Go Back
- 2 salmon fillets (approximately 6 oz each) - 1/4 cup low-sodium soy sauce - 2 tablespoons brown sugar - 1 tablespoon sesame oil - 1 tablespoon freshly grated ginger - 2 cloves garlic, minced - 1 cup jasmine rice - 2 cups broccoli florets - 1 cup shredded carrots - 1/4 cup green onions, thinly sliced (for garnish) - 1 tablespoon sesame seeds (for garnish) - Salt and pepper, to taste In this recipe, I use two salmon fillets. Each fillet weighs about six ounces. This size is perfect for a filling meal. The marinade gives the salmon a great taste. I mix low-sodium soy sauce, brown sugar, sesame oil, ginger, and garlic in a bowl. The brown sugar adds sweetness, while the soy sauce brings umami. Next, I cook jasmine rice. It is soft and fragrant, making it a great base. For the vegetables, I choose broccoli and shredded carrots. They add color and crunch. I also use green onions and sesame seeds as garnishes. They offer a fresh taste and a nice look. These ingredients come together to create a healthy and tasty meal. You can prepare everything in under an hour. This recipe is perfect for meal prep or a quick dinner. {{ingredient_image_2}} To start, mix the marinade ingredients in a bowl. Combine 1/4 cup low-sodium soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon freshly grated ginger, and 2 minced garlic cloves. Whisk these together until the brown sugar dissolves. Setting aside half of the marinade is key. You’ll drizzle it over the bowls later, adding more flavor. Marinating salmon is vital. It allows the fish to soak up the flavors. This step ensures every bite bursts with taste. When the salmon sits in the marinade, it turns tender and juicy. Place the salmon fillets in a shallow dish, skin-side up. Pour the marinade over them, covering them well. Cover the dish and chill it in the fridge for at least 30 minutes. This time helps the salmon absorb all those tasty flavors. If you want to marinate longer, up to 2 hours is good. Just keep it in the fridge and not at room temperature. Rinse 1 cup of jasmine rice under cold water until the water runs clear. This step removes extra starch. In a pot, combine the rinsed rice with 1 3/4 cups of water. Bring this to a boil on high heat. When it boils, cover the pot, lower the heat, and let it simmer for 15 minutes. After that, remove it from heat and let it sit for 5 more minutes. This resting time makes the rice fluffy and light. While the rice cooks, prepare to blanch the broccoli. Boil a small pot of water. Once it’s boiling, add 2 cups of broccoli florets. Blanch them for 2-3 minutes. You want them bright green and slightly crisp. After blanching, drain the broccoli and let it cool. This step helps keep the broccoli colorful and crunchy. Heat a non-stick skillet over medium heat. Take the salmon fillets out of the marinade, letting the extra marinade drip off. Place them skin-side down in the skillet. Cook for about 4-5 minutes. Then, gently flip the fillets. Brush the top of the salmon with some reserved marinade. Cook for another 3-4 minutes. The salmon is done when it flakes easily with a fork. To serve, fluff the jasmine rice with a fork. Divide it between two bowls. Top each bowl with a salmon fillet, blanched broccoli, and a handful of shredded carrots. Drizzle the remaining marinade over everything. For a beautiful finish, sprinkle sliced green onions and sesame seeds on top. This adds a nice touch and makes the bowls look appetizing. To keep salmon moist, marinate it well. Use a mix of soy sauce, brown sugar, sesame oil, ginger, and garlic. This blend adds rich flavor and helps retain moisture. Cook the salmon skin-side down first. It protects the fish and adds crispiness. Avoid overcooking; salmon is perfect when it flakes easily with a fork. For perfect jasmine rice, rinse it well before cooking. This removes extra starch and helps prevent sticking. Use a ratio of 1 cup of rice to 1.75 cups of water. Bring it to a boil, then cover and reduce heat. Let it simmer for 15 minutes. After cooking, let it sit for five minutes. This keeps the rice fluffy. Want to boost flavor? Try adding spices like red pepper flakes for heat or lime juice for zest. Fresh herbs like cilantro or basil can also brighten the dish. A sprinkle of sesame seeds adds a nutty crunch. These small tweaks can make your teriyaki salmon bowls even more delicious! Pro Tips Marinate Longer for More Flavor: For an even deeper flavor, consider marinating the salmon for up to 2 hours. Just be careful not to exceed this time, as the soy sauce can start to cure the fish. Perfectly Cooked Rice: To ensure perfectly fluffy jasmine rice, let it rest covered for 5 minutes after cooking; this allows the steam to finish cooking the rice and prevents it from being sticky. Use Fresh Ingredients: Fresh ginger and garlic will elevate the flavor of your teriyaki sauce. If you can, avoid using pre-minced or powdered alternatives for the best taste. Customizable Veggies: Feel free to swap out the broccoli and carrots for your favorite vegetables, such as snap peas or bell peppers, to add variety to your bowls. {{image_4}} If you want to swap salmon, you have great options. Chicken works well with teriyaki flavors. Use chicken thighs or breasts for juicy results. Tofu is a fantastic choice too. It absorbs the marinade nicely. Just press it first to remove excess water. Shrimp is another option that cooks quickly. Toss them in the marinade for a few minutes before cooking. You can mix up the veggies in your bowl. Bell peppers add a sweet crunch. Snap peas bring a nice snap and color. Zucchini slices are light and absorb flavors well. You can also use bok choy for a unique twist. Just remember to cook them until they are bright and tender but still crisp. Marinades can change the whole dish. Try adding pineapple juice for a fruity touch. Honey can replace brown sugar for a sweeter flavor. If you want a kick, add chili paste or sriracha to the marinade. You can even experiment with different oils. Swap sesame oil for olive oil for a new taste. Each change brings a unique twist to your teriyaki salmon bowls. To keep your teriyaki salmon bowls fresh, store leftovers in airtight containers. Place the salmon, rice, and veggies in separate sections if possible. This helps maintain texture and flavor. Refrigerate your containers right after serving. They will stay fresh for up to three days. If you want to keep them longer, freeze the portions. Wrap each bowl tightly in plastic wrap, then place in a freezer bag. This way, they can last for up to three months. When it's time to eat your leftovers, I recommend reheating them gently. You can use a microwave or a skillet. If using a microwave, cover the bowl with a damp paper towel. Heat in short bursts of 30 seconds, stirring in between. For the skillet, add a splash of water to the pan and cover it. This helps steam the food and keeps it moist. Reheat until everything is warm, but avoid overcooking the salmon. The teriyaki salmon bowls can safely stay in the fridge for about three days. If you freeze them, they are good for three months. However, for the best taste, consume them within one month. Always check for any signs of spoilage before eating. If the salmon smells off or looks discolored, it's best to discard it. Enjoy your meal prep with confidence! I recommend using skin-on salmon fillets. They stay moist and flavorful. Wild-caught salmon offers a great taste. Farmed salmon is often more affordable and widely available. Both types work well in teriyaki bowls. Yes, you can use brown rice. It adds a nutty flavor and is more nutritious. Just remember, it takes longer to cook than jasmine rice. You’ll need about 45-50 minutes for brown rice to become tender. The salmon is done when it flakes easily with a fork. Use a meat thermometer to check for an internal temperature of 145°F. If the salmon looks opaque and has a firm texture, it’s ready to serve. Absolutely! You can mix the marinade a day ahead. Store it in an airtight container in the fridge. This allows the flavors to blend well. Just be sure to reserve half for drizzling later. You can add steamed vegetables like snap peas or bell peppers. Edamame and pickled ginger also make great sides. A simple salad with a light dressing complements the dish nicely. This blog post covered making teriyaki salmon bowls. We explored essential ingredients, like salmon, marinade, and rice. I detailed each cooking step, from marinating the salmon to cooking the rice and vegetables. I shared tips for keeping salmon moist and avoiding sticky rice. You can even try alternative proteins and veggies for a twist. Enjoy your tasty creation and feel proud of your cooking skills!

Teriyaki Salmon Delight Bowls

A flavorful bowl featuring marinated salmon, jasmine rice, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Japanese
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 fillets salmon fillets (approximately 6 oz each)
  • 0.25 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 cup jasmine rice
  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 0.25 cup green onions, thinly sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)
  • to taste salt and pepper

Instructions
 

  • Prepare the Marinade: In a small mixing bowl, combine the low-sodium soy sauce, brown sugar, sesame oil, freshly grated ginger, and minced garlic. Whisk well until the brown sugar dissolves completely. Set aside half of the marinade for drizzling later.
  • Marinate the Salmon: Place the salmon fillets skin-side up in a shallow dish. Pour the prepared marinade over the fillets, ensuring they're well-coated. Cover the dish and let the salmon marinate in the refrigerator for at least 30 minutes for maximum flavor infusion.
  • Cook the Rice: Rinse the jasmine rice thoroughly under cold running water until the water is clear. In a medium-sized pot, combine the rinsed rice with 1 3/4 cups of water. Bring it to a boil over high heat. Once boiling, cover with a lid, reduce the heat to low, and let it simmer for about 15 minutes or until the rice is tender and the water is fully absorbed. Remove the pot from heat and let it sit covered for an extra 5 minutes.
  • Blanch the Broccoli: While the rice cooks, bring a small saucepan of water to a rolling boil. Add the broccoli florets and blanch them for 2-3 minutes, or until they are vibrant green and still slightly crisp. Drain the broccoli and set it aside to cool.
  • Cook the Salmon: Preheat a non-stick skillet over medium heat. Remove the salmon fillets from the marinade, allowing any excess to drip off. Place the fillets in the skillet skin-side down. Cook for approximately 4-5 minutes, then gently flip the fillets. Brush the top of the salmon with a bit of the reserved marinade and continue cooking for an additional 3-4 minutes, or until the salmon flakes easily with a fork.
  • Serve the Bowls: Fluff the jasmine rice with a fork and divide it evenly between two bowls. Top each bowl with a salmon fillet, a generous serving of blanched broccoli, and some shredded carrots. Drizzle the remaining marinade over the bowls, and finish with a sprinkle of sliced green onions and sesame seeds for a delightful garnish.
  • Enjoy: Serve immediately while everything is hot, and savor the wonderful blend of flavors and textures!

Notes

For an elegant touch, use small bamboo skewers to hold the salmon and veggies together in each bowl, and add a lime wedge on the side for an extra burst of freshness!
Keyword healthy, rice bowl, salmon, teriyaki