Teriyaki Salmon Rice Bowl

Ingredients

• 1 1/2 lb salmon fillet, cut into 4 portions
• 5 tbsp teriyaki sauce
• 1 tbsp honey
• 1 1/4 cup white rice, uncooked
• 4 cup broccoli, cut into florets
• 1 cup carrot, shredded
• 1 cucumber, thinly sliced
• 1 tsp sesame oil
• 1/4 cup green onion, sliced

Instructions

1. Heat the oven to 425°F. Cook the rice with 2 1/2 cups water: bring to a boil, cover and simmer on low 15 minutes.
2. Stir 4 tablespoons teriyaki sauce with the honey. Place the salmon on a lined baking sheet and brush with the glaze.
3. Bake 10 to 12 minutes until the salmon flakes and reaches 145°F. Steam the broccoli in the last 5 minutes (microwave with 2 tablespoons water, covered).
4. Divide the rice among bowls and top with salmon, broccoli, carrot and cucumber.
5. Drizzle with the remaining teriyaki and sesame oil and sprinkle with green onion.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).