Name: Teriyaki Salmon Bowl with Crispy Brussel Sprouts Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 salmon fillets (about 6 oz each); 1 tbsp olive oil; Salt and pepper to taste; 1 tbsp sesame seeds (optional, for garnish); 2 green onions, sliced (for garnish); 1 lb Brussel sprouts, trimmed and halved; 2 tbsp olive oil; 1 tbsp soy sauce; 1 tsp garlic powder; Salt and pepper to taste; ½ cup soy sauce; ¼ cup honey or maple syrup; 2 tbsp rice vinegar; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1 tbsp cornstarch + 2 tbsp water (for slurry); 2 cups cooked jasmine or brown rice; Pickled ginger (optional)

Description

This Teriyaki Salmon Bowl with Crispy Brussel Sprouts is a perfect combination of sweet, savory, and crunchy. Tender salmon glazed in homemade teriyaki sauce pairs perfectly with roasted Brussel sprouts and fluffy rice for a delicious and balanced meal.

Ingredients

Scale

For the salmon:

4 salmon fillets (about 6 oz each)
1 tbsp olive oil
Salt and pepper to taste
1 tbsp sesame seeds (optional, for garnish)
2 green onions, sliced (for garnish)

For the crispy Brussel sprouts:

1 lb Brussel sprouts, trimmed and halved
2 tbsp olive oil
1 tbsp soy sauce
1 tsp garlic powder
Salt and pepper to taste

For the teriyaki sauce:

½ cup soy sauce
¼ cup honey or maple syrup
2 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp cornstarch + 2 tbsp water (for slurry)

For serving:

2 cups cooked jasmine or brown rice
Pickled ginger (optional)

Instructions

1️⃣ Preheat the oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2️⃣ Prepare the Brussel sprouts:
In a large bowl, toss halved Brussel sprouts with olive oil, soy sauce, garlic powder, salt, and pepper. Spread them evenly on the baking sheet.

3️⃣ Roast the Brussel sprouts:
Roast for 25-30 minutes, flipping halfway through, until crispy and golden.

4️⃣ Prepare the teriyaki sauce:
In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer. Stir in cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat.

5️⃣ Cook the salmon:
Season salmon fillets with salt and pepper. Heat olive oil in a nonstick skillet over medium heat. Sear salmon skin-side down for 3-4 minutes, then flip and cook another 3-4 minutes until cooked through. Brush with teriyaki sauce during the last minute of cooking.

6️⃣ Assemble the bowls:
Scoop cooked rice into bowls. Top with salmon, roasted Brussel sprouts, and drizzle with extra teriyaki sauce.

7️⃣ Garnish and serve:
Sprinkle with sesame seeds, sliced green onions, and pickled ginger if desired. Serve warm.

Notes

You can substitute salmon with tofu, shrimp, or chicken.
Make extra teriyaki sauce to drizzle over rice or use as a marinade for other proteins.
Add avocado or edamame for extra nutrients and texture.

Prep Time: 20 min
Cook Time: 30 min