Japanese 20 min

Salmon Teriyaki Meal Prep Bowls

Name: Salmon Teriyaki Meal Prep Bowls
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 salmon fillets (5 oz each); 2 cups cooked brown rice; 2 cups roasted broccoli; 1 cup shredded carrots; 1 avocado, sliced; 4 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon mirin; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon vegetable oil; Sesame seeds for garnish

high-proteinmeal-prepseafoodhealthy

Ingredientsfor 2

480

Cal

40g

Protein

38g

Carbs

18g

Fat

14 salmon fillets (5 oz each)
22 cups cooked brown rice
32 cups roasted broccoli
41 cup shredded carrots
51 avocado, sliced
64 tablespoons soy sauce
72 tablespoons honey
81 tablespoon mirin
91 tablespoon sesame oil
102 cloves garlic, minced
111 teaspoon fresh ginger, grated
121 tablespoon vegetable oil
13Sesame seeds for garnish

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Instructions

1
Whisk soy sauce, honey, mirin, sesame oil, garlic, and ginger into a teriyaki glaze.
2
Heat vegetable oil in a non-stick skillet over medium-high heat. Pat salmon dry, season with salt and pepper, and cook skin-side up for 3–4 minutes until golden. Flip and cook 2–3 minutes. Brush generously with teriyaki glaze and cook 1 more minute until caramelized.
3
Divide brown rice into 4 meal prep containers. Add roasted broccoli and shredded carrots alongside each portion of rice.
4
Place one teriyaki salmon fillet on each container. Add avocado slices just before eating to prevent browning. Garnish with sesame seeds. Store avocado separately. Containers keep refrigerated for 3 days.