Tasty Teriyaki Salmon Bowls

This teriyaki salmon bowl has seriously saved my evening routine. It loads you up on protein, veggies, and filling carbs all in one neat container. I accidentally found out you can prep five days' worth of these bowls in just 20 minutes. Now I make them every week without thinking twice.

I started making these on one of those weeks where work just wouldn't let up and I was desperate for quick, good-for-me lunches. After skipping takeout for a week and feeling way better with these bowls, I don't even look back. They're now always in my lunch lineup.

Vibrant Ingredients

• Green onions: Throw on top for crunch and extra color. Pick ones that stand tall and feel crisp.
• Jasmine rice: The fluffy base that soaks up all those juicy flavors. Give it a good rinse first so it doesn't get sticky.
• Teriyaki sauce: The flavor booster. Store brands work, but you can make your own to control how sweet it is.
• Cooking oil: Helps the veggies brown up nicely. Olive oil will bring more flavor, but any oil works.
• Red pepper: Loads of crunch and vitamin C. Go for those with shiny skin and a firm feel.
• Carrots: Brings a sweet note and vitamin A. Choose carrots that look bright and feel firm.
• Broccoli florets: Packed with fiber and vitamin C. Grab ones with dark, tight tops.
• Salmon fillets: Full of protein and those heart-healthy fats. Wild-caught tastes best if you can get it.

Foolproof Instructions

Finish It Off:

Lay a salmon fillet on each bowl last. That way it doesn't get squished by everything else.

Add Those Veggies:

Scoop the roasted broccoli, carrots, and pepper over the rice. Spread them out evenly to get a bit of everything each time.

Rice Time:

Cook up the jasmine rice your favorite way. A rice cooker is super easy, but stovetop works too. Fluff it up when it's done.

Get Baking:

Pop your loaded sheet pan into the oven for about 15-20 minutes. Salmon should break apart with a fork. Veggies will stay just a little crisp.

Add Some Sauce:

Spread teriyaki sauce over the top of each salmon. Drizzle just a little over your veggies, too. Cover only the veggie side with foil if you don't want them too soft.

Spread Everything Out:

Put salmon on one half of the pan with space between each piece. Fan out all the veggies on the other side for even roasting.

Oil It Up:

Toss broccoli, carrot, and pepper with oil till they're all shiny. Oil helps them brown and roast up just right.

Oven Prepping:

Crank your oven to 375°F. Get a pan ready with parchment or foil for easy cleanup later.

Layer the Base:

Spoon rice into five containers once it's cool. Even it out so every meal gets a sturdy base.

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The secret here is really the teriyaki sauce. When it gets bubbly and sticky on the salmon, that's when it's pure magic. My whole family asks for this meal now. My husband even made it for his work potluck, which says all you need to know about how big of a hit it is.

Simple Storage Tips

Keep these bowls airtight in the fridge and they'll be just fine for up to five days. Let everything cool fully before sealing the lids so the rice doesn't get wet and mushy. Take off any garnish before reheating and pop it in the microwave for about two minutes. Go gentle and the salmon stays juicy.

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Easy Ways to Switch It Up

You can totally swap things out to keep these bowls fun. Use brown rice or quinoa for more fiber, or try cauliflower rice for fewer carbs. Change the veggies for the season—zucchini and asparagus in spring, squash and brussels sprouts in fall. Make your own teriyaki sauce with honey for sweetness or toss in a squirt of sriracha if you like heat. Salmon not your thing this week? Chicken thighs work great too.

Nutrient Boosts

These teriyaki salmon bowls hit all the good-for-you notes. Salmon gives you protein and omega-3s for your brain and body. All those veggies bring fiber, vitamins A and C, and antioxidants to help your immunity stay strong. The rice fuels your energy for the day. Each bowl comes to about 582 calories and has a good mix of nutrients that'll keep you satisfied and your blood sugar steady long after you eat.

Recipe FAQs

→ Is frozen salmon okay to use?

Absolutely! Just make sure it’s properly thawed before cooking so it bakes evenly.

→ What other veggies will work?

Try swapping in snap peas, zucchini, or mushrooms to change things up.

→ How long do these stay fresh?

If you store them in airtight containers, they’ll keep well in the fridge for 5 days.

→ Can I use brown rice or quinoa instead?

Sure thing! Brown rice or quinoa works nicely, though it might take a little longer to cook.

→ What’s the best way to reheat this?

A quick microwave session (about 2 minutes) works great, or heat on a plate in the oven if you prefer.