Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups cooked jasmine rice
- 1 cup steamed broccoli
- 1/2 cup sliced green onions
- 1 tablespoon sesame seeds
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Start by preparing the teriyaki sauce. In a small saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring occasionally.
- Add the cornstarch mixture to the saucepan and continue to simmer until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet and brush generously with the teriyaki sauce, reserving some for later.
- Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
- While the salmon is baking, prepare the rice and broccoli. I like to steam the broccoli until it’s bright green and just tender, about 5 minutes.
- To assemble the bowls, divide the cooked rice among four bowls. Top with baked salmon and steamed broccoli.
- Drizzle additional teriyaki sauce over the bowls and garnish with sliced green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
