Okay, so, you know how sometimes you just CRAVE something tasty but you absolutely *cannot* spend hours in the kitchen? I totally get it! That’s where this amazing Teriyaki Salmon Bowl with Veggies comes in. Seriously, it’s my go-to for those busy weeknights when I want something quick, delicious, and, best of all, good for ya. It’s the perfect balance of flavors and super easy to throw together!
Why You’ll Love This *Teriyaki Salmon Bowl with Veggies*
Honestly? This Teriyaki Salmon Bowl with Veggies is a total game-changer. I make it all the time, and trust me, you’re gonna love it too! Here’s why:
- It’s lightning-fast to make – perfect for those evenings when you’re short on time.
- The ingredients? Super simple. You probably already have a bunch of them in your kitchen!
- You can totally customize it to your taste. Hate broccoli? Swap it out!
- It’s a healthy, balanced meal that will actually fill you up.
- That teriyaki flavor? Unbelievably delicious! Seriously, yum.
- And if you’re into meal prepping like me, it’s AMAZING for that too. Boom!
Ingredients You’ll Need for Your *Teriyaki Salmon Bowl*
Alright, let’s talk ingredients! You won’t believe how easy this is. Here’s what you’ll need to whip up one of these amazing Teriyaki Salmon Bowls:
- 6 oz salmon fillet – skin on or off, your call!
- 1 tbsp teriyaki sauce (I love the Kikkoman brand, but use whatever you like!)
- 1 cup cooked rice – I usually have some leftover, it’s perfect for this!
- 1/2 cup broccoli florets – fresh or frozen, it works!
- 1/2 cup sliced bell peppers – any color you like; I’m a big fan of red!
- 1/4 cup sliced green onions – for a little pop of freshness.
- 1 tbsp sesame seeds – gotta have those!
- 1 tbsp olive oil – for cooking, of course!
How to Make the Perfect *Teriyaki Salmon Bowl with Veggies*: Step-by-Step Instructions
Okay, ready to get cooking? Don’t worry, it’s super easy! Here’s how to whip up an amazing Teriyaki Salmon Bowl, step by step. I promise, even if you’re a beginner, you got this!
Preparing the Salmon for Your Bowl
First up, let’s get that salmon ready! Preheat your oven to 400°F (that’s about 200°C) – you know, get it nice and hot! Next, grab your salmon fillet and place it on a baking sheet. Then, brush that beautiful fish with a generous layer of teriyaki sauce. Pop it in the oven and let it bake for about 12-15 minutes. You’ll know it’s done when it flakes easily with a fork. Yum!
Cooking the Vegetables for the *Teriyaki Salmon Bowl*
While the salmon’s baking, let’s tackle those veggies! Heat up a tablespoon of olive oil in a pan over medium heat. Add in your broccoli florets and sliced bell peppers. Cook them until they’re nice and tender-crisp. You don’t want them mushy, so keep an eye on them. Stir them occasionally so they get a little char, it adds even more flavor and texture to your Teriyaki Salmon Bowl!
Assembling Your Delicious *Teriyaki Salmon Bowl*
Almost there, friends! Now, for the fun part: assembly! First, put a nice, fluffy bed of cooked rice in your bowl. Then, pile on those gorgeous veggies that we just cooked. Next, carefully place your cooked salmon fillet right on top. Finally, sprinkle with those fresh green onions and a generous amount of sesame seeds. Wow! Doesn’t that look amazing? Time to dig in and enjoy your masterpiece of a Teriyaki Salmon Bowl!
Ingredient Notes and Potential Substitutions for Your *Teriyaki Salmon Bowl*
Okay, let’s chat about the ingredients a bit — because sometimes, you just gotta mix things up! For the salmon, feel free to use skin-on or skin-off. It’s totally up to you! I love the crispy skin, but hey, whatever floats your boat! And that teriyaki sauce? Seriously, there are SO many options! If you don’t have Kikkoman, use whatever you have. Just make sure it tastes good!
Now, about those veggies. I used broccoli and bell peppers because they’re easy, but you can go wild! Mushrooms, snap peas, snow peas, even zucchini would be amazing. The rice can also change. I mean, brown rice, quinoa, cauliflower rice…anything goes! It’s all about what you have on hand and what you’re craving. So, have fun and find what works for you!
Tips for Success: Achieving the Best *Teriyaki Salmon Bowl* Results
Okay, you want your Teriyaki Salmon Bowl with Veggies to be *perfect*, right? I got you! Here are a few pro tips I’ve learned over the years to make sure your bowl is absolutely the BEST, every single time.
First up, the salmon. Don’t overcook it! It’s better to err on the side of slightly undercooked than dry. See, the salmon cooks pretty fast so keep an eye on it. The flakier the fish, the better. And, for the love of all that is delicious, don’t forget to brush that teriyaki sauce on there generously – it adds SO much flavor and helps keep the salmon moist. Yum!
Next up, the veggies! You want them tender-crisp, not soggy. The easiest way to get that perfect texture is to not overcrowd your pan. If you’re making a bunch of bowls, cook your veggies in batches, so they all can get a little bit of color and crisping action. Trust me, it makes a HUGE difference!
Make-Ahead & Freezer Tips for *Teriyaki Salmon Bowl*
Okay, so listen — this **Teriyaki Salmon Bowl** is already a winner for busy weeknights, BUT, let’s make it even easier, shall we? You can totally prep some things in advance! Cook the rice and chop up those veggies a day or two before. Store each component separately in airtight containers in the fridge, and then, voila! It’s ready to throw together when hunger strikes.
Leftovers? Absolutely! Store them in the fridge for up to three days. Just remember to reheat the salmon gently so it doesn’t dry out. Another tip: you can freeze cooked salmon and rice separately for up to a month. Just thaw them overnight in the fridge and then assemble your bowl. Quick, easy, and delish!
Serving Suggestions to Complement Your *Teriyaki Salmon Bowl with Veggies*
Okay, so, you’ve got this amazing Teriyaki Salmon Bowl, right? Now, let’s talk sides! Sometimes, I just crave a little *something* extra. Fortunately, it’s super easy to find some winners! You could add a simple side of edamame sprinkled with sea salt, some avocado slices, or maybe even a quick seaweed salad. A side of kimchi is also a great idea!
Storage and Reheating Instructions for Your *Teriyaki Salmon Bowl*
So, you’ve devoured your Teriyaki Salmon Bowl with Veggies, but you’ve got leftovers, right? Lucky you! That means you get to enjoy it again (score!). You can totally store any leftover goodness in the fridge for up to three days. Just pop everything in an airtight container to keep it nice and fresh!
Reheating is super easy, too. For the microwave, just heat it in 30-second intervals until it’s warmed through, but be careful not to overcook the salmon. You can also reheat in the oven (around 350°F or 175°C) for about 10 minutes – that works great, too. If you’re feeling extra, you could heat some in a pan on the stovetop! Easy peasy!
Estimated Nutritional Information for *Teriyaki Salmon Bowl with Veggies*
Alright, so, this isn’t exact science, but I wanted to give you an idea of what you’re eating! Keep in mind, this is just an estimate, but it’ll give you a general idea of how this bowl stacks up.
Per bowl, we’re looking at around: 500 Calories, 20g Fat, 4g Saturated Fat, 16g Unsaturated Fat, 0g Trans Fat, 15g Sugar, 400mg Sodium, 50g Carbohydrates, 5g Fiber, 30g Protein, and 80mg Cholesterol.
Frequently Asked Questions About *Teriyaki Salmon Bowls*
Got questions about your Teriyaki Salmon Bowl? Totally understandable! I get asked these all the time when I make this. Hopefully, these FAQs will help you out!
Can I use different types of fish?
Absolutely! While I love salmon in my Teriyaki Salmon Bowl, you can definitely swap it out for other types of fish. Cod, tuna, or even mahi-mahi would be delicious. Just be mindful of cooking times. Flakier fish like cod will cook faster, so watch it closely. And remember, the flavor profile of the fish will change the overall taste, just a little bit. Experiment and see what you like best!
How can I make the teriyaki sauce?
Honestly, you can totally use store-bought teriyaki sauce, and it’s a-okay! No judgement here – it’s all about convenience, right? But if you’re feeling ambitious and want to make your own, it’s not hard. The general idea is to whisk together soy sauce, mirin, sake (or rice wine vinegar), sugar, and a little bit of cornstarch to thicken it up. There are tons of easy homemade teriyaki sauce recipes online that will walk you right through it. Good luck!
Can I add other proteins?
Of course, you can make it your own! If you aren’t big on seafood, chicken is awesome in this. Just cook the chicken until it’s done – you can grill it, bake it, pan-fry it…you name it! Tofu is another great option, especially if you’re a vegetarian. Press the tofu to get rid of excess water, then marinate it in some teriyaki, and pan-fry it until it’s golden brown and crispy. Mmm, delicious possibilities!
Ready to Make Your Own *Teriyaki Salmon Bowl*?
So, what are you waiting for? Seriously, go make this! Come back and tell me all about it in the comments. I’m SO excited for you! What did you think? Give it a rating, and let me know about it!
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Teriyaki Salmon Bowl with Veggies
- Total Time: 30 min
- Yield: 1 serving
- Diet: Low Fat
Description
Make a delicious and healthy Teriyaki Salmon Bowl with this easy recipe.
Ingredients
- 6 oz salmon fillet
- 1 tbsp teriyaki sauce
- 1 cup cooked rice
- 1/2 cup broccoli florets
- 1/2 cup sliced bell peppers
- 1/4 cup sliced green onions
- 1 tbsp sesame seeds
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Place the salmon on a baking sheet and brush with teriyaki sauce.
- Roast the salmon for 12-15 minutes, or until cooked through.
- While the salmon is cooking, heat olive oil in a pan.
- Add broccoli and bell peppers, and cook until tender-crisp.
- Assemble the bowl: put rice in a bowl, top with vegetables and salmon.
- Garnish with green onions and sesame seeds.
Notes
- You can substitute other vegetables.
- Adjust the teriyaki sauce to your taste.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
