Salmon Teriyaki Rice Bowls

Ingredients

For the Bowls

• 1 1/2 cups uncooked jasmine rice
• 2 cups water
• 1 1/2 pounds skinless salmon, cut into 1 1/2-inch cubes
• 1 tablespoon neutral oil
• 3 cups broccoli florets
• 1 English cucumber, sliced
• 1 large avocado, sliced
• 3 scallions, sliced
• 2 teaspoons sesame seeds

For the Teriyaki Sauce

• 1/3 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons grated ginger
• 2 garlic cloves, grated
• 1 teaspoon cornstarch
• 1 tablespoon water

Substitutions

• Tofu can replace salmon for a vegetarian bowl.

Instructions

Step 2: Steam the Broccoli

Steam broccoli 4 to 5 minutes until bright green and crisp-tender.

Step 3: Mix the Sauce

Simmer soy sauce, honey, vinegar, sesame oil, ginger, and garlic. Add cornstarch mixed with water and cook until glossy.

Step 5: Glaze and Finish

Add half the sauce and toss 1 to 2 minutes until salmon is opaque, flaky, and 145°F.

Step 7: Assemble

Divide rice among bowls and arrange salmon, broccoli, cucumber, and avocado in sections. Add sauce, scallions, and sesame.

Glaze the Salmon Briefly

The teriyaki sauce contains honey, so it can go from glossy to scorched quickly. Sear the salmon first and add only enough sauce to coat it during the final minute or two. Keep the remaining sauce for the rice and vegetables instead of continuing to cook the salmon in it.

How to Store Leftovers

Refrigerate salmon and rice within 2 hours for up to 3 days. Store broccoli, cucumber, avocado, sauce, and garnishes separately.

Freeze salmon and rice for up to 2 months; do not freeze cucumber or avocado.

How to Reheat

Warm salmon and rice gently until 165°F, adding a spoonful of water to the rice. Add cold vegetables and fresh sauce after heating.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.