Description
A vibrant and flavorful dish, these Teriyaki Salmon Bowls combine sweet-savory glazed salmon with crispy Brussels sprouts over fluffy rice. It’s a wholesome, restaurant-style meal made right at home—fresh, fast, and delicious!
Ingredients
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2 salmon fillets
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2 cups Brussels sprouts, halved
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1 tbsp olive oil
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Salt & pepper to taste
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1 cup cooked jasmine or brown rice
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2 tbsp green onions, sliced (for garnish)
For Teriyaki Sauce: -
1/4 cup soy sauce
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2 tbsp honey or brown sugar
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1 tbsp rice vinegar
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1 tsp sesame oil
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1 clove garlic, minced
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1 tsp cornstarch + 2 tbsp water (slurry)
Instructions
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Roast Brussels sprouts: Toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until crispy.
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Make teriyaki sauce: In a small saucepan, mix soy sauce, honey, vinegar, sesame oil, and garlic. Bring to a simmer. Add cornstarch slurry, stir until thickened.
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Cook salmon: Pan-sear salmon fillets skin-side down until crispy, flip, and cook through (about 3–4 minutes per side). Brush with teriyaki sauce.
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Assemble bowls: Add cooked rice to each bowl, top with salmon, crispy Brussels sprouts, and drizzle with extra teriyaki sauce. Garnish with green onions.
Notes
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Swap rice for quinoa or cauliflower rice for a low-carb version.
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Add sliced avocado or a soft-boiled egg for extra richness.
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Double the sauce to use for other meals—it’s great on veggies or noodles!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 480 kcal
- Sugar: 12g
- Sodium: 750mg
- Fat: 22g
- Carbohydrates: 40 g
- Fiber: 5g
- Protein: 30 g