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In the world of culinary delights, few dishes capture the essence of Japanese cuisine as beautifully as Teriyaki Salmon Bowls. This delightful dish marries the rich umami flavors of marinated salmon with a vibrant assortment of fresh vegetables and fluffy jasmine rice, creating a meal that is as nutritious as it is delicious. Whether you’re looking to impress guests with your cooking skills or simply want to enjoy a wholesome meal at home, the Teriyaki Salmon Bowl is both versatile and easy to prepare.

Easy Teriyaki Salmon Bowls

Embark on a culinary journey with Savory Teriyaki Salmon Bowls, a delightful fusion of rich umami flavors and vibrant vegetables. This easy-to-prepare dish features marinated salmon, fluffy jasmine rice, and colorful veggies, making it both nutritious and delicious. Perfect for impressing guests or enjoying a wholesome meal at home, these bowls celebrate Japanese cuisine and its emphasis on fresh ingredients. Discover the cultural significance, cooking techniques, and step-by-step guide to creating a flavorful experience that’s as rewarding to make as it is to eat.
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Ingredients
  

2 salmon fillets (about 6 oz each)

1/4 cup soy sauce (or 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 spice

Instructions
 

Marinate the Salmon: In a small bowl, mix together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Place the salmon fillets in a shallow dish or a resealable bag and pour the marinade over them. Let the salmon marinate in the refrigerator for at least 15-30 minutes.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water (or chicken broth). Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15-18 minutes, or until all the liquid is absorbed. Fluff with a fork and keep covered while you prepare the rest of the dish.

      Prepare the Vegetables: While the rice is cooking, steam the broccoli florets until tender (about 3-4 minutes). Set aside. In a pan over medium heat, add a splash of sesame oil and stir-fry the julienned carrots and sliced red bell pepper for about 3-5 minutes until they are vibrant and slightly tender. Add the steamed broccoli and toss everything together. Season with a pinch of salt if desired.

        Cook the Salmon: Preheat your grill or stovetop pan over medium heat. Remove the salmon from the marinade (discard extra marinade) and place it skin-side down on the grill or pan. Cook for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork. Brush a little marinade on top while cooking for added flavor.

          Assemble the Bowls: In each bowl, start with a generous serving of jasmine rice as the base. Layer the stir-fried vegetables on one side and place the grilled teriyaki salmon on top of the rice. Sprinkle chopped green onions and sesame seeds over each bowl.

            Add Finishing Touches: Drizzle with additional teriyaki sauce or Sriracha for those who like a bit of heat. Serve immediately and enjoy your delicious teriyaki salmon bowls!

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