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- 2 salmon fillets (about 4-6 oz each) - 1 cup cooked jasmine or sushi rice - 1/4 cup teriyaki sauce (store-bought or homemade) - 1/2 cup snap peas - 1/2 cup shredded carrots - 2 green onions, sliced - 1 tablespoon sesame oil - 1 teaspoon sesame seeds for garnish - Salt and pepper to taste To make the Minute Teriyaki Salmon Rice Bowls, gather the main ingredients first. Salmon fillets are the star of the dish. They should be fresh and firm. You can use jasmine or sushi rice, which gives a great base. Teriyaki sauce adds a sweet and savory taste. You can buy it or make your own if you prefer. Don't forget your veggies! Snap peas and shredded carrots add crunch and color. They also make the meal more balanced. Green onions bring a nice flavor boost when sliced on top. For seasoning, sesame oil adds a rich taste. Use it to cook the salmon. It gives a nice nutty flavor. Sesame seeds are great for garnish. They add a bit of crunch. Finally, salt and pepper will enhance the overall taste. With these simple ingredients, you can create a delicious meal that is both healthy and satisfying! To start, you need to cook the jasmine or sushi rice. Follow the package instructions for the best results. This rice will serve as a tasty base for your bowl. Once cooked, set the rice aside. Keep it warm so it stays fluffy and ready for your dish. Next, take your salmon fillets and place them in a bowl. Drizzle half of the teriyaki sauce over the fillets. Make sure to coat them well. Let the salmon marinate for about 10 minutes. If you have more time, you can let it sit longer for extra flavor. Now, heat a non-stick skillet over medium heat. Add 1 tablespoon of sesame oil to the skillet. Once the oil is hot, place the marinated salmon fillets in skin-side down. Cook them for about 3-4 minutes. After that, flip the fillets and pour the remaining teriyaki sauce over them. Cook for another 3-4 minutes until the salmon flakes easily with a fork. In the same skillet, add the snap peas and shredded carrots. Sauté these veggies for about 2-3 minutes. You want them to be tender but still crisp. Season with a pinch of salt and pepper to enhance their natural flavors. Time to put it all together! In serving bowls, place a scoop of the cooked rice at the bottom. Next, add the sautéed vegetables on top. Finally, place the cooked salmon fillets over everything. This creates a beautiful and colorful meal. To finish your teriyaki salmon rice bowls, sprinkle sliced green onions and sesame seeds on top. This adds a nice crunch and a pop of color. Enjoy your delicious creation! Cooking to Flake Test To know when salmon is ready, use the flake test. Gently press the fish with a fork. If it flakes easily, it is done. This test ensures your salmon stays moist and tender. Avoid overcooking, as it can dry out the fish. Marinade Variations While teriyaki sauce is great, you can mix it up. Try adding ginger or garlic for extra flavor. You might also use soy sauce or honey for a sweet touch. Experiment with different marinades to suit your taste. Using Minute Rice Minute rice cooks quickly and saves time. Just boil water, add rice, and let it sit. In about five minutes, your rice is ready. It is perfect for busy weeknights or meal prep. Skillet vs. Oven Cooking You can cook salmon in a skillet or the oven. A skillet gives a nice sear and cooks fast. If you prefer, bake it for a more hands-off approach. Just set the oven to 400°F and bake for 12-15 minutes. Additional Seasonings To boost flavor, consider adding a pinch of red pepper flakes. A squeeze of fresh lime juice can brighten the dish. You can also sprinkle some garlic powder on the vegetables for extra zing. Suggested Accompaniments Pair your salmon bowl with a side of steamed broccoli or edamame. They add color and nutrients. A sprinkle of fresh herbs, like cilantro or basil, can elevate the dish even more. Enjoy your flavorful meal! {{image_2}} You can switch out the salmon for tofu if you want a vegetarian option. Tofu soaks up flavors well. Use firm tofu and press it to remove extra water. Cut it into cubes, then marinate it just like salmon. Chicken or shrimp are great alternatives too. Use boneless chicken breasts or thighs. For shrimp, choose large, peeled shrimp. Cook them the same way as the salmon for juicy results. You can use seasonal vegetables for more color and taste. Try bell peppers, zucchini, or broccoli. These vegetables are easy to find and add crunch. Adding leafy greens can boost nutrition. Spinach or kale works well. Toss them in the skillet for a minute or two. They wilt quickly and blend nicely with the other flavors. If you prefer a homemade teriyaki sauce, it’s easy to make. Combine soy sauce, honey, garlic, and ginger in a bowl. This gives a fresh taste and helps control the sweetness. You can also try alternative sauces. Sweet chili sauce or soy sauce with a squeeze of lime offers a new twist. These options keep the dish exciting while still being delicious. To store leftovers, place the salmon and rice in separate airtight containers. This keeps the salmon moist and the rice fluffy. Try to eat leftovers within three days for the best taste. If you add the vegetables, store them separately too. They can lose their crunch if mixed with rice or salmon. To reheat salmon, use a microwave on low power for about 30 seconds. Check if it's warm and not overcooked. You want it tender, not dry. If you prefer the stove, heat a non-stick skillet on low, adding a splash of water. Cover the pan, steam gently for a few minutes, and check often. For long-term storage, you can freeze the salmon. Wrap each fillet tightly in plastic wrap and then in foil. This helps prevent freezer burn. You can also freeze the rice, but it's best to do this without the sauce or vegetables. Store in a freezer-safe bag, and try to use it within three months for the best flavor. I recommend marinating the salmon for at least 10 minutes. This time allows the teriyaki sauce to soak in and add flavor. For a stronger taste, you can marinate it longer, up to 30 minutes. Just keep an eye on it to avoid overpowering the salmon's natural flavor. Yes, you can use frozen salmon for this dish. It’s easy to cook right from frozen. Just make sure to thaw it first for best results. To do this, place the salmon in the refrigerator overnight or submerge it in cold water for quicker thawing. After thawing, pat it dry before marinating. You can add many vegetables to enhance your bowl. Some great options include: - Broccoli - Bell peppers - Zucchini - Spinach These veggies cook well and add color and crunch to your dish. Absolutely! Minute Rice is a great choice. It cooks quickly and is ready in just a few minutes. This makes it perfect for busy days. Using Minute Rice saves time and still gives you a tasty base for your salmon and veggies. This post covered how to make a delicious teriyaki salmon bowl. You learned about key ingredients like salmon, rice, and fresh veggies. We went through step-by-step instructions for cooking and assembling your dish. I shared helpful tips for getting the best flavor and texture, plus variations for personal twists. Now, it's time to try this recipe yourself. Enjoy cooking and share your results!

Minute Teriyaki Salmon Rice Bowls

Indulge in a delicious and easy meal with these Minute Teriyaki Salmon Rice Bowls! This recipe features succulent salmon fillets marinated in savory teriyaki sauce, served over fluffy jasmine rice with fresh snap peas and crunchy carrots. Perfect for a quick dinner, these bowls are both flavorful and satisfying. Click through for the full recipe and make this delightful dish in just 30 minutes!
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Ingredients
  

2 salmon fillets (about 4-6 oz each)

1 cup cooked jasmine or sushi rice

1/4 cup teriyaki sauce (store-bought or homemade)

1/2 cup snap peas

1/2 cup shredded carrots

2 green onions, sliced

1 tablespoon sesame oil

1 teaspoon sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Prepare the Rice: If not already cooked, prepare the jasmine or sushi rice according to package instructions. Set aside.

    Marinate the Salmon: In a bowl, drizzle the salmon fillets with half of the teriyaki sauce. Let them marinate for about 10 minutes (or longer if desired).

      Cook the Salmon: Preheat a non-stick skillet over medium heat. Add 1 tablespoon of sesame oil. Once hot, place the marinated salmon fillets in the skillet, skin-side down. Cook for approximately 3-4 minutes. Flip the fillets and pour the remaining teriyaki sauce over them. Cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

        Sauté the Vegetables: In the same skillet, add snap peas and shredded carrots. Sauté for about 2-3 minutes until they are tender yet crisp. Season with a pinch of salt and pepper.

          Assemble the Bowls: In serving bowls, place a scoop of cooked rice at the base. Top with the sautéed vegetables and then place the cooked salmon fillets on top.

            Garnish: Sprinkle with sliced green onions and a handful of sesame seeds for added flavor and crunch.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2