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.
Ingredients
Scale
- 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
Instructions
- Prepare your ingredients by dicing the green onions, shredding the carrots, and cutting the broccoli into bite-sized pieces.
- 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.
- In a small saucepan over medium heat, combine soy sauce, honey, garlic, ginger, and cornstarch slurry. Stir until thickened.
- 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.
- During the last few minutes of cooking the salmon, add broccoli florets and carrot shreds to steam slightly.
- 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