Minute Teriyaki Salmon Rice Bowls

$- 2 salmon fillets - 1 cup jasmine rice - 1 cup broccoli florets - 1 carrot, julienned - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon grated ginger - 1 tablespoon sesame oil - 1/4 cup green onions, sliced - 1 tablespoon sesame seeds - Salt and pepper to taste The main ingredients are simple yet full of flavor. Salmon fillets are rich in healthy fats and protein. Jasmine rice serves as a fragrant base. Broccoli and carrots add color and nutrients. Together, they create a balanced meal. For the teriyaki sauce, you need low-sodium soy sauce. This helps control the saltiness. Honey adds sweetness and helps glaze the salmon. Grated ginger gives a nice zing, while sesame oil adds depth. These elements blend well, making your dish shine. Optional garnishes like green onions and sesame seeds bring extra texture. They also add a pop of color. A sprinkle of salt and pepper can enhance the overall taste. These details make your rice bowl not just a meal but an experience. - Rinse jasmine rice under cold water. Keep rinsing until water runs clear. This step removes excess starch. - Cook the rice according to package instructions. Usually, use 2 cups of water for 1 cup of rice. Bring water to a boil, then cover and simmer. Set rice aside when done. - In a small bowl, whisk together the soy sauce, honey, grated ginger, and sesame oil. This will create a sweet and savory sauce. Make sure it’s smooth and well mixed. - Preheat a non-stick skillet over medium-high heat. Season both sides of the salmon fillets with salt and pepper. This adds flavor. - Place the salmon in the hot skillet, skin-side down. Cook for about 4-5 minutes. This will make the skin crispy. - Flip the salmon carefully and pour the teriyaki sauce over the fillets. Reduce heat to medium. Let it cook for another 3-4 minutes. Spoon sauce over the top. The salmon should be cooked through and glazed. - In a separate pot, steam the broccoli florets and julienned carrot. Steam for about 3-4 minutes until they are just tender. This keeps them bright and crisp. - Start with a scoop of jasmine rice as the base. Place a salmon fillet on top. Drizzle extra teriyaki sauce over the salmon. - Add the steamed vegetables on the side. - Garnish with sliced green onions and a sprinkle of sesame seeds before serving. This adds color and crunch. For the best salmon, aim for an internal temperature of 145°F. This is safe and ensures your fish is flaky. You can check doneness by inserting a fork into the thickest part. If it flakes easily, it's ready. The skin should be crispy and golden. You can use a rice cooker or a stovetop. If you use a rice cooker, follow the machine's instructions. For stovetop, use two cups of water for one cup of rice. To make fluffy rice, let it rest after cooking. This helps it breathe and keeps it from getting sticky. You can adjust the sweetness and saltiness of your teriyaki sauce. If you like it sweeter, add more honey. For saltiness, add a bit more soy sauce. Feel free to add toppings like avocado, sesame seeds, or even seaweed. These add flavor and texture to your rice bowls. {{image_2}} You can swap salmon for other proteins. Chicken works well and cooks quickly. Use boneless chicken thighs or breasts. Tofu is a great choice for a plant-based meal. Press and cube the tofu before cooking. Shrimp is another tasty option. Simply sauté them until pink and tender. Feel free to add more veggies to your bowl. Bell peppers bring color and crunch. Snap peas add a nice snap. Zucchini is mild and cooks fast. You can also use edamame for protein. Just remember to adjust cooking times so all veggies are tender. Want to change the flavor a bit? Add some spices like garlic powder or chili flakes for heat. A splash of lime juice brightens the dish. You can also mix in orange zest for a fresh twist. These small changes can make your meal even more exciting! To keep your Minute Teriyaki Salmon Rice Bowls fresh, use airtight containers. Glass or plastic containers work well. Make sure the salmon, rice, and veggies are in separate layers. This keeps them fresh and prevents sogginess. Store your leftovers in the fridge right away. They will stay good for up to three days. Remember to let the food cool down before sealing it. This avoids moisture build-up in the container. Reheating salmon and rice can be easy. Here are some good methods to try: - Microwave: Place the rice and salmon in a microwave-safe dish. Cover with a damp paper towel to keep it moist. Heat for 1-2 minutes until warm. - Skillet: Heat a non-stick skillet over low heat. Add a splash of water or teriyaki sauce. This helps keep the salmon juicy. Cook for about 3-4 minutes, flipping the salmon gently. - Oven: Preheat the oven to 350°F (175°C). Place the salmon and rice in an oven-safe dish. Cover it with foil. Bake for about 10-15 minutes until warm. When reheating, focus on keeping the salmon tender and the rice fluffy. Avoid overcooking, as it may dry out the salmon. Enjoy your delicious leftovers! It takes about 10 minutes to prep and 15 minutes to cook. You can make these bowls in just 25 minutes. First, rinse your jasmine rice, then cook it according to the package. While the rice cooks, you can prepare the teriyaki sauce and salmon. It's a fast and easy meal for any night. Yes, you can use frozen salmon. Just make sure to thaw it first. To cook frozen salmon, place it in the fridge overnight or run it under cold water for about 30 minutes. Once thawed, you can season it and cook it just like fresh salmon. This method saves time and still gives great flavor. If you don't have jasmine rice, you can use other types of rice. Short-grain rice works well for a sticky texture. Brown rice is a healthy alternative, but it takes longer to cook. You can also try basmati rice for a fragrant option. Each rice type will give your bowl a unique taste. This blog post shows how to make tasty teriyaki salmon rice bowls. We covered key ingredients like salmon, jasmine rice, and fresh veggies. You learned to prepare the rice, make a simple teriyaki sauce, and cook the salmon perfectly. I shared tips to help you customize your dish, store leftovers safely, and troubleshoot common questions. These bowls are flexible. Feel free to swap proteins or veggies to match your taste. Enjoy making this meal for yourself and your loved ones!$

Minute Teriyaki Salmon Rice Bowls

Dive into the delicious world of Minute Teriyaki Salmon Rice Bowls with this easy recipe! Featuring perfectly cooked salmon, fluffy jasmine rice, and vibrant vegetables, this meal is not only quick to prepare but also packed with flavor. Perfect for busy weeknights, these rice bowls come together in just 25 minutes. Click through to explore this delightful recipe and elevate your dining experience tonight!

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Ingredients

2 salmon fillets

1 cup jasmine rice

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon grated ginger

1 tablespoon sesame oil

1 cup broccoli florets

1 carrot, julienned

1/4 cup green onions, sliced

1 tablespoon sesame seeds

Salt and pepper to taste

Instructions

Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions (usually 2 cups of water for 1 cup of rice). Set aside when done.

In a small bowl, whisk together the soy sauce, honey, ginger, and sesame oil to create the teriyaki sauce.

Preheat a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides.

Place the salmon fillets in the hot skillet, skin-side down. Cook for about 4-5 minutes until the skin is crispy. Flip the salmon and pour the teriyaki sauce over the fillets.

Reduce the heat to medium and let the salmon cook for another 3-4 minutes, spooning the sauce over the top until the salmon is cooked through and glazed.

In a separate pot, steam the broccoli florets and julienned carrot for about 3-4 minutes until just tender.

To assemble the rice bowls, start with a scoop of jasmine rice as the base. Place a salmon fillet on top, drizzled with extra teriyaki sauce. Add the steamed vegetables on the side.

Garnish with sliced green onions and a sprinkle of sesame seeds before serving.

Prep Time: 10 min | Total Time: 25 min | Servings: 2