Description
Quick, nutritious bowls with crispy-baked salmon, aromatic rice, and roasted veggies in umami-rich teriyaki glaze for lasting energy. Ready in 40 minutes with easy prep for busy weeknights.
Ingredients
1.5 lbs (680g) salmon fillets (skinless, boneless)
1.5 cups (280g) brown rice
2 cups broccoli florets
1 large (150g) carrot (peel and slice 1/4-inch rounds)
3/4 cup (180ml) homemade teriyaki sauce (non-alcoholic)
1 tbsp olive oil
1 tbsp grapeseed oil
Water, as needed
Instructions
Pat salmon dry. Divid teriyaki sauce over 4 foil squares (12×12), place 1 fillet per square, fold edges. Bake 400°F (200°C) for 10 minutes
Rinse rice until water runs clear. Combine rice and 2.25 cups water in a pot. Boil, cover, and simmer 35-40 minutes. Optional: fry in pan with 1 tbsp grapeseed oil for crunch
Line baking sheet with parchment. Toss broccoli and carrots with 1 tbsp olive oil, season with rice vinegar powder. Roast 400°F (200°C) for 15-18 minutes
Divide rice, salmon, and veggies into 4 bowls. Drizzle with remaining teriyaki sauce, garnish with sesame seeds and scallions
Notes
Substitute jasmine rice for brown
Use frozen broccoli florets if available
Store finished bowls in airtight containers in freezer up to 2 months
Ensure store-bought teriyaki sauce is non-alcoholic
- Prep Time: 15
- Cook Time: 25
- Category: Trending
- Method: Baking
- Cuisine: Japanese-American fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 8g
- Sodium: 1800mg
- Fat: 32g
- Saturated Fat: 5g
- Carbohydrates: 68g
- Fiber: 6g
- Protein: 50g
- Cholesterol: 140mg
