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To make Instant Pot Teriyaki Salmon Rice Bowls, you'll need the following ingredients: - 2 salmon fillets (6 oz each) - 1 cup jasmine rice - 1 ½ cups water or low-sodium chicken broth - 1 cup broccoli florets - 1 bell pepper, sliced (red or yellow) - 3 green onions, chopped - 1 tablespoon sesame oil - ¼ cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon garlic, minced - 1 teaspoon ginger, minced - Sesame seeds for garnish - Salt and pepper to taste If you want to switch up some ingredients, you can try these: - Use brown rice instead of jasmine rice. Just adjust the water and cooking time. - Swap broccoli with snap peas or green beans for a different crunch. - You can replace salmon with chicken or tofu for a different protein option. - Maple syrup works well if you want a vegan option instead of honey. - Use tamari instead of soy sauce for a gluten-free choice. Each serving of these tasty rice bowls contains: - Calories: 450 - Protein: 32g - Carbohydrates: 50g - Fat: 15g - Fiber: 3g - Sugar: 6g This meal balances protein and carbs well. It can fit into many diets while tasting great. To start, grab a small bowl. In it, whisk together: - ¼ cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon minced garlic - 1 teaspoon minced ginger Mix these ingredients well. Set the sauce aside for later use. Rinse 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. Add the rice to the Instant Pot. Pour in 1 ½ cups of water or low-sodium chicken broth. Close the lid and set the valve to sealing. Use the Rice setting. Once it’s done, perform a quick release and open the lid. While the rice cooks, turn the Instant Pot to sauté mode. Add 1 tablespoon of sesame oil. Toss in 1 cup of broccoli florets and 1 sliced bell pepper. Sauté for about 3-4 minutes. You want them tender but still crisp. Remove the vegetables and set them aside. Now, place 2 salmon fillets in the Instant Pot. Pour the teriyaki sauce over the salmon, covering them well. Close the lid and set the valve to sealing again. Select the Manual or Pressure Cook setting for 3 minutes. Once cooking is done, perform a quick release. Carefully open the lid and check if the salmon is flaky. Fluff the cooked rice and divide it into bowls. Place a salmon fillet on each bowl of rice. Add the sautéed vegetables around the salmon. Finally, sprinkle with chopped green onions and sesame seeds. If needed, add salt and pepper to taste. Enjoy your flavorful delight! Cooking salmon in an Instant Pot can be simple and quick. Here are some tips: - Choose fresh salmon fillets: Look for fillets that are bright and firm. - Use a light hand with seasoning: The teriyaki sauce adds a lot of flavor. You can skip extra salt. - Check for doneness: Salmon is done when it easily flakes with a fork. If it is too rare, you can cook it a bit longer in the pot. - Use a steamer rack: Place the salmon on a steamer rack to help it cook evenly and stay moist. Jasmine rice is fragrant and fluffy when cooked right. Here’s how: - Rinse the rice: Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch. - Water ratio: Use 1 cup of rice to 1.5 cups of water or broth. This ratio gives you the best texture. - Use the Rice setting: The Instant Pot has a Rice setting that cooks the rice perfectly every time. - Fluff after cooking: Use a fork to fluff the rice after cooking. This keeps it light and airy. Balancing flavors makes your dish shine. Here are some tips: - Taste the sauce: Before pouring it over the salmon, taste the teriyaki sauce. Adjust sweetness or salt as needed. - Add fresh veggies: The bell pepper and broccoli add crunch and color. They also help balance the rich sauce. - Finish with garnishes: Green onions and sesame seeds add freshness and texture to the dish. Don’t skip them! Following these tips will help you create a delicious Instant Pot teriyaki salmon rice bowl. Enjoy your cooking! {{image_2}} You can swap salmon for other proteins. Chicken breast works well. It cooks quickly and absorbs flavors nicely. Tofu is a great choice for a plant-based meal. Use firm tofu, and marinate it in the teriyaki sauce. Shrimp also cooks fast and adds a sweet taste. Just adjust the cooking time to avoid overcooking. Feel free to mix up the veggies. Snap peas add a nice crunch. Carrots bring sweetness and color. You can try zucchini or asparagus for a fresh touch. Green beans are another good option. Use any vegetables you love or have on hand. Just sauté them until they are tender but still bright. Serve your teriyaki salmon rice bowls with a fresh salad. A simple cucumber salad pairs well. You might also enjoy pickled vegetables for extra flavor. If you're looking for more carbs, serve it with steamed dumplings. Miso soup is a warm side that fits nicely. Get creative and enjoy this dish your way! To keep your teriyaki salmon rice bowls fresh, store leftovers in airtight containers. Make sure to separate the salmon, rice, and veggies. This way, each part stays fresh longer. Place the containers in the fridge. They will stay good for up to three days. When you're ready to eat, reheat your salmon and rice bowls. Use the microwave for quick reheating. Heat for one minute, then stir. If it’s not warm enough, heat in 30-second bursts. You can also reheat on the stovetop. Add a splash of water to the pan to keep everything moist. If you want to save some bowls for later, freezing is a great option. Cool the salmon and rice completely before freezing. Use freezer-safe bags or containers. Label them with the date. They are best used within three months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned before. Enjoy your meal later without losing the tasty flavors! You can use basmati rice or long-grain white rice. Both have a similar texture. Brown rice is another option, but it takes longer to cook. Adjust the water ratio if you switch to brown rice. Yes, you can use fresh salmon. Fresh salmon cooks faster, so reduce the cooking time to about 2 minutes. This helps keep it flaky and tender. You can store leftovers in the fridge for up to 3 days. Make sure to keep them in an airtight container. To enjoy them later, just reheat in the microwave or on the stove. This recipe is not gluten-free due to the soy sauce. However, you can use gluten-free soy sauce or tamari. This swap will make the whole dish safe for gluten-free diets. This blog post covered everything you need for teriyaki salmon rice bowls. We discussed key ingredients, cooking steps, and useful tips. You learned how to make sauce, cook rice, and sauté veggies. I shared ways to customize the dish and store leftovers. In conclusion, you can create a tasty meal with simple steps. Enjoy making this dish with your own twists!

Instant Pot Teriyaki Salmon Rice Bowls

Delight in a quick and tasty meal with these Instant Pot Teriyaki Salmon Rice Bowls! Using fresh ingredients like salmon, jasmine rice, and colorful veggies, this recipe is packed with flavor and nutrition. In just 30 minutes, you can enjoy a healthy dinner that the whole family will love. Click through now to explore this easy recipe and bring delicious homemade teriyaki salmon to your table!
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Ingredients
  

2 salmon fillets (6 oz each)

1 cup jasmine rice

1 ½ cups water or low-sodium chicken broth

1 cup broccoli florets

1 bell pepper, sliced (red or yellow)

3 green onions, chopped

1 tablespoon sesame oil

¼ cup low-sodium soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon garlic, minced

1 teaspoon ginger, minced

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and ginger. Set aside.

    Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. Add rice and water (or broth) to the Instant Pot. Close the lid, set the valve to sealing, and select the Rice setting. Once done, do a quick release and open the lid.

      Sauté the Vegetables: While the rice is cooking, turn the Instant Pot to the sauté setting. Add sesame oil, broccoli, and bell pepper. Sauté for about 3-4 minutes until tender but still crisp. Remove vegetables and set aside.

        Add Salmon: Place the salmon fillets in the Instant Pot. Pour the prepared teriyaki sauce over the salmon, making sure it’s evenly coated. Close the lid, set the valve to sealing, and select the Manual or Pressure Cook setting for 3 minutes.

          Quick Release: Once done, perform a quick release. Carefully open the lid and check the salmon for doneness (should be flaky).

            Assemble the Bowls: Fluff the cooked rice and divide it among bowls. Place the salmon fillet on top of the rice. Surround the salmon with the sautéed vegetables.

              Garnish: Sprinkle with chopped green onions and sesame seeds. Add salt and pepper to taste.

                - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2