Dinner · 25 min · japanese

Salmon Teriyaki Rice Bowls

A Japanese dinner built around salmon fillet and white rice — on the table in 25 minutes. It is weeknight cooking that still hits your targets — 38 grams of protein per serving. Naturally mediterranean, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Salmon fillet
• 1 cup cooked White rice
• 2 tbsp Teriyaki sauce
• 1 cup Broccoli
• 1 tsp Sesame seeds

Steps

1. Start the rice first if it is not already cooked — it takes the longest. For each serving you will want the cup of cooked rice warm when you assemble the bowls.
2. Heat your oven's broiler to high and move a rack to the top third. Line a small sheet pan with foil for easy cleanup.
3. Pat the salmon fillet dry and lay it skin-side down on the pan, then brush the top generously with about a tablespoon of the teriyaki sauce. Dry fish browns and caramelizes; wet fish just sits there.
4. Broil 8 minutes, until the top is caramelized and the fish flakes easily when you nudge it with a fork. If the thickest part still looks translucent in the middle, give it 1 to 2 more minutes.
5. While the salmon broils, steam the broccoli in a lidded pot or a steamer basket over simmering water for 3 to 4 minutes, until bright green and crisp-tender. Bright green is the cue — dull green means overcooked.
6. Divide the rice between bowls, top with the salmon and broccoli, and spoon over the remaining teriyaki sauce. Finish with the sesame seeds and serve right away while everything is hot.

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