Discover the Easy Irresistible Teriyaki Salmon Rice Bowl You’ll Crave Tonight with simple ingredients and big flavors. Perfect for a quick, satisfying meal.
Easy Irresistible Teriyaki Salmon Rice Bowl You’ll Crave Tonight
Why You’ll Love It
This Easy Irresistible Teriyaki Salmon Rice Bowl You’ll Crave Tonight is the perfect weeknight dinner. It’s quick to prepare, packed with savory-sweet teriyaki flavors, and full of fresh veggies. The flaky salmon pairs beautifully with fluffy rice and a sticky, tangy sauce. Whether you’re cooking for family or meal prepping, this recipe guarantees satisfaction. Plus, it’s lighter than many takeout options, making it a wholesome dish you can feel good about.
Check out more easy weeknight dinners. For tips on perfect salmon, see Food Network Salmon Recipes.
Ingredients
- 2 salmon fillets, skin on (substitute with tofu for vegan)
- 1 cup jasmine or sushi rice (use brown rice for a healthy twist)
- 1/4 cup soy sauce (gluten-free tamari for GF)
- 2 tablespoons honey (maple syrup for vegan)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 1 green onion, sliced
- 1 tablespoon sesame seeds
Step-by-Step Instructions
- Cook rice according to package instructions; keep warm.
- Combine soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl to make teriyaki sauce.
- Heat sesame oil in a skillet over medium heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crisp and salmon starts to cook through.
- Flip salmon gently and pour teriyaki sauce over it. Allow the sauce to simmer and thicken for 3-4 minutes, adding the cornstarch slurry to achieve the right glaze.
- Remove from heat once salmon is opaque and flakes easily.
- Serve salmon over rice, spooning extra teriyaki sauce on top. Garnish with steamed broccoli, shredded carrots, green onion, and sesame seeds.
Expert Tips
To avoid overcooking, remove the salmon when it flakes with a fork but remains moist. Use a non-stick skillet or well-seasoned pan for crisp skin. The cornstarch slurry ensures the sauce clings beautifully. Leftover salmon makes a fantastic salad or sushi bowl addition.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked salmon and rice separately for up to 1 month. Reheat gently to avoid drying out the fish.
Variations
Make this dish vegan by substituting salmon with pan-fried tofu or tempeh. Use tamari instead of soy sauce to keep it gluten-free. For a dairy-free and refined sugar-free twist, replace honey with pure maple syrup.
FAQ
- Can I use frozen salmon for this recipe? Yes, just thaw it completely before cooking to ensure even cooking.
- Is the Easy Irresistible Teriyaki Salmon Rice Bowl You’ll Crave Tonight spicy? No, this recipe is mild, but you can add chili flakes or sriracha for heat.
- What type of rice is best? Jasmine or sushi rice work best for the authentic texture and flavor.
- Can I prepare the teriyaki sauce ahead of time? Absolutely! It keeps well in the fridge for up to one week.
- How do I get crispy salmon skin? Pat the skin dry, use a hot non-stick pan, and don’t move the fillet until the skin releases easily.
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