Recipe: Teriyaki Salmon Rice BowlDescription: A flavorful rice bowl with grilled teriyaki salmon, steamed white rice, and blanched broccoli, topped with sesame seeds.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 4 piece salmon fillet, 0.25 cup soy sauce, 0.25 cup sake, 0.25 cup mirin, 0.25 cup sugar, 1 tablespoon ginger, 2 cup white rice, 2 cup broccoli, 1 tablespoon sesame seedsInstructions: In a small bowl, combine soy sauce, sake, mirin, sugar, and ginger to create the teriyaki marinade. Place the salmon fillets in a shallow dish and pour half of the marinade over them. Reserve the other half. Refrigerate the salmon for at least 15 minutes. Rinse the rice under cold water until the water runs clear, then cook according to package instructions. In a pot of boiling water, blanch the broccoli florets for 2 to 3 minutes until tender-crisp. Drain and set aside. Preheat a grill or grill pan over medium heat. Remove the salmon from the marinade and grill for 4 to 5 minutes on each side until cooked through. In a small saucepan, simmer the reserved teriyaki marinade over medium heat until slightly thickened, about 5 minutes. Assemble the rice bowls by dividing the cooked rice among four bowls. Top each with a grilled salmon fillet and add broccoli florets. Drizzle the thickened teriyaki sauce over the salmon and rice. Sprinkle with sesame seeds before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: Japanese, Grilled, SeafoodThis Teriyaki Salmon Rice Bowl recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.