Teriyaki Salmon Rice Bowls

$- 2 salmon fillets - 1/2 cup soy sauce (low sodium) - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon grated ginger - 2 garlic cloves, minced - 2 cups cooked jasmine rice - 1 cup steamed broccoli florets - 1 cup shredded carrots - 1/4 cup sliced green onions - Sesame seeds The main ingredients give this dish its rich flavor. Salmon fillets are the star. They provide healthy fats and protein. Low sodium soy sauce adds a savory taste without too much salt. Honey adds sweetness and balances the soy sauce. Rice vinegar brings a bit of tang. For the extra flavor, we use ginger and garlic. They give the dish warmth and depth. Cooked jasmine rice makes a soft and fragrant base. It perfectly absorbs the teriyaki sauce. Toppings make it fun! Steamed broccoli adds color and crunch. Shredded carrots give it a nice sweetness and bright color. Sliced green onions add freshness. Finally, sesame seeds provide a nutty finish. You can mix and match toppings. Feel free to add your favorite veggies. This makes it a personal meal each time. {{ingredient_image_1}} Start by whisking together the following in a small bowl: - 1/2 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon grated ginger - 2 minced garlic cloves This mix creates a sweet and salty teriyaki sauce. The ginger and garlic add depth. You can taste it and adjust if you want it sweeter or saltier. Next, place your two salmon fillets in a shallow dish. Pour half of the teriyaki marinade over the salmon. Make sure it covers the fish well. Let it sit for at least 15 minutes. This step is key for great flavor. Now, heat your grill or grill pan to medium-high. Remove the salmon from the marinade and place it on the grill. Cook each side for 4 to 5 minutes. You want the salmon to be cooked through and flaky. Brush some of the reserved marinade on the fish during the last minute. This makes it extra tasty. While the salmon cooks, get your rice bowls ready. Divide 2 cups of cooked jasmine rice into two bowls. Top the rice with 1 cup of steamed broccoli and 1 cup of shredded carrots. Finally, place the grilled salmon on top. Drizzle any leftover teriyaki sauce over everything for more flavor. Garnish the bowls with sliced green onions and a sprinkle of sesame seeds. Enjoy your meal! How to tell when salmon is cooked You can tell salmon is done when it flakes easily with a fork. The inside should be a light pink color. If it looks bright and shiny, it may need more time. Aim for an internal temperature of 145°F for safety. Tips for grilling salmon Before you grill, make sure your grill is hot. This helps prevent sticking. Use oil on the grill grates or on the salmon itself. Grill the salmon skin-side down first. This helps keep it moist. Flip it gently, and don’t press down. You can add more depth to your teriyaki salmon with spices. Try a pinch of red pepper flakes for heat. A dash of sesame oil adds a nutty flavor. You can also use fresh herbs like cilantro or basil. For a twist, mix in some orange zest or a splash of lime juice. Best methods for cooking jasmine rice To cook jasmine rice, use a rice cooker for the best results. If you don’t have one, a pot works well too. Rinse the rice first to remove excess starch. Use a 1:1.5 rice-to-water ratio. Bring to a boil, then cover and reduce heat. Let it simmer for about 15 minutes. Turn off the heat and let it sit for another 10 minutes. Fluff it with a fork before serving. Pro Tips Marinate Longer for More Flavor: For a deeper flavor, consider marinating the salmon for 30 minutes to an hour instead of just 15 minutes. Perfectly Cooked Salmon: Use a meat thermometer to check for doneness; salmon is perfectly cooked at an internal temperature of 145°F (63°C). Add Variety with Vegetables: Feel free to add other vegetables like bell peppers or snap peas for extra color and nutrition. Serve with Extra Sauce: If you love teriyaki flavor, consider serving extra teriyaki sauce on the side for dipping! {{image_2}} You can switch the salmon for other fish. Tuna or swordfish work well too. If you prefer, try chicken or tofu for a different taste. Each option brings a unique flavor and texture. They all soak up the teriyaki marinade perfectly. Just follow the same marinating and cooking steps in the recipe. Feel free to mix up the veggies. Snap peas, bell peppers, or zucchini add great crunch. You can also toss in some corn or edamame for a pop of color. This dish is flexible, so use what you have on hand. More veggies boost the nutrition and flavor of your rice bowl. If jasmine rice isn’t your thing, try brown rice or quinoa. These grains have more fiber and nutrients. Cauliflower rice is a great low-carb option too. Each grain brings a different taste and texture, making your meal exciting. Experiment with what you like best to find your favorite base. To store teriyaki salmon rice bowls, let them cool before refrigerating. Place the rice, salmon, and veggies in airtight containers. Make sure to keep the sauce separate. This helps keep everything fresh and tasty. You can store the leftovers in the fridge for up to three days. If you want to freeze the leftovers, use freezer-safe containers. Freeze the salmon and veggies together. You can keep the rice in a separate bag. This way, you can enjoy the meal later. Teriyaki salmon rice bowls can last in the freezer for up to three months. Make sure to label the containers with the date. When you're ready to eat, you can reheat the dish. Use the microwave for quick reheating. Place the bowls in the microwave for about two minutes. Stir halfway to heat evenly. You can also reheat on the stovetop. Heat in a pan over medium heat, adding a splash of water for moisture. This method keeps the salmon juicy and the rice fluffy. To make teriyaki salmon, you need a few simple ingredients. Combine low sodium soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a bowl. Whisk these together until smooth. This mix creates a rich teriyaki sauce. You can adjust the sweetness or saltiness by changing the honey or soy sauce amounts. The key is to let your salmon soak in the marinade for at least 15 minutes. This allows the flavors to soak in. Yes, you can use frozen salmon. Thaw it properly before cooking. The best way to thaw salmon is to put it in the fridge overnight. If you’re short on time, place the sealed salmon in cold water for about an hour. After thawing, pat it dry before marinating. This helps the sauce stick better. Cook the salmon as directed in the recipe. It should still be flavorful and tender. Several sides go great with teriyaki salmon rice bowls. Here are some tasty options: - Edamame: Lightly salted edamame offers a nice crunch. - Cucumber salad: A fresh cucumber salad adds a crisp contrast. - Miso soup: Warm miso soup complements the meal perfectly. - Seaweed salad: This adds a unique flavor and texture. These sides enhance the meal and provide balance to the flavors in the rice bowls. This blog post covered how to make teriyaki salmon rice bowls. We looked at key ingredients, like salmon, soy sauce, and jasmine rice. The cooking steps, from marinating the salmon to adding veggies, were clear and easy. I shared tips for perfecting your dish and different variations you can try. In the end, you can enjoy a healthy, tasty meal that’s simple to prepare. Whether you stick with salmon or try something new, this dish is sure to please. Happy cooking!$

A delicious and healthy dish featuring grilled salmon fillets marinated in a homemade teriyaki sauce, served over jasmine rice with fresh vegetables.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Japanese

Servings 2

Calories 400 kcal

Ingredients

2 fillets salmon
0.5 cup soy sauce (low sodium)
0.25 cup honey
2 tablespoons rice vinegar
1 tablespoon grated ginger
2 cloves garlic (minced)
2 cups cooked jasmine rice
1 cup steamed broccoli florets
1 cup shredded carrots
0.25 cup sliced green onions (for garnish)
1 tablespoon sesame seeds (for garnish)

Instructions

In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic to create the teriyaki marinade.
Place the salmon fillets in a shallow dish and pour half of the teriyaki marinade over them. Let the salmon marinate for at least 15 minutes. Reserve the other half of the marinade for later.
Preheat your grill or stovetop grill pan over medium-high heat.
Remove the salmon from the marinade and place it on the grill. Cook for 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork. Brush the reserved marinade on the salmon during the last minute of cooking for added flavor.
While the salmon is cooking, prepare the rice bowls. Divide the cooked jasmine rice into two bowls.
Top the rice with steamed broccoli, shredded carrots, and the grilled salmon fillets.
Drizzle any leftover teriyaki sauce from the cooking process over the bowls for added flavor.
Garnish with sliced green onions and a sprinkle of sesame seeds.

Notes

For a spicier kick, add red pepper flakes to the marinade.

Keyword grilled, healthy, rice bowl, salmon, teriyaki