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In recent years, teriyaki salmon bowls have surged in popularity, becoming a staple in contemporary cuisine. These delightful bowls, which seamlessly blend tender, flaky salmon with a rich, sweet-savory glaze, offer a unique culinary experience that is both satisfying and nutritious. The beauty of teriyaki salmon bowls lies not only in their bold flavors but also in their nutritional balance, making them suitable for a variety of dietary preferences. With a base of wholesome ingredients like salmon, rice, and an array of colorful vegetables, these bowls cater to health-conscious eaters looking for a delicious meal.

Teriyaki Salmon Bowls

Discover the mouthwatering world of savory teriyaki salmon bowls, a perfect blend of health and flavor! This guide will take you through the art of creating your own bowls at home, featuring rich, sweet-savory salmon glazed to perfection and a colorful array of fresh vegetables. Learn about the benefits of homemade teriyaki sauce, nutritious ingredients, and step-by-step instructions. Elevate your dining experience with this nutritious dish that is as delightful to the eyes as it is to the palate!
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Ingredients
  

For the Teriyaki Sauce:

¼ cup soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated

1 garlic clove, minced

1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

For the Salmon:

4 salmon fillets (about 6 oz each)

Salt and pepper, to taste

1 tablespoon olive oil

For the Bowls:

2 cups jasmine rice (or brown rice)

3 cups water

1 cup broccoli florets

1 cup shredded carrots

1 cup snap peas

½ avocado, sliced

2 green onions, thinly sliced

Sesame seeds, for garnish

Fresh cilantro or parsley, for garnish

Instructions
 

Prepare the Teriyaki Sauce:

    - In a small saucepan over medium heat, combine soy sauce, honey (or maple syrup), rice vinegar, sesame oil, ginger, and garlic. Stir until well mixed.

      - Bring to a gentle simmer and cook for about 5 minutes. If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional minute until thickened. Remove from heat and set aside.

        Cook the Rice:

          - Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

            - In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

              Sauté the Vegetables:

                - In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add broccoli, carrots, and snap peas. Stir-fry for 3-5 minutes until the vegetables are tender-crisp. Season with a pinch of salt and pepper, then remove from heat.

                  Cook the Salmon:

                    - Preheat a grill pan or skillet over medium-high heat. Season the salmon fillets with salt and pepper.

                      - Place the salmon in the pan, skin-side down, and cook for about 5-6 minutes. Carefully flip the fillets and brush each with the teriyaki sauce. Cook for an additional 4-5 minutes until the salmon is cooked through and flakes easily with a fork.

                        Assemble the Bowls:

                          - To serve, place a generous scoop of jasmine rice at the bottom of each bowl. Top with sautéed vegetables and a salmon fillet. Drizzle additional teriyaki sauce over the top.

                            - Garnish with sliced avocado, green onions, sesame seeds, and fresh cilantro or parsley.

                              Enjoy:

                                - Serve the teriyaki salmon bowls warm and enjoy your flavorful, nourishing meal!

                                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings