Teriyaki Salmon Rice Bowls
By Better Plate RecipesTeriyaki salmon, jasmine rice, broccoli, edamame, sesame seeds, and green onions make a sweet-savory bowl that feels like takeout but packs neatly for lunch. The glaze coats the salmon, the rice catches extra sauce, and the vegetables keep the container balanced. It stays balanced through busy weekday lunches.
Why You’ll Love This Recipe
Teriyaki Salmon Rice Bowls is the kind of meal prep that makes lunch feel handled without making it feel plain. The teriyaki-glazed salmon brings the main flavor and protein, while the jasmine rice gives the container a steady base that will not disappear after a day in the fridge. You also get broccoli and edamame, so each serving has color, texture, and something fresh to balance the richer bites. I like this one because it reheats predictably, packs neatly, and still tastes intentional when you are eating on a busy weekday. The finishing flavor from sesame seeds and green onions keeps the dish from feeling flat, which matters with make-ahead meals. If you are new to meal prep, this recipe is forgiving because the parts are easy to see, portion, cool, and reheat without guessing.
Before You Start
Start by setting up your workspace before any heat goes on. For Teriyaki Salmon Rice Bowls, cut the protein and vegetables to the sizes listed, measure the seasonings, and choose containers before the food is hot. This recipe moves more smoothly when the teriyaki-glazed salmon is ready in one bowl and the supporting ingredients are prepped nearby. Pat meat or fish dry when the instructions say to, because surface moisture keeps it from browning and can make the finished container watery. Use the cookware sizes in the steps as a guide: a crowded skillet steams food instead of searing it, and a crowded sheet pan keeps vegetables from caramelizing. Keep a clean cutting board or bowl ready for cooked food so raw and cooked ingredients never share the same spot. Moving slowly at the beginning makes the cooking feel calm and helps every container come out even.
Ingredient Notes & Easy Swaps
Salmon fillets: Salmon adds rich flavor and protein. Skin-on or skinless fillets both work; cook just until opaque and flaky so the salmon stays moist.
Jasmine rice: Jasmine rice gives the bowl a soft, fragrant base. Long grain white rice can work too, but the texture will be a little less aromatic.
Broccoli florets: Broccoli adds color and texture. Steam it only until bright green so it does not become mushy after reheating.
Edamame: Edamame adds extra protein and a fresh bite. Thaw frozen edamame first so it warms quickly with the broccoli.
Soy sauce: Low sodium soy sauce gives the glaze savory flavor without making it too salty. Tamari can be used as a gluten-free swap.
Honey: Honey makes the teriyaki glaze glossy and lightly sweet. Maple syrup can work if preferred.
Rice vinegar: Rice vinegar adds brightness to balance the honey. Apple cider vinegar can work in a pinch.
Ginger and garlic: Fresh ginger and garlic make the sauce taste brighter than bottled teriyaki. Grate them finely so they blend smoothly.
Cornstarch slurry: Cornstarch mixed with water thickens the glaze. Stir the slurry again right before adding because cornstarch settles quickly.
Meal prep tip: Reheat salmon gently at half power so it does not dry out.
Teriyaki Salmon Rice Bowls
Description
Teriyaki salmon, jasmine rice, broccoli, edamame, sesame seeds, and green onions make a sweet-savory bowl that feels like takeout but packs neatly for lunch. The glaze coats the salmon, the rice catches extra sauce, and the vegetables keep the container balanced. It stays balanced through busy weekday lunches.
Ingredients
- 4 (5 oz) salmon fillets, skin on or off
- 1 cup jasmine rice
- 1 3/4 cups water
- 4 cups broccoli florets
- 1 cup shelled edamame, thawed
- 1 tbsp sesame seeds
- 2 green onions, sliced
- 1 tbsp olive oil
- For the teriyaki glaze:
- 1/4 cup low sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 garlic clove, grated
- 1 tsp cornstarch + 1 tbsp water (slurry)
Instructions
- 1Equipment: a small pot with a tight-fitting lid, a pot with a steamer basket, a small saucepan, a large nonstick skillet, a small cup for the slurry, a whisk, a cutting board, a knife, paper towels, an instant-read thermometer, a fish spatula, measuring cups, measuring spoons, and 4 meal prep containers.
- 2In a small pot with a lid, combine 1 cup jasmine rice and 1 3/4 cups water. Bring to a boil over high heat, then lower to the lowest setting, cover, and cook 15 minutes. Turn off the heat, rest covered 5 minutes, then fluff.
- 3Set a steamer basket in a pot with 1 inch of water. Bring to a simmer, add 4 cups broccoli florets, cover, and steam 4 to 5 minutes, until bright green and crisp-tender. Add 1 cup thawed edamame during the last minute to warm it.
- 4In a small saucepan, whisk 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon ginger, and 1 grated garlic clove. Bring to a gentle simmer over medium heat.
- 5Stir together 1 teaspoon cornstarch and 1 tablespoon water in a small cup. Pour the slurry into the simmering sauce and whisk 30 to 60 seconds, until the sauce looks glossy and coats the spoon.
- 6Pat the 4 salmon fillets dry with paper towels. Heat a large nonstick skillet over medium heat with 1 tablespoon olive oil. Cook salmon 3 to 4 minutes per side, depending on thickness, until opaque and flaky or 145°F inside on an instant-read thermometer. Brush with teriyaki glaze.
- 7Divide rice, broccoli, edamame, and salmon among 4 containers. Sprinkle with 1 tablespoon sesame seeds and sliced green onions. Cool 15 minutes, then seal. Reheat gently at half power so the salmon stays moist.
Tips and Tricks
- 1
Prep Before Any Heat: Read the recipe once, then set out the ingredients before turning on the stove or oven. Meal prep feels easier when the teriyaki-glazed salmon, jasmine rice, and broccoli and edamame are ready, because hot pans do not wait while you search for seasonings.
- 2
Cook the Protein Carefully: Use the doneness cue instead of guessing: the salmon should be opaque and flaky, or 145°F in the thickest part. Meal prep gets reheated later, and overcooked protein can turn dry. Pull it from the heat as soon as it is safely cooked.
- 3
Cool Before Sealing: Let the hot food cool uncovered for 10 to 15 minutes before closing the containers. Steam trapped under a lid turns jasmine rice soft and can water down the other ingredients. Cooling first keeps the texture cleaner through day two and day three.
- 4
Reheat Gently: Reheat just until the center is hot, then stop. Warm at half power for 60 to 90 seconds; salmon reheats best gently, not scorching hot. Gentle reheating protects the texture you worked for, especially with lean proteins, bases, or vegetables that can dry out or soften too much.
Nutrition
Per serving — Calories: 550kcal, Protein: 40g, Carbs: 33g, Fat: 27g, Fiber: 4g, Sugar: 12g, Sodium: 1180mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.
Recipe Guides
This recipe appears in
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