Trim asparagus to remove woody ends and chop into 1-inch pieces. Meanwhile, heat a large skillet over medium heat until hot. Add 3/4 cup water, rice … Place salmon on the second-to-the-top rack and broil 5 to 8 minutes, or until crispy. Drizzle teriyaki sauce and garnish … Place salmon in a bowl and cover with teriyaki sauce. Add heaping portions of vegetable stir fry with rice to bowls and serve with salmon … To serve, add some rice to a bowl then top with the teriyaki salmon… Remove from the heat. Add the bok choy and edamame and toss in the pan for 30 seconds. Bake until salmon … Using ready-to-use Baby Spinach, I don’t need to wash or cut anything, and this ‘Teriyaki Salmon Rice Bowl… Place salmon in a large baking dish and brush with 1 tablespoon of the teriyaki sauce. In 4 individual bowls, layer 1 cup of rice, ¼ of the veggies, and 1 piece of salmon. Season with salt (in moderation) and pepper. Place marinated salmon skin side down and asparagus onto a parchment-lined baking sheet. Remove the salmon from the oven and spoon the teriyaki sauce over the salmon. Toss with olive oil. When the pan is hot, add the salmon and cook until caramelized on both sides. Teriyaki Salmon Rice Bowl Off-cuts or already diced Salmon are cheaper than good-looking fillets, and they are perfectly suitable for this dish. Bake until cooked through, about 20 minutes. Fluff the rice and add the rice vinegar for flavor and a little sticky texture.