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For this dish, you need 2 salmon fillets. Choose fillets that weigh between 4 to 6 ounces each. Fresh salmon gives the best taste, but you can use frozen if needed. Season your salmon with salt, pepper, and fresh ginger for flavor. This step makes the fish tasty and bright. The veggies add color and crunch. You’ll need 1 cup of steamed broccoli florets. Broccoli is rich in nutrients and pairs well with salmon. Also, add 1 julienned carrot for sweetness and a nice crunch. Together, these veggies make your rice bowl healthy and fun. The sauce brings everything together. You’ll need 1/4 cup of teriyaki sauce. You can buy it or make your own at home. For cooking, use 1 tablespoon of sesame oil. This oil adds a nutty flavor. Don’t forget 1 clove of minced garlic and more grated ginger. These ingredients boost the taste. Finally, sprinkle sliced green onions and sesame seeds as garnish. They not only look good but also add extra flavor. To start, I season the salmon fillets. I use salt, pepper, and grated ginger. This mix adds flavor and aroma. I make sure to coat both sides evenly. It’s simple but makes a big difference in taste. This step sets the stage for a great meal. Next, I heat some sesame oil in a skillet over medium-high heat. I place the salmon fillets skin-side down in the hot oil. They sizzle right away! I cook them for about 3-4 minutes. After that, I flip the salmon gently. Then, I pour teriyaki sauce over the top. This makes the fish sweet and savory. I cook for another 3-4 minutes until it’s just right. Once done, I remove the salmon from heat and let it rest for a minute. This helps keep it moist. Then, I flake it into bite-sized pieces. Now, I’m ready to assemble the bowls. First, I divide the cooked jasmine rice into serving bowls. I like to use equal portions for a nice look. After that, I add the flaked teriyaki salmon on top. Next, I layer steamed broccoli florets and julienned carrots. These veggies add color and crunch. Finally, I sprinkle sliced green onions and sesame seeds on top. This step adds flavor and makes the dish pop. If there’s any teriyaki sauce left in the pan, I drizzle that over the bowls. Now, it’s ready to serve! You can change the teriyaki sauce to suit your taste. If you like it sweeter, add a bit of honey or brown sugar. For a spicy kick, mix in some sriracha or red pepper flakes. You can also use low-sodium soy sauce for a healthier option. Experiment with different ingredients like pineapple juice or rice vinegar. These small changes can make a big difference in flavor. Toppings can really boost your rice bowl. Try adding sliced avocado for creaminess. Toasted sesame seeds add a nice crunch. You can also sprinkle some furikake for extra umami. Chopped cilantro or fresh basil can give your dish a fresh twist. Don't forget about pickled ginger for a tangy bite. Each topping adds a unique flavor and texture to your meal. Cooking salmon correctly is key. Start with fresh, high-quality salmon for the best taste. Season it well, using salt, pepper, and ginger. Heat your skillet to medium-high. When the oil is hot, add the salmon skin-side down. Cook for 3-4 minutes. Then, flip it and pour over the teriyaki sauce. Cook for another 3-4 minutes or until it flakes easily with a fork. Let it rest for a minute before serving. This ensures your salmon stays juicy and flavorful. {{image_2}} You can switch out salmon for other proteins. Chicken breast works well. Just cook it the same way. Tofu is a great choice for a plant-based meal. Marinate it in teriyaki sauce before cooking. Shrimp is another tasty option. Cook shrimp for just a few minutes until pink. These swaps keep your meal fun and fresh. Feel free to change the vegetables in your bowl. Snap peas add a nice crunch. Bell peppers bring sweet flavor and color. You can also use spinach or kale for greens. Just sauté them briefly before serving. The more veggies, the better! This makes your meal healthy and vibrant. If you want to try a different grain, go for quinoa. It cooks quickly and has a nutty taste. Cauliflower rice is a smart low-carb option, too. It cooks fast and absorbs flavors well. You can even use brown rice for more fiber. Each option offers a unique twist to your dish. Storing your leftover teriyaki salmon rice bowls is simple. First, let the food cool down. Place it in an airtight container. This keeps the flavors fresh. You can store it in the fridge for 2-3 days. If you know you won’t eat it in that time, consider freezing it instead. Reheating is easy too. You can use a microwave for quick meals. Place the bowl in the microwave and cover it loosely. Heat for about 1-2 minutes or until hot. If you prefer the stovetop, use a skillet. Add a splash of water to keep it moist. Heat on low until warmed through. To freeze, separate the components. Keep the salmon, rice, and veggies in different containers. This helps prevent sogginess when thawed. Use freezer-safe bags or containers. Label them with the date. You can freeze them for up to 3 months. When ready to eat, thaw overnight in the fridge. Then reheat as mentioned above. Enjoy your meal anytime! You can make easy teriyaki sauce at home. Mix soy sauce, honey, and rice vinegar. Add garlic and ginger for flavor. Heat the mixture on low until it thickens. This sauce tastes fresh and rich. Several sides complement teriyaki salmon rice bowls. Steamed vegetables like bok choy or snap peas work well. You can also serve a simple salad with sesame dressing. Edamame or pickled cucumbers can add crunch and flavor. Yes, you can use frozen salmon. Just thaw it in the fridge overnight. Pat it dry before cooking. This keeps the salmon from steaming and helps it sear nicely. Follow the same cooking steps for a delicious meal. In this post, I covered how to make tasty teriyaki salmon rice bowls. We went over the ingredients like salmon, veggies, and sauce. I gave you easy steps to prepare, cook, and assemble your bowls. You learned tips for customizing flavor and cooking salmon just right. We explored fun variations, storage tips, and answered common questions. With this guide, you can enjoy delicious, healthy meals. Now, it’s your turn to try new recipes and share your creations!

Minute Teriyaki Salmon Rice Bowls

Whip up delicious Minute Teriyaki Salmon Rice Bowls in just 20 minutes! This easy recipe features tender salmon flaked over steamed broccoli, fluffy jasmine rice, and colorful julienned carrots, all drizzled with mouthwatering teriyaki sauce. Perfect for a quick dinner or meal prep, these bowls are as nutritious as they are tasty. Click through to explore this recipe and elevate your weeknight meals!
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Ingredients
  

2 salmon fillets (about 4-6 oz each)

1 cup cooked jasmine rice

1 cup steamed broccoli florets

1 carrot, julienned

1/4 cup teriyaki sauce (store-bought or homemade)

1 tablespoon sesame oil

1 tablespoon fresh ginger, grated

1 clove garlic, minced

2 green onions, thinly sliced

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Prepare the Salmon: Season the salmon fillets with salt, pepper, and grated ginger on both sides.

    Cook the Salmon: In a skillet, heat sesame oil over medium-high heat. Add the salmon fillets skin-side down and cook for 3-4 minutes. Flip the salmon and pour teriyaki sauce over the top. Cook for another 3-4 minutes, or until cooked to your desired doneness. Remove from heat and let rest for a minute before flaking into bite-sized pieces.

      Heat the Rice: If using leftover rice, place it in a microwave-safe bowl and heat in the microwave for about 1 minute, or until warmed through.

        Assemble the Bowls: Divide the cooked jasmine rice evenly among the serving bowls. Top with the flaked teriyaki salmon, steamed broccoli, and julienned carrots.

          Garnish: Sprinkle sliced green onions and sesame seeds over the top for added flavor and texture.

            Serve: Drizzle any remaining teriyaki sauce from the pan over the bowls and serve immediately.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2