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- 2 salmon fillets (about 6 oz each) - 1 cup cooked jasmine rice - 1 cup broccoli florets - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 1 teaspoon minced garlic - 1 tablespoon sesame seeds - Sliced green onions for garnish When I make teriyaki salmon bowls, I love how simple and fresh each ingredient is. The salmon is the star. It has a rich flavor that pairs well with the sweet and salty sauce. I use jasmine rice as the base. It’s fluffy and fragrant, making it perfect for soaking up the sauce. Broccoli adds a nice crunch and bright color. The sauce is quick to prepare. You just mix soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. It creates a sweet and savory blend that brings everything together. For a pop of texture and flavor, I sometimes add sesame seeds and green onions as garnishes. These optional toppings make the dish look beautiful and add extra flavor. You can find the full recipe for this delightful dish in the link provided. It’s easy to make and a great way to enjoy a gourmet meal at home. To make your teriyaki sauce, start by whisking together a few key ingredients. Combine 2 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Add 1 teaspoon of grated ginger and 1 teaspoon of minced garlic. Mix well until smooth. This sauce will bring a sweet and savory flavor to your dish. Next, preheat your oven to 400°F (200°C). While it heats, line a baking sheet with parchment paper. Place 2 salmon fillets on the sheet. Brush half of your teriyaki sauce over the salmon fillets. This will help the fish absorb all that tasty flavor as it cooks. Now, it’s time to roast your veggies. Take 1 cup of broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot. Arrange these around the salmon on the baking sheet. Drizzle the remaining teriyaki sauce over the vegetables. This adds more flavor and makes everything more delicious. Place the baking sheet in the oven. Bake everything for about 12 to 15 minutes. You will know it’s done when the salmon flakes easily with a fork and the vegetables are tender. Keep an eye on them to avoid overcooking. Once everything is cooked, it’s time to build your bowls. Start with a scoop of cooked jasmine rice as the base. Then, add the teriyaki salmon on top of the rice. Finally, layer on those roasted veggies for color and crunch. Before serving, sprinkle 1 tablespoon of sesame seeds and some sliced green onions over the top. This adds a nice crunch and a pop of color. Your teriyaki salmon bowls are now ready to enjoy! For more details, check the Full Recipe. - Use a meat thermometer for accurate doneness. Aim for 125°F for medium. - Let the salmon rest for a few minutes before plating. This helps improve texture. - For fluffy jasmine rice, rinse it well before cooking. This removes excess starch. - You can substitute with other rice varieties. Brown rice or quinoa works well too. - Want extra heat? Add spices or chili flakes to the teriyaki sauce. - Marinate the salmon longer for a deeper flavor. A few hours or overnight is best. These tips will help you create a delicious teriyaki salmon bowl. Check out the full recipe for more details! {{image_2}} You can easily switch the salmon with other proteins. Try chicken, tofu, or shrimp. Each option brings its own flavor and texture. Chicken provides a mild taste and works well with teriyaki sauce. Tofu is great for a plant-based twist. Shrimp cooks fast and adds a sweet touch. Feel free to change the veggies in your bowl. Snap peas, zucchini, or bell peppers can add crunch. You can also use whatever is in season. Seasonal vegetables taste fresher and have better nutrients. Mixing them keeps each bowl exciting. To change up the teriyaki sauce, consider adding pineapple juice. This adds a sweet and tangy kick. If you like heat, a splash of sriracha can spice things up. Each tweak gives new life to the dish and makes it your own. You can store your teriyaki salmon bowls in airtight containers. Keep them in the refrigerator. They will stay fresh for up to 3 days. Make sure to let them cool before sealing. This helps keep the flavors intact. When reheating salmon, use a low heat setting. The best way is to use a microwave. Heat it in short bursts, about 30 seconds each time. Check if it's warm through. This method keeps the salmon moist. For rice and vegetables, add a splash of water. Cover and heat for 1-2 minutes. This helps steam them back to life. If you want to freeze teriyaki salmon bowls, pack them well. Use freezer-safe containers or bags. Make sure to remove excess air to prevent freezer burn. They can stay good for up to 2 months. When ready to eat, thaw overnight in the fridge. Reheat using the methods mentioned above for best results. For the complete recipe, check out the Full Recipe. Yes, you can. Meal prep makes life easier. Cook the salmon and veggies, then store them. Keep the rice and sauce separate until you are ready to serve. This way, the rice stays fresh and the salmon does not get soggy. You can store the cooked salmon in airtight containers for up to three days in the fridge. You can pair these bowls with many sides. A fresh salad adds crunch and color. Edamame is also a great choice for protein. You might try pickled veggies for a tangy taste. Rice paper rolls can provide a fun twist. Each side offers a new flavor to enjoy with the teriyaki salmon. The salmon is done when it flakes easily with a fork. You can also use a meat thermometer. The internal temperature should reach 145°F (63°C). Look for the salmon to turn a light pink color and lose its raw look. Perfectly cooked salmon is moist, tender, and full of flavor. This article covered how to make tasty teriyaki salmon bowls. We looked at the main ingredients like salmon, rice, and broccoli. I shared step-by-step instructions to prepare the sauce and cook everything perfectly. You can also customize the dish with different proteins and vegetables. Lastly, I provided storage tips and answered common questions. Enjoying your home-cooked teriyaki salmon bowls can be simple and fun! Try it out and make your meal special.

- Teriyaki Salmon Bowls

Whip up an irresistible Savory Teriyaki Salmon Bowl at home! This easy recipe features tender salmon, colorful vegetables, and fluffy jasmine rice, all drizzled with a delicious homemade teriyaki sauce. Perfect for a quick weeknight dinner, it's healthy and satisfying. Don’t miss out on creating this tasty dish that is sure to impress.
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Ingredients
  

2 salmon fillets (about 6 oz each)

1 cup cooked jasmine rice

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon grated ginger

1 teaspoon minced garlic

1 tablespoon sesame seeds

Optional: sliced green onions for garnish

Instructions
 

Prepare Ingredients: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic to create the teriyaki sauce. Set aside.

    Cook the Salmon: Preheat your oven to 400°F (200°C). Place the salmon fillets on a lined baking sheet. Brush half of the teriyaki sauce over the salmon.

      Roast the Vegetables: Arrange the broccoli, red bell pepper, and carrot around the salmon on the baking sheet. Drizzle with the remaining teriyaki sauce.

        Bake: Bake the salmon and vegetables in the preheated oven for about 12-15 minutes or until the salmon flakes easily with a fork and the vegetables are tender.

          Assemble Bowls: In serving bowls, place a scoop of jasmine rice as the base. Top with the teriyaki salmon and roasted vegetables.

            Garnish: Sprinkle sesame seeds and sliced green onions over the top for added flavor and a pop of color.

              Prep Time: 10 min | Total Time: 25 min | Servings: 2

                - Presentation Tips: Serve the bowls with a slice of lime on the side and arrange the vegetables in a rainbow pattern to enhance visual appeal.