Teriyaki Salmon Bowls
A delightful fusion of tender salmon fillets glazed with sweet and savory teriyaki sauce, served over fluffy rice with fresh vegetables.
Equipment
- baking sheet
- small saucepan
- whisk
- measuring cups
- Measuring spoons
- Rice cooker or pot
Ingredients
For the Salmon
- 4 fillets Salmon fillets About 6 oz each.
- 1/4 cup Soy sauce For the teriyaki sauce.
- 1/4 cup Honey Adds sweetness to the sauce.
- 2 tablespoons Rice vinegar For acidity in the sauce.
- 1 tablespoon Sesame oil Adds a nutty flavor.
- 2 cloves Garlic, minced For flavor.
- 1 teaspoon Fresh ginger, grated Adds warmth and spice.
- 1 tablespoon Cornstarch Mixed with 2 tablespoons water for thickening.
For the Bowls
- 2 cups Cooked rice White or brown.
- 1 cup Steamed broccoli florets For added nutrition.
- 1 cup Shredded carrots Adds color and crunch.
- 1 whole Avocado, sliced For creaminess.
- 1/4 cup Green onions, chopped For garnish.
- to taste Sesame seeds For garnish.
Instructions
- Preheat your oven to 400°F (200°C). Rinse the salmon under cold water and pat dry with paper towels. Place the fillets on a lined baking sheet.
- In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk together and heat over medium until it simmers.
- Stir in the cornstarch mixture and cook for an additional 1-2 minutes until thickened. Remove from heat.
- Brush each salmon fillet generously with the teriyaki sauce. Bake for 12-15 minutes until the salmon flakes easily with a fork.
- While the salmon is baking, cook the rice according to package instructions. Set aside when done.
- To assemble, divide the cooked rice among four bowls. Top with steamed broccoli, shredded carrots, and a salmon fillet. Drizzle with remaining teriyaki sauce.
- Garnish with chopped green onions and sesame seeds. Serve immediately.
Notes
Feel free to customize the bowls with your favorite vegetables or proteins. Enjoy the process of preparing your Teriyaki Salmon Bowls!