Go Back
- 2 salmon fillets (about 6 oz each) - ¼ cup teriyaki sauce - 1 tablespoon sesame oil - 2 cups cooked jasmine rice - 1 cup broccoli florets - ½ cup carrots, thinly sliced - 2 green onions, chopped - 1 tablespoon sesame seeds - Salt and pepper to taste The main stars of this dish are the salmon fillets, which bring a rich flavor and healthy fats. The teriyaki sauce adds a sweet and savory glaze that pairs perfectly with the fish. I love using sesame oil for its nutty aroma and taste. Next, we have the accompaniments. Jasmine rice serves as a fluffy base for the bowl. It soaks up all the delicious flavors. Broccoli florets and sliced carrots add color and crunch. They give the dish a fresh feel, making it more vibrant and nutritious. For garnishes, I always sprinkle chopped green onions and sesame seeds. They add a burst of flavor and a nice texture. A dash of salt and pepper enhances everything, making each bite even better. With these ingredients, you can create a quick and tasty meal in just 15 minutes! To start, take a large skillet and heat the sesame oil over medium heat. Add the broccoli florets and thinly sliced carrots. Sauté them for about 3 to 4 minutes. You want them to be tender-crisp. This keeps the veggies bright and crunchy. After that, season with salt and pepper for taste. Once done, remove them from the skillet and set them aside. Next, in the same skillet, place the salmon fillets skin-side down. Pour half of the teriyaki sauce over the top. Cook the salmon for about 4 to 5 minutes. It should look golden and slightly caramelized. Carefully flip the fillets and pour the rest of the teriyaki sauce on top. Cook for another 2 to 3 minutes until the salmon is just barely cooked through. It should flake easily with a fork. For assembly, take each bowl and add a generous scoop of cooked jasmine rice. This rice is fluffy and perfect for soaking up the sauce. Next, layer the sautéed vegetables on top of the rice. Finally, place a salmon fillet in each bowl. To finish, sprinkle chopped green onions and sesame seeds on top. This adds a nice crunch and flavor. For a visual pop, use colorful bowls. A slice of lemon on the side gives a fresh zing. - Prepping ingredients in advance: You can save time by getting ready before you cook. Chop the broccoli and carrots the night before. Store them in the fridge until you are ready to use them. You can also measure out the teriyaki sauce and sesame oil. This way, when you start cooking, everything is ready to go. - Utilizing leftover rice: If you have leftover rice, use it! Leftover jasmine rice heats up well and adds great flavor to your bowls. Just microwave it for a minute or two before serving. This cuts down on cooking time and makes your meal come together even faster. - Suggested seasoning additions: To make your dish even better, try adding garlic or ginger. A little minced garlic gives a nice kick. Fresh ginger adds warmth and depth to the dish. Just sauté them with the vegetables for extra flavor. - Using homemade vs store-bought teriyaki sauce: Store-bought sauces are quick and easy, but homemade ones can taste better. If you have time, try making your own teriyaki sauce. Mix soy sauce, mirin, and sugar for a simple version. This allows you to control the sweetness and saltiness. - Ensuring perfectly cooked salmon: Cooking salmon can be tricky. Always cook it skin-side down first. This helps keep it moist. Cook for about 4-5 minutes, then flip it. Pour the remaining teriyaki sauce on top for flavor. The salmon is done when it flakes easily with a fork. - Alternative cooking methods (grilling, baking): If you prefer grilling, that works great too! Grill the salmon for about 4-5 minutes on each side. Baking is another option. Just place the salmon in the oven at 400°F for 10-12 minutes. Both methods give a nice char and flavor. {{image_2}} You can change the vegetables in your teriyaki salmon rice bowls for fun and color. Broccoli and carrots are great, but you can try: - Bell peppers for sweetness - Snap peas for crunch - Spinach for extra nutrients Seasonal vegetables work well too. In summer, add zucchini or corn. In fall, use squash or kale. This keeps your meal fresh and exciting! If you want a different protein, chicken works well. Use boneless chicken thighs or breasts. Cook them like the salmon for about 5-7 minutes. Tofu is a great choice for a plant-based meal. Press and cube firm tofu. Sauté it in sesame oil until golden. Then, add your teriyaki sauce. For a unique twist, use tempeh. It has a nutty flavor that pairs nicely! You can change the sauce to mix things up. Miso adds depth, while honey gives a sweet touch. If you like heat, try adding: - Red pepper flakes for a kick - Sriracha for bold spice These little changes can make your teriyaki salmon rice bowls lively and fun! Enjoy experimenting with flavors and textures! To keep your teriyaki salmon fresh, use airtight containers. Glass containers work best, but plastic ones are fine, too. Store the salmon and rice separately to keep the rice fluffy. In the fridge, leftovers last about 2-3 days. If you want to keep them longer, freeze the salmon and rice. They can stay good in the freezer for about 2 months. When reheating salmon, do it gently to avoid drying it out. Use a microwave or a skillet with low heat. If using a microwave, cover the salmon with a damp paper towel. This will help keep it moist. For the rice, add a splash of water before microwaving to keep it fluffy. Stir it every 30 seconds until it's warm. You can transform leftover salmon into tasty dishes. Try flaking it into a salad with fresh greens and your favorite dressing. Or, wrap it in a tortilla with some veggies for a fun lunch. You can even mix the salmon with scrambled eggs for breakfast. These ideas help you enjoy your meal in new ways! It takes just 15 minutes to prepare Teriyaki Salmon Rice Bowls. The prep time is about 5 minutes. Cooking the meal takes around 10 minutes. This quick dish is perfect for a busy night. Yes, you can meal prep these bowls. Cook the salmon and veggies in advance. Store them in separate containers in the fridge. When you’re ready to eat, just heat and assemble. This makes for a fast lunch or dinner. If you don’t have salmon, you can use other proteins. Chicken breast works well and cooks quickly. Tofu is a great choice for a plant-based option. Shrimp also makes a tasty alternative. These swaps keep the dish flavorful and fun! This blog post covered how to make delicious Teriyaki Salmon Rice Bowls. We discussed the main ingredients, cooking steps, and helpful tips. You learned how to choose the best vegetables and proteins, along with storage and reheat instructions. Don't forget, you can mix and match flavors and ingredients. Experimenting can lead to new favorite meals! Enjoy preparing this easy dish and make it your own. Simple steps make tasty food. You'll impress your family and friends with these bowls!

Teriyaki Salmon Rice Bowls in 15 Minutes

Savor the deliciousness of Teriyaki Salmon Rice Bowls with this easy recipe! Whip up perfectly cooked salmon glazed in teriyaki sauce, paired with vibrant sautéed veggies and fluffy jasmine rice for a delightful meal. This recipe is not only quick but also family-friendly. Click through to explore the full recipe and elevate your dinner game tonight with a burst of flavor that's sure to impress!
Print Recipe Pin Recipe

Ingredients
  

2 salmon fillets (about 6 oz each)

¼ cup teriyaki sauce

1 tablespoon sesame oil

2 cups cooked jasmine rice

1 cup broccoli florets

½ cup carrots, thinly sliced

2 green onions, chopped

1 tablespoon sesame seeds

Salt and pepper to taste

Instructions
 

Cook the Vegetables: In a large skillet, heat the sesame oil over medium heat. Add the broccoli florets and sliced carrots, sautéing for about 3-4 minutes until they're tender-crisp. Season with salt and pepper. Remove from the skillet and set aside.

    Prepare the Salmon: In the same skillet, add the salmon fillets, skin-side down. Pour half of the teriyaki sauce over the salmon. Cook for about 4-5 minutes, then carefully flip the fillets and pour the remaining teriyaki sauce. Cook for another 2-3 minutes until the salmon is just cooked through and flakes easily with a fork.

      Assemble the Bowls: In each bowl, add a generous scoop of cooked jasmine rice. Top with the sautéed vegetables and a salmon fillet.

        Garnish: Sprinkle chopped green onions and sesame seeds on top for added flavor and crunch.

          Prep Time, Total Time, Servings: 5 minutes | 15 minutes | 2 servings

            - Presentation Tips: Serve in colorful bowls to enhance the visual appeal. Consider adding a slice of lemon on the side for an extra zing!