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Best 20-Minute Teriyaki Salmon Rice Bowls (Easy & Meal Prep Friendly)

Looking for a quick, healthy, and satisfying dinner that’s also perfect for meal prep? These 20-Minute Teriyaki Salmon Rice Bowls are your answer. This recipe combines flaky salmon glazed in a homemade teriyaki sauce with fluffy rice and crisp sautéed veggies for a delicious, well-balanced meal you can make in under half an hour. Whether you're cooking for one or prepping ahead for the week, this vibrant and protein-packed dish is a flavorful go-to for any schedule.

Prep Time 5 mins
Cook Time 15 mins
Rest Time 20 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 2
Estimated Cost: 10
Calories: 430 kcal
Best Season: Suitable throughout the year
Description

These Teriyaki Salmon Rice Bowls are everything you want in a fast, nourishing meal. The salmon is pan-seared and glazed with a sticky-sweet homemade teriyaki sauce, served over rice with crunchy sautéed vegetables. Great for a weeknight dinner or meal prep lunch boxes!

Ingredients
    For the Salmon:
  • 2 salmon fillets (about 4 oz each)
  • 1 tsp olive oil
  • Salt and pepper to taste
    • For the Teriyaki Sauce:
  • 3 tbsp soy sauce (low sodium)
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp 1 cornstarch + 1 tbsp water (for slurry)
  • 1 garlic clove, minced
  • 1 tsp grated ginger
    • For the Bowls:
  • 1 cup cooked rice (white, brown, or jasmine)
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced bell peppers
  • 1/2 cup steamed broccoli
  • Optional: sesame seeds, green onions, or avocado for garnish
Instructions
  1. 1
    Prepare the sauce: In a small bowl, whisk together soy sauce, honey, vinegar, sesame oil, garlic, and ginger. In another bowl, mix the cornstarch with water. Heat sauce ingredients in a pan over medium heat, add slurry, and stir until thickened (about 2–3 minutes).
  2. 2
    Cook the salmon: Season salmon with salt and pepper. In a skillet, heat olive oil over medium-high heat. Add salmon skin-side down and cook for 4–5 minutes, then flip and cook another 3–4 minutes. Brush the teriyaki sauce over the salmon and let it glaze in the pan for 1 minute.
  3. 3
    Sauté the vegetables: In the same pan, lightly sauté carrots and bell peppers for 2–3 minutes until slightly tender. Steam broccoli separately.
  4. 4
    Assemble the bowls: Add rice to a bowl, top with glazed salmon, vegetables, and any optional garnishes like sesame seeds or avocado.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 430kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 3g15%
Cholesterol 65mg22%
Sodium 720mg30%
Potassium 680mg20%
Total Carbohydrate 35g12%
Dietary Fiber 4g16%
Sugars 7g
Protein 34g68%
Calcium 45 mg
Iron 2.1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage Notes:

  • Fridge: Store in meal prep containers for up to 3 days. Reheat in microwave or pan for best texture.
  • Freezer: Freeze without the veggies for up to 1 month. Add fresh veggies when reheating.
Keywords: teriyaki salmon bowl, easy salmon recipe, quick salmon dinner, meal prep salmon, teriyaki rice bowl, salmon and rice, salmon meal prep, healthy salmon dinner, 20 minute dinner, high protein meal
Read it online: https://shabskitchen.com/recipe/best-20-minute-teriyaki-salmon-rice-bowls-easy-meal-prep-friendly/