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To make Teriyaki Salmon Rice Bowls, you need these key items: - 2 fillets of salmon - 1 cup sushi rice - 2 cups water - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 1 teaspoon sesame oil - 2 green onions, sliced - 1 cup steamed broccoli florets - 1 carrot, julienned - Sesame seeds for garnish These ingredients create a tasty, balanced meal with rich flavors. You can add fun extras to your rice bowls. Here are some ideas: - Avocado slices for creaminess - Seaweed strips for a salty crunch - Radish slices for a peppery bite - Chopped cilantro for freshness - Lime wedges for a zesty kick Feel free to mix and match to suit your taste! Each serving of Teriyaki Salmon Rice Bowl offers: - Calories: 450 - Protein: 28g - Carbohydrates: 55g - Fat: 15g - Fiber: 3g This meal is not only delicious but also packed with nutrients. Enjoy! Start by rinsing the sushi rice. Use cold water until it runs clear. This step helps remove excess starch. Next, combine the rinsed rice with 2 cups of water in a pot. Bring this mixture to a boil. Once boiling, cover the pot and reduce the heat to a simmer. Let it cook for 15 minutes. After that, remove it from heat but keep it covered. Let it steam for 10 more minutes. This will give you fluffy sushi rice. While the rice cooks, you can make the teriyaki sauce. In a small saucepan, mix 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1 teaspoon sesame oil. Heat this over medium heat. Stir it well until the honey dissolves. Keep cooking until the sauce thickens a bit. This should take about 5 to 7 minutes. Once done, remove it from the heat and set it aside. Now, it's time to cook the salmon fillets. Preheat a skillet over medium-high heat. Season the salmon with salt and pepper. Place the salmon skin-side down in the skillet. Cook for about 4 to 5 minutes. Flip the salmon and brush it with the teriyaki sauce. Cook for another 3 to 4 minutes, or until it’s fully cooked. The salmon should be flaky and tender. To assemble, fluff the cooked sushi rice with a fork. Divide the rice into two serving bowls. Place the cooked salmon on top of the rice. Drizzle some extra teriyaki sauce over the salmon. Then, add steamed broccoli and julienned carrots around the salmon. Finally, garnish with sliced green onions and sprinkle sesame seeds on top. This adds a nice crunch and makes it look pretty. Enjoy your meal! To cook salmon just right, start with fresh fillets. The skin should be crisp and the inside moist. Season the salmon with salt and pepper for better taste. Place it skin-side down in a hot skillet. Cook for four to five minutes. Flip it gently and brush with teriyaki sauce. Cook for three to four more minutes. You want the salmon to flake easily with a fork. Rinse sushi rice well before cooking. This helps remove extra starch. Use a ratio of one cup rice to two cups water. Bring the pot to a boil, then cover and simmer. Let it cook for fifteen minutes. After that, let it steam for ten minutes off the heat. Fluff the rice gently with a fork for a perfect texture. For a richer teriyaki sauce, use low-sodium soy sauce. Honey adds sweetness, but you can use maple syrup if preferred. A splash of rice vinegar gives a nice tang. Fresh ginger adds depth to the flavor. You can also try adding garlic for an extra kick. Adjust the sauce to match your taste. {{image_2}} You can switch out salmon for other proteins. Chicken thighs or breasts work well. Just cook them until they are safe to eat. Tofu is a great plant-based choice. Press and cube it, then sauté until golden. Each option gives a unique flavor. You can mix in different veggies for more fun. Try bell peppers, snap peas, or bok choy. You can use whatever you have on hand. Toss them in with the broccoli and carrots. This adds color and texture. It also boosts nutrition in your meal. If you need a gluten-free meal, use tamari instead of soy sauce. This keeps the same great taste without gluten. For a low-carb option, swap sushi rice for cauliflower rice. Cauliflower rice cooks quickly and keeps it light. It’s a tasty twist that still feels hearty. To keep your teriyaki salmon rice bowls fresh, store leftovers in an airtight container. Make sure to cool them to room temperature before sealing. This helps prevent moisture build-up, which can make the rice soggy. You can store them in the fridge for up to three days. When it's time to enjoy your leftovers, take them out of the fridge. You can reheat them in the microwave or on the stove. If using the microwave, place the rice bowl in for about 1-2 minutes. Stir halfway to ensure even heating. On the stove, add a splash of water to the rice and heat on low. This keeps the rice from drying out. If you want to save your teriyaki salmon rice bowls for later, freezing is a great option. First, let the dish cool completely. Then, pack it in freezer-safe containers. Store them flat to save space. You can freeze them for up to one month. When you're ready to eat, thaw overnight in the fridge and reheat as mentioned above. This way, you have a tasty meal ready whenever you need it! Yes, you can use regular rice. However, sushi rice is stickier. This helps hold the bowl together. If you use regular rice, expect a different texture. You may want to cook it with less water to avoid mushiness. If you need a honey substitute, try maple syrup or agave nectar. You can also use brown sugar. Just mix it with a bit of water to help it dissolve. These options will give your sauce a nice sweetness. To spice up your teriyaki sauce, add red pepper flakes or sriracha. You can also mix in some fresh chili paste. Start with a small amount and taste as you go. This way, you can control the heat level. Yes, this recipe works great for meal prep. You can cook all the ingredients ahead of time. Just store them in separate containers. When you’re ready to eat, simply assemble your bowl. It’s a quick and tasty meal for busy days. You now know how to make delicious Teriyaki Salmon Rice Bowls. We covered the main ingredients, cooking steps, and even tips for perfect results. You learned about variations, storage options, and answers to common questions. Enjoy trying this recipe. It’s great for meal prep and can suit many diets. Customize it to your taste, and impress your family or friends! Happy cooking!

Teriyaki Salmon Rice Bowls

Indulge in the delicious flavors of Teriyaki Salmon Rice Bowls with our easy recipe! This satisfying dish combines tender salmon, sushi rice, and vibrant veggies, all drizzled with a homemade teriyaki sauce that’s bursting with flavor. Perfect for a quick dinner solution, this recipe is not only simple to make but also healthy and visually appealing. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

2 fillets of salmon

1 cup sushi rice

2 cups water

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon grated ginger

1 teaspoon sesame oil

2 green onions, sliced

1 cup steamed broccoli florets

1 carrot, julienned

Sesame seeds for garnish

Instructions
 

Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the sushi rice and water. Bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes, then remove from heat and let it steam for an additional 10 minutes, covered.

    While the rice is cooking, prepare the teriyaki sauce. In a small saucepan, combine soy sauce, honey, rice vinegar, grated ginger, and sesame oil. Heat over medium heat, stirring until the honey is dissolved and the mixture is slightly thickened, about 5-7 minutes. Remove from heat.

      Preheat a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the hot skillet, cooking for about 4-5 minutes. Flip the salmon, brush with the teriyaki sauce, and cook for an additional 3-4 minutes, or until cooked through.

        To assemble the rice bowls, fluff the cooked sushi rice with a fork and divide it among two serving bowls.

          Place the cooked salmon on top of the rice, drizzle with more teriyaki sauce, and arrange steamed broccoli and julienned carrots around the salmon.

            Garnish with sliced green onions and sprinkle sesame seeds on top for added crunch.

              - Prep Time, Total Time, Servings: 15 min | 30 min | 2 servings