Teriyaki Salmon Rice Bowls Flavorful and Simple Meal

ByAisha
- 2 salmon fillets, skinless - 2 cups cooked jasmine rice, warm - 1 cup broccoli florets, steamed until tender - 1 cup carrots, shredded The main ingredients for Teriyaki Salmon Rice Bowls are simple yet flavorful. Salmon brings great taste and nutrition. Jasmine rice adds a soft base that complements the dish. Steamed broccoli and shredded carrots brighten up the bowl with color and crunch. - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon freshly grated ginger - 2 cloves garlic, finely minced The teriyaki marinade is key to this dish. The soy sauce adds saltiness. Honey brings sweetness for balance. Rice vinegar adds a tangy touch. Ginger and garlic provide depth and warmth. Mixing these creates a perfect marinade to soak the salmon in. - 1/4 cup green onions, thinly sliced - Sesame seeds Garnishes finish your bowl beautifully. Green onions add a fresh crunch. Sesame seeds give a nutty flavor and a lovely look. These little touches make your dish pop. They also enhance the overall taste and experience of your meal. {{ingredient_image_2}} - Combine soy sauce, honey, rice vinegar, grated ginger, and minced garlic. - Whisk until thoroughly blended. Making the teriyaki marinade is quick and easy. First, gather your ingredients. The soy sauce adds saltiness, while honey brings sweetness. Rice vinegar gives a nice tang. Fresh ginger and garlic add depth and warmth. When you whisk these together, you create a tasty blend that will coat the salmon perfectly. - Place salmon fillets in a shallow dish. - Pour half of the marinade over the salmon and marinate for at least 15 minutes. Next, put your salmon fillets in a shallow dish. This allows the marinade to cover the fish well. Pour half of the marinade over the salmon. Make sure each fillet is coated. Let the salmon sit for at least 15 minutes. This helps the flavors soak in and makes the fish extra tasty. - Preheat grill or stovetop grill pan. - Cook salmon for 4-5 minutes on each side. - Brush with reserved marinade in the last minute. While the salmon marinates, preheat your grill or grill pan. You want it hot so the salmon gets a nice sear. Once hot, take the salmon out of the marinade. Place it on the grill. Cook each side for 4-5 minutes. In the last minute, brush the salmon with the reserved marinade. This adds more flavor and a nice glaze. - Divide rice into serving bowls. - Top with steamed broccoli, shredded carrots, and salmon. Now it’s time to build your rice bowls. Start by dividing the warm jasmine rice into two bowls. This rice is soft and fluffy, making a great base. Next, add the steamed broccoli and shredded carrots on top. The bright colors make the dish look good. Finally, place a piece of grilled salmon in each bowl. - Drizzle any leftover teriyaki sauce over the bowls. - Garnish with green onions and sesame seeds. For the final touch, drizzle any leftover teriyaki sauce over the bowls. This enhances the flavor. Then, sprinkle sliced green onions and sesame seeds on top. These add crunch and a pop of color. Your teriyaki salmon rice bowls are now ready to enjoy! To get a great sear on your salmon, heat your grill well. A hot grill helps lock in moisture. Once the salmon is on the grill, resist the urge to flip it too often. This keeps the fish juicy and tender. Cook for 4-5 minutes on each side. Add extra veggies or sides to your bowls. Edamame works well and adds protein. For a fun touch, serve with chopsticks. It makes the meal feel more authentic and adds to the experience. Make your bowls look vibrant by arranging the veggies in a colorful way. Place the salmon fillet slightly off-center. This small touch makes your dish look elegant and inviting. Enjoy the fun of plating as much as the meal itself! Pro Tips Marinate Longer for Depth: For a more intense flavor, consider marinating the salmon for up to 30 minutes or even longer in the refrigerator. Just be cautious not to over-marinate, as the acidity from the vinegar can start to break down the fish. Perfect Searing Technique: Ensure your grill or grill pan is hot before adding the salmon. This helps achieve a nice sear, locking in the juices and giving the fish a beautiful crust. Vegetable Variations: Feel free to mix and match vegetables based on seasonality or personal preference. Snap peas, bell peppers, or even avocado can be great additions to your rice bowls. Serving Suggestions: To elevate your dish, consider adding a side of pickled ginger or wasabi for extra flavor and authenticity. Pair with a light green tea for a complete meal experience. {{image_4}} You can switch the salmon for chicken or tofu. Chicken thighs work well. Tofu is great for a plant-based option. Just marinate it like salmon. The flavors will soak in beautifully. Try using teriyaki with pineapple for a sweet twist. This adds a fruity zing to your dish. You can also make homemade spicy mayo. Mix mayo with sriracha for a kick. It pairs well with salmon and adds creaminess. Adding pickled ginger can give your bowl extra flavor. It has a nice tang that brightens each bite. You can also include fresh avocado or radish slices. Both add a cool crunch and vibrant color. To keep your teriyaki salmon rice bowls fresh, store leftovers in an airtight container. This helps to lock in moisture and flavor. It’s best to keep the cooked ingredients separate. This way, the rice won’t absorb excess moisture from the salmon or veggies. Aim to eat leftovers within three days for the best taste. You can freeze marinated salmon before cooking it. Place the salmon fillets and marinade in a freezer-safe bag. Make sure to press out as much air as possible before sealing. Label the bag with the date and freeze for up to three months. When it’s time to cook, thaw the salmon overnight in the fridge. For reheating rice, add a splash of water and cover. This prevents it from drying out. To warm up the entire bowl, use the microwave. Heat in short bursts to avoid overcooking the salmon. Stir the rice and veggies every minute for even heating. If you are reheating on the stove, add a little water to prevent sticking. Keep the heat low and cover the pan. This helps retain moisture and keeps the salmon tender. To thicken your teriyaki sauce, you can use cornstarch. Mix one tablespoon of cornstarch with two tablespoons of water to create a slurry. Stir this mixture into your sauce while it simmers. Heat it until it thickens. You can also simmer the sauce longer to reduce it. This helps to concentrate the flavors and naturally thicken the sauce. Yes, you can use brown rice. Brown rice has a nuttier flavor. It also takes longer to cook. For brown rice, cook it for about 40-45 minutes. Make sure to adjust the water ratio to about 2.5 cups per cup of rice. This will help ensure it’s tender and fluffy. If you don’t have a grill, don’t worry! You can bake the salmon in the oven. Preheat your oven to 400°F (200°C). Place the salmon on a lined baking sheet. Bake for about 12-15 minutes, or until it flakes easily. You can also broil it for a few minutes at the end for a nice char. You can store your teriyaki salmon rice bowls in the fridge for up to 3 days. Use an airtight container to keep them fresh. For the best taste, keep the salmon and rice separate until serving. If you want to freeze them, do so without the rice. The salmon can last up to 3 months in the freezer. This blog post detailed how to make delicious teriyaki salmon rice bowls. You learned about the key ingredients, the step-by-step process, and important tips. Remember to experiment with different proteins and sauces for variety. Proper storage keeps your leftovers fresh, and reheating tips maintain flavor. Enjoy creating this dish at home for a healthy, tasty meal. You’ll impress your friends and family with your new cooking skills! Dive in and have fun with your culinary journey.

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If you’re looking for a quick yet tasty meal, you’ll love these Teriyaki Salmon Rice Bowls. Imagine perfectly grilled salmon infused with a sweet and tangy teriyaki sauce. Add warm jasmine rice and fresh veggies, and you have a satisfying dish in no time! Whether you’re cooking for yourself or guests, this easy recipe brings flavor to your table. Let me guide you through the steps to create this delicious meal!

Why I Love This Recipe

  1. Deliciously Balanced: This dish offers a perfect blend of savory teriyaki flavor and nutritious vegetables, making it both satisfying and healthy.
  2. Quick and Easy: With a total time of just 30 minutes, this recipe is ideal for busy weeknights when you crave something delicious without a lot of hassle.
  3. Customizable Goodness: You can easily swap out the veggies or adjust the marinade to suit your taste preferences, allowing for endless variations.
  4. Beautiful Presentation: The vibrant colors of the vegetables and the glossy salmon create an eye-catching and appetizing dish that’s perfect for entertaining.

Ingredients

Main Ingredients

– 2 salmon fillets, skinless

– 2 cups cooked jasmine rice, warm

– 1 cup broccoli florets, steamed until tender

– 1 cup carrots, shredded

The main ingredients for Teriyaki Salmon Rice Bowls are simple yet flavorful. Salmon brings great taste and nutrition. Jasmine rice adds a soft base that complements the dish. Steamed broccoli and shredded carrots brighten up the bowl with color and crunch.

Teriyaki Marinade

– 1/2 cup low-sodium soy sauce

– 1/4 cup honey

– 2 tablespoons rice vinegar

– 1 tablespoon freshly grated ginger

– 2 cloves garlic, finely minced

The teriyaki marinade is key to this dish. The soy sauce adds saltiness. Honey brings sweetness for balance. Rice vinegar adds a tangy touch. Ginger and garlic provide depth and warmth. Mixing these creates a perfect marinade to soak the salmon in.

Garnishes

– 1/4 cup green onions, thinly sliced

– Sesame seeds

Garnishes finish your bowl beautifully. Green onions add a fresh crunch. Sesame seeds give a nutty flavor and a lovely look. These little touches make your dish pop. They also enhance the overall taste and experience of your meal.

Step-by-Step Instructions

Preparing the Teriyaki Marinade

– Combine soy sauce, honey, rice vinegar, grated ginger, and minced garlic.

– Whisk until thoroughly blended.

Making the teriyaki marinade is quick and easy. First, gather your ingredients. The soy sauce adds saltiness, while honey brings sweetness. Rice vinegar gives a nice tang. Fresh ginger and garlic add depth and warmth. When you whisk these together, you create a tasty blend that will coat the salmon perfectly.

Marinating the Salmon

– Place salmon fillets in a shallow dish.

– Pour half of the marinade over the salmon and marinate for at least 15 minutes.

Next, put your salmon fillets in a shallow dish. This allows the marinade to cover the fish well. Pour half of the marinade over the salmon. Make sure each fillet is coated. Let the salmon sit for at least 15 minutes. This helps the flavors soak in and makes the fish extra tasty.

Grilling the Salmon

– Preheat grill or stovetop grill pan.

– Cook salmon for 4-5 minutes on each side.

– Brush with reserved marinade in the last minute.

While the salmon marinates, preheat your grill or grill pan. You want it hot so the salmon gets a nice sear. Once hot, take the salmon out of the marinade. Place it on the grill. Cook each side for 4-5 minutes. In the last minute, brush the salmon with the reserved marinade. This adds more flavor and a nice glaze.

Assembling the Rice Bowls

– Divide rice into serving bowls.

– Top with steamed broccoli, shredded carrots, and salmon.

Now it’s time to build your rice bowls. Start by dividing the warm jasmine rice into two bowls. This rice is soft and fluffy, making a great base. Next, add the steamed broccoli and shredded carrots on top. The bright colors make the dish look good. Finally, place a piece of grilled salmon in each bowl.

Adding Finishing Touches

– Drizzle any leftover teriyaki sauce over the bowls.

– Garnish with green onions and sesame seeds.

For the final touch, drizzle any leftover teriyaki sauce over the bowls. This enhances the flavor. Then, sprinkle sliced green onions and sesame seeds on top. These add crunch and a pop of color. Your teriyaki salmon rice bowls are now ready to enjoy!

Tips & Tricks

Perfecting the Grilling Technique

To get a great sear on your salmon, heat your grill well. A hot grill helps lock in moisture. Once the salmon is on the grill, resist the urge to flip it too often. This keeps the fish juicy and tender. Cook for 4-5 minutes on each side.

Serving Suggestions

Add extra veggies or sides to your bowls. Edamame works well and adds protein. For a fun touch, serve with chopsticks. It makes the meal feel more authentic and adds to the experience.

Presentation Tips

Make your bowls look vibrant by arranging the veggies in a colorful way. Place the salmon fillet slightly off-center. This small touch makes your dish look elegant and inviting. Enjoy the fun of plating as much as the meal itself!

Pro Tips

  1. Marinate Longer for Depth: For a more intense flavor, consider marinating the salmon for up to 30 minutes or even longer in the refrigerator. Just be cautious not to over-marinate, as the acidity from the vinegar can start to break down the fish.
  2. Perfect Searing Technique: Ensure your grill or grill pan is hot before adding the salmon. This helps achieve a nice sear, locking in the juices and giving the fish a beautiful crust.
  3. Vegetable Variations: Feel free to mix and match vegetables based on seasonality or personal preference. Snap peas, bell peppers, or even avocado can be great additions to your rice bowls.
  4. Serving Suggestions: To elevate your dish, consider adding a side of pickled ginger or wasabi for extra flavor and authenticity. Pair with a light green tea for a complete meal experience.

Variations

Alternative Proteins

You can switch the salmon for chicken or tofu. Chicken thighs work well. Tofu is great for a plant-based option. Just marinate it like salmon. The flavors will soak in beautifully.

Different Sauces

Try using teriyaki with pineapple for a sweet twist. This adds a fruity zing to your dish. You can also make homemade spicy mayo. Mix mayo with sriracha for a kick. It pairs well with salmon and adds creaminess.

Unique Toppings

Adding pickled ginger can give your bowl extra flavor. It has a nice tang that brightens each bite. You can also include fresh avocado or radish slices. Both add a cool crunch and vibrant color.

Storage Info

Refrigeration Guidelines

To keep your teriyaki salmon rice bowls fresh, store leftovers in an airtight container. This helps to lock in moisture and flavor. It’s best to keep the cooked ingredients separate. This way, the rice won’t absorb excess moisture from the salmon or veggies. Aim to eat leftovers within three days for the best taste.

Freezing Instructions

You can freeze marinated salmon before cooking it. Place the salmon fillets and marinade in a freezer-safe bag. Make sure to press out as much air as possible before sealing. Label the bag with the date and freeze for up to three months. When it’s time to cook, thaw the salmon overnight in the fridge. For reheating rice, add a splash of water and cover. This prevents it from drying out.

Reheating Tips

To warm up the entire bowl, use the microwave. Heat in short bursts to avoid overcooking the salmon. Stir the rice and veggies every minute for even heating. If you are reheating on the stove, add a little water to prevent sticking. Keep the heat low and cover the pan. This helps retain moisture and keeps the salmon tender.

FAQs

How can I make the teriyaki sauce thicker?

To thicken your teriyaki sauce, you can use cornstarch. Mix one tablespoon of cornstarch with two tablespoons of water to create a slurry. Stir this mixture into your sauce while it simmers. Heat it until it thickens. You can also simmer the sauce longer to reduce it. This helps to concentrate the flavors and naturally thicken the sauce.

Can I use brown rice instead of jasmine rice?

Yes, you can use brown rice. Brown rice has a nuttier flavor. It also takes longer to cook. For brown rice, cook it for about 40-45 minutes. Make sure to adjust the water ratio to about 2.5 cups per cup of rice. This will help ensure it’s tender and fluffy.

What if I don’t have a grill?

If you don’t have a grill, don’t worry! You can bake the salmon in the oven. Preheat your oven to 400°F (200°C). Place the salmon on a lined baking sheet. Bake for about 12-15 minutes, or until it flakes easily. You can also broil it for a few minutes at the end for a nice char.

How long can I store teriyaki salmon rice bowls?

You can store your teriyaki salmon rice bowls in the fridge for up to 3 days. Use an airtight container to keep them fresh. For the best taste, keep the salmon and rice separate until serving. If you want to freeze them, do so without the rice. The salmon can last up to 3 months in the freezer.

This blog post detailed how to make delicious teriyaki salmon rice bowls. You learned about the key ingredients, the step-by-step process, and important tips. Remember to experiment with different proteins and sauces for variety. Proper storage keeps your leftovers fresh, and reheating tips maintain flavor. Enjoy creating this dish at home for a healthy, tasty meal. You’ll impress your friends and family with your new cooking skills! Dive in and have fun with your culinary journe

- 2 salmon fillets, skinless - 2 cups cooked jasmine rice, warm - 1 cup broccoli florets, steamed until tender - 1 cup carrots, shredded The main ingredients for Teriyaki Salmon Rice Bowls are simple yet flavorful. Salmon brings great taste and nutrition. Jasmine rice adds a soft base that complements the dish. Steamed broccoli and shredded carrots brighten up the bowl with color and crunch. - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon freshly grated ginger - 2 cloves garlic, finely minced The teriyaki marinade is key to this dish. The soy sauce adds saltiness. Honey brings sweetness for balance. Rice vinegar adds a tangy touch. Ginger and garlic provide depth and warmth. Mixing these creates a perfect marinade to soak the salmon in. - 1/4 cup green onions, thinly sliced - Sesame seeds Garnishes finish your bowl beautifully. Green onions add a fresh crunch. Sesame seeds give a nutty flavor and a lovely look. These little touches make your dish pop. They also enhance the overall taste and experience of your meal. {{ingredient_image_2}} - Combine soy sauce, honey, rice vinegar, grated ginger, and minced garlic. - Whisk until thoroughly blended. Making the teriyaki marinade is quick and easy. First, gather your ingredients. The soy sauce adds saltiness, while honey brings sweetness. Rice vinegar gives a nice tang. Fresh ginger and garlic add depth and warmth. When you whisk these together, you create a tasty blend that will coat the salmon perfectly. - Place salmon fillets in a shallow dish. - Pour half of the marinade over the salmon and marinate for at least 15 minutes. Next, put your salmon fillets in a shallow dish. This allows the marinade to cover the fish well. Pour half of the marinade over the salmon. Make sure each fillet is coated. Let the salmon sit for at least 15 minutes. This helps the flavors soak in and makes the fish extra tasty. - Preheat grill or stovetop grill pan. - Cook salmon for 4-5 minutes on each side. - Brush with reserved marinade in the last minute. While the salmon marinates, preheat your grill or grill pan. You want it hot so the salmon gets a nice sear. Once hot, take the salmon out of the marinade. Place it on the grill. Cook each side for 4-5 minutes. In the last minute, brush the salmon with the reserved marinade. This adds more flavor and a nice glaze. - Divide rice into serving bowls. - Top with steamed broccoli, shredded carrots, and salmon. Now it’s time to build your rice bowls. Start by dividing the warm jasmine rice into two bowls. This rice is soft and fluffy, making a great base. Next, add the steamed broccoli and shredded carrots on top. The bright colors make the dish look good. Finally, place a piece of grilled salmon in each bowl. - Drizzle any leftover teriyaki sauce over the bowls. - Garnish with green onions and sesame seeds. For the final touch, drizzle any leftover teriyaki sauce over the bowls. This enhances the flavor. Then, sprinkle sliced green onions and sesame seeds on top. These add crunch and a pop of color. Your teriyaki salmon rice bowls are now ready to enjoy! To get a great sear on your salmon, heat your grill well. A hot grill helps lock in moisture. Once the salmon is on the grill, resist the urge to flip it too often. This keeps the fish juicy and tender. Cook for 4-5 minutes on each side. Add extra veggies or sides to your bowls. Edamame works well and adds protein. For a fun touch, serve with chopsticks. It makes the meal feel more authentic and adds to the experience. Make your bowls look vibrant by arranging the veggies in a colorful way. Place the salmon fillet slightly off-center. This small touch makes your dish look elegant and inviting. Enjoy the fun of plating as much as the meal itself! Pro Tips Marinate Longer for Depth: For a more intense flavor, consider marinating the salmon for up to 30 minutes or even longer in the refrigerator. Just be cautious not to over-marinate, as the acidity from the vinegar can start to break down the fish. Perfect Searing Technique: Ensure your grill or grill pan is hot before adding the salmon. This helps achieve a nice sear, locking in the juices and giving the fish a beautiful crust. Vegetable Variations: Feel free to mix and match vegetables based on seasonality or personal preference. Snap peas, bell peppers, or even avocado can be great additions to your rice bowls. Serving Suggestions: To elevate your dish, consider adding a side of pickled ginger or wasabi for extra flavor and authenticity. Pair with a light green tea for a complete meal experience. {{image_4}} You can switch the salmon for chicken or tofu. Chicken thighs work well. Tofu is great for a plant-based option. Just marinate it like salmon. The flavors will soak in beautifully. Try using teriyaki with pineapple for a sweet twist. This adds a fruity zing to your dish. You can also make homemade spicy mayo. Mix mayo with sriracha for a kick. It pairs well with salmon and adds creaminess. Adding pickled ginger can give your bowl extra flavor. It has a nice tang that brightens each bite. You can also include fresh avocado or radish slices. Both add a cool crunch and vibrant color. To keep your teriyaki salmon rice bowls fresh, store leftovers in an airtight container. This helps to lock in moisture and flavor. It’s best to keep the cooked ingredients separate. This way, the rice won’t absorb excess moisture from the salmon or veggies. Aim to eat leftovers within three days for the best taste. You can freeze marinated salmon before cooking it. Place the salmon fillets and marinade in a freezer-safe bag. Make sure to press out as much air as possible before sealing. Label the bag with the date and freeze for up to three months. When it’s time to cook, thaw the salmon overnight in the fridge. For reheating rice, add a splash of water and cover. This prevents it from drying out. To warm up the entire bowl, use the microwave. Heat in short bursts to avoid overcooking the salmon. Stir the rice and veggies every minute for even heating. If you are reheating on the stove, add a little water to prevent sticking. Keep the heat low and cover the pan. This helps retain moisture and keeps the salmon tender. To thicken your teriyaki sauce, you can use cornstarch. Mix one tablespoon of cornstarch with two tablespoons of water to create a slurry. Stir this mixture into your sauce while it simmers. Heat it until it thickens. You can also simmer the sauce longer to reduce it. This helps to concentrate the flavors and naturally thicken the sauce. Yes, you can use brown rice. Brown rice has a nuttier flavor. It also takes longer to cook. For brown rice, cook it for about 40-45 minutes. Make sure to adjust the water ratio to about 2.5 cups per cup of rice. This will help ensure it’s tender and fluffy. If you don’t have a grill, don’t worry! You can bake the salmon in the oven. Preheat your oven to 400°F (200°C). Place the salmon on a lined baking sheet. Bake for about 12-15 minutes, or until it flakes easily. You can also broil it for a few minutes at the end for a nice char. You can store your teriyaki salmon rice bowls in the fridge for up to 3 days. Use an airtight container to keep them fresh. For the best taste, keep the salmon and rice separate until serving. If you want to freeze them, do so without the rice. The salmon can last up to 3 months in the freezer. This blog post detailed how to make delicious teriyaki salmon rice bowls. You learned about the key ingredients, the step-by-step process, and important tips. Remember to experiment with different proteins and sauces for variety. Proper storage keeps your leftovers fresh, and reheating tips maintain flavor. Enjoy creating this dish at home for a healthy, tasty meal. You’ll impress your friends and family with your new cooking skills! Dive in and have fun with your culinary journey.

Teriyaki Salmon Rice Bowls

A delicious and healthy bowl featuring grilled salmon marinated in teriyaki sauce, served over jasmine rice with steamed broccoli and shredded carrots.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 fillets salmon, skinless
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, finely minced
  • 2 cups cooked jasmine rice, warm
  • 1 cup broccoli florets, steamed until tender
  • 1 cup carrots, shredded
  • 0.25 cup green onions, thinly sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions
 

  • In a small mixing bowl, combine the soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Whisk the ingredients together until thoroughly blended; this will serve as your teriyaki marinade.
  • Place the salmon fillets into a shallow dish. Pour half of the prepared teriyaki marinade over the salmon, ensuring it is well-coated. Allow the salmon to marinate for at least 15 minutes to absorb the flavors. Keep the remaining marinade for later use.
  • Preheat your grill or a stovetop grill pan over medium-high heat until hot. Ensure it’s adequately heated for a nice sear on the salmon.
  • Carefully remove the salmon from the marinade and place it directly onto the grill. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily when tested with a fork. In the last minute of cooking, brush the reserved marinade over the salmon for an extra burst of flavor.
  • While your salmon is grilling, begin assembling the rice bowls. Divide the warm, cooked jasmine rice evenly between two serving bowls as a base.
  • Once the salmon is cooked, top each bowl of rice with an equal amount of the steamed broccoli and shredded carrots, elevating the nutritional value and color of the dish. Add one salmon fillet to each bowl on top of the veggies.
  • Drizzle any leftover teriyaki sauce accumulated during cooking over the bowls to enhance the overall flavor profile.
  • Finalize your dish by garnishing with sliced green onions and a light sprinkle of sesame seeds for added texture and visual appeal.

Notes

For a vibrant display, consider arranging the vegetables in a colorful pattern on the rice and placing the salmon fillet slightly off-center for an elegant touch.
Keyword healthy, rice bowl, salmon, teriyaki

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