rice with a fork and set it aside. While the salmon bakes, steam your broccoli florets and shred your carrots. These veggies add color and crunch. Divide the rice into two bowls. Top each bowl with a salmon fillet, steamed broccoli, and shredded carrots. Drizzle the remaining marinade over everything. Season with salt and pepper to taste. Finally, sprinkle chopped green onions and sesame seeds on top for garnish. Enjoy your meal! To get the best teriyaki sauce, you can adjust the honey for sweetness. If you like it sweeter, add more honey. For a less sweet taste, use less. You can also try other marinades, like soy-garlic or a spicy blend. Mixing flavors can make a unique sauce that fits your taste. When cooking salmon, you can choose between broiling or baking. Broiling cooks it faster and gives a nice crust. Baking is great for a tender result. Both methods work well, so pick what you like best. For veggies, you can steam or stir-fry them. Steaming keeps them bright and tender, while stir-frying adds more flavor. For a beautiful bowl, layer the ingredients neatly. Start with rice, then add salmon, veggies, and toppings. Use colorful vegetables like carrots and green onions to make the dish pop. A visually appealing bowl makes your meal more fun and tasty! Pro Tips Marinate Longer for More Flavor: If time allows, marinate the salmon for up to an hour to deepen the flavors of the teriyaki sauce. Check Salmon for Doneness: Use a fork to gently flake the salmon at the thickest part; it should be opaque and flake easily when it's fully cooked. Customize Your Vegetables: Feel free to add or substitute other vegetables like bell peppers, snap peas, or bok choy for a personalized touch. Serve Immediately: For the best texture and flavor, serve the salmon rice bowls immediately after assembling. {{image_2}} You can swap salmon for chicken or tofu. Each protein brings its unique taste and texture. If you select chicken, use boneless, skinless thighs or breasts. Cook them for about 20-25 minutes at 400°F (200°C), or until the internal temperature reaches 165°F (74°C). For tofu, use firm tofu, and cut it into cubes. Bake it for roughly 25-30 minutes until it’s golden and crispy. This way, you can enjoy teriyaki rice bowls with different flavors. Rice is key in this dish. While jasmine rice is great, you can try brown rice, cauliflower rice, or quinoa. Brown rice adds fiber and a nutty taste. Cauliflower rice is a low-carb choice. Quinoa is packed with protein and has a unique texture. You can also add flavor to the rice. Try mixing in some lime juice or a sprinkle of sesame seeds. These small changes can elevate your bowl and make it even tastier. Adding more veggies boosts color and nutrients. Bell peppers, snap peas, or bok choy work well. You can slice bell peppers thin for a sweet crunch. Snap peas offer a fresh snap, while bok choy has a mild flavor. Don’t forget to consider seasonal vegetables. Asparagus in spring or squash in fall can make your bowls special. Feel free to mix and match based on what’s fresh and available. After you finish your teriyaki salmon rice bowls, store any leftovers in the fridge. Use airtight containers to keep them fresh. I recommend glass containers since they do not hold odors. - Let the food cool down before sealing. - Label the containers with the date for easy tracking. You can freeze teriyaki salmon if you have extra. Wrap the salmon tightly in plastic wrap. Then, place it in a freezer bag to avoid freezer burn. - To thaw, place the salmon in the fridge overnight. - Reheat by baking at 350°F (175°C) for about 10-15 minutes. In the fridge, cooked salmon lasts about three days. Cooked rice can stay fresh for about four days. - Look for any off smells or discoloration as signs of spoilage. - If the salmon feels slimy, it's best to discard it. These tips help keep your delicious teriyaki salmon rice bowls safe and tasty! Yes, you can prep these bowls ahead of time. To do this, follow these tips: - Marinate the salmon: Do this the night before. Just keep it in the fridge. - Cook the rice: You can make the jasmine rice a day ahead. Store it in the fridge. - Prep veggies: Chop broccoli and carrots ahead of time. Store them in airtight bags. - Assemble later: When ready to eat, just heat the rice and salmon. Then, add the veggies. Meal prepping saves time and makes dinner easy! These bowls are tasty on their own, but sides add variety. Here are some great options: - Edamame: Steamed or sautéed with salt. They add protein and fiber. - Seaweed salad: A light and refreshing side that complements the flavors. - Miso soup: Warm and savory, it pairs well with the meal. - Pickled vegetables: A tangy crunch can brighten your bowl. Mix and match to find your favorite combos! Keeping salmon moist is key for a great dish. Here are some methods: - Marinate well: Letting the salmon soak in the marinade helps it stay juicy. - Avoid overcooking: Bake just until it flakes easily with a fork, about 15-20 minutes. - Use foil: Cover the salmon with foil while baking to lock in moisture. - Rest before serving: Let it sit for a few minutes after baking. This step allows juices to settle. These tips keep your salmon delicious and tender! Yes, you can use store-bought teriyaki sauce. Here are some pros and cons: - Pros: - Saves time and effort. - Many brands offer tasty options. - Cons: - Some sauces may be too sweet or salty. - You may miss out on the fresh flavors from homemade sauce. If you choose a store brand, look for one with less sugar and sodium for a healthier option! This blog post covered how to create delicious teriyaki salmon rice bowls. You learned about the key ingredients, step-by-step prep, and storage tips. I shared ways to adjust flavors and cooking methods for variety. Don’t hesitate to try new veggies or protein options for a personal touch. Remember, these bowls provide healthy meals while being easy to prepare. Enjoy making them your own, and share your tasty results with others!

Teriyaki Salmon Rice Bowls

A delicious and healthy dish featuring marinated salmon served over jasmine rice with steamed broccoli and carrots.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 400 kcal

Ingredients
  

  • 2 fillets salmon (about 6 oz each)
  • 0.25 cup soy sauce (low sodium)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons fresh ginger, grated
  • 1 clove garlic, minced
  • 2 cups cooked jasmine rice
  • 1 cup broccoli florets, steamed
  • 0.5 cup shredded carrots
  • 0.25 cup green onions, chopped
  • 1 tablespoon sesame seeds (for garnish)
  • to taste salt and pepper

Instructions
 

  • In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to create the teriyaki marinade.
  • Place the salmon fillets in a shallow dish and pour half of the marinade over them, ensuring they're well coated. Let the salmon marinate for at least 20 minutes.
  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Place the marinated salmon fillets on the prepared baking sheet and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • While the salmon is baking, prepare the rice if not cooked yet. Fluff the cooked jasmine rice with a fork and set aside.
  • To serve, divide the cooked rice among two bowls. Top each bowl with a salmon fillet, steamed broccoli florets, and shredded carrots.
  • Drizzle the remaining teriyaki marinade over the bowls and season with salt and pepper to taste.
  • Sprinkle chopped green onions and sesame seeds on top as a garnish.

Notes

For best results, let the salmon marinate for longer if possible.
Keyword healthy, rice bowl, salmon, teriyaki