Description
This wholesome bowl features caramelized Brussels sprouts, crispy-edged salmon glazed in sticky teriyaki sauce, and fluffy rice – all in a beautifully balanced meal that’s as delicious as it is nourishing.
Ingredients
For the salmon:
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4 salmon fillets (skin-on or skinless)
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Salt and pepper to taste
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1 tbsp olive oil
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½ cup teriyaki sauce (store-bought or homemade)
For the Brussels sprouts:
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1 lb Brussels sprouts, trimmed and halved
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1 tbsp olive oil
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Salt and pepper to taste
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1 tsp garlic powder
For the bowl:
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2 cups cooked jasmine or brown rice
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Sesame seeds (for garnish)
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Green onions, sliced (optional)
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Extra teriyaki sauce (for drizzling)
Instructions
1️⃣ Roast the Brussels sprouts:
Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 20–25 minutes, until crispy and golden.
2️⃣ Cook the salmon:
Season salmon fillets with salt and pepper. Heat olive oil in a nonstick skillet over medium-high heat. Sear salmon, skin-side down (if using), for 3–4 minutes until crispy. Flip and cook for another 2–3 minutes. Brush generously with teriyaki sauce and cook 1 more minute until glazed.
3️⃣ Assemble the bowls:
Scoop rice into bowls. Top with crispy Brussels sprouts and teriyaki-glazed salmon. Drizzle with extra teriyaki sauce and garnish with sesame seeds and green onions.
Notes
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Air fry the Brussels sprouts for extra crispiness.
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Use cauliflower rice for a low-carb option.
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Add avocado, edamame, or pickled veggies for extra texture and flavor.
- Prep Time: 10 min
- Cook Time: 25 min