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Imagine perfectly flaky salmon, marinated in a luscious teriyaki sauce that strikes a deliciously delicate balance between sweet and savory. Now place that bite of happiness over a bed of fluffy steamed rice, surrounded by crisp, colorful vegetables. It’s the classic Japanese comfort dish that lifts your spirits after a long day. You'll want to make this Salmon Teriyaki Bowl again and again for its simple, wholesome joys.
Rinse the rice under cold water until the water runs clear. Cook according to package instructions. While rice is cooking, start on the salmon and vegetables.
Preheat your oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with foil.
Brush the salmon fillets generously with teriyaki sauce. Bake for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, steam or blanch the broccoli, carrots, and bell pepper slices until they are tender yet crunchy, about 4-5 minutes.
Once the rice is cooked, fluff it with a fork and keep it warm.
To serve, scoop the rice into bowls, top with the salmon fillets, and arrange the steamed vegetables alongside.
Drizzle with more teriyaki sauce or a splash of soy sauce, as preferred.
Sprinkle with sesame seeds and garnish with sliced spring onions before serving.
