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To make a tasty Teriyaki Salmon Rice Bowl, you need some key ingredients. Here’s what you’ll need: - 2 salmon fillets (about 6 oz each) - 1 cup sushi rice - 2 cups water - ½ cup teriyaki sauce (homemade or store-bought) - 1 tablespoon vegetable oil - 1 cup steamed broccoli florets - ½ cup shredded carrots - 2 green onions, sliced - Sesame seeds for garnish - Salt and pepper to taste These ingredients work together to create a delicious and filling meal. The salmon gives protein, while the rice makes it hearty. The veggies add color and crunch. When choosing teriyaki sauce, I recommend looking for quality brands. Some great options include: - Kikkoman - Soy Vay - Annie Chun's These brands offer a good balance of sweet and savory flavors. They make it easy to add rich taste to your dish. If you have time, homemade teriyaki sauce can take this dish to the next level. Feel free to mix in some optional ingredients to enhance your bowl. Here are a few ideas: - Avocado slices for creaminess - Edamame for extra protein - Nori strips for a salty bite Adding these can give your bowl a unique twist. You can customize it to fit your taste. Let your creativity shine as you make this dish your own! Start by rinsing the sushi rice. Use cold water and rinse until the water is clear. This step removes excess starch. It helps make the rice fluffy. Next, combine the rinsed rice with 2 cups of water in a medium saucepan. Bring this mixture to a boil. Once boiling, lower the heat, cover, and let it simmer for about 15 minutes. The goal is for the rice to be tender and absorb all the water. After cooking, remove the pan from heat. Let the rice sit, covered, for another 10 minutes. This resting time is important for perfect sushi rice. While the rice rests, heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Season your salmon fillets with salt and pepper. Once your skillet is hot, place the salmon fillets skin-side down. Cook the salmon for about 4-5 minutes until the skin is crispy. After that, flip the salmon carefully. Pour ½ cup of teriyaki sauce over the fillets. Continue cooking for another 3-4 minutes. The salmon should be cooked through and flaky. This step adds great flavor and keeps the fish moist. Now it's time to put everything together. Fluff the sushi rice with a fork. Divide the rice evenly between two serving bowls. On top of the rice, place the teriyaki salmon fillet. Add steamed broccoli florets and shredded carrots for color and crunch. Drizzle any remaining teriyaki sauce from the pan over each bowl. This adds extra flavor. Finally, garnish your dish with sliced green onions and a sprinkle of sesame seeds. This step makes the dish look beautiful and adds a nice touch. Enjoy your teriyaki salmon rice bowl! For more details, check the Full Recipe. To get salmon just right, start with fresh fillets. Look for bright, moist fish. Pat the salmon dry with a paper towel. This helps the skin get crispy. Heat your skillet until it's hot. Place the salmon skin-side down. Cook it for about four to five minutes. Wait until the skin is golden and crispy. Flip the salmon gently. Pour teriyaki sauce over it. Cook for an extra three to four minutes. The fish should be flaky and tender. This method brings out the best flavors. Fluffy sushi rice is key to a great bowl. Rinse the rice well under cold water. Keep rinsing until the water runs clear. This removes excess starch. Use a 1:2 ratio of rice to water. One cup of rice needs two cups of water. Bring it to a boil, then simmer. Cover and let it cook for about 15 minutes. After cooking, let it rest for 10 minutes. Fluff the rice with a fork before serving. This step makes your rice light and airy. Avoid the common mistake of overcooking the salmon. Keep an eye on the color and texture. If it’s dry, you’ve cooked it too long. Don’t skip rinsing the rice. This is vital for good texture. Also, don’t skip the resting time after cooking. This allows the rice to finish steaming. Lastly, don’t rush the assembly of your bowl. Take time to layer the rice, salmon, and veggies. A well-assembled bowl looks and tastes better. Follow these tips for a perfect teriyaki salmon rice bowl. For the complete recipe, check the Full Recipe. {{image_2}} You can switch the salmon for chicken or tofu. Chicken thighs work well and get juicy when cooked. Simply season them with salt and pepper. Cook them until they are golden brown and fully cooked. If you pick tofu, choose firm or extra-firm tofu. Cut it into cubes, then pan-fry until crispy. Pour the teriyaki sauce over the cooked protein for great flavor. Feel free to mix in your favorite veggies. Bell peppers, snap peas, or bok choy add color and crunch. You can also try using spinach or zucchini for a more diverse taste. Steam or sauté the vegetables to keep them bright and tasty. Customize your bowls based on what you love or have on hand. This way, every meal feels fresh and unique. While teriyaki sauce is a star, many other sauces can shine too. Consider using a sweet chili sauce for a spicy kick. A soy sauce and ginger mix also brings a nice depth. For a tangy twist, try a sesame dressing. Each sauce will change the flavor and feel of your dish. Don't hesitate to experiment! Add a drizzle of your favorite sauce to keep things exciting. For the complete method and details, check the Full Recipe. To keep your teriyaki salmon rice bowl fresh, store leftovers in an airtight container. Make sure to separate the rice from the salmon and veggies if possible. This helps maintain texture and flavor. Store it in the fridge and use it within 2-3 days for the best taste. When reheating, I recommend using the microwave for quick results. Place the rice and salmon in a microwave-safe dish. Add a splash of water to the rice to keep it moist. Cover the dish with a lid or microwave-safe wrap. Heat on medium power for 1-2 minutes, checking until warm. For better texture, reheat the salmon in a skillet over low heat. You can freeze the teriyaki salmon rice bowl for longer storage. Pack the cooled salmon, rice, and veggies in separate freezer-safe bags or containers. Label each with the date. To thaw, place them in the fridge overnight. Reheat as described above. Keep in mind, the texture may change slightly after freezing, but the flavor will still be delicious. For the full recipe, refer back to the beginning of this article. Yes, you can use frozen salmon. Just be sure to thaw it first. Place it in the fridge overnight or run it under cold water. This will help keep the salmon moist. Cook it just like fresh salmon. The flavor will still be great! If you can't find sushi rice, use jasmine or short-grain rice. These types work well, too. They have a similar sticky texture. Rinse any rice you choose under cold water. This removes excess starch and helps it cook better. To make teriyaki sauce at home, you need just a few simple ingredients. Combine soy sauce, honey, garlic, and ginger in a small pot. Heat it over medium heat until it simmers. Stir until the honey dissolves. Let it cool a bit to thicken. Now you have a tasty sauce for your salmon! - Full Recipe for Teriyaki Salmon Rice Bowl In this guide, I shared how to make a tasty teriyaki salmon rice bowl. We talked about the key ingredients, step-by-step cooking tips, and common mistakes to avoid. You can mix it up with different proteins and veggies. Remember, storing your leftovers right keeps them fresh. Try using frozen salmon or making homemade teriyaki sauce when needed. This dish is simple and can be made your own. Enjoy cooking and make it a fun meal for everyone!

Teriyaki Salmon Rice Bowl

Create a delicious Teriyaki Salmon Rice Bowl at home with this easy recipe! Perfectly seared salmon is paired with fluffy sushi rice, steamed broccoli, and vibrant carrots, all drizzled with savory teriyaki sauce. This nutritious dish is quick to prepare and packed with flavor! Ready to impress your family or enjoy a cozy dinner? Click through to explore the full recipe and elevate your mealtime today!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1 cup sushi rice

2 cups water

½ cup teriyaki sauce (homemade or store-bought)

1 tablespoon vegetable oil

1 cup steamed broccoli florets

½ cup shredded carrots

2 green onions, sliced

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes.

    While the rice is resting, heat the vegetable oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Once the skillet is hot, place the salmon fillets skin-side down in the skillet.

      Cook the salmon for about 4-5 minutes until the skin is crispy. Flip the salmon, and pour the teriyaki sauce over the fillets. Continue cooking for another 3-4 minutes or until the salmon is cooked through and flaky.

        To assemble the bowl, fluff the sushi rice with a fork and divide it evenly among two serving bowls. Top each bowl with the teriyaki salmon fillet, steamed broccoli, and shredded carrots.

          Drizzle any remaining teriyaki sauce from the pan over the bowls.

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

              Prep Time: 15 min | Total Time: 45 min | Servings: 2