Description
Experience a burst of vibrant colors and flavors with these Quick Teriyaki Salmon Bowls, featuring seared salmon, fluffy jasmine rice, and a medley of crunchy vegetables, all drizzled with a sweet and savory teriyaki sauce.
Ingredients
Scale
- 4 salmon fillets (about 6 oz / 170 g each)
- 1 tablespoon olive oil or avocado oil
- Salt and freshly ground black pepper
- 1/4 cup soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger (or 1/2 teaspoon ground ginger)
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 cups cooked jasmine or brown rice
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots (optional)
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Rinse 1 cup of jasmine or brown rice under cold water until the water runs clear. Cook according to package instructions (about 15 minutes for jasmine). Once done, fluff with a fork and keep warm.
- In a small mixing bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic. Pour the mixture into a small saucepan over medium heat and simmer gently for 3-4 minutes.
- For the teriyaki sauce, stir the cornstarch slurry into the simmering sauce until it thickens (about 1-2 minutes). Remove from heat.
- Pat the salmon fillets dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the salmon for about 4 minutes on each side until cooked through.
- Steam the broccoli florets until bright green and tender-crisp, about 3-4 minutes.
- Assemble the bowls with rice, a salmon fillet, broccoli, and shredded carrots. Drizzle with teriyaki sauce, and top with green onions and sesame seeds.
- Serve immediately while warm.
Notes
Feel free to substitute salmon for chicken or tempeh and mix in your favorite vegetables. Teriyaki sauce can be made ahead and stored for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg