These Meal Prep Teriyaki Salmon Rice Bowls are the answer to your busy weekday dinner dilemmas. Perfectly glazed salmon fillets with a sweet and savory homemade teriyaki sauce, served over fluffy rice with colorful vegetables – it’s a complete meal that’s both satisfying and nourishing.
What makes these bowls truly special is how well they hold up for meal prep. You can prepare everything on Sunday and enjoy restaurant-quality meals throughout the week. The teriyaki sauce continues to infuse the salmon with flavor, making each bite just as delicious as the first day you made it.
Why You’ll Love This
- Perfect for meal prep – make once and enjoy for several days
- Balanced nutrition with protein, healthy fats, veggies, and carbs
- Customizable with whatever vegetables you have on hand
- The homemade teriyaki sauce is miles better than store-bought
- Impressive enough for guests but simple enough for weeknight cooking
Ingredients
- 5 salmon fillets (approximately 5 oz each)
- 1 head broccoli (cut into florets)
- 2 medium carrots (peeled, sliced into rings)
- 1 red pepper (cut into bite-sized pieces)
- 2 tablespoons cooking oil of choice
- ½ cup teriyaki sauce (homemade or store-bought)
- 1 ½ cups jasmine rice (or white rice of choice)
- 1 ½ cups water
- 2 green onions (thinly sliced, optional for garnish)
Instructions
- Preheat oven to 375°F. Line a baking sheet with edges using parchment paper or tin foil.
- Toss broccoli, carrots, and red pepper in the cooking oil.
- Arrange salmon fillets on one side of the baking sheet. Place the vegetables on the other side.
- Spoon teriyaki sauce over the salmon to evenly coat the top. Add a small amount of teriyaki sauce over the vegetables. Cover the vegetable side of the sheet pan with foil.
- Bake for 15-20 minutes or until the salmon is cooked through and fork-tender. Optionally drizzle additional teriyaki sauce over the salmon and vegetables for extra flavor.
- In a rice cooker or on the stove, prepare rice according to package instructions. Adjust the rice-to-water ratio as specified by the packaging. Once cooked, fluff the rice with a fork.
- Divide the cooked rice evenly into 5 individual containers. Divide the roasted vegetables evenly across the containers. Add one piece of salmon on top of the rice and vegetables in each container. Optionally garnish with sliced green onions.
- Store the prepared meal bowls in the refrigerator for up to 5 days. To reheat, microwave for 2 minutes in a microwave-safe container or transfer to a plate before heating.
Tips & Variations
- For a low-carb option, substitute cauliflower rice for jasmine rice.
- Add a spicy kick with a drizzle of sriracha or a sprinkle of red pepper flakes.
- Try using other protein options like chicken thighs or tofu for variety.
- Make the sauce sweeter by adding a tablespoon of honey or maple syrup.
- For extra nutrition, add sliced avocado just before serving.
- Save time by using pre-cut frozen vegetables instead of fresh.
Serving Suggestions
These teriyaki salmon bowls are complete meals on their own, but you can elevate them further with a few simple additions. Try serving with a side of miso soup for a restaurant-style experience, or add a small seaweed salad for extra texture and flavor.
For an extra refreshing element, serve with cucumber slices tossed in rice vinegar and a pinch of salt. If you enjoy pickled flavors, a small portion of quick-pickled ginger or kimchi makes an excellent accompaniment.
Notes
- These meal prep bowls will keep in the refrigerator for up to 4 days.
- For best results, reheat in the microwave for 2-3 minutes, covered with a damp paper towel.
- The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- If meal prepping, consider keeping the sauce separate and adding it after reheating for the freshest flavor.
FAQs
Can I freeze these meal prep bowls?
While you can freeze them, the texture of the vegetables and salmon may change. For best results, consume within 4 days of refrigerated storage.
What can I substitute for mirin?
If you don’t have mirin, use 1/4 cup of dry white wine or rice vinegar mixed with 1 tablespoon of sugar.
Is this recipe gluten-free?
To make this gluten-free, simply substitute regular soy sauce with tamari or coconut aminos.
Can I cook the salmon on the stovetop instead?
Yes! Pan-sear the salmon skin-side down for 4-5 minutes, flip, brush with sauce, and cook for another 3-4 minutes until done.
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