Description
Delicious Teriyaki Salmon Bowls featuring tender salmon, fluffy rice, and fresh veggies, perfect for a quick meal.
Ingredients
Scale
- 1/2 cup Soy Sauce (substitute with low-sodium for a healthier option)
- 1/4 cup Honey (maple syrup can be used as an alternative)
- 1/4 cup Rice Vinegar (no substitutions recommended)
- 2 tablespoons Sesame Oil (use light sesame oil for less intensity)
- 2 cloves Garlic (minced) (fresh garlic is preferred)
- 1 tablespoon Ginger (fresh and grated) (use powdered ginger if fresh is unavailable)
- 1 tablespoon Cornstarch (ensure to mix thoroughly for best results)
- 4 pieces Salmon Fillets (fresh or wild-caught salmon is ideal)
- 2 cups Cooked Rice (you can use white, brown, or quinoa)
- 2 cups Steamed Broccoli Florets (asparagus or green beans can be used as substitutes)
- 1 cup Shredded Carrots (julienned carrots can be replaced with bell peppers)
- 1 medium Avocado (sliced) (optional but recommended for a boost)
- 1/4 cup Chopped Green Onions (can be replaced with chives for a milder flavor)
- 1 tablespoon Sesame Seeds (poppy seeds can serve as an alternative)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- Rinse the salmon fillets under cold water, pat them dry, and arrange them on the baking sheet skin side down. Optionally season with salt and pepper.
- In a medium saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger over medium heat. Simmer for 5-7 minutes and whisk in cornstarch until thickened.
- Generously coat each salmon fillet with the teriyaki sauce, reserving some for later.
- Bake the salmon for 12-15 minutes or until it flakes easily with a fork.
- Prepare the rice according to package instructions.
- Steam the broccoli and carrots until tender, about 3-5 minutes.
- Assemble your bowls by dividing cooked rice, topped with steamed vegetables and the glazed salmon. Drizzle with reserved teriyaki sauce.
- Garnish with sliced avocado, green onions, and sesame seeds before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Teriyaki Salmon Bowls