Go Back
- 2 salmon fillets (approximately 6 oz each) - 1 cup jasmine rice - 1 cup mixed vegetables (suggested: bell peppers, broccoli, and carrots) - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon minced fresh ginger - 1 teaspoon minced garlic - 1/2 teaspoon sesame oil - Salt and pepper to taste - 2 green onions, thinly sliced - Sesame seeds for garnish Gathering these ingredients is the first step to making your Teriyaki Salmon Rice Bowls. The salmon is the star here, rich in healthy fats and protein. Jasmine rice offers a light, fluffy base that pairs well with the teriyaki sauce. Adding mixed vegetables gives you color and crunch. For the teriyaki sauce, soy sauce brings that umami flavor. Honey adds sweetness, balancing the saltiness. Rice vinegar gives a tangy note, while ginger and garlic boost the taste. Finally, sesame oil adds a nutty aroma. Don't forget your seasonings! Salt and pepper enhance the flavors. The green onions and sesame seeds add a nice finish, making the dish pop. With these ingredients, you can create a meal that is both healthy and satisfying. {{ingredient_image_2}} - Start by rinsing 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. This helps remove extra starch and makes the rice fluffy. - In a medium pot, boil 2 cups of water over high heat. When it boils, add the rinsed rice. - Lower the heat to a simmer and cover the pot. Let it cook for about 15 minutes until the water is absorbed. After cooking, let it sit for 5 minutes to steam. - In a small bowl, mix 1/4 cup of soy sauce, 2 tablespoons of honey, and 1 tablespoon of rice vinegar. - Add 1 teaspoon of minced ginger, 1 teaspoon of minced garlic, and 1/2 teaspoon of sesame oil to the bowl. - Whisk the mix until smooth and well combined. Set the teriyaki sauce aside for later. - Season both sides of 2 salmon fillets with salt and pepper. - Heat 1 tablespoon of olive oil in a skillet over medium heat. Once the oil shines, add the salmon skin-side down. - Cook the salmon for 4-5 minutes until the skin gets crispy. Flip the fillets and brush with teriyaki sauce. Cook for another 4-5 minutes until the salmon flakes easily. - After removing the salmon, add 1 cup of mixed vegetables to the same skillet. - Add a splash of water to help steam the veggies. Sauté for 3-4 minutes until they are tender but still crisp. Season with salt and pepper to taste. - Fluff the cooked jasmine rice with a fork. - Divide the rice into two bowls. Top each bowl with the sautéed vegetables and teriyaki-glazed salmon. - Drizzle any extra teriyaki sauce over the salmon for more flavor. - Finish by adding sliced green onions on top of the bowls. - Sprinkle sesame seeds over everything for texture and crunch. To get the best salmon, you need to focus on cooking time and technique. Cook salmon fillets for about 4-5 minutes on each side. The skin should get crispy and the fish should be opaque. If you flip them gently, you will keep them whole. Choose fresh salmon fillets for the best flavor. Look for bright color and no fishy smell. Farm-raised or wild-caught both work well, but wild often tastes better. To avoid mushy rice, rinse jasmine rice under cold water until clear. This removes excess starch. Use 1 cup of rice with 2 cups of water. Bring the water to a boil, then reduce heat and cover the pot. Let it simmer for 15 minutes. After that, let it sit for 5 minutes with the lid on. Fluff the rice with a fork to keep it light and airy. Spices can add fun twists to your teriyaki sauce. Try adding a pinch of red pepper flakes for heat. You might also swap honey for maple syrup if you like. Fresh herbs like cilantro can brighten the dish, too. If you want a tangy kick, add a splash of lime juice. These small tweaks can make a big difference in flavor. Pro Tips Proper Rice Rinsing: Rinsing the jasmine rice until the water runs clear removes excess starch, which helps achieve a fluffy texture. Fish Freshness: Always choose fresh, high-quality salmon for the best flavor. Look for bright, moist fillets with no fishy smell. Adjust Sauce Sweetness: Feel free to adjust the amount of honey in the teriyaki sauce to suit your taste preferences. More honey will result in a sweeter sauce. Vegetable Variety: Customize your rice bowl by adding your favorite vegetables. Zucchini, snap peas, or mushrooms can also work beautifully! {{image_4}} You can switch salmon with chicken or tofu. For chicken, use boneless breasts or thighs. Cook them the same way as salmon. Sear the chicken in the skillet until it's golden. Then glaze it with the teriyaki sauce. For tofu, use firm or extra-firm. Press it to remove water, then cut it into cubes. Sauté it in the skillet until golden and crispy. Brush the teriyaki sauce on the tofu to add flavor. Feel free to change up the veggies. You can use seasonal options like zucchini, snap peas, or asparagus. These add color and nutrients. Spice it up with some chili flakes or a dash of sesame oil. You can also mix in sauces like hoisin or sriracha for extra flavor. Just sauté the veggies until they are tender but still crisp. Try different types of rice for your bowl. Brown rice adds a nutty taste and is healthier. Quinoa is another great option for protein. You can also serve the bowl with a side of edamame or seaweed salad. These sides enhance the meal and provide a balanced plate. Enjoy experimenting with different textures and flavors! To keep your teriyaki salmon rice bowls fresh, use airtight containers. Glass or plastic containers work well. Make sure to cool the food before sealing it. Store any leftovers in the fridge. They will last for about 2 to 3 days. For the best flavor, reheat the salmon and rice gently. Use a microwave or a skillet. If using a microwave, cover the bowl to prevent drying. Heat in short bursts, checking often. For the skillet, add a drop of water to keep moisture. Reheat the rice separately to avoid overcooking the salmon. Yes, you can freeze teriyaki salmon! Wrap the salmon tightly in foil or plastic wrap. Place it in a freezer-safe bag. This way, it can last up to 3 months. To thaw, move it to the fridge overnight. Reheat gently after thawing to keep the salmon juicy. To check if salmon is cooked, look for a few signs. The flesh should change from a bright red to a pale pink. Use a fork to see if it flakes easily. If it does, it’s ready! You can also check the internal temperature. It should reach 145°F (63°C). If you’re unsure, it’s better to cook it a little longer than to undercook it. Yes, you can make teriyaki sauce in advance. Store it in an airtight container in the fridge. It stays fresh for about a week. This way, you can save time on busy nights. Just give it a good stir before using it again. You can also freeze the sauce for longer storage. Just thaw it in the fridge overnight when you’re ready to use it. You can serve many delicious sides with your teriyaki salmon rice bowls. Here are some great options: - Steamed broccoli - Sautéed spinach - Cucumber salad - Miso soup - Edamame These sides add flavor and nutrition to your meal. This recipe can be made gluten-free. Use gluten-free soy sauce instead of regular soy sauce. Many brands offer gluten-free options that taste great. Always check the labels to make sure. With this swap, you can enjoy a tasty meal that suits your diet. Yes, you can use brown rice instead of jasmine rice. However, cooking times will change. Brown rice takes longer to cook, about 40-45 minutes. Use 2.5 cups of water for every cup of brown rice. Remember to adjust the cooking time to ensure it’s tender and fluffy. This blog post covered how to make tasty Teriyaki Salmon Rice Bowls. You learned about the main ingredients, from salmon fillets to fresh veggies and teriyaki sauce. I shared step-by-step instructions for cooking everything to perfection. Remember to try different proteins or veggies for fun twists. Store leftovers properly to enjoy your meal later. With these tips, cooking these bowls will be easy and delicious. Enjoy your tasty creation!

Teriyaki Salmon Rice Bowls

A delicious and healthy dish featuring teriyaki-glazed salmon served over fluffy jasmine rice with sautéed vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 fillets salmon fillets (approximately 6 oz each)
  • 1 cup jasmine rice
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 quarter cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 1 half teaspoon sesame oil
  • 1 cup mixed vegetables (suggested: bell peppers, broccoli, and carrots)
  • 2 green onions thinly sliced
  • to taste sesame seeds for garnish
  • to taste salt and pepper

Instructions
 

  • Cook the Rice: Begin by rinsing the jasmine rice under cold running water until the water appears clear, ensuring any excess starch is removed. In a medium saucepan, bring 2 cups of water to a rapid boil. Add the rinsed rice, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes or until all the water has been absorbed. Afterward, remove the pot from the heat and let it sit covered for an additional 5 minutes to allow the rice to steam and become fluffy.
  • Make the Teriyaki Sauce: In a small mixing bowl, combine the soy sauce, honey, rice vinegar, minced ginger, minced garlic, and sesame oil. Use a whisk to blend the ingredients thoroughly until you achieve a smooth sauce. Set the sauce aside for later use.
  • Prepare the Salmon: Season both sides of the salmon fillets generously with salt and pepper. In a skillet over medium heat, add the olive oil. Once the oil shimmers, carefully place the salmon fillets in the skillet skin-side down. Cook for approximately 4-5 minutes, allowing the skin to crisp up. Gently flip the fillets over and brush a generous amount of the teriyaki sauce over the top. Cook for another 4-5 minutes or until the salmon is opaque and flakes easily when tested with a fork.
  • Sauté the Vegetables: After removing the cooked salmon, add the mixed vegetables to the same skillet. Add a small splash of water to help steam them. Sauté the vegetables for about 3-4 minutes or until they are tender but still maintain a slight crunch. Season with additional salt and pepper to taste.
  • Assemble the Bowls: Fluff the cooked jasmine rice with a fork to separate the grains. Divide the rice evenly between two serving bowls. Top each bowl with an equal portion of the sautéed vegetables followed by the teriyaki-glazed salmon fillets. Drizzle any remaining teriyaki sauce over the salmon for extra flavor.
  • Garnish: Finish the dish by sprinkling the sliced green onions and sesame seeds over the top for added color and texture.

Notes

Serve the bowls with elegant chopsticks and a small side of pickled ginger to enhance the authentic experience.
Keyword healthy, rice bowl, salmon, teriyaki