Description
Teriyaki salmon with broccoli and rice made in a rice cooker is a quick, healthy, and flavorful one-pot meal that requires minimal effort and cleanup.
Ingredients
Units
Scale
- 1 cup rice (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
- Water
- 1 lb salmon, uncooked
- 1 cup broccoli (frozen or fresh both work great)
- 3/4 cup teriyaki sauce (you can use store-bought or make your own using the ingredients below)
- 1 avocado
- Chili crisp (for drizzling on top; optional)
Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tbsp honey (substitute for brown sugar)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch (add more or less depending on thickness preference)
Instructions
- Begin by giving your rice a good rinse to clean it. Then pour it into the rice cooker, along with the appropriate amount of water. Be sure to follow the instructions for the correct water amount depending on the type of rice you are using. I used medium-grain rice, which requires 2 cups of water for every 1.5 cups of rice.
- To the rice cooker, add your broccoli. Close the rice cooker lid and cook on the regular white rice setting until halfway done.
- Skip this step if you are using store-bought teriyaki sauce. While the rice is cooking, to a small sauce pan over medium heat, combine soy sauce, water, brown sugar or honey, minced garlic, grated ginger, and cornstarch. Let it cook for 6-8 minutes, stirring occasionally, until the sauce has thickened. Remove from heat.
- When the rice and broccoli is about halfway done cooking, add the salmon directly on top, and drizzle about 1/2 of the teriyaki sauce directly on top of it. Finish the rest of the rice cooker cooking time.
- Serve, and top each serving with the rest of the teriyaki sauce, half of an avocado, and some chili crisp.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2