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When it comes to serving your Savory Teriyaki Salmon Bowls, the rice plays a crucial role not only as a base but also in enhancing the overall flavor profile. After cooking your rice, it's important to fluff it properly. Use a fork or a rice paddle to gently separate the grains without mashing them together. This process aerates the rice and ensures it doesn’t become sticky or clumpy.

Easy Teriyaki Salmon Bowls

Indulge in the delightful flavors of Savory Teriyaki Salmon Bowls, where traditional Japanese cuisine meets healthy ingredients. This recipe combines rich salmon, fragrant jasmine rice, and vibrant vegetables, creating a visually stunning and nutritious meal. Learn about the origins of teriyaki sauce, discover essential cooking techniques, and appreciate the health benefits of this dish packed with omega-3 fatty acids. Perfect for both casual dinners and special occasions, your friends and family will love this culinary masterpiece. Enjoy a flavorful journey with every bite!
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Ingredients
  

2 salmon fillets (approximately 6 oz each)

1/4 cup soy sauce (substitute tamari for gluten-free)

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 cup jasmine rice

2 cups water or low-sodium chicken broth

1 cup broccoli florets

1 carrot, julienned

1 red bell pepper, thinly sliced

2 green onions, chopped

Sesame seeds for garnish

Optional: Sriracha for a spicy kick

Instructions
 

Marinate the Salmon: In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until combined. Place the salmon fillets into a shallow dish or a resealable plastic bag and pour the marinade over the top, ensuring the fillets are fully coated. Seal the dish or bag and refrigerate for at least 15 to 30 minutes to allow the flavors to meld.

    Cook the Rice: Rinse the jasmine rice under cold running water until the water appears clear, removing excess starch. In a medium saucepan, combine the rinsed rice and either water or chicken broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for about 15 to 18 minutes, until the liquid is fully absorbed. Remove from heat, fluff the rice with a fork, and keep covered while you prepare the other components of the dish.

      Prepare the Vegetables: While the rice is cooking, bring a small pot of water to a boil and steam the broccoli florets for 3 to 4 minutes, or until they are bright green and tender yet crisp. Set aside. In a separate pan, heat a splash of sesame oil over medium heat. Add the julienned carrots and sliced red bell pepper to the pan and stir-fry for about 3 to 5 minutes until they are tender and vividly colored. Incorporate the steamed broccoli and toss to combine. Add a pinch of salt for seasoning, if desired.

        Cook the Salmon: Preheat your grill or a stovetop pan over medium heat. Remove the salmon from the marinade, discarding any leftover liquid. Place the salmon fillets skin-side down on the grill or in the pan. Cook the fillets for about 4 to 5 minutes on each side, or until they are cooked through and easily flake with a fork. For an extra burst of flavor, brush a little of the marinade onto the salmon while cooking.

          Assemble the Bowls: Start by dividing a generous portion of jasmine rice among two serving bowls as the base. On one side of the rice, layer the vibrant stir-fried vegetables. Place a grilled teriyaki salmon fillet atop the rice, elegantly arranged.

            Add Finishing Touches: Garnish each bowl with chopped green onions and a sprinkle of sesame seeds for an added crunch. For spice lovers, drizzle a little Sriracha on top or serve on the side. Enjoy your delectable teriyaki salmon bowls immediately!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 2 servings