Irresistible Meal Prep Teriyaki Salmon Rice Bowls Recipe

The warm, savory aroma of teriyaki salmon rice bowls wafts through the kitchen, promising a delightful fusion of flavors that dances on your taste buds. Imagine tender salmon glazed in a rich teriyaki sauce, nestled atop fluffy rice, and crowned with vibrant veggies. This dish isn’t just food; it’s a hug in a bowl.

Picture this: you’ve had a long day, and all you want is something delicious that feels like home. Enter meal prep teriyaki salmon rice bowls, perfect for those busy weeknights or laid-back weekends when you want to impress without breaking a sweat. Trust me; your taste buds will thank you.

One time, I prepared these teriyaki salmon rice bowls for my family’s game night. The bowls disappeared faster than our team’s chances of winning—it was that good!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Salmon Fillets: Fresh or frozen works great; just ensure they’re skinless for easy eating.

• Teriyaki Sauce: A sweet and salty glaze that elevates the salmon’s natural flavors.

• White Rice: I recommend jasmine for its fragrant aroma and fluffy texture.

• Broccoli Florets: Fresh broccoli adds crunch and a pop of color; feel free to steam them lightly.

• Carrot Shreds: These provide sweetness and vibrancy; buy pre-shredded for convenience.

• Sesame Seeds: Toasted sesame seeds enhance the dish with a nutty flavor and visual appeal.

• Green Onions: Chopped green onions add fresh flavor as a garnish—don’t skip them!

For the Sauce:

• Honey: Use pure honey for the best sweetness in your homemade teriyaki sauce.

• Soy Sauce: Opt for low-sodium soy sauce to maintain control over saltiness.

• Garlic Cloves: Fresh garlic adds depth; minced finely for maximum flavor impact.

• Ginger Root: Grate fresh ginger for that zesty kick that pairs perfectly with salmon.

• Cornstarch Slurry: Mix cornstarch with water to thicken the sauce without lumps.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by gathering all your ingredients and prepping them—dice the green onions, shred the carrots, and cut the broccoli into bite-sized pieces.

Cook the Rice: Rinse 1 cup of white rice under cold water until it runs clear. In a pot, combine the rice with 2 cups of water and bring it to a boil. Lower heat, cover tightly, and simmer for about 18 minutes until fluffy.

Create Your Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, honey, minced garlic, grated ginger, and cornstarch slurry. Stir constantly until it thickens—a delightful aroma will fill your kitchen!

Sear the Salmon: Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper before placing them skin-side down in the pan. Sear each side for about 4-5 minutes until golden brown.

Add Vegetables: Toss in your broccoli florets during the last few minutes of cooking to steam them slightly but still keep their vibrant color. You can also add carrot shreds if you prefer them softer.

Assemble Your Bowls: Spoon fluffy rice into bowls as your base then layer on seared salmon fillets topped generously with teriyaki sauce. Add vegetables around and sprinkle sesame seeds and green onions atop each bowl for an extra touch of flair.

And there you have it! A stunning meal prep teriyaki salmon rice bowl ready to be devoured!

Now sit back and indulge in this culinary delight! Whether you’re enjoying it alone or sharing with loved ones, each bite is an explosion of savory goodness that transports you straight to flavor town!

Perfecting the Cooking Process

Start by marinating your salmon for at least 30 minutes while you prep the rice and veggies. This sequence ensures the salmon soaks up all that teriyaki goodness, while everything else cooks perfectly.

Add Your Touch

Feel free to swap out salmon for chicken or tofu if you prefer. Add fresh veggies like bell peppers, snap peas, or even pineapple for a tropical twist that brightens your bowl.

Storing & Reheating

Store your Meal Prep Teriyaki Salmon Rice Bowls in airtight containers in the fridge for up to four days. Reheat in the microwave until warm, about 1-2 minutes, ensuring not to overcook the salmon.

The first time I made these bowls, my friends practically fought over who got to take leftovers home! It’s always rewarding when cooking turns into a mini feast everyone enjoys together.

FAQ

Can I use frozen salmon for Meal Prep Teriyaki Salmon Rice Bowls?

Yes, just ensure it’s fully thawed before marinating and cooking.

What kind of rice is best for these bowls?

Jasmine or brown rice works great; each adds unique flavor profiles.

How long can I store these rice bowls?

You can store them in the fridge for up to four days without losing quality.

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Meal Prep Teriyaki Salmon Rice Bowls

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 2

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Description

Indulge in the comforting flavors of Meal Prep Teriyaki Salmon Rice Bowls. This delightful dish features tender salmon glazed in a sweet and savory teriyaki sauce, served over fluffy jasmine rice and vibrant vegetables. Perfect for busy weeknights or leisurely weekends, these bowls are easy to prepare and packed with nutrition, making them a delicious meal option that feels like home.

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Ingredients

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• 2 salmon fillets (6 oz each)
• 1/4 cup teriyaki sauce
• 1 cup jasmine rice
• 1 cup broccoli florets
• 1/2 cup carrot shreds
• 1 tbsp sesame seeds
• 2 green onions (chopped)
• 2 tbsp honey
• 1/4 cup low-sodium soy sauce
• 2 garlic cloves (minced)
• 1 tsp ginger root (grated)
• 1 tbsp cornstarch mixed with 2 tbsp water

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Instructions

1. Prepare your ingredients by dicing the green onions, shredding the carrots, and cutting the broccoli into bite-sized pieces.
2. Rinse 1 cup of jasmine rice under cold water until clear. In a pot, combine with 2 cups of water; bring to a boil, then cover and simmer for about 18 minutes until fluffy.
3. In a small saucepan over medium heat, combine soy sauce, honey, garlic, ginger, and cornstarch slurry. Stir until thickened.
4. Heat olive oil in a skillet over medium-high heat. Season salmon fillets with salt and pepper; cook skin-side down for about 4-5 minutes per side until golden brown.
5. During the last few minutes of cooking the salmon, add broccoli florets and carrot shreds to steam slightly.
6. Spoon rice into bowls, top with seared salmon and teriyaki sauce, then garnish with sesame seeds and chopped green onions.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Pan-frying
• Cuisine: Japanese

Nutrition

• Serving Size: 1 bowl (approx. 400g)
• Calories: 540
• Sugar: 12g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 60mg