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- 2 salmon fillets (approximately 6 oz each) - 1 cup sushi rice - ½ cup teriyaki sauce (homemade or store-bought) - 1 tablespoon vegetable oil - 1 cup broccoli florets, steamed - ½ cup carrots, shredded - Salt and pepper, to taste - Sesame seeds, for garnish - 2 green onions, thinly sliced - Additional vegetables (bell peppers, snap peas, etc.) - Extra teriyaki sauce for serving Creating a teriyaki salmon rice bowl starts with simple, fresh ingredients. Salmon is the star here. I love using fillets that weigh about six ounces each. They cook beautifully and stay moist. Sushi rice brings a nice sticky texture that holds the bowl together. Next, teriyaki sauce is key. You can use store-bought sauce or make your own for a personal touch. I often use a homemade version to control the flavors better. Vegetable oil helps cook the salmon just right. Steamed broccoli adds bright color and crunch. I like to include shredded carrots for a sweet bite. You can also mix in other veggies like bell peppers or snap peas for added nutrition and taste. Don’t forget the seasonings! A little salt and pepper brightens the dish. When you finish, sprinkle sesame seeds and sliced green onions on top. These garnishes add flavor and a nice look to your bowl. For more details, check the full recipe. It will guide you step by step in creating this delightful meal. - Rinse sushi rice until water runs clear. This step is key to fluffy rice. - Cook sushi rice in a saucepan with water. Bring it to a boil, then simmer. - Season and cook salmon fillets in a skillet. Use salt and pepper for flavor. - Add teriyaki sauce and cook until done. Let the sauce glaze the salmon. - Fluff rice and divide into bowls. Make sure each bowl has equal rice. - Top with salmon, broccoli, and carrots. Layering makes the bowl look great. - Drizzle with leftover teriyaki sauce. This adds extra flavor and shine. For the full recipe, check the recipe section above. Enjoy making this tasty dish! To get crispy skin on your salmon, start with dry fillets. Pat them with a paper towel. Next, heat your skillet until it's hot. Add vegetable oil before placing the salmon skin-side down. Cook for 4-5 minutes without moving it. This helps create that perfect crisp. To check for doneness, look for the color change. The salmon should go from bright pink to a pale, opaque color. You can also use a fork to test if it flakes easily. If it does, your salmon is done. For a homemade teriyaki sauce, combine soy sauce, mirin, sugar, and ginger. Simmer this mix until it thickens. This will give your dish a fresh taste. You can adjust the sweetness by adding more sugar or honey. Using fresh ingredients is key. Fresh salmon tastes better than frozen. Fresh veggies add crunch and color, making the bowl appealing. Always aim for fresh, high-quality items for the best flavor. Pair your teriyaki salmon rice bowl with a side of edamame or seaweed salad. These add extra texture and nutrition. You can also serve it with pickled ginger for a zesty kick. For drinks, green tea or a light white wine works well. These options balance the flavors and enhance the meal experience. Enjoy your bowl with a refreshing beverage! {{image_4}} You can swap salmon for chicken or tofu. Both options work great in this dish. Just cook the chicken until it’s no longer pink inside. For tofu, press it to remove water, then marinate it in teriyaki sauce. You can grill shrimp too! They add a nice touch of sweetness and a different texture. Cook shrimp until they turn pink and curl. If you want a vegan version, try marinated tempeh instead of salmon. Tempeh has a nutty flavor. Marinate it in teriyaki sauce for a tasty boost. Be sure to use a vegan teriyaki sauce, as some sauces may contain honey. This keeps the dish plant-based and full of flavor. Want to spice things up? Add sriracha to your teriyaki sauce for a spicy kick. Mix it in before cooking the protein to balance the flavors. You can also try a citrus twist! Adding orange or lime juice gives the sauce a fresh zing. This can brighten up the whole bowl and make it stand out. How long does it last in the fridge? You can store your teriyaki salmon rice bowl in the fridge for up to three days. Make sure to place it in an airtight container. This keeps the flavors fresh and prevents spoilage. Best practices for reheating When you’re ready to eat, reheat the salmon and rice in the microwave. Cover the bowl with a microwave-safe lid or a damp paper towel. Heat it in short bursts, about 30 seconds at a time, until warm. This helps keep the salmon juicy and the rice fluffy. Freezing salmon and rice You can freeze the cooked salmon and rice for up to two months. Let them cool completely before putting them in freezer bags. Squeeze out as much air as possible to prevent freezer burn. Reheating after freezing Thaw the salmon and rice overnight in the fridge. Then, reheat them in the microwave or on the stove. Adding a splash of water can help steam the rice back to life. Preparing components in advance You can prepare the rice and salmon ahead of time. Cook the rice and salmon on a Sunday. Store them separately in the fridge. This saves time on busy weeknights. How to assemble quickly during the week During the week, simply reheat the rice and salmon. Add steamed broccoli and shredded carrots for a quick meal. Drizzle with teriyaki sauce, and you’re ready to enjoy! Teriyaki sauce is a sweet and savory sauce. It usually has four key ingredients: - Soy sauce - Mirin or sake - Sugar or honey - Ginger and garlic These ingredients blend to create a rich and tasty sauce. You can use store-bought teriyaki sauce or make your own. Homemade sauce lets you control the flavors. Yes, you can use regular rice. However, sushi rice has unique traits. - Texture: Sushi rice is sticky and holds together well. - Taste: It has a subtle sweetness and pairs nicely with savory dishes. Regular rice may not stick as well. This can affect the bowl's overall look and feel. If you must use regular rice, choose short-grain rice for better results. The basic recipe can be made gluten-free. To do this, use gluten-free soy sauce. Many brands offer this option now. Make sure to check labels on teriyaki sauce as well. Some sauces contain wheat. Checking if salmon is done is simple. Look for these signs: - The color should change from bright pink to opaque. - Use a fork to gently flake the fish. It should break apart easily. - A food thermometer can help. Aim for an internal temperature of 145°F. If you see these signs, your salmon is ready to enjoy. For detailed steps, check out the full recipe for the Teriyaki Salmon Rice Bowl. It guides you through every part of this tasty dish. This blog post detailed how to create a tasty teriyaki salmon bowl. You learned about the key ingredients, like salmon and sushi rice, along with optional ones to customize your dish. We covered step-by-step instructions, tips for perfect cooking, and tasty variations. In my view, this dish is simple yet offers great flavor. With some practice, you'll impress friends and family. Enjoy exploring different tastes and making this bowl your own!

43. Teriyaki Salmon Rice Bowl

Create a delightful Teriyaki Salmon Rice Bowl that’s both tasty and easy to make! This simple recipe features perfectly cooked salmon glazed with savory teriyaki sauce, served on a bed of fluffy sushi rice and topped with vibrant veggies like broccoli and carrots. Ready in just 45 minutes, it's a perfect weeknight dinner option. Click through to explore the complete recipe and make your dinner unforgettable!
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Ingredients
  

2 salmon fillets (approximately 6 oz each)

1 cup sushi rice

2 cups water

½ cup teriyaki sauce (homemade or store-bought)

1 tablespoon vegetable oil

1 cup broccoli florets, steamed

½ cup carrots, shredded

2 green onions, thinly sliced

Sesame seeds, for garnish

Salt and pepper, to taste

Instructions
 

Begin by rinsing the sushi rice under cold running water. Continue rinsing until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of water. Place the saucepan on the stove over high heat and bring to a rapid boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for approximately 15 minutes, or until the rice is tender and the water has been fully absorbed. After cooking, remove from heat and let the rice sit, still covered, for an additional 10 minutes to ensure perfect texture.

    While the rice is resting, heat the vegetable oil in a large skillet over medium-high heat. Season both sides of the salmon fillets with salt and pepper. When the skillet is hot, carefully place the salmon fillets in the skillet skin-side down.

      Cook the salmon for about 4-5 minutes, allowing the skin to become crispy. Once the skin is golden brown, gently flip the fillets over. Pour the teriyaki sauce evenly over the salmon and cook for an additional 3-4 minutes, or until the salmon is opaque and flakes easily with a fork.

        To assemble the bowls, use a fork to fluff the cooked sushi rice and evenly distribute it between two serving bowls. Place one teriyaki-glazed salmon fillet on top of the rice in each bowl, followed by a generous portion of steamed broccoli and a handful of shredded carrots.

          Drizzle any remaining teriyaki sauce from the skillet over the assembled bowls for added flavor.

            Finish by garnishing each bowl with sliced green onions and a light sprinkle of sesame seeds for an extra touch of crunch and flavor. Serve immediately while warm.

              Prep Time: 15 min | Total Time: 45 min | Servings: 2

                - Presentation Tips: Use a vibrant plate to highlight the colors of the salmon, vegetables, and garnishes. Arrange the carrots and broccoli in a visually appealing way around the salmon to create an inviting and fresh look. Enjoy!