Grilled Teriyaki Salmon Rice Bowl with Fresh Vegetables
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
![Grilled Teriyaki Salmon Rice Bowl with Fresh Vegetables](/static/images/grilled-salmon-rice-bowl.jpg)
Stock photo shown. Actual recipe appearance may vary.
Total Time
35 minutes
Cuisine
Asian
Category
Main Course
Description
This Grilled Teriyaki Salmon Rice Bowl is a delightful combination of tender, flaky salmon glazed with a sweet and savory teriyaki sauce, served over a bed of fluffy jasmine rice. The dish is complemented by vibrant, crisp vegetables like steamed broccoli and sliced bell peppers, adding a refreshing crunch and a burst of color. The sprinkle of sesame seeds and chopped green onions on top not only enhances the visual appeal but also adds a subtle nutty flavor and a hint of freshness, making this dish a feast for both the eyes and the palate.
Originating from the fusion of Japanese and Western cuisines, this salmon rice bowl is a modern take on traditional teriyaki dishes. The grilling technique imparts a smoky flavor to the salmon, while the teriyaki sauce, a staple in Japanese cooking, provides a perfect balance of sweet and salty. This dish is perfect for a quick weeknight dinner or a healthy lunch option. The choice of jasmine rice is intentional, as its aromatic qualities pair beautifully with the rich flavors of the salmon and sauce. Serve this dish with a side of pickled ginger or a light cucumber salad for an extra touch of freshness.
Ingredients
For the Main Dish
- 4 salmon fillets
- 2 cups cooked jasmine rice
- 1 cup steamed broccoli
- 1 cup sliced bell peppers
For the Sauce
- 1 cup teriyaki sauce
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
Preparation
Preheat the grill to medium-high heat.
Brush the salmon fillets with teriyaki sauce.
Cooking
Grill the salmon for 5-7 minutes on each side until cooked through.
Steam the broccoli and slice the bell peppers.
Assembly
Serve the grilled salmon over a bed of jasmine rice.
Top with steamed broccoli, sliced bell peppers, sesame seeds, and chopped green onions.
Chef's Tips
- For extra flavor, marinate the salmon in teriyaki sauce for 30 minutes before grilling.
- Use a grill pan if an outdoor grill is not available to achieve similar results.
Nutrition Information
Serving_size
1 bowl
Calories
450 kcal
Protein
30 g
Carbohydrates
50 g
Fat
15 g
Fiber
5 g
Sugar
10 g
Sodium
800 mg
Saturated_fat
3 g
Cholesterol
70 mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Spicy Teriyaki Salmon Bowl
Add a teaspoon of sriracha to the teriyaki sauce for a spicy kick.
Miso-Glazed Salmon Bowl
Replace teriyaki sauce with a miso glaze for a different flavor profile.
Vegan Tofu Rice Bowl
Substitute salmon with grilled tofu for a vegan-friendly version.
Storage Instructions
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze the cooked salmon separately for up to 2 months. Thaw in the fridge before reheating.
Shelf
Store dry ingredients like rice and sesame seeds in a cool, dry place.