One-Pot Teriyaki Salmon and Vegetable Rice Bowl
Equipment
- Large pot with lid
- Measuring cups
- Knife
- Cutting board
Ingredients
- 4 salmon fillets (about 5 ounces each)
- 1.5 cups jasmine rice, rinsed
- 3 cups water
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, sliced
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Rinse the rice and add it to a large pot with the water, teriyaki sauce, soy sauce, garlic, and ginger. Stir to combine.
- Bring the mixture to a boil over medium-high heat, then reduce to low. Cover the pot and simmer for 10 minutes.
- Add the broccoli florets, sliced carrots, and bell pepper to the pot. Stir gently, then place the salmon fillets on top of the rice and vegetables. Cover and cook for another 12 to 15 minutes until the rice is tender and the salmon reaches an internal temperature of 145°F.
- Remove the pot from the heat. Let it rest for 3 minutes before fluffing the rice around the salmon.
- Divide the rice and vegetables into bowls, top each with a salmon fillet, and sprinkle with green onions and sesame seeds.
Notes
If the salmon fillets vary in thickness, check them a few minutes early to avoid overcooking the thinner pieces. For a thicker sauce, stir in an extra tablespoon of teriyaki sauce right before serving. Leftovers reheat well in a covered skillet with a splash of water to loosen the rice.
Course: Main Course
Cuisine: Asian
Equipment: Large pot with lid, Measuring cups, Knife, Cutting board
Cuisine: Asian
Equipment: Large pot with lid, Measuring cups, Knife, Cutting board