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- 2 salmon fillets - 1 cup jasmine rice - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 cup steamed broccoli florets - 1 carrot, julienned - Green onions and sesame seeds for garnish When making Minute Teriyaki Salmon Rice Bowls, I focus on fresh, simple ingredients. The salmon brings rich flavor and healthy fats. Jasmine rice provides a fluffy base that absorbs all the great flavors. I use low-sodium soy sauce to control the salt level. This sauce is key to the dish's umami taste. Honey or maple syrup adds a touch of sweetness, balancing the saltiness. Rice vinegar gives a slight tang that brightens the dish. A bit of sesame oil adds a lovely nutty aroma. For veggies, I love adding steamed broccoli and julienned carrots. They add color, vitamins, and crunch. To finish, I sprinkle chopped green onions and sesame seeds on top. This not only looks good but adds texture and flavor. With these ingredients, you can create a quick, tasty meal that feels special. Each bite is a blend of savory, sweet, and fresh. Plus, it’s easy to customize based on what you have at home. - Rinse the jasmine rice: Start by rinsing 1 cup of jasmine rice under cold water. This step removes excess starch. Rinse until the water runs clear. - Cooking the rice in a saucepan: In a medium saucepan, add the rinsed rice and 2 cups of water. Bring the water to a boil over high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 15-18 minutes. The rice is done when all the water is absorbed. Fluff the rice with a fork and keep it covered to stay warm. - Combine soy sauce, honey/maple syrup, rice vinegar, and sesame oil: In a small bowl, mix together 1/4 cup low-sodium soy sauce, 2 tablespoons honey (or maple syrup), 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Whisk until everything blends well. This sauce will give your salmon a rich flavor. - Seasoning the salmon: Take 2 salmon fillets and sprinkle salt and pepper on both sides. This simple seasoning enhances the taste. - Cooking in a non-stick skillet: Heat a non-stick skillet over medium heat. Once hot, place the salmon fillets skin-side down. Cook them for 4-5 minutes. The skin should get crispy. - Basting with teriyaki sauce: Flip the salmon fillets gently. Pour the teriyaki sauce over them. Cook for another 3-4 minutes. Baste the salmon with the sauce. It should be fully cooked and flake easily with a fork. To get the perfect salmon texture, follow these steps: - Start with fresh salmon fillets. - Season with salt and pepper before cooking. - Use a non-stick skillet to avoid sticking. - Cook skin-side down first for crispiness. - Flip gently to keep the fillet intact. For timing tips, cook the rice and salmon at the same time. Start the rice first. Rinse it until the water is clear, then boil it for 15-18 minutes. While it cooks, prepare the teriyaki sauce and heat the skillet for the salmon. You want everything to finish around the same time for a hot meal. To adjust the teriyaki sauce, think about sweetness and saltiness. If you want it sweeter, add more honey or maple syrup. For more salt, a splash of soy sauce works well. Taste as you go to find your perfect balance. For added depth, try these alternative seasonings: - A pinch of garlic powder - Fresh ginger, grated - A dash of chili flakes for heat When arranging the bowls, start with a base of fluffy jasmine rice. Place the teriyaki salmon right on top. Add the steamed broccoli and julienned carrots beside it. This makes the dish look colorful and inviting. For garnishes, use chopped green onions and sesame seeds. They add both color and crunch. If you like, fold in fresh cilantro for an aromatic touch. A beautiful bowl not only tastes good but also pleases the eyes! {{image_4}} You can easily switch out the salmon for other fish. Try tuna or trout for a new taste. If you want a different protein, chicken or tofu works great too. For the rice, jasmine is nice, but quinoa adds a nutty flavor. Cauliflower rice is a low-carb option that is light and fresh. To amp up the flavor, add spices like garlic and ginger. These spices give your dish a kick! You can also toss in different veggies like bell peppers or snap peas. This not only adds taste but also color to your bowl. If you need gluten-free options, use tamari instead of soy sauce. It has a similar taste without gluten. For a low-carb meal, stick with cauliflower rice and a protein of your choice. This keeps your dish tasty and healthy at the same time. To store leftovers, let your salmon and rice cool first. Place the salmon and rice in airtight containers. Keep them in the fridge for up to three days. Salmon stays fresh longer when covered well. To keep the rice fluffy, store it in a separate container. This helps prevent sogginess. To freeze cooked salmon rice bowls, let them cool completely. Pack the salmon, rice, and veggies in freezer-safe containers. Seal them tightly to avoid freezer burn. They can last for up to three months in the freezer. For reheating, thaw overnight in the fridge. You can reheat the bowls in the microwave. Heat them until warm throughout, about 2-3 minutes. You can prepare the rice and salmon in advance. Cook the rice and store it in the fridge for up to four days. You can also cook the salmon and keep it in an airtight container. Assemble the bowls just before serving. This keeps everything fresh and tasty. Add your veggies and sauce right before you eat. Cooking salmon fillets usually takes about 10 minutes. Here’s a simple breakdown: - For skin-side down, cook for 4-5 minutes. - Flip and cook for another 3-4 minutes. - The salmon is done when it flakes easily. This quick cooking time makes salmon a great option for busy nights. Yes, you can make teriyaki sauce at home! Here’s a simple recipe: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil Mix these ingredients in a bowl. This sauce adds a sweet and savory flavor to your salmon. Teriyaki salmon works well with many side dishes. Here are a few tasty options: - Steamed broccoli florets - Julienned carrots - Stir-fried green beans - A fresh garden salad These sides add color and nutrition, making your meal even better! This blog post covers how to create a tasty teriyaki salmon bowl using simple steps. We explored key ingredients like salmon, jasmine rice, and flavor enhancers. You learned how to cook the rice and salmon perfectly and even tried fun variations. Remember, presentation makes a big difference in your bowl. With these tips, you can enjoy a healthy meal that impresses. Now, it's time to get cooking! Enjoy your delicious and nutritious teriyaki salmon dish!

Minute Teriyaki Salmon Rice Bowls

Savor the flavor of Teriyaki Bliss Salmon Rice Bowls that simple to make and bursting with deliciousness! This recipe brings together tender salmon, fluffy jasmine rice, and vibrant veggies, all drizzled with a homemade teriyaki sauce. Perfect for a quick weeknight meal or a fancy dinner, these bowls are both healthy and satisfying. Click through to explore this mouthwatering recipe and elevate your dining experience today!
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Ingredients
  

2 salmon fillets

1 cup jasmine rice

2 cups water

1/4 cup low-sodium soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 green onions, chopped

1 tablespoon sesame seeds

1 cup steamed broccoli florets

1 carrot, julienned

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

Prepare the rice: Rinse the jasmine rice thoroughly under cold running water until the water appears clear, indicating the removal of excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring the mixture to a vigorous boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer gently for 15-18 minutes, or until all the water is absorbed. Once done, remove from heat and fluff the rice with a fork. Set aside, keeping the lid on to maintain heat.

    Make the teriyaki sauce: In a small mixing bowl, whisk together the low-sodium soy sauce, honey (or maple syrup), rice vinegar, and sesame oil until well combined. This sauce will bring a rich umami flavor to your salmon.

      Cook the salmon: Heat a non-stick skillet over medium heat until hot. While the skillet heats up, season both sides of the salmon fillets generously with salt and pepper. Carefully place the fillets in the heated skillet, skin-side down. Cook for 4-5 minutes, allowing the skin to crisp up. Gently flip the salmon fillets and pour the prepared teriyaki sauce over the top. Cook for an additional 3-4 minutes, basting the salmon with the sauce periodically until the salmon is fully cooked through and flakes easily with a fork.

        Assemble the bowls: In two serving bowls, start with a generous scoop of the fluffy jasmine rice as the base. Place a piece of the teriyaki-glazed salmon on top of the rice. Add a portion of steamed broccoli florets and a handful of julienned carrots beside the salmon for a vibrant and nutritious touch. For a burst of flavor, drizzle any remaining teriyaki sauce over the bowl.

          Garnish and serve: Finish your bowls with a sprinkle of chopped green onions and sesame seeds, adding both color and crunch. If desired, fold in some fresh cilantro for an aromatic touch. Serve immediately while warm.

            - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2