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- 2 salmon fillets (6 oz each) - 1 cup jasmine rice - 1/4 cup teriyaki sauce (store-bought or homemade) - 1 tablespoon sesame oil I love using salmon fillets for this dish. They cook quickly and taste great. Jasmine rice is my go-to for its fragrant flavor. You can use teriyaki sauce from the store or make your own. A bit of sesame oil adds a nutty touch that really shines. - 1 cup steamed broccoli florets - 1/2 cup shredded carrots - 1 green onion, sliced - 1 tablespoon sesame seeds Adding veggies makes this bowl colorful and healthy. I like steamed broccoli florets for a nice crunch and bright green color. Shredded carrots add sweetness and texture. Don't forget the sliced green onion for a fresh bite! A sprinkle of sesame seeds makes it look pretty and adds flavor. - Salt and pepper to taste Seasoning is key. A little salt and pepper on the salmon elevates the dish. It helps to balance the sweetness of the teriyaki sauce. This dish is easy, tasty, and full of flavor. You can mix and match the veggies too, depending on what you have at home. Enjoy making your teriyaki salmon rice bowls! {{ingredient_image_1}} First, rinse the jasmine rice. Place it in a fine mesh strainer and run cold water over it. Keep rinsing until the water is clear. This step removes excess starch. It helps the rice turn fluffy. Next, cook the rice in a saucepan. Combine the rinsed rice and 2 cups of water in the pot. Bring the water to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. At this point, the rice should be fluffy and ready. Now, let’s cook the salmon. Season the fillets with salt and pepper. Be sure to season both sides. This adds flavor to the fish. Heat sesame oil in a skillet over medium heat. Place the salmon fillets in the skillet, skin side down. Cook for 4-5 minutes until the skin is crispy. Carefully flip the salmon and cook for another 3-4 minutes. After that, pour teriyaki sauce over the salmon. Let it cook for about 2 minutes. This will caramelize the sauce, adding a sweet and savory flavor. Remove the skillet from the heat. It’s time to assemble your rice bowls. Start by scooping the cooked rice into each bowl. This will be the base of your meal. Next, place a salmon fillet on top of the rice. Drizzle any remaining teriyaki sauce from the skillet over the salmon. Add steamed broccoli florets and shredded carrots around the salmon for color and crunch. Finally, garnish with sliced green onions and a sprinkle of sesame seeds. This adds extra texture and flavor to your dish. - Achieving crispy skin: Start with a dry salmon fillet. Pat it with a paper towel. You want the skin as dry as possible to get it crispy. Heat your skillet and add sesame oil. Place the salmon skin-side down and let it cook without moving it. This helps the skin crisp up nicely. - Knowing when the salmon is done: Salmon cooks fast. After about four to five minutes, check the color. It should turn from bright red to a lighter pink. When you can flake it easily with a fork, it's done. The internal temperature should reach 145°F (63°C). - Ensuring fluffy rice: Rinse jasmine rice well before cooking. This removes excess starch. Use a 1:2 ratio of rice to water. Bring it to a boil, then cover and simmer. Let it sit off heat for a few minutes after cooking. This keeps it fluffy. - Alternative methods for cooking rice: You can use a rice cooker for perfect rice every time. Just follow the same water-to-rice ratio. For a quick method, try the microwave. Combine rinsed rice and water in a microwave-safe bowl. Cover and cook for about 10 minutes on high. - Adding spices or herbs: For extra flavor, try adding garlic powder or ginger to the salmon. Fresh herbs like cilantro or basil can brighten up your dish. Sprinkle them on right before serving. - Homemade teriyaki sauce ideas: Making your own teriyaki sauce is easy. Mix soy sauce, honey, rice vinegar, and a bit of ginger. Simmer until it thickens. This gives your salmon a fresh and tasty twist. Pro Tips Fresh Salmon Matters: Always choose the freshest salmon fillets available for the best flavor and texture. Rice Rinsing: Rinsing the jasmine rice removes excess starch, resulting in fluffier rice that doesn’t clump together. Caramelization is Key: Allow the teriyaki sauce to caramelize slightly in the pan for a richer flavor that enhances the salmon. Garnish for Flavor: Don’t skip the green onions and sesame seeds; they add a burst of flavor and texture to your dish. {{image_2}} You can swap salmon for chicken or tofu. Both work well in this dish. Chicken fillets cook quickly, just like salmon. Tofu gives a nice plant-based option. When it comes to cooking, you can grill or pan-sear your protein. Grilling adds a smoky flavor. Pan-searing gives a great crispy texture. Both methods are easy and delicious. You can use seasonal vegetables for your rice bowl. Broccoli and carrots are great, but feel free to mix it up. Bell peppers, snap peas, or zucchini can add color and crunch. Fresh veggies are always best, but frozen works too. Frozen vegetables save time and are often just as nutritious. They can be steamed or sautéed quickly, making your meal easy. To make your meal even better, consider adding side dishes. Edamame or a small salad can complement the rice bowl. You can also enhance the flavor with sauces and dips. A little extra teriyaki sauce goes a long way. Try adding some sriracha for heat or a drizzle of sesame dressing for more taste. To keep your Teriyaki Salmon Rice Bowls fresh, follow these best practices: - Refrigeration: Store leftovers in the fridge within two hours of cooking. This helps prevent bacteria growth. - Containers: Use airtight containers. Glass or BPA-free plastic containers work well. Ensure they are clean and dry before use. When reheating rice and salmon, consider these methods: - Microwave: Place rice and salmon in a microwave-safe dish. Add a splash of water to the rice to keep it moist. Cover the dish with a lid or microwave-safe wrap. Heat in short bursts until warm, stirring in between. - Stovetop: For the rice, add a bit of water in a pan over low heat. Stir until heated. For salmon, warm it in a skillet with a little oil over low heat. To preserve texture, avoid overheating. This keeps the salmon tender and the rice fluffy. If you can’t find jasmine rice, you have options. - Basmati rice: This rice has a nice aroma and fluffy texture. - Brown rice: A healthier option, it adds a nutty flavor. - Quinoa: This grain is high in protein and cooks fast. - Cauliflower rice: This low-carb choice is great for a lighter meal. Each of these will work well in a teriyaki salmon rice bowl, giving you a tasty base. Cooking salmon just right is important for flavor and safety. - Safe cooking temperature: Cook salmon until it reaches 145°F (63°C). - Signs of cooked salmon: Look for opaque flesh that flakes easily with a fork. The skin should be crispy. When salmon is cooked, it should look pink and moist inside, not raw. Yes, making teriyaki sauce at home is simple and fun. - Simple homemade teriyaki sauce recipe: Mix 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon grated ginger. Heat until combined and slightly thickened. - Ingredient variations for teriyaki sauce: You can add garlic for more flavor. Try using maple syrup instead of honey for a different taste. Homemade teriyaki sauce can give your salmon a fresh, tasty twist! This post explains how to create a delicious salmon rice bowl with jasmine rice, teriyaki sauce, and vibrant vegetables. You can cook salmon perfectly and create flavorful variations. Remember to store your leftovers well for future meals. Whether you stick to this recipe or experiment, enjoy each bite. Homemade meals bring joy and satisfaction. Dive into cooking and have fun along the way!

Teriyaki Salmon Rice Bowls

A delicious and healthy rice bowl featuring teriyaki salmon, jasmine rice, and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Japanese
Servings 2

Ingredients
  

  • 2 fillets salmon fillets (6 oz each)
  • 1 cup jasmine rice
  • 2 cups water
  • 1 4 cup teriyaki sauce (store-bought or homemade)
  • 1 tablespoon sesame oil
  • 1 cup steamed broccoli florets
  • 1 2 cup shredded carrots
  • 1 piece green onion, sliced
  • 1 tablespoon sesame seeds
  • to taste salt and pepper

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the rice is fluffy.
  • While the rice is cooking, season the salmon fillets with salt and pepper on both sides.
  • In a skillet, heat the sesame oil over medium heat. Add the salmon fillets, skin side down, and cook for about 4-5 minutes until crispy. Carefully flip the salmon and cook for an additional 3-4 minutes.
  • Pour the teriyaki sauce over the salmon in the skillet, allowing it to caramelize slightly (about 2 minutes). Remove from heat.
  • To assemble your rice bowls, scoop cooked rice into each bowl as the base.
  • Top the rice with a salmon fillet, pour any remaining teriyaki sauce from the skillet over the salmon.
  • Add steamed broccoli and shredded carrots around the salmon.
  • Garnish with sliced green onions and a sprinkle of sesame seeds for added texture and flavor.

Notes

Feel free to customize the vegetables based on your preference.
Keyword healthy, rice bowl, salmon, teriyaki