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- 2 salmon fillets - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 1 teaspoon minced garlic - 2 cups cooked jasmine rice - 1 cup steamed broccoli florets - 1 carrot, julienned - 1/2 cucumber, thinly sliced - 1 avocado, sliced - 2 green onions, chopped - Sesame seeds for garnish The main ingredients in teriyaki salmon bowls include salmon fillets, soy sauce, and honey. The salmon gives the bowl its rich taste. The soy sauce adds saltiness, while the honey provides a nice sweetness. Together, they create a tasty teriyaki marinade. You also need jasmine rice, which gives a soft base. Fresh vegetables like broccoli, carrot, cucumber, and avocado add crunch and color. - Variations in vegetables - Alternative garnishes Feel free to mix up the vegetables. You can use bell peppers or snap peas for a twist. Try adding radishes or bok choy for extra fun. You can also switch up the garnishes. Instead of green onions, use cilantro or parsley. For a spicy kick, add sliced jalapeños. - Kitchen tools needed - Storage for ingredients For this dish, you need a few basic kitchen tools. A mixing bowl works for the marinade. A baking sheet lined with parchment paper helps cook the salmon easily. Use a saucepan to thicken the teriyaki sauce. When you have leftovers, store them in airtight containers. This keeps the salmon and veggies fresh. You can keep them in the fridge for about three days. If you need to store them longer, freeze the salmon and rice in separate containers. This way, they stay tasty for up to three months. You can find the full recipe for teriyaki salmon bowls in this article. To make the teriyaki marinade, mix these ingredients in a bowl: - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 1 teaspoon minced garlic Whisk them together until smooth. This marinade gives the salmon its sweet and savory taste. Place the salmon fillets in a shallow dish. Pour the marinade over them, ensuring they are well coated. Let the salmon marinate for at least 30 minutes in the refrigerator. This time helps the flavors soak in. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps with easy cleanup. After marinating, take the salmon out. Reserve the marinade for later. Place the salmon on the baking sheet. Bake the salmon for 12-15 minutes. It should be cooked through and flake easily with a fork. For perfect texture, avoid overcooking. The salmon should remain moist inside. Start with a base of cooked jasmine rice in each bowl. This rice adds a nice touch to the meal. Next, layer in the vegetables: add steamed broccoli, julienned carrot, cucumber slices, and avocado slices. Place the baked salmon on top of the veggies. Now, drizzle the thickened teriyaki sauce over everything. For the final touch, garnish with chopped green onions and a sprinkle of sesame seeds. This adds a nice flavor and looks great too. Enjoy your Teriyaki Salmon Bowls! You can find the Full Recipe for more details. To get the best flavor from your teriyaki salmon, marinating is key. Use the teriyaki marinade from the recipe. Mix soy sauce, honey, sesame oil, rice vinegar, ginger, and garlic well. I suggest marinating the salmon for 30 minutes. This gives the fish time to soak up all the good flavors. When combining ingredients, layer them smartly in your bowl. Start with the rice at the bottom. This keeps the salmon and veggies from making the rice soggy. Place the salmon on top, then add the steamed broccoli, julienned carrot, cucumber, and avocado. Finally, drizzle your thickened sauce over everything. It’s all about balance and fresh taste! Baking and grilling both work well for salmon. Baking is easier and keeps the fish moist. Preheat your oven to 400°F (200°C). Bake for 12-15 minutes until the salmon flakes easily. If you grill, be careful with the heat. Grill for about 4-5 minutes on each side. Keep an eye on it to avoid burning. No matter how you cook, check for doneness. Salmon should be opaque and flake easily with a fork. Pair your teriyaki salmon bowl with tasty sides. Steamed veggies work great. You can also serve with a crisp salad for extra crunch. For presentation, use a deep bowl. This makes it look colorful and appetizing. Arrange the ingredients neatly. Use chopsticks or a fork for a fun touch. Sprinkle sesame seeds on top for a nice finish. {{image_2}} If you want to switch it up, there are many substitutes for salmon. You can use chicken breast, shrimp, or even tofu. Each protein brings its own flavor and texture to the dish. - Chicken breast cooks quickly and absorbs the teriyaki flavor well. - Shrimp cooks fast and adds a nice seafood twist. - Tofu is a great plant-based option. It soaks up the marinade well and gives a nice texture. For plant-based options, try using tempeh or chickpeas. Both can be marinated just like salmon. They add protein and a unique taste to your bowls. To enhance the taste of your teriyaki salmon bowls, consider adding spices and herbs. Fresh herbs like cilantro or basil can brighten up the dish. You can also try adding a pinch of red pepper flakes for heat. You can create unique sauce variations too. For a spicy kick, mix in sriracha. If you want a sweeter sauce, add a bit more honey or even some orange juice. This will give you a twist on the classic teriyaki flavor. While jasmine rice is delicious, you can use other grains for your bowls. Brown rice is a great option. It has a nuttier flavor and more fiber. You might also enjoy using sushi rice for a stickier texture. Another fun idea is to incorporate quinoa. It is packed with protein and has a light, fluffy texture. If you want a low-carb choice, try cauliflower rice. It has a mild taste and pairs perfectly with the savory salmon and fresh veggies. These variations let you mix and match flavors and ingredients for a fun meal prep experience. Check out the Full Recipe for more ideas! To keep your teriyaki salmon bowls fresh, store leftovers in an airtight container. Refrigerate the bowl for up to three days. This keeps the salmon and veggies safe to eat. If you want to save them longer, freeze the salmon and veggies separately. Wrap them tightly in plastic wrap before placing them in a freezer bag. They can last up to three months in the freezer. To reheat your teriyaki salmon bowls, use the oven or microwave. The oven keeps the salmon crispy. Preheat it to 350°F (175°C) and warm the bowl for about 10–15 minutes. If you use the microwave, heat in short bursts. This way, you prevent overcooking. Add a splash of water to the bowl. It helps keep the rice moist and fluffy. Teriyaki salmon bowls last about three days in the fridge. Look for signs of spoilage like a sour smell or discolored salmon. If you see any mold, toss it out immediately. Eating spoiled food can lead to illness, so always check before enjoying leftovers. Making teriyaki sauce is easy. You only need a few simple ingredients. Here’s the recipe: - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 1 teaspoon minced garlic 1. In a bowl, mix the soy sauce, honey, sesame oil, rice vinegar, ginger, and garlic. 2. Whisk it all together until smooth. This sauce is sweet, salty, and full of flavor. Use it for marinating salmon or as a glaze when cooking. Yes, you can prepare these bowls ahead of time. Here are some tips: - Cook the salmon: Bake the salmon ahead of time. Store it in the fridge for up to three days. - Make the rice: Cook the jasmine rice and let it cool. Store it in an airtight container. - Chop the veggies: Slice the cucumber and julienne the carrot in advance. Keep them in the fridge. When you’re ready to eat, just heat the salmon and rice. Add the veggies and sauce to serve. Teriyaki salmon bowls are nutritious. Here’s a quick breakdown: - Calories: About 600 per serving - Protein: Salmon provides about 40 grams. - Carbs: Jasmine rice has around 60 grams. - Fat: Healthy fats come from salmon and avocado, about 25 grams total. These bowls offer a good mix of protein, healthy fats, and carbohydrates. They are great for a balanced meal. Enjoy this meal with the full recipe for a delightful experience! You learned how to make delicious teriyaki salmon bowls. We covered the key ingredients like salmon and sauces. You saw step-by-step guides for marinating and baking. I shared tips for flavor and cooking techniques. You explored variations for proteins and bowl bases. Lastly, we discussed storage and reheating methods. Now, you can create your own tasty bowls at home. Experiment with different flavors and ingredients. Enjoy these meals and share them with family and friends. Happy cooking!

Teriyaki Salmon Bowls

Savor the deliciousness of Teriyaki Salmon Bowls with this easy recipe! Perfectly marinated salmon is roasted to perfection and served over a bed of fluffy jasmine rice, topped with vibrant veggies like broccoli, carrots, and creamy avocado. This dish is not just tasty but also healthy and visually stunning. Dive into the step-by-step guide and impress your family with delightful flavors tonight. Click through for the full recipe!
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Ingredients
  

2 salmon fillets

1/4 cup soy sauce (low sodium)

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon grated ginger

1 teaspoon minced garlic

2 cups cooked jasmine rice

1 cup steamed broccoli florets

1 carrot, julienned

1/2 cucumber, thinly sliced

1 avocado, sliced

2 green onions, chopped

Sesame seeds for garnish

Instructions
 

In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, grated ginger, and minced garlic to create the teriyaki marinade.

    Place the salmon fillets in a shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes in the refrigerator.

      Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

        Remove the salmon from the marinade (reserve the marinade) and place on the prepared baking sheet.

          Bake the salmon for 12-15 minutes, or until cooked through and flakes easily with a fork.

            While the salmon is baking, pour the reserved marinade into a small saucepan and simmer over medium heat for 5-7 minutes, or until slightly thickened.

              To assemble the bowls, start with a base of cooked jasmine rice.

                Top with steamed broccoli, julienned carrot, cucumber slices, and avocado slices.

                  Place the baked salmon on top and drizzle with the thickened teriyaki sauce.

                    Garnish with chopped green onions and a sprinkle of sesame seeds.

                      Prep Time: 30 minutes | Total Time: 45 minutes | Servings: 2