Teriyaki Salmon Rice Bowls Flavorful and Easy Recipe

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- 2 salmon fillets (6 oz each) - 1/4 cup teriyaki sauce (homemade or store-bought) - 1 cup jasmine rice - 1 cup broccoli florets - 1 carrot, julienned - 1/2 cup sugar snap peas - 2 green onions, sliced - 1 tablespoon sesame seeds - 1 tablespoon sesame oil - Salt and pepper, to taste Gathering these ingredients is easy. Salmon fillets are the star of this dish. They bring rich flavor and protein. The teriyaki sauce adds a sweet and savory taste. You can use homemade or store-bought sauce. Jasmine rice serves as a fluffy base. It pairs well with the salmon and veggies. For vegetables, I love using fresh broccoli, carrots, and sugar snap peas. They add color and crunch. Green onions and sesame seeds make great garnishes. They add a nice touch and extra flavor. When cooking, sesame oil gives a warm, nutty taste. It enhances everything in the dish. Don't forget salt and pepper for seasoning. They help balance the flavors. This ingredient list makes the perfect teriyaki salmon rice bowl. Each bite bursts with flavor and freshness! {{ingredient_image_1}} 1. Start by rinsing the jasmine rice under cold water. Keep rinsing until the water runs clear. This removes excess starch and helps the rice cook better. 2. In a medium saucepan, combine 1 cup of rinsed rice with 2 cups of water. Bring the mixture to a boil over high heat. 3. Once it boils, lower the heat to low. Cover the pot and let it simmer for about 15 minutes. The rice will absorb the water and become tender. 4. After 15 minutes, take the pot off the heat. Let it sit, still covered, for another 5 minutes. This step helps the rice fluff up nicely. 1. While the rice cooks, prepare the salmon. Take 2 salmon fillets and place them in a shallow dish. 2. Pour 1/4 cup of teriyaki sauce over the salmon. Make sure the fillets are well coated. 3. Let the salmon marinate for about 15 minutes. This allows the flavors to soak in. Turn the fillets halfway through for even flavor. 1. Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. This oil adds a nice flavor to the dish. 2. Add 1 cup of broccoli florets, 1 julienned carrot, and 1/2 cup of sugar snap peas to the skillet. Stir-fry these vegetables for about 5 minutes. They should be tender but still crisp. 3. Season with salt and pepper to taste. Once done, remove the vegetables from the skillet and set them aside. 4. In the same skillet, push the vegetables to one side. Add the marinated salmon fillets. Cook for about 4-5 minutes on each side. The salmon should be cooked through and have a nice glaze from the teriyaki sauce. 1. To assemble, scoop a serving of the jasmine rice into each bowl. Use a generous amount for a filling base. 2. Top each bowl with a salmon fillet. Make sure to place it nicely on the rice. 3. Add a generous portion of the stir-fried vegetables on the side of the salmon. 4. Finish by garnishing with sliced green onions and a sprinkle of sesame seeds. This adds extra flavor and a nice crunch. To achieve fluffy jasmine rice, start by rinsing the rice. Rinse it under cold water until the water runs clear. This step removes extra starch. Next, combine one cup of rice with two cups of water in a medium saucepan. Bring the water to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. After that, take it off the heat but let it sit, still covered, for five more minutes. This resting time makes the rice fluffy. The best methods for cooking salmon include pan-searing and broiling. For pan-searing, heat sesame oil in a skillet over medium-high heat. Add the marinated salmon fillets to the skillet. Cook for four to five minutes on each side. This method leaves a nice glaze from the teriyaki sauce. To ensure the salmon stays moist, do not overcook it. Check for an internal temperature of 145°F. You can also marinate the salmon for at least 15 minutes. This adds flavor and helps keep it juicy while cooking. For extra flavor, consider adding more sauces or spices. You could drizzle on some extra teriyaki sauce before serving. A sprinkle of chili flakes adds a nice kick. You can also try adding a splash of lime juice for brightness. For presentation, serve your rice bowls with extra teriyaki sauce on the side. Adding a slice of lime not only gives color but also enhances the taste. Place the salmon and vegetables neatly on top of the rice. This makes your meal look as good as it tastes. Pro Tips Marinate Well: Ensure the salmon fillets are fully submerged in the teriyaki sauce for even flavor absorption. Rice Rinse: Rinsing the rice helps remove excess starch, resulting in fluffier and less sticky rice. Vegetable Color: Use a variety of colorful vegetables to enhance the visual appeal and nutritional value of the dish. Garnish Smartly: Fresh herbs or a sprinkle of chili flakes can elevate the dish, adding freshness and a hint of spice. {{image_2}} You can easily switch out salmon for other proteins. Chicken, tofu, or shrimp work great. If you choose chicken, cook it until it's no longer pink. For tofu, press it to remove water, then marinate and cook until golden. Shrimp cooks quickly, so sauté it just until pink and firm. Each option brings its own taste and texture. Feel free to mix in different vegetables for your stir-fry. Bell peppers, zucchini, and snap peas add color and crunch. You can also use bok choy or mushrooms for extra flavor. The key is to stir-fry them until they are tender but still crisp. This keeps the dish vibrant and adds nutrients. If you want a change from jasmine rice, try brown rice or quinoa. Brown rice has a nutty flavor and more fiber. It takes longer to cook, so plan for that. Quinoa is a protein-packed option, cooking faster than brown rice. Rinse it first to remove the bitter coating. Each grain adds a unique twist to your rice bowl. To store your teriyaki salmon rice bowls, let them cool first. Place the leftovers in an airtight container. This keeps the food fresh. Store them in the fridge. They will last for up to three days. Always label the container with the date. This will help you remember when you made them. When it's time to eat your leftovers, reheating is key. The best method is using the microwave. Place the bowl in the microwave and cover it with a lid or a damp paper towel. Heat it for one to two minutes. Check if it's hot enough. If not, heat in 30-second intervals. You can also use a skillet. Heat it on low and stir gently until warm. This keeps the salmon juicy and the rice fluffy. Freezing is also an option for teriyaki salmon rice bowls. To freeze, let the meal cool completely. Portion the food into freezer-safe bags. Squeeze out the air before sealing. Label each bag with the date. You can freeze them for up to three months. When ready to eat, thaw the bowl in the fridge overnight. Heat it up using the microwave or skillet. This way, you can enjoy a tasty meal anytime! It takes about 40 minutes to make teriyaki salmon rice bowls. Here’s how the time breaks down: - Prep Time: 15 minutes - Cooking Time: 25 minutes You will spend 15 minutes washing and cooking the rice. While it cooks, you can marinate the salmon. Stir-frying the veggies takes about 5 minutes. Cooking the salmon in the skillet takes another 8-10 minutes. The timing is perfect for a quick dinner. Yes, you can use store-bought teriyaki sauce. There are some pros and cons to think about: - Pros: - Quick and easy to use. - No need to measure or mix ingredients. - Cons: - Might have added sugars or preservatives. - Flavor may not be as fresh as homemade. If you choose to make your own, you can adjust the flavors to fit your taste. It’s fun to experiment with different ingredients too! You can serve various side dishes with your teriyaki salmon rice bowls. Here are some great ideas: - Steamed Edamame: Adds protein and a nice pop of color. - Miso Soup: Light and comforting, pairs well with salmon. - Seaweed Salad: Offers a fresh and tangy contrast. - Pickled Vegetables: Adds crunch and acidity. Feel free to mix and match these sides for a complete meal! This post outlined how to make tasty teriyaki salmon rice bowls. We covered key ingredients like salmon, veggies, and jasmine rice. I shared step-by-step cooking instructions and helpful tips for perfect results. You can also customize the recipe with different proteins and veggies. To make meal prep easy, I included storage and reheating info. With this guide, you can enjoy a healthy meal anytime. Cooking is fun and rewarding. I hope you try this bright and delicious dish!

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Are you ready to whip up a meal that’s both tasty and simple? Teriyaki Salmon Rice Bowls are just that! This dish combines juicy salmon, fluffy jasmine rice, and vibrant veggies, all tossed in a delicious teriyaki sauce. Whether you’re a busy parent or a novice cook, this easy recipe lets you serve a colorful bowl of flavor. Let’s dive into the ingredients and steps to make your next meal a hit!

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Why I Love This Recipe

  1. Quick and Easy: This recipe comes together in under 40 minutes, making it perfect for a weeknight dinner.
  2. Flavorful Marinade: The teriyaki sauce infuses the salmon with a delicious sweet and savory flavor that pairs perfectly with the rice.
  3. Healthy Ingredients: Packed with nutritious vegetables like broccoli, carrots, and snap peas, this dish is both satisfying and good for you.
  4. Customizable: You can easily swap out the vegetables or adjust the sauce to fit your taste preferences.

Ingredients

Main Ingredients

– 2 salmon fillets (6 oz each)

– 1/4 cup teriyaki sauce (homemade or store-bought)

– 1 cup jasmine rice

Vegetables and Garnishes

– 1 cup broccoli florets

– 1 carrot, julienned

– 1/2 cup sugar snap peas

– 2 green onions, sliced

– 1 tablespoon sesame seeds

Seasonings and Cooking Essentials

– 1 tablespoon sesame oil

– Salt and pepper, to taste

Gathering these ingredients is easy. Salmon fillets are the star of this dish. They bring rich flavor and protein. The teriyaki sauce adds a sweet and savory taste. You can use homemade or store-bought sauce. Jasmine rice serves as a fluffy base. It pairs well with the salmon and veggies.

For vegetables, I love using fresh broccoli, carrots, and sugar snap peas. They add color and crunch. Green onions and sesame seeds make great garnishes. They add a nice touch and extra flavor.

When cooking, sesame oil gives a warm, nutty taste. It enhances everything in the dish. Don’t forget salt and pepper for seasoning. They help balance the flavors.

This ingredient list makes the perfect teriyaki salmon rice bowl. Each bite bursts with flavor and freshness!

Step-by-Step Instructions

Preparing the Rice

1. Start by rinsing the jasmine rice under cold water. Keep rinsing until the water runs clear. This removes excess starch and helps the rice cook better.

2. In a medium saucepan, combine 1 cup of rinsed rice with 2 cups of water. Bring the mixture to a boil over high heat.

3. Once it boils, lower the heat to low. Cover the pot and let it simmer for about 15 minutes. The rice will absorb the water and become tender.

4. After 15 minutes, take the pot off the heat. Let it sit, still covered, for another 5 minutes. This step helps the rice fluff up nicely.

Marinating the Salmon

1. While the rice cooks, prepare the salmon. Take 2 salmon fillets and place them in a shallow dish.

2. Pour 1/4 cup of teriyaki sauce over the salmon. Make sure the fillets are well coated.

3. Let the salmon marinate for about 15 minutes. This allows the flavors to soak in. Turn the fillets halfway through for even flavor.

Cooking the Vegetables and Salmon

1. Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. This oil adds a nice flavor to the dish.

2. Add 1 cup of broccoli florets, 1 julienned carrot, and 1/2 cup of sugar snap peas to the skillet. Stir-fry these vegetables for about 5 minutes. They should be tender but still crisp.

3. Season with salt and pepper to taste. Once done, remove the vegetables from the skillet and set them aside.

4. In the same skillet, push the vegetables to one side. Add the marinated salmon fillets. Cook for about 4-5 minutes on each side. The salmon should be cooked through and have a nice glaze from the teriyaki sauce.

Assembling the Rice Bowls

1. To assemble, scoop a serving of the jasmine rice into each bowl. Use a generous amount for a filling base.

2. Top each bowl with a salmon fillet. Make sure to place it nicely on the rice.

3. Add a generous portion of the stir-fried vegetables on the side of the salmon.

4. Finish by garnishing with sliced green onions and a sprinkle of sesame seeds. This adds extra flavor and a nice crunch.

Tips & Tricks

Perfecting the Rice

To achieve fluffy jasmine rice, start by rinsing the rice. Rinse it under cold water until the water runs clear. This step removes extra starch. Next, combine one cup of rice with two cups of water in a medium saucepan. Bring the water to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. After that, take it off the heat but let it sit, still covered, for five more minutes. This resting time makes the rice fluffy.

Salmon Cooking Techniques

The best methods for cooking salmon include pan-searing and broiling. For pan-searing, heat sesame oil in a skillet over medium-high heat. Add the marinated salmon fillets to the skillet. Cook for four to five minutes on each side. This method leaves a nice glaze from the teriyaki sauce.

To ensure the salmon stays moist, do not overcook it. Check for an internal temperature of 145°F. You can also marinate the salmon for at least 15 minutes. This adds flavor and helps keep it juicy while cooking.

Enhancing the Flavor

For extra flavor, consider adding more sauces or spices. You could drizzle on some extra teriyaki sauce before serving. A sprinkle of chili flakes adds a nice kick. You can also try adding a splash of lime juice for brightness.

For presentation, serve your rice bowls with extra teriyaki sauce on the side. Adding a slice of lime not only gives color but also enhances the taste. Place the salmon and vegetables neatly on top of the rice. This makes your meal look as good as it tastes.

Pro Tips

  1. Marinate Well: Ensure the salmon fillets are fully submerged in the teriyaki sauce for even flavor absorption.
  2. Rice Rinse: Rinsing the rice helps remove excess starch, resulting in fluffier and less sticky rice.
  3. Vegetable Color: Use a variety of colorful vegetables to enhance the visual appeal and nutritional value of the dish.
  4. Garnish Smartly: Fresh herbs or a sprinkle of chili flakes can elevate the dish, adding freshness and a hint of spice.

Variations

Alternative Proteins

You can easily switch out salmon for other proteins. Chicken, tofu, or shrimp work great. If you choose chicken, cook it until it’s no longer pink. For tofu, press it to remove water, then marinate and cook until golden. Shrimp cooks quickly, so sauté it just until pink and firm. Each option brings its own taste and texture.

Customizable Vegetables

Feel free to mix in different vegetables for your stir-fry. Bell peppers, zucchini, and snap peas add color and crunch. You can also use bok choy or mushrooms for extra flavor. The key is to stir-fry them until they are tender but still crisp. This keeps the dish vibrant and adds nutrients.

Rice Alternatives

If you want a change from jasmine rice, try brown rice or quinoa. Brown rice has a nutty flavor and more fiber. It takes longer to cook, so plan for that. Quinoa is a protein-packed option, cooking faster than brown rice. Rinse it first to remove the bitter coating. Each grain adds a unique twist to your rice bowl.

Storage Info

Storing Leftovers

To store your teriyaki salmon rice bowls, let them cool first. Place the leftovers in an airtight container. This keeps the food fresh. Store them in the fridge. They will last for up to three days. Always label the container with the date. This will help you remember when you made them.

Reheating Tips

When it’s time to eat your leftovers, reheating is key. The best method is using the microwave. Place the bowl in the microwave and cover it with a lid or a damp paper towel. Heat it for one to two minutes. Check if it’s hot enough. If not, heat in 30-second intervals. You can also use a skillet. Heat it on low and stir gently until warm. This keeps the salmon juicy and the rice fluffy.

Freezing Instructions

Freezing is also an option for teriyaki salmon rice bowls. To freeze, let the meal cool completely. Portion the food into freezer-safe bags. Squeeze out the air before sealing. Label each bag with the date. You can freeze them for up to three months. When ready to eat, thaw the bowl in the fridge overnight. Heat it up using the microwave or skillet. This way, you can enjoy a tasty meal anytime!

FAQs

How long does it take to make teriyaki salmon rice bowls?

It takes about 40 minutes to make teriyaki salmon rice bowls. Here’s how the time breaks down:

– Prep Time: 15 minutes

– Cooking Time: 25 minutes

You will spend 15 minutes washing and cooking the rice. While it cooks, you can marinate the salmon. Stir-frying the veggies takes about 5 minutes. Cooking the salmon in the skillet takes another 8-10 minutes. The timing is perfect for a quick dinner.

Can I use store-bought teriyaki sauce?

Yes, you can use store-bought teriyaki sauce. There are some pros and cons to think about:

– Pros:

– Quick and easy to use.

– No need to measure or mix ingredients.

– Cons:

– Might have added sugars or preservatives.

– Flavor may not be as fresh as homemade.

If you choose to make your own, you can adjust the flavors to fit your taste. It’s fun to experiment with different ingredients too!

What can I serve with teriyaki salmon rice bowls?

You can serve various side dishes with your teriyaki salmon rice bowls. Here are some great ideas:

– Steamed Edamame: Adds protein and a nice pop of color.

– Miso Soup: Light and comforting, pairs well with salmon.

– Seaweed Salad: Offers a fresh and tangy contrast.

– Pickled Vegetables: Adds crunch and acidity.

Feel free to mix and match these sides for a complete meal!

This post outlined how to make tasty teriyaki salmon rice bowls. We covered key ingredients like salmon, veggies, and jasmine rice. I shared step-by-step cooking instructions and helpful tips for perfect results. You can also customize the recipe with different proteins and veggies.

To make meal prep easy, I included storage and reheating info. With this guide, you can enjoy a healthy meal anytime. Cooking is fun and rewarding. I hope you try this bright and delicious dis

- 2 salmon fillets (6 oz each) - 1/4 cup teriyaki sauce (homemade or store-bought) - 1 cup jasmine rice - 1 cup broccoli florets - 1 carrot, julienned - 1/2 cup sugar snap peas - 2 green onions, sliced - 1 tablespoon sesame seeds - 1 tablespoon sesame oil - Salt and pepper, to taste Gathering these ingredients is easy. Salmon fillets are the star of this dish. They bring rich flavor and protein. The teriyaki sauce adds a sweet and savory taste. You can use homemade or store-bought sauce. Jasmine rice serves as a fluffy base. It pairs well with the salmon and veggies. For vegetables, I love using fresh broccoli, carrots, and sugar snap peas. They add color and crunch. Green onions and sesame seeds make great garnishes. They add a nice touch and extra flavor. When cooking, sesame oil gives a warm, nutty taste. It enhances everything in the dish. Don't forget salt and pepper for seasoning. They help balance the flavors. This ingredient list makes the perfect teriyaki salmon rice bowl. Each bite bursts with flavor and freshness! {{ingredient_image_1}} 1. Start by rinsing the jasmine rice under cold water. Keep rinsing until the water runs clear. This removes excess starch and helps the rice cook better. 2. In a medium saucepan, combine 1 cup of rinsed rice with 2 cups of water. Bring the mixture to a boil over high heat. 3. Once it boils, lower the heat to low. Cover the pot and let it simmer for about 15 minutes. The rice will absorb the water and become tender. 4. After 15 minutes, take the pot off the heat. Let it sit, still covered, for another 5 minutes. This step helps the rice fluff up nicely. 1. While the rice cooks, prepare the salmon. Take 2 salmon fillets and place them in a shallow dish. 2. Pour 1/4 cup of teriyaki sauce over the salmon. Make sure the fillets are well coated. 3. Let the salmon marinate for about 15 minutes. This allows the flavors to soak in. Turn the fillets halfway through for even flavor. 1. Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. This oil adds a nice flavor to the dish. 2. Add 1 cup of broccoli florets, 1 julienned carrot, and 1/2 cup of sugar snap peas to the skillet. Stir-fry these vegetables for about 5 minutes. They should be tender but still crisp. 3. Season with salt and pepper to taste. Once done, remove the vegetables from the skillet and set them aside. 4. In the same skillet, push the vegetables to one side. Add the marinated salmon fillets. Cook for about 4-5 minutes on each side. The salmon should be cooked through and have a nice glaze from the teriyaki sauce. 1. To assemble, scoop a serving of the jasmine rice into each bowl. Use a generous amount for a filling base. 2. Top each bowl with a salmon fillet. Make sure to place it nicely on the rice. 3. Add a generous portion of the stir-fried vegetables on the side of the salmon. 4. Finish by garnishing with sliced green onions and a sprinkle of sesame seeds. This adds extra flavor and a nice crunch. To achieve fluffy jasmine rice, start by rinsing the rice. Rinse it under cold water until the water runs clear. This step removes extra starch. Next, combine one cup of rice with two cups of water in a medium saucepan. Bring the water to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. After that, take it off the heat but let it sit, still covered, for five more minutes. This resting time makes the rice fluffy. The best methods for cooking salmon include pan-searing and broiling. For pan-searing, heat sesame oil in a skillet over medium-high heat. Add the marinated salmon fillets to the skillet. Cook for four to five minutes on each side. This method leaves a nice glaze from the teriyaki sauce. To ensure the salmon stays moist, do not overcook it. Check for an internal temperature of 145°F. You can also marinate the salmon for at least 15 minutes. This adds flavor and helps keep it juicy while cooking. For extra flavor, consider adding more sauces or spices. You could drizzle on some extra teriyaki sauce before serving. A sprinkle of chili flakes adds a nice kick. You can also try adding a splash of lime juice for brightness. For presentation, serve your rice bowls with extra teriyaki sauce on the side. Adding a slice of lime not only gives color but also enhances the taste. Place the salmon and vegetables neatly on top of the rice. This makes your meal look as good as it tastes. Pro Tips Marinate Well: Ensure the salmon fillets are fully submerged in the teriyaki sauce for even flavor absorption. Rice Rinse: Rinsing the rice helps remove excess starch, resulting in fluffier and less sticky rice. Vegetable Color: Use a variety of colorful vegetables to enhance the visual appeal and nutritional value of the dish. Garnish Smartly: Fresh herbs or a sprinkle of chili flakes can elevate the dish, adding freshness and a hint of spice. {{image_2}} You can easily switch out salmon for other proteins. Chicken, tofu, or shrimp work great. If you choose chicken, cook it until it's no longer pink. For tofu, press it to remove water, then marinate and cook until golden. Shrimp cooks quickly, so sauté it just until pink and firm. Each option brings its own taste and texture. Feel free to mix in different vegetables for your stir-fry. Bell peppers, zucchini, and snap peas add color and crunch. You can also use bok choy or mushrooms for extra flavor. The key is to stir-fry them until they are tender but still crisp. This keeps the dish vibrant and adds nutrients. If you want a change from jasmine rice, try brown rice or quinoa. Brown rice has a nutty flavor and more fiber. It takes longer to cook, so plan for that. Quinoa is a protein-packed option, cooking faster than brown rice. Rinse it first to remove the bitter coating. Each grain adds a unique twist to your rice bowl. To store your teriyaki salmon rice bowls, let them cool first. Place the leftovers in an airtight container. This keeps the food fresh. Store them in the fridge. They will last for up to three days. Always label the container with the date. This will help you remember when you made them. When it's time to eat your leftovers, reheating is key. The best method is using the microwave. Place the bowl in the microwave and cover it with a lid or a damp paper towel. Heat it for one to two minutes. Check if it's hot enough. If not, heat in 30-second intervals. You can also use a skillet. Heat it on low and stir gently until warm. This keeps the salmon juicy and the rice fluffy. Freezing is also an option for teriyaki salmon rice bowls. To freeze, let the meal cool completely. Portion the food into freezer-safe bags. Squeeze out the air before sealing. Label each bag with the date. You can freeze them for up to three months. When ready to eat, thaw the bowl in the fridge overnight. Heat it up using the microwave or skillet. This way, you can enjoy a tasty meal anytime! It takes about 40 minutes to make teriyaki salmon rice bowls. Here’s how the time breaks down: - Prep Time: 15 minutes - Cooking Time: 25 minutes You will spend 15 minutes washing and cooking the rice. While it cooks, you can marinate the salmon. Stir-frying the veggies takes about 5 minutes. Cooking the salmon in the skillet takes another 8-10 minutes. The timing is perfect for a quick dinner. Yes, you can use store-bought teriyaki sauce. There are some pros and cons to think about: - Pros: - Quick and easy to use. - No need to measure or mix ingredients. - Cons: - Might have added sugars or preservatives. - Flavor may not be as fresh as homemade. If you choose to make your own, you can adjust the flavors to fit your taste. It’s fun to experiment with different ingredients too! You can serve various side dishes with your teriyaki salmon rice bowls. Here are some great ideas: - Steamed Edamame: Adds protein and a nice pop of color. - Miso Soup: Light and comforting, pairs well with salmon. - Seaweed Salad: Offers a fresh and tangy contrast. - Pickled Vegetables: Adds crunch and acidity. Feel free to mix and match these sides for a complete meal! This post outlined how to make tasty teriyaki salmon rice bowls. We covered key ingredients like salmon, veggies, and jasmine rice. I shared step-by-step cooking instructions and helpful tips for perfect results. You can also customize the recipe with different proteins and veggies. To make meal prep easy, I included storage and reheating info. With this guide, you can enjoy a healthy meal anytime. Cooking is fun and rewarding. I hope you try this bright and delicious dish!

Teriyaki Salmon Rice Bowls

Discover the deliciousness of this teriyaki salmon recipe that brings together savory salmon rice bowls and a healthy stir-fry salmon. Made with easy teriyaki sauce and jasmine rice, this recipe is perfect for a quick dinner. Enjoy marinated salmon topped with vibrant veggies over fluffy jasmine rice. Give it a try and elevate your weeknight meals. Save this healthy comfort food now! #TeriyakiSalmon #SalmonRiceBowls #HealthyEating #JasmineRiceRecipes
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Ingredients
  

2 salmon fillets (6 oz each)

1/4 cup teriyaki sauce (homemade or store-bought)

1 cup jasmine rice

2 cups water

1 tablespoon sesame oil

1 cup broccoli florets

1 carrot, julienned

1/2 cup sugar snap peas

2 green onions, sliced

1 tablespoon sesame seeds

Salt and pepper, to taste

Instructions
 

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until the rice is cooked and water is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.

    Meanwhile, in a shallow dish, marinate the salmon fillets in the teriyaki sauce for about 15 minutes, turning halfway through.

      Heat the sesame oil in a skillet over medium-high heat. Add the broccoli, carrot, and sugar snap peas to the pan. Stir-fry the vegetables for about 5 minutes until tender yet crisp. Season with salt and pepper to taste. Remove from heat and set aside.

        In the same skillet, push the vegetables to the side and add the marinated salmon fillets. Cook for about 4-5 minutes on each side until the salmon is cooked through and has a nice glaze from the teriyaki sauce.

          To assemble the bowls, scoop a serving of jasmine rice into each bowl. Top with a salmon fillet and a generous portion of the stir-fried vegetables.

            Garnish with sliced green onions and sprinkle with sesame seeds for extra flavor and crunch.

              Prep Time: 15 mins | Total Time: 40 mins | Servings: 2

                - Presentation Tips: Serve the bowls with extra teriyaki sauce on the side, and consider adding a slice of lime for a pop of color and a fresh squeeze of juice before eating.

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