Salmon Bowls with a Homemade Teriyaki Sauce. Better Than Takeout
If you want a delicious family meal that will be better than takeout, you should prepare these salmon bowls with a homemade Teriyaki sauce. They come together really fast which means that you can enjoy quality time with your family without spending hours in the kitchen. This dish offers a delightful balance of flavors and textures guaranteed to please even the pickiest eaters in the family.
Why should you make a Homemade Teriyaki Sauce
One of the biggest advantages of making your own teriyaki sauce is the ability to control the ingredients and flavors. Store-bought sauces can often contain excessive sugars, preservatives, and artificial flavors. At home you are in control of the ingredients and you can adjust the sweetness to your liking. With simple ingredients like soy sauce, ginger, garlic, and honey, you can create a rich, flavorful teriyaki that elevates your salmon bowls and keeps your family coming back for more.
How to pick a good quality salmon
When it comes to selecting salmon, quality matters. The wild-caught salmon tends to have a richer flavor and more omega-3 fatty acids than the farmed one. The bright, vibrant coloring and a moist appearance indicate freshness. If possible, ask your fishmonger about the source and whether the salmon was sustainably caught. By choosing high-quality salmon, you ensure a delicious meal that is both satisfying and nutritious.
Helpful tips about making the Salmon bowls
Preparation is key to a successful salmon bowl. Here’s a quick guide to help you through the process:
- Make the Teriyaki Sauce: Start by preparing your homemade teriyaki sauce. Allow it to cool completely before adding it to the raw fish. Adding hot sauce to the raw salmon can partially cook it and affect the texture.
- Cut the Salmon: Once the sauce is ready and cooled, cut the salmon into equal bite-sized pieces. This will ensure even cooking and easy serving.
- Marinate the Salmon: Place the salmon pieces in a bowl and add half of the cooled teriyaki sauce to infuse them with flavor. Save the other half of the sauce for topping.
- Bake: Preheat your oven to 400°F and bake the marinated salmon for about 7-8 minutes, or until cooked through. Broccoli needs more cooking than salmon so it is best if you cook it separately. I like my broccoli very raw and crunchy that is why I cooked them on the same tray.
- Prepare Toppings: While the salmon is baking, get your favorite toppings ready. Consider adding avocado, edamame, green onions, and sesame seeds for a delicious finish.
Following these steps will ensure your salmon bowls are flavorful and well-prepared!
Storing and Reheating Leftovers
Finally, let’s talk about safety and storing leftovers. Once your meal is prepared, be sure to refrigerate any leftovers within two hours to prevent bacterial growth. Store them in airtight containers to maintain freshness. If possible store rice, salmon, teriyaki and broccoli in separate containers. Leftovers will be good for 3-4 days if they are stored properly. Reheat in the microwave before serving then add fresh toppings. With these tips, you can enjoy your delicious salmon bowls while ensuring food safety, allowing your family to savor this tasty meal again and again!
Salmon Bowls with a Homemade Teriyaki Sauce
Ingredients
For the Teriyaki sauce
- ½ cup low sodium soy sauce tamari if you want to make it gluten free
- ¼ cup granulated sugar
- 2 Tbsp honey
- 1 tsp freshly grated ginger
- 2 garlic cloves finely minced or pressed
- 1 tsp rice vinegar
- 2 Tbsp cornstarch
- ½ cup water
- 1 tsp sesame oil
For the bowls
- 4 salmon fillets about a pound and a half
- 1 cup white rice uncooked
- one large broccoli head or about 2-3 cups florets
- salt and pepper to taste
Toppings
- chopped green onions, sesame seeds. avocado, edamame, cucumbers optional
Instructions
To prepare the Teriyaki Sauce
- In a small saucepan (or pot) add the soy sauce and heat to medium heat. Then add the sugar, honey, ginger, garlic and rice vinegar. Stir until the sugar is melted.
- In a separate bowl combine the water with the cornstarch and stir well.
- Add the cornstarch mixture to the saucepan and stir. Reduce the heat and continue to stir until the mixture thickens. If the sauce coates the back of the spoon it is ready.
- Add one teaspoon of sesame oil to the sauce and stir again.Remove from the heat and set aside to cool off.
To cook the ingredients for the bowl
- Preheat the oven to 400 F.
- Line a baking sheet with parchment paper.
- Cook one cup of rice according to the instructions on the package.
- Remove the skin and the bones from the salmon fillets. You can also buy skinless fillets. Cut them to bite sized pieces (about an inch thick).
- Make sure the Teriyaki sauce is cooled off to room temperature. If not, put it in the fridge for several minutes until it cools off. Add the salmon pieces in a bowl and pour half of the cooled off Teriyaki sauce on top. Save the other half of the sauce for topping. Stir to combine.
- Transfer the salmon on the baking sheet and spread it out so the salmon pieces don't touch. You can also place the broccoli on a baking sheet.
- Bake the salmon for 7- 8 minutes at 400 F. Bake the Broccoli for 20 -25 minutes at 400 F.
To assemble the bowls
- Divide the cooked rice, salmon and broccoli between four bowls. Drizzle with the rest of the Teriyaki sauce and add your favorite toppings. I added sliced green onions and a cucumber salad.
- Store leftovers in a food safe airtight container in the refrigerator for 3-4 days. Reheat in the microwave before serving.
Notes
Other Asian recipes you might like
Asian Salad with Colorful Vegetables and Peanut Dressing
Asian Omelet with Smoked Salmon (Keto, Gluten Free)