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- 2 salmon fillets (approximately 6 oz each) - ¼ cup teriyaki sauce - 1 cup jasmine rice - 1 cup broccoli florets - 1 carrot, cut into thin matchsticks (julienne) - ½ cup sugar snap peas, trimmed - 1 tablespoon sesame oil - 2 green onions, sliced diagonally - 1 tablespoon sesame seeds, toasted Gather all these items before you start cooking. The salmon gives a rich taste. The teriyaki sauce adds sweetness and depth. Jasmine rice brings a nice touch of fragrance. Fresh vegetables add crunch and color. Each part works together to make a tasty dish. {{ingredient_image_2}} To start, rinse the rice well. Use a fine-mesh sieve and cold water. Rinse until the water runs clear. This helps remove extra starch. It prevents the rice from being too sticky. Now, cook the rice. In a medium saucepan, combine 1 cup of rinsed rice with 2 cups of water. Bring it to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low. Cover the pot tightly and simmer for about 15 minutes. The rice should absorb all the water and be tender. After cooking, remove from heat and let it rest for 5 minutes with the lid on. This steaming step makes the rice light and fluffy. While the rice cooks, marinate the salmon. Place 2 salmon fillets in a shallow dish. Pour ¼ cup of teriyaki sauce over the fillets. Let them soak for about 15 minutes. Turn the fillets halfway through. This ensures they soak up all the tasty flavors. Next, stir-fry the vegetables. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add 1 cup of broccoli florets, 1 julienned carrot, and ½ cup of sugar snap peas to the skillet. Stir-fry these for about 5 minutes. Stir frequently. Cook until they are tender but still crisp. Season with salt and black pepper to taste. Once done, remove the veggies from the heat and set them aside. Now, cook the salmon. Use the same skillet without wiping it out. Push the cooked veggies to one side of the pan. Place the marinated salmon fillets in the empty space. Cook them for 4-5 minutes on each side. The salmon should be cooked through and have a nice glaze from the teriyaki sauce. It's time to assemble the rice bowls. Scoop a generous portion of the jasmine rice into each bowl. Place a salmon fillet on top of the rice. Add a hearty serving of the stir-fried vegetables alongside the salmon. This creates a balanced and colorful meal. To finish, garnish the dish. Top each bowl with sliced green onions and a sprinkle of toasted sesame seeds. These add a lovely crunch and flavor. For an appealing presentation, serve with a small dish of extra teriyaki sauce on the side. You can also add a wedge of lime. A squeeze of lime juice adds a fresh touch just before enjoying your meal. How to check for doneness To ensure your salmon is cooked right, look for a few signs. The fish should change from bright pink to a light, opaque pink. You can also use a fork to flake the flesh. If it flakes easily, it’s done! Preventing dryness To keep your salmon moist, don’t overcook it. Cook for about 4-5 minutes on each side. Marinating in teriyaki sauce helps lock in moisture, too. If you’re still worried, a drizzle of olive oil before cooking can add extra juiciness. Suggestions for extra toppings You can elevate your rice bowl with many toppings. Try adding sliced avocado, pickled ginger, or even a soft-boiled egg. A sprinkle of chopped cilantro or sesame seeds adds flavor and crunch. Flavor variations Want to mix things up? Swap teriyaki sauce for sweet chili sauce or miso glaze. You can also add some spice with chili flakes or sriracha for a kick. Time-saving tips for busy cooks If you’re short on time, consider using a rice cooker for the jasmine rice. It frees you up for other tasks. Pre-cut or frozen vegetables can save you prep time. You can also marinate the salmon the night before to infuse flavor before cooking. Pro Tips Marinate for Flavor: Allow the salmon to marinate for at least 30 minutes if time permits. This enhances the flavor absorption, making the fish even more delicious. Perfect Rice Texture: For the fluffiest jasmine rice, remember to let it rest covered after cooking. This steaming step allows the grains to separate beautifully. Fresh Vegetables: Use fresh, seasonal vegetables for the best flavor and texture. Crisp-tender veggies add a delightful crunch to your bowl. Garnish for Appeal: Don’t skip the garnishes! A sprinkle of toasted sesame seeds and green onions not only adds flavor but also elevates the visual appeal of your dish. {{image_4}} You can switch salmon for chicken or tofu easily. If you choose chicken, use boneless, skinless thighs. Marinate them in teriyaki sauce the same way. For tofu, press it first to remove extra moisture. Cut the tofu into cubes and marinate for about 30 minutes. Cook it in the skillet until golden brown. Both options add their unique flavors to the rice bowl. While teriyaki sauce is fantastic, you can try other sauces too. Soy sauce mixed with honey gives a sweet touch. You can also use hoisin sauce for a richer flavor. A sweet chili sauce adds a nice kick. Experiment with your favorite sauces to find what you love most. Using seasonal vegetables keeps your meal fresh and exciting. In spring, add asparagus or snap peas. Summer is perfect for zucchini and bell peppers. In fall, try adding roasted butternut squash or Brussels sprouts. Winter vegetables like kale or cabbage work well too. This way, you can enjoy different tastes all year round! To store leftovers, let the rice bowls cool first. Place each bowl in a tight container. Keep them in the fridge for up to three days. Make sure to cover the salmon well. This keeps it fresh and tasty. Freezing is a great option if you want to save some for later. Use freezer-safe containers or bags. Divide the salmon and veggies from the rice. This helps keep the textures nice. You can freeze the dish for up to a month. Just remember to label your containers with the date. To reheat, I recommend using the microwave. Cover the bowl with a damp paper towel. This keeps moisture in. Heat it for about one to two minutes. Stir halfway through to ensure even warming. You can also use a skillet. Add a splash of water to the pan. Heat on low for about five minutes. This method keeps the salmon juicy and the veggies crisp. I recommend marinating the salmon for about 15 minutes. This time allows the teriyaki sauce to soak in and flavor the fish. Turn the salmon halfway to ensure even marination. If you want a bolder taste, you can extend this to 30 minutes. Just be careful not to over-marinate, as the fish can become too salty. Yes, you can use brown rice instead of jasmine rice. Brown rice adds a nutty flavor and more fiber. However, it takes longer to cook. You will need about 40-45 minutes to cook brown rice compared to 15 minutes for jasmine rice. Adjust the water amount and cooking time based on the rice type. You can substitute teriyaki sauce with soy sauce, hoisin sauce, or a mix of both. For a homemade option, mix soy sauce, honey, and rice vinegar. Adjust the sweetness and saltiness to your taste. These options will give you a different flavor but still work well in the dish. Yes, these bowls are great for meal prep! You can cook the salmon and vegetables ahead of time. Store them separately from the rice to keep everything fresh. When ready to eat, reheat each component and assemble your bowl. These bowls hold up well in the fridge for about 3 days. Absolutely! Feel free to add more veggies to your bowl. Some great choices are bell peppers, snap peas, or bok choy. You can also use spinach or zucchini. Just remember to adjust cooking times so all veggies stay crisp and tasty. More veggies add color, nutrients, and crunch to your meal. You learned how to make teriyaki salmon rice bowls with simple steps. We covered key ingredients like salmon, jasmine rice, and fresh vegetables. I shared tips for cooking salmon perfectly and ways to enhance your rice bowl with different flavors. With easy variations and storage tips, this dish is flexible and meal prep-friendly. Enjoy making this delicious meal, and don’t be afraid to get creative with ingredients. Happy cooking!

Teriyaki Salmon Rice Bowls Delight

A delicious and healthy rice bowl featuring marinated salmon, sautéed vegetables, and fragrant jasmine rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 fillets salmon fillets (approximately 6 oz each)
  • 0.25 cup teriyaki sauce
  • 1 cup jasmine rice
  • 2 cups water
  • 1 tablespoon sesame oil
  • 1 cup broccoli florets
  • 1 carrot cut into thin matchsticks (julienne)
  • 0.5 cup sugar snap peas, trimmed
  • 2 green onions sliced diagonally
  • 1 tablespoon sesame seeds, toasted
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Prepare the jasmine rice: Rinse the rice under cold water in a fine-mesh sieve until the water runs clear. In a medium saucepan, combine the cleaned rice with 2 cups of water and bring to a vigorous boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes. Remove from heat and let it rest, covered, for another 5 minutes.
  • Marinate the salmon: Place the salmon fillets in a shallow dish and pour the teriyaki sauce over them. Let the salmon marinate for about 15 minutes, turning halfway through.
  • Stir-fry the vegetables: In a large skillet, heat the sesame oil over medium-high heat. Add the broccoli, carrot, and sugar snap peas. Stir-fry for about 5 minutes until tender but crisp. Season with salt and pepper. Remove from heat and set aside.
  • Cook the salmon: In the same skillet, push the vegetables to one side and place the marinated salmon in the empty space. Cook for about 4-5 minutes on each side until cooked through and glazed.
  • Assemble the rice bowls: Scoop jasmine rice into each bowl, top with a salmon fillet, and add sautéed vegetables.
  • Garnish and enjoy: Garnish with sliced green onions and toasted sesame seeds.

Notes

For an appealing presentation, serve with extra teriyaki sauce and a wedge of lime.
Keyword healthy, rice bowl, salmon, teriyaki