Meal Prep Teriyaki Salmon Rice Bowls
Meal Prep Teriyaki Salmon Rice Bowls are a delightful combination of tender salmon glazed with sweet teriyaki sauce, served over fluffy rice and colorful vegetables. This nutritious and vibrant dish is perfect for meal prepping or impressing guests. With its explosion of flavors and stunning presentation, it’s sure to become a favorite in your weekly rotation. Enjoy warm or chilled, and feel free to customize with your favorite veggies!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
- 2 salmon fillets (6 oz each)
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 1 cup white or brown rice
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 tbsp sesame seeds
- 2 tbsp olive oil (for roasting veggies)
- 2 tbsp low-sodium soy sauce (for the sauce)
- 1 tbsp honey or maple syrup (for the sauce)
Instructions
- Rinse rice under cold water until clear; set aside.
- In a saucepan, combine rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until water is absorbed. Fluff with a fork.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place salmon on the prepared sheet, brush with teriyaki sauce, and sprinkle with sesame seeds.
- Toss broccoli and carrots in olive oil and salt; spread around the salmon on the sheet.
- Roast for 15-20 minutes until salmon flakes easily and veggies are tender-crisp.
- Assemble bowls by layering rice, salmon, and veggies. Drizzle with additional teriyaki sauce and garnish with sesame seeds.
Nutrition
- Serving Size: 1 bowl (450g)
- Calories: 600
- Sugar: 10g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
Keywords: For extra flavor, marinate the salmon in teriyaki sauce for at least 30 minutes before cooking. Customize your bowl with different proteins like chicken or tofu or add your favorite vegetables such as bell peppers or snap peas. Store leftovers in airtight containers in the fridge for up to three days or freeze for future meals.