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To make the teriyaki salmon bowls, you need: - 2 salmon fillets (approximately 6 oz each) - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon freshly grated ginger - 2 garlic cloves, minced - 1 cup cooked jasmine rice - 1 cup steamed broccoli florets - 1/2 cup shredded carrots - 1 avocado, sliced - 1 tablespoon sesame seeds, for garnish - 2 green onions, chopped, for garnish These ingredients create a flavorful dish that balances sweet and savory notes. You can add a few items to enhance the bowl’s look and taste: - Lime wedges for a zesty kick - Fresh cilantro leaves for added freshness - Red pepper flakes for a spicy touch These garnishes make your bowls even more appealing and tasty. If you lack some ingredients, don't worry! Here are some ideas: - Replace salmon with chicken or tofu for a different protein. - Use tamari instead of soy sauce for a gluten-free option. - Swap jasmine rice with brown rice or quinoa for a healthier grain. - Try agave syrup if you don’t have honey or maple syrup. These substitutions keep the dish tasty while catering to your needs and preferences. To start, make the teriyaki sauce. In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk everything together until it’s smooth. This sauce adds a sweet and savory kick to your salmon. You can save half of the sauce for later. Next, it’s time to marinate the salmon. Place the salmon fillets in a shallow dish or a resealable bag. Pour half of the teriyaki sauce over the fillets. Make sure each fillet is well-coated. Cover the dish with plastic wrap or seal the bag. Let it sit in the fridge for at least 15 minutes. Marinating helps the salmon soak up all that yummy flavor. Now, let’s cook the salmon. Heat a non-stick skillet or grill pan over medium-high heat. Once it’s hot, take the salmon out of the marinade, and throw away any leftover sauce. Place the fillets in the pan. Cook each side for about 4 to 5 minutes. You know it’s done when the salmon flakes easily with a fork. Finally, assemble your bowls. In two serving bowls, put the cooked jasmine rice as the base. On top of the rice, arrange the steamed broccoli, shredded carrots, and sliced avocado. Carefully place a salmon fillet on each bowl. Drizzle the remaining teriyaki sauce over the salmon and veggies for extra flavor. Finish by sprinkling sesame seeds and chopped green onions on top. For the full recipe, check out the detailed instructions provided earlier. Enjoy your colorful and tasty teriyaki salmon bowls! To cook salmon just right, use a non-stick skillet. Heat it to medium-high. This helps to sear the fish nicely. Cook the salmon for about 4 to 5 minutes on each side. You want it to flake easily with a fork. If you like it less cooked, check it earlier. Fresh salmon has a rich flavor, so don’t overcook it. When serving Teriyaki Salmon Bowls, think about color and texture. Start with a base of fluffy jasmine rice. Add vibrant steamed broccoli and crunchy shredded carrots. Sliced avocado gives a creamy touch. You can also add pickled vegetables for a tangy bite. For a final touch, sprinkle sesame seeds and green onions. This adds flavor and makes the dish look great. Drizzling extra teriyaki sauce boosts the taste. After cooking, save some sauce from marinating. Spoon it over the salmon and veggies. This adds a sweet and salty kick. If you want more heat, add a dash of chili oil. This small step makes a big difference in flavor. For more options, try different sauces or garnishes. It’s fun to mix and match! For the complete recipe, check out the Full Recipe section above. {{image_4}} If you want a plant-based option, try tofu. Tofu soaks up flavor well. Use firm tofu for the best texture. Press it to remove extra water. Cut it into cubes and marinate in the teriyaki sauce just like the salmon. Cook it in the same way and enjoy the tasty results. Chicken is also a great choice. Use boneless, skinless chicken thighs or breasts. Marinate and cook until they reach a safe internal temperature. Both options keep the dish flavorful and satisfying. While broccoli and carrots are classic choices, feel free to mix it up. Snow peas, bell peppers, and bok choy add a crunch and color. You can also try zucchini or snap peas for a fresh twist. Just make sure to steam or sauté them until tender. This allows the veggies to blend well with the teriyaki flavor. Use whatever you have on hand or what is in season for the best taste. For a low-carb meal, skip the rice. Instead, use cauliflower rice. It’s easy to prepare. Simply pulse cauliflower florets in a food processor until they resemble rice. You can also sauté it for a few minutes. To make it gluten-free, choose a gluten-free soy sauce or tamari. This keeps all the flavors intact while accommodating dietary needs. Enjoy your teriyaki salmon bowls with these simple swaps! To store your leftover teriyaki salmon bowls, place them in an airtight container. Make sure the salmon, rice, and veggies are all included. This helps keep everything fresh. You can keep the bowls in the fridge for up to three days. Storing them separately can help maintain the texture of the rice and veggies. When you're ready to enjoy your leftovers, take them out of the fridge. You can use a microwave or a skillet to reheat them. If using a microwave, place the bowl in for about 1-2 minutes. Stir halfway through for even heating. If using a skillet, heat over medium heat. Add a splash of water to help steam the veggies, and cover with a lid. This helps keep everything moist. If you want to save your teriyaki salmon bowls for longer, freezing is a great option. Place the bowls in a freezer-safe container. Make sure to leave some space at the top because food expands when frozen. They can stay fresh for up to two months. To thaw, move the container to the fridge overnight. Reheat as mentioned above. Enjoy your delicious meal again! If you need a soy sauce substitute, try tamari or coconut aminos. Both options have a similar flavor but are gluten-free. You can also use liquid aminos, which give a nice taste too. If you want a sweeter option, try using teriyaki sauce. Just keep in mind that it may change the flavor a bit. Marinate the salmon for at least 15 minutes. This time allows the fish to absorb the teriyaki flavors. You can let it sit for up to an hour for a stronger taste. Just don’t marinate for too long, as the acid from the marinade can make the salmon mushy. Yes, you can prepare some parts ahead of time. Cook the rice and steam the veggies early in the day. You can also marinate the salmon in the morning. Just cook the salmon right before you serve the bowls to keep it fresh. The best way to cook salmon for these bowls is to pan-sear it in a non-stick skillet. Heat the pan over medium-high heat. Cook each side for 4-5 minutes until it flakes easily. This method keeps the fish moist and full of flavor. You can also grill the salmon if you prefer a smoky taste. For the full recipe, check out the earlier section! This blog covered how to make teriyaki salmon bowls from scratch. You learned about the main ingredients and optional garnishes. The guide also included how to prepare the teriyaki sauce and marinate the salmon. I shared tips for perfect cooking and ideas for variations. Don't forget to store leftovers properly for later! Whether you make it traditional or switch to tofu, have fun with this dish. Cooking should be enjoyable, so get creative and try out new flavors. Enjoy your teriyaki salmon bowls!

- Teriyaki Salmon Bowls

Savor the flavors of these delicious Teriyaki Salmon Bowls that you can whip up in just 30 minutes! With marinated salmon, fresh veggies, and fluffy jasmine rice, this healthy meal is a feast for the eyes and taste buds. Perfect for busy weeknights or impressing guests! Click through now to explore the recipe and learn how to make your own mouthwatering Teriyaki Salmon Bowls at home and enjoy every bite!
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Ingredients
  

2 salmon fillets (approximately 6 oz each)

1/4 cup low-sodium soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon freshly grated ginger

2 garlic cloves, minced

1 cup cooked jasmine rice

1 cup steamed broccoli florets

1/2 cup shredded carrots

1 avocado, sliced

1 tablespoon sesame seeds, for garnish

2 green onions, chopped, for garnish

Instructions
 

Prepare the Teriyaki Sauce: In a small mixing bowl, combine the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk until the mixture is well blended and smooth.

    Marinate the Salmon: Place the salmon fillets in a shallow dish or resealable bag. Pour half of the prepared teriyaki sauce over the fillets, ensuring they are well-coated. Cover with plastic wrap or seal the bag and place in the refrigerator to marinate for at least 15 minutes.

      Cook the Salmon: Heat a non-stick skillet or grill pan over medium-high heat. Once hot, remove the salmon fillets from the marinade (discard any leftover marinade). Cook the salmon for approximately 4-5 minutes on each side, or until it flakes easily with a fork and reaches your desired level of doneness.

        Assemble the Bowls: In two serving bowls, divide the cooked jasmine rice as the base. Arrange the steamed broccoli florets, shredded carrots, and sliced avocado attractively on top of the rice.

          Add the Salmon: Carefully place a cooked salmon fillet on top of the arranged vegetables in each bowl.

            Drizzle Remaining Sauce: Spoon any remaining teriyaki sauce (that was not used for marinating) over the salmon and vegetables for an extra punch of flavor.

              Garnish and Serve: Finish by sprinkling sesame seeds and chopped green onions over the bowls for a fresh, vibrant presentation.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2

                  - Presentation Tips: For an appealing look, consider serving the bowls on a wooden board or vibrant colored plates, and add a lime wedge for a pop of color and zest!