Teriyaki Salmon Bowls (Printable Version)
Delicious Teriyaki Salmon Bowls with roasted veggies and steamed rice, ideal for making in advance.
# Ingredients:
→ Main Ingredients
01 -
2 green onions, sliced thinly (optional, for topping)
02 -
1 ½ cups water
03 -
1 ½ cups jasmine rice (or any white rice you like)
04 -
½ cup teriyaki sauce (store-bought or homemade works)
05 -
2 tablespoons of your favorite cooking oil
06 -
1 red bell pepper, chopped into small chunks
07 -
2 medium carrots, peeled and cut into circles
08 -
1 head of broccoli, broken into small florets
09 -
5 salmon fillets (around 5 oz each piece)
# Steps:
01 -
Turn your oven to 375°F and get a baking sheet. Cover the bottom of the pan with either parchment paper or foil.
02 -
Mix the broccoli, carrots, and pepper with the oil until evenly coated.
03 -
Lay the salmon fillets on half of the prepared baking sheet. Spread the vegetables on the other half.
04 -
Drizzle teriyaki sauce on the top of the salmon to coat it. You can add a little teriyaki sauce to the veggies too. Cover just the vegetable side with foil.
05 -
Pop everything into the oven for 15-20 minutes, or until the salmon is fully cooked and flakes easily. Add more teriyaki sauce on top for more flavor if you'd like.
06 -
Using a pot or rice cooker, prepare the rice following what it says on the package. Adjust the water-to-rice ratio as needed. Once it's ready, gently fluff it with a fork.
07 -
Split the cooked rice evenly across 5 containers. Put the roasted veggies in each container as well. Top each with a salmon fillet and add green onions on top if you want.
08 -
Keep the meal bowls in the fridge for up to 5 days. When you're ready to eat, reheat them in the microwave for 2 minutes in a container safe for microwaving or transfer to a plate.
# Notes:
01 -
You can use as much or as little teriyaki sauce as you like.