Teriyaki Salmon Rice Bowls: Perfect for Meal Prep!
Teriyaki Salmon Rice Bowls are a delicious and nutritious meal prep option that reheats perfectly, making them ideal for lunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
- 2 salmon fillets
- 1 cup teriyaki sauce
- 2 cups cooked rice
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet and brush with teriyaki sauce.
- Bake the salmon for 12-15 minutes or until cooked through.
- While the salmon is baking, steam the broccoli and carrots until tender.
- In meal prep containers, divide the cooked rice, steamed vegetables, and salmon.
- Drizzle additional teriyaki sauce over the bowls and sprinkle with sesame seeds and green onions.
- Let cool before sealing the containers and refrigerating.
Notes
- Feel free to substitute the vegetables with your favorites.
- This recipe can be made ahead of time and stored in the fridge for up to 4 days.
- For a spicier kick, add some sriracha or chili flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg