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- 2 salmon fillets - ⅓ cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 teaspoon grated ginger - 2 cups cooked jasmine or brown rice - 1 cup steamed broccoli florets - 1 cup shredded carrots - 1 avocado, sliced - 2 green onions, sliced - Sesame seeds for garnish - Optional: pickled ginger for serving When I make my teriyaki salmon bowls, I start by picking fresh, high-quality ingredients. The salmon fillets should be bright and firm. For the sauce, I love using soy sauce for that umami flavor. Honey adds sweetness, while rice vinegar gives a nice tang. Sesame oil enriches the sauce with a nutty taste. Minced garlic and grated ginger bring a fresh zest. For the base, I often choose jasmine rice for its aroma, but brown rice works great too. I always steam my broccoli just right. It should stay vibrant green and crunchy. Shredded carrots add color and sweetness. Don't forget the avocado; its creaminess balances the dish. Lastly, the green onions add a lovely crunch and a bit of spice. For garnishes, sesame seeds provide a nice crunch. If you like a little zest, pickled ginger is a fun option to serve on the side. This combination makes a delightful meal that is simple yet packed with flavor. You can find the Full Recipe to create this dish at home. To make the teriyaki sauce, you need a small saucepan. First, combine these ingredients: - ⅓ cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 teaspoon grated ginger Stir these well and bring to a slight simmer over medium heat. Let it cook gently for about 5 minutes. This helps the sauce thicken and blend the flavors. Once done, remove it from heat and let it cool. Now, let's marinate the salmon. You want to coat the salmon fillets with half of the teriyaki sauce. Use a shallow dish for this. Make sure the fillets are well-coated. I recommend letting them marinate for about 15 to 20 minutes. This step adds great flavor to the salmon. You have two options here: grilling or baking. Preheat your grill or oven to 400°F (200°C). - If grilling, place the salmon on the grill and cook for about 5 to 7 minutes per side. - If baking, place the salmon on a lined baking sheet. Bake for 12 to 15 minutes. You’ll know it's done when it flakes easily with a fork. Brush with more teriyaki sauce while cooking for extra flavor. Now it’s time to assemble the bowls. Start with a serving bowl and layer the cooked rice as your base. I like using jasmine or brown rice. On top of the rice, add these vegetables: - 1 cup steamed broccoli florets - 1 cup shredded carrots - 1 avocado, sliced This adds color and nutrients to the meal. Finally, let’s make it look nice. Place a cooked salmon fillet on top of the vegetables and rice. Drizzle any remaining teriyaki sauce over it. For a lovely finish, sprinkle sliced green onions and sesame seeds. If you like, add pickled ginger on the side for extra zing. Enjoy your delicious teriyaki salmon bowls! For the complete recipe, check out the Full Recipe. To make the best teriyaki sauce, you can adjust the sweetness and seasoning. If you like it sweeter, add more honey. If you want more salt, try adding a bit of soy sauce. To make the sauce thicker, let it simmer longer. If you prefer it thinner, add a little water or broth. This way, you can create the perfect sauce for your taste. Using a meat thermometer is a great way to cook salmon just right. Aim for 145°F (63°C) to ensure it’s safe and tasty. To avoid overcooking, watch the salmon closely while it cooks. Salmon can go from perfect to dry quickly. If it flakes easily with a fork, it’s done! For the best side dishes, steamed broccoli and shredded carrots work well. They add color and nutrition to your bowl. You can also try adding snap peas or sautéed bell peppers for more variety. Pair your teriyaki salmon bowl with a light beverage, like green tea or a crisp white wine. These drinks enhance the meal without overpowering it. {{image_2}} You can swap salmon for other proteins like tofu or chicken. Tofu works well for a plant-based option. It absorbs the teriyaki sauce nicely. If you choose chicken, use thin cuts for quick cooking. Adjust the marination time based on the protein. - For tofu, marinate for about 30 minutes. - For chicken, 20 minutes is enough for flavor. Feel free to change up the veggies in your bowl. You can add colorful peppers or crisp snap peas. Both of these options add great texture and flavor. More colors in your bowl mean more nutrients too. Try adding: - Red or yellow bell peppers for sweetness. - Snap peas for a crunchy bite. These additions make your meal vibrant and fun. You can use different teriyaki sauces, too. If you want a homemade sauce, it’s easy to make. Just mix soy sauce, honey, and a few spices. Store-bought options save time and still taste great. You can also try spicy or sweet sauces. A spicy sauce gives your bowl a kick. A sweet sauce makes it extra tasty. Both options can change the whole meal. Explore and find what you love! For the complete recipe, check out the Full Recipe. To keep your teriyaki salmon bowls fresh, store them in a sealed container. I recommend using glass containers. They work well and do not absorb odors. Place the bowls in the refrigerator. Your leftovers can last for about three days. After that, the flavors may fade. When you want to enjoy your leftovers, reheating is simple. You can use a microwave for quick warming. Just cover the bowl with a lid or microwave-safe wrap. Heat in short bursts, stirring in between. This helps keep the salmon moist. If you prefer, you can reheat in an oven. Place the bowl in a preheated oven at 350°F. Heat for about 10 minutes. This will help maintain the texture and flavor. If you want to save your teriyaki salmon bowls for later, freezing works great. Use airtight containers or freezer bags. Make sure to remove as much air as possible. This helps prevent freezer burn. Your bowls can stay fresh for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. After thawing, you can refashion them with fresh veggies or more sauce to enhance the flavor. I recommend marinating the salmon for 15 to 20 minutes. This time allows the flavors to soak in well. If you marinate it too long, the fish can become too salty. The right marination time balances the flavors perfectly. Yes, you can make teriyaki sauce ahead of time. Just store it in an airtight container in the fridge. It will last for about a week. This saves time on busy days. You can also freeze it for longer storage. Just remember to thaw it in the fridge before use. You can grill or bake the salmon for this dish. Grilling gives a nice smoky flavor and crisp skin. It takes about 5-7 minutes per side on medium heat. Baking is also great and easier for beginners. Bake it at 400°F (200°C) for 12-15 minutes. Both methods make the salmon flaky and tender. Yes, this recipe is quite healthy. Salmon is rich in omega-3 fatty acids, which are good for your heart. The veggies add vitamins and minerals. Rice provides energy through carbohydrates. Honey in the sauce offers a natural sweetness. Overall, this bowl is nutritious and tasty, making it a smart choice for meals. This blog shared a tasty recipe for teriyaki salmon bowls. We explored the key ingredients, including the salmon and flavorful sauce. I explained step-by-step instructions to prepare the dish and offered tips for success. In the end, you can make this meal in many ways, with different proteins or veggies. This recipe is not just delicious but also healthy. Enjoy making your teriyaki salmon bowls, and feel free to get creative!

Teriyaki Salmon Bowls

Savor the deliciousness of teriyaki salmon bowls with this simple and flavorful recipe! Using fresh salmon and vibrant veggies, you can create a satisfying meal in no time. Learn how to make your homemade teriyaki sauce and whip up perfectly cooked salmon with easy step-by-step instructions. Whether for family dinners or meal prep, this dish is both nutritious and delicious.
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Ingredients
  

2 salmon fillets

⅓ cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 garlic cloves, minced

1 teaspoon grated ginger

2 cups cooked jasmine or brown rice

1 cup steamed broccoli florets

1 cup shredded carrots

1 avocado, sliced

2 green onions, sliced

Sesame seeds for garnish

Optional: pickled ginger for serving

Instructions
 

Prepare the Teriyaki Sauce: In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir to combine and bring to a slight simmer. Allow it to cook gently for about 5 minutes until slightly thickened. Remove from heat and let cool.

    Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the teriyaki sauce over them. Ensure they are well-coated. Let the salmon marinate for about 15-20 minutes.

      Grill or Bake the Salmon: Preheat your grill or oven to 400°F (200°C). Grill the salmon for about 5-7 minutes per side, or bake in the oven on a lined baking sheet for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork. Brush with additional teriyaki sauce while cooking for extra flavor.

        Assemble the Bowls: In a serving bowl, layer the cooked rice as the base. Top the rice with steamed broccoli, shredded carrots, and sliced avocado.

          Add the Salmon: Once the salmon is cooked, place a fillet on top of the vegetable and rice mixture. Drizzle with any remaining teriyaki sauce.

            Garnish & Serve: Sprinkle sliced green onions and sesame seeds over the bowls. Optionally, include pickled ginger on the side for a zesty kick.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 2