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 rice for the most authentic Japanese experience!)
1/2 lb salmon, uncooked
3 tbsp teriyaki sauce (plus more for drizzling on top - you can use store-bought or make your own using the ingredients below)
1 cup broccoli (frozen or fresh both work great)
1/2 tsp salt
1/4 tsp black pepper
1 avocado
Chili crisp (for drizzling on top; optional)

Teriyaki Sauce:

*IMPORTANT: Note that this makes more teriyaki sauce than you will need for this recipe. Use only the amount in the ingredient list above directly under the salmon. Feel free to store the leftover teriyaki sauce in a sealed container in the refrigerator for up to 2 weeks.

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)

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Instructions

Skip this step if you are using store-bought teriyaki sauce. 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.
Rinse the rice thoroughly and place it in the rice cooker. Add the same amount of water as you normally would for the type of rice you are using.
To the rice cooker, add your broccoli and salmon. Sprinkle the broccoli with the salt and pepper.
Pour the teriyaki sauce directly on top of your salmon. Cover the rice cooker and allow to marinate in the fridge for at least 30 minutes or overnight for the best flavor.
Place the pot into the rice cooker. Close the rice cooker lid and cook on the regular white rice setting. Optionally, add the broccoli when halfway done for a more crisp texture.
Serve, and drizzle with additional teriyaki sauce, half of an avocado, and some chili crisp.

Prep Time: 5 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 2