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Teriyaki Salmon Bowls with Coconut Rice

Delicious Teriyaki Salmon Bowls with Coconut Rice Recipe

Enjoy these Teriyaki Salmon Bowls with Coconut Rice—a perfect blend of flavors and textures for a delightful meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 fillets salmon (6 oz each)
  • 1/4 cup teriyaki sauce
  • 1 cup jasmine rice rinsed under cold water
  • 1 cup coconut milk
  • 1 cup water
  • 2 green onions, sliced
  • 2 tbsp sesame seeds

Equipment

  • medium saucepan
  • Baking sheet
  • Parchment paper

Method
 

  1. Rinse jasmine rice under cold water until clear. In a medium saucepan, combine rice, coconut milk, and water. Bring to a boil over medium heat.
  2. Reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed. Fluff with a fork.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place salmon fillets skin-side down. Drizzle teriyaki sauce generously on top.
  4. Bake for 12-15 minutes until salmon flakes easily with a fork.
  5. Assemble bowls by adding coconut rice as the base, topping with salmon, and garnishing with sliced green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 42gProtein: 28gFat: 22g

Notes

This dish can be customized with chicken, shrimp, or tofu. Great for meal prep or special occasions.

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