There’s no need for takeout anymore – you can easily make homemade teriyaki bowls with rice and veggies in minutes! Try them topped with sesame seeds and sliced avocado for a light but delicious meal. Don’t like salmon? Substitute chicken or tofu. And, of course, let us know if you try it!
Recipe from damdelicious.net
MAKES 4 SERVINGS | COOK TIME: 40 MINUTES | PREHEAT 400F
I N G R E D I E N T S
• 1 cup white rice
• 1 tablespoon cornstarch
• ¼ cup reduced sodium soy sauce
• ¼ cup brown sugar,packed
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons honey
• 4 5-ounce salmon fillets
• 2-3 cups broccoli florets
D I R E C T I O N S
1. Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
2.In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
3.In a small bowl, whisk together cornstarch and 1/ 4 cup water; set aside.
4.In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
5.Place salmon filets into the prepared baking dish, top with soy sauce mixture and bake until the fish flakes easily with a fork, about 14-15 minutes.
6.Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green.
7.Assemble bowls and serve immediately.