Teriyaki Salmon and Broccoli Rice Bowls

• 1 ½ cups uncooked white rice
• 4 salmon fillets (6 oz each)
• 2 cups broccoli florets
• ¼ cup soy sauce
• ¼ cup mirin
• 2 tablespoons sake or dry sherry
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 tablespoon sesame seeds
• 1 tablespoon vegetable oil
• Sesame oil for drizzling

Steps

1. 1 Cook the rice according to package instructions and keep warm.
2. 2 In a small saucepan, combine soy sauce, mirin, sake, honey, garlic, and ginger. Bring to a simmer and cook until slightly reduced.
3. 3 Whisk in the cornstarch slurry and cook until thickened.
4. 4 Heat vegetable oil in a large skillet over medium-high heat. Sear salmon, skin-side down, for 4-5 minutes, then flip and brush with teriyaki sauce.
5. 5 Add broccoli to the skillet, tossing to coat with sauce. Cook until broccoli is tender-crisp.
6. 6 Serve salmon and broccoli over rice, drizzle with extra teriyaki sauce, and sprinkle with sesame seeds.

Equipment

• Skillet
• Saucepan
• Measuring cups and spoons
• Spatula
• Rice cooker or pot

Variations

• Add sliced red bell peppers for extra color and sweetness.
• For a spicy kick, add a dash of sriracha to the teriyaki sauce.

Substitutions

• Use coconut aminos for a gluten-free soy sauce alternative.
• If you don't have mirin, substitute with a mix of white sugar and water.

Pairings

• Green tea
• Asian pear slices

Nutrition

Tips

• For extra flavor, marinate the salmon in half the teriyaki sauce for 30 minutes before cooking.
• Use sushi rice for a more authentic texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave with a splash of water to keep moist.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of pickled ginger or a simple cucumber salad.
• Pair with a cup of miso soup for a complete meal.

FAQ