Teriyaki Salmon Rice Bowls
Indulge in the delightful fusion of sweet and savory with these teriyaki salmon rice bowls! Perfectly seared salmon fillets are glazed in a rich teriyaki sauce, served over fluffy brown rice, and accompanied by vibrant vegetables. This meal prep hero not only pleases the palate but also simplifies your busy weeknights. Ready in under an hour, these bowls are customizable and can be enjoyed hot or cold, making them an excellent choice for any occasion.
Ingredients
- 2 skinless salmon fillets (about 6 oz each)
- ½ cup teriyaki sauce
- 1 tablespoon honey (optional)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 cup brown rice
- 2 cups water
- 2 cups mixed fresh vegetables (broccoli, bell peppers, snap peas)
- 1 tablespoon olive oil (for sautéing veggies)
- Chopped green onions for garnish
- Toasted sesame seeds for garnish
Directions
- 1
Rinse 1 cup of brown rice under cold water until clear. Combine with 2 cups of water in a saucepan, bring to a boil, then reduce heat and simmer covered for 45 minutes.
- 2
In a bowl, whisk together teriyaki sauce, honey (if using), minced garlic, and grated ginger to create the marinade.
- 3
Marinate the salmon fillets in the mixture for at least 30 minutes.
- 4
Heat oil in a skillet over medium-high heat. Sear marinated salmon for about 4-5 minutes per side until cooked through.
- 5
In another pan, sauté mixed vegetables with olive oil over medium heat for about 5-7 minutes until tender-crisp.
- 6
Assemble bowls by placing brown rice at the bottom, topped with salmon and sautéed veggies. Garnish with green onions and sesame seeds.