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Teriyaki Salmon Rice Bowl

This Teriyaki Salmon Bowl features perfectly glazed salmon fillets served over steamed rice with sautéed vegetables and sesame seeds. The homemade teriyaki sauce gives a glossy, umami-packed flavor. It’s a quick, restaurant-style meal loved globally for its balance of taste and nutrition — perfect for weekday dinners and online food audiences.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Asian fusion, Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 salmon fillets about 150 g each
  • 1 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 tsp garlic minced
  • 1 cup 200 g cooked jasmine rice
  • ½ cup 60 g steamed broccoli
  • ½ cup 60 g carrot ribbons
  • 1 tsp sesame seeds for garnish

Equipment

  • Nonstick Pan
  • Rice cooker
  • Spatula
  • Small bowl

Method
 

  1. In a bowl, mix soy sauce, honey, rice vinegar, ginger, and garlic.
  2. Marinate salmon for 10 minutes.
  3. Heat oil in a pan and cook salmon 3–4 minutes per side.
  4. Pour remaining sauce into the pan; cook until thick and glossy.
  5. Serve salmon over rice with veggies; drizzle sauce and sprinkle sesame seeds.

Notes

⚖️ Nutrition (per serving)
520 kcal | Protein 35 g | Carbs 45 g | Fat 18 g | Omega-3s rich
💡 Notes
Substitute tofu for a vegan version.
Add edamame or avocado for extra texture.
🧊 Storage
Best enjoyed fresh; refrigerate up to 1 day.