Say goodbye to dull and time-consuming weeknight meals with this quick and easy teriyaki salmon rice bowl recipe. In just 30 minutes or less, you can whip up a flavorful and nutritious dish that will satisfy your cravings and keep you fueled for the rest of the evening.
Are hectic weeknights leaving you with little time and energy to prepare a satisfying meal?
Look no further! We have the ultimate solution for you: a delicious and time-saving teriyaki salmon rice bowl that will make your taste buds dance with joy.
In just 30 minutes or less, you can create a mouthwatering dish that combines the succulent flavors of teriyaki salmon with nutritious ingredients. Get ready to transform your weeknight dinners from dreary to extraordinary.
And the best part? It won’t take up hours of your precious time.
If you’re wondering why a teriyaki salmon rice bowl is the ideal choice for busy weeknights, let me paint a picture for you. It offers a combination of tender salmon, rich in omega-3 fatty acids for a healthy heart, and a burst of flavors from the teriyaki sauce. The simplicity of this dish allows you to savor the sweetness of the sauce, the moistness of the salmon, and the satisfying comfort of a bed of rice and side of steamed broccoli— all in one bowl.
What Kind Of Salmon Should I Buy?
First and foremost, you’ll need fresh salmon fillets. Look for high-quality fillets with vibrant pink flesh, free from any fishy odor. The salmon will be the star of your rice bowl, so it’s crucial to ensure its freshness and quality.
Teriyaki BBQ Mix:
Next, you’ll need a bottle of teriyaki sauce glaze and your favorite BBQ sauce.
Now, we’re not going to use the regular teriyaki sauce but instead, the teriyaki baste and glaze which can be found Asian section of your local grocery store.
Mix those two together will give us our Teriyaki BBQ sauce.
Ingredients For Easy Teriyaki Salmon Rice Bowl:
- salmon filets
- Teriyaki Sauce Glaze
- broccoli florets
- Sesame seeds
Ingredient amounts and entire recipe directions in recipe card below with print option!
Which Brands Did I Use For These Semihomemade Teriyaki Salmon Rice Bowl?
Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.
Salmon filets – I used COHO Salmon from Food Lion
Teriyaki Sauce Glaze – Kikkoman Teriyaki Baste and Glaze
Rice – Ben’s Original Jasmine Rice
Broccoli florets – any will do, but I love using the Birds Eye Steamfresh Broccoli Florets
Sesame seeds – any brand
How To Make Teriyaki Salmon Rice Bowl:
Preheat oven to 400F.
This is the glaze I’m using.
Brush 1 tablespoon of Teriyaki glaze onto each fillet.
Bake in preheated oven for 15 minutes until salmon reaches an internal temperature of 145F.
While salmon is cooking, cook the rice and broccoli.
To Plate: Fill 1/2 of bowl with rice and the other side with steamed broccoli. Place cooked salmon on top of rice and sprinkle with sesame seeds.
Lets Talk Vegetables:
While the recipe suggests steamed broccoli, feel free to experiment with different options.
You can try roasting vegetables like bell peppers, zucchini, or broccoli for a slightly charred and smoky taste. Alternatively, you can lightly steam vegetables like snow peas or bok choy to maintain their crispness and vibrant colors. Don’t be afraid to mix and match your favorite veggies to create a personalized blend.
I love Jasmine rice so much and that is what I used in this recipe. I always use the BEN’S ORIGINAL Ready Rice (Jasmine Rice) for quick recipes like this.
If you’re feeling adventurous, try experimenting with different types of rice. While the recipe calls for white rice, you can substitute it with brown rice for a nuttier and heartier base. Alternatively, you can use sushi rice for a stickier texture that pairs well with the tender salmon. For a grain-free option, consider using cauliflower rice as a lighter alternative. The choice of rice will not only affect the taste but also contribute to the nutritional value of your bowl.
More Salmon Recipes:
- Air Fryer Teriyaki Salmon Bites
- Easy Mediterranean Seasoned Parchment Paper Salmon
- Oven Baked Salmon and Roasted Carrot Sheet Pan Meal
- Salmon-Honey Teriyaki
More Easy Dinner Recipes:
- No Peek Chicken Thigh Rice Casserole
- Slow Cooker Ziti
- BBQ Chicken Cajun Pasta (Southwest Pasta)
- Easy Shredded Buffalo Chicken
Teriyaki Salmon Rice Bowl
- 2 salmon filets, about 7 ounces each
- 2 tablespoons Teriyaki Sauce Glaze*
- 2 bags (8.5 oz each) Ben's Original Jasmine Rice
- 2 cups broccoli florets, steamed**
- Sesame seeds for topping
- Preheat oven to 400F.
- Line a baking sheet with parchment paper and may salmon filets, skin side down, on parchment paper.
- Brush 1 tablespoon of Teriyaki glaze onto each fillet.
- Bake in preheated oven for 15 minutes until salmon reaches an internal temperature of 145F.
- While salmon is cooking, cook the rice and broccoli.
- To Plate: Fill 1/2 of bowl with rice and the other side with steamed broccoli. Place cooked salmon on top of rice and sprinkle with sesame seeds.
*I used Kikkoman Teriyaki Baste and Glaze
** I love the steamable bags of broccoli
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