Teriyaki Salmon Buddha Bowls Recipe

Teriyaki Salmon Buddha Bowls have become a weeknight staple in our home, and for very good reason. Juggling busy schedules means dinner needs to be both quick and nutritious, and this recipe ticks all the boxes with room to spare. From the moment the vibrant colors of the roasted broccoli and salmon hit the plate, you know you’re in for a treat. My family, even the picky eaters, are always enthusiastic when Teriyaki Salmon Buddha Bowls are on the menu. The homemade teriyaki sauce is a revelation – rich, savory, and perfectly sweet without any refined sugar. It transforms simple salmon and broccoli into something truly special. The combination of textures and flavors, from the crispy broccoli to the tender salmon, the chewy brown rice, and the pop of edamame, is incredibly satisfying. Plus, the sheet pan method makes cleanup a breeze, which is always a win in my book. Whether you’re looking for a healthy and delicious weeknight dinner, or a vibrant and convenient meal prep option, these Teriyaki Salmon Buddha Bowls are an absolute winner. Prepare to be amazed by how much flavor and goodness you can pack into a 30-minute meal!

Ingredients for Teriyaki Salmon Buddha Bowls

The beauty of these Teriyaki Salmon Buddha Bowls lies not only in their incredible taste but also in the wholesome and readily available ingredients that come together to create a nutritional powerhouse. Let’s break down each component and understand why they are essential to this delightful dish.

For the Salmon Bowls:

• 2 medium heads of broccoli, cut into florets: Broccoli is the star vegetable in this Buddha bowl, providing a delightful crunch and a wealth of health benefits. As a cruciferous vegetable, broccoli is packed with vitamins, minerals, and antioxidants. It’s an excellent source of Vitamin C, Vitamin K, and fiber, contributing to immune health, bone strength, and digestive regularity. When roasted, broccoli takes on a slightly sweet and nutty flavor that complements the teriyaki sauce and salmon beautifully. Choosing fresh broccoli ensures the best texture and flavor, but frozen broccoli florets can also be used in a pinch, just be sure to thaw and drain them well before roasting to avoid soggy results. The vibrant green color of broccoli also adds visual appeal to the bowl, making it even more enticing.
• 4 (4 – 6 ounce) salmon filets: Salmon is the protein powerhouse of this Buddha bowl, offering a rich source of Omega-3 fatty acids, high-quality protein, and essential vitamins and minerals. Omega-3 fatty acids are crucial for heart health, brain function, and reducing inflammation. Salmon is also rich in Vitamin D, Vitamin B12, and selenium. Choosing wild-caught salmon is often recommended for its higher Omega-3 content and lower environmental impact, but sustainably farmed salmon is also a good option. The flaky texture and rich flavor of salmon make it a perfect pairing with the sweet and savory teriyaki sauce. The size of the salmon filets (4-6 ounces) ensures a generous and satisfying serving of protein in each bowl.
• 2 cups cooked brown rice: Brown rice forms the hearty and nutritious base of our Buddha bowls. Compared to white rice, brown rice is a whole grain, meaning it retains its bran and germ layers, which are rich in fiber, vitamins, and minerals. Brown rice provides sustained energy release, aids in digestion, and contributes to feelings of fullness. It’s a good source of magnesium, selenium, and manganese. The slightly nutty flavor and chewy texture of brown rice provide a wonderful contrast to the other components of the bowl. Pre-cooked brown rice pouches or microwavable brown rice cups can be incredibly convenient for speeding up the preparation process, especially on busy weeknights.
• 1 cup shelled edamame, fresh or frozen: Edamame, or young soybeans, adds a vibrant green color, a delightful pop of texture, and a boost of plant-based protein and fiber to our Buddha bowls. Edamame is a complete protein source, containing all nine essential amino acids. It’s also rich in fiber, folate, and vitamin K. Whether you choose fresh or frozen edamame, it’s a quick and easy addition. Frozen edamame is readily available and often pre-shelled, making it incredibly convenient. Simply steam, boil, or microwave the edamame until tender and bright green. The slightly sweet and nutty flavor of edamame complements the teriyaki sauce and other bowl components beautifully.
• 1 cup grated carrot: Grated carrots add a touch of sweetness, vibrant color, and a satisfying crunch to the Buddha bowls, while also contributing valuable nutrients. Carrots are an excellent source of beta-carotene, which the body converts to Vitamin A, essential for vision, immune function, and skin health. They are also a good source of fiber and antioxidants. Pre-shredded carrots are a convenient time-saver, but grating your own carrots ensures maximum freshness and flavor. The slightly sweet and earthy flavor of carrots provides a nice contrast to the savory teriyaki sauce and other bowl components.
• 1 tsp toasted sesame seeds: Toasted sesame seeds are the perfect finishing touch, adding a nutty aroma, a subtle crunch, and a boost of flavor and healthy fats to the Buddha bowls. Toasting sesame seeds enhances their nutty flavor and aroma significantly. Sesame seeds are a good source of healthy fats, calcium, iron, and magnesium. They also add a visually appealing garnish to the bowls. To toast sesame seeds, simply heat them in a dry pan over medium heat, stirring frequently until they become fragrant and lightly golden brown.
• 1 – 2 handfuls of shredded cabbage, for garnish: Shredded cabbage, whether green or red, adds a refreshing crunch and visual appeal to the Buddha bowls, while also providing additional fiber and nutrients. Cabbage is a cruciferous vegetable, similar to broccoli, and is a good source of Vitamin C, Vitamin K, and fiber. Red cabbage, in particular, is rich in anthocyanins, powerful antioxidants that give it its vibrant color. Pre-shredded cabbage blends are readily available and convenient. The slightly peppery and crisp texture of cabbage provides a nice counterpoint to the softer components of the bowl.
• 2 green onions, ends trimmed and thinly sliced: Green onions, also known as scallions, add a fresh, mild onion flavor and a pop of green color to the Buddha bowls, acting as a flavorful garnish. Green onions are a good source of Vitamin K, Vitamin C, and folate. They offer a milder onion flavor compared to bulb onions, making them perfect for raw consumption as a garnish. Thinly slicing green onions ensures they distribute evenly throughout the bowl and release their flavor effectively.

For the Teriyaki Sauce:

• 2 tsp arrowroot starch, cornstarch, or tapioca flour: This is the thickening agent for our homemade teriyaki sauce. Arrowroot starch, cornstarch, and tapioca flour are all effective options for creating a glossy and thickened sauce. Arrowroot starch is often preferred for its neutral flavor and ability to create a clear sauce. Cornstarch is a readily available and economical option. Tapioca flour is another good gluten-free choice. These starches work by gelatinizing when heated in liquid, creating a thickening effect. Using cold water to dissolve the starch before adding it to the hot sauce is crucial to prevent clumping and ensure a smooth sauce.
• ¼ cup cold water: Cold water is essential for dissolving the starch and creating a slurry before adding it to the hot sauce. Using cold water prevents the starch from clumping and ensures it disperses evenly in the sauce, resulting in a smooth and consistent thickening.
• ¼ cup low-sodium soy sauce: Low-sodium soy sauce forms the savory base of our teriyaki sauce, providing umami flavor and saltiness. Choosing low-sodium soy sauce allows you to control the salt content of the sauce and makes it healthier. Soy sauce is made from fermented soybeans and wheat and is a staple ingredient in Asian cuisine. It adds depth of flavor and richness to the teriyaki sauce.
• ¼ cup fresh orange juice, juice from 1 large orange: Fresh orange juice adds a touch of sweetness, acidity, and brightness to the teriyaki sauce, balancing the savory soy sauce and honey. Freshly squeezed orange juice provides a vibrant and natural flavor that is superior to bottled juice. The acidity of the orange juice also helps to tenderize the salmon and complements the other flavors in the bowl.
• 1 tbsp rice vinegar: Rice vinegar adds a mild acidity and tanginess to the teriyaki sauce, enhancing its complexity and balancing the sweetness. Rice vinegar is made from fermented rice and has a milder and sweeter flavor compared to other types of vinegar, such as white vinegar or apple cider vinegar. It’s a common ingredient in Asian sauces and dressings.
• 1 tbsp honey: Honey provides natural sweetness to the teriyaki sauce, creating a balanced and flavorful profile without relying on refined sugars. Honey also adds a subtle floral note and a slightly thicker consistency to the sauce. Using honey instead of refined sugar makes this teriyaki sauce a healthier option.
• ½ tsp sesame oil: Sesame oil adds a distinctive nutty aroma and flavor to the teriyaki sauce, enhancing its authenticity and complexity. Toasted sesame oil is preferred for its more intense flavor and aroma compared to light sesame oil. A little goes a long way with sesame oil, so just a half teaspoon is enough to impart a significant flavor boost.
• ½ tsp freshly grated ginger, very fine: Freshly grated ginger adds a warm, spicy, and aromatic note to the teriyaki sauce, contributing to its depth of flavor and health benefits. Ginger has anti-inflammatory and antioxidant properties. Using freshly grated ginger is crucial for the best flavor; avoid using powdered ginger, which lacks the fresh and vibrant taste. Grating the ginger very finely ensures it incorporates smoothly into the sauce and releases its flavor effectively.
• 1 large garlic clove, minced: Minced garlic adds a pungent and savory flavor to the teriyaki sauce, complementing the ginger and other ingredients. Garlic is also known for its health benefits, including immune-boosting and anti-inflammatory properties. Freshly minced garlic is preferred for its stronger and more vibrant flavor compared to pre-minced garlic or garlic powder. Mincing the garlic finely allows it to release its flavor effectively into the sauce.

Instructions for Making Teriyaki Salmon Buddha Bowls

Follow these simple, step-by-step instructions to create delicious and healthy Teriyaki Salmon Buddha Bowls in under 30 minutes. This recipe is designed to be efficient and easy, perfect for busy weeknights or meal prepping for the week ahead.

Step 1: Preheat & Prep for Roasting

• Preheat your oven to 450°F (232°C): Starting with a hot oven is essential for achieving perfectly roasted broccoli and salmon. High heat ensures that the broccoli becomes tender-crisp and slightly caramelized, and the salmon cooks quickly and remains moist.
• Line a baking sheet with parchment paper or aluminum foil: Lining your baking sheet makes cleanup significantly easier. Parchment paper prevents sticking and ensures the broccoli and salmon don’t adhere to the pan. Aluminum foil is another effective option, and you can lightly grease it if desired for extra non-stick insurance.

Step 2: Roast the Broccoli

• Add broccoli florets to the baking sheet: Spread the broccoli florets in a single layer on the prepared baking sheet. Avoid overcrowding, as this can lead to steaming instead of roasting, resulting in soggy broccoli. If needed, use two baking sheets to ensure even roasting.
• Drizzle with 1 Tablespoon of olive oil: Olive oil helps the broccoli to roast properly, promoting browning and crisping. It also adds healthy fats and enhances the flavor.
• Season with salt and pepper: Season generously with salt and pepper to enhance the natural flavor of the broccoli. Don’t be shy with the seasoning, as it will make a big difference in the final taste.
• Roast for 15 – 20 minutes: Place the baking sheet in the preheated oven and roast for 15 to 20 minutes, or until the broccoli is tender-crisp and slightly browned. The roasting time may vary slightly depending on the size of your broccoli florets and your oven. Check for doneness by piercing a floret with a fork – it should be tender but still have a slight bite.

Step 3: Prepare the Salmon

• Pat the salmon filets dry with a paper towel: Patting the salmon dry is crucial for achieving a good sear and preventing it from steaming. Excess moisture on the surface of the salmon will hinder browning and can result in a less flavorful and less appealing texture.
• Season with salt and pepper: Season the salmon filets generously with salt and pepper on both sides. Simple seasoning is all that’s needed to enhance the natural flavor of the salmon, as the teriyaki sauce will add plenty of flavor later.

Step 4: Make the Teriyaki Sauce

• In a small bowl, whisk together cold water and arrowroot starch: This step is essential for creating a smooth and lump-free teriyaki sauce. Whisking the starch with cold water first creates a slurry, which prevents the starch from clumping when added to the hot liquids. Ensure the starch is fully dissolved and the mixture is smooth.
• Set to the side: Set the starch slurry aside while you prepare the rest of the sauce ingredients.
• Heat a small saucepan over medium-high heat: Choose a small saucepan that is appropriate for the amount of sauce you are making.
• Add soy sauce, orange juice, rice wine vinegar, honey, sesame oil, ginger, and garlic: Combine all the sauce ingredients in the saucepan. The order of addition doesn’t matter much at this stage.
• Bring sauce to a quick boil: Increase the heat to medium-high and bring the sauce to a quick boil. Boiling helps to meld the flavors together and intensifies them slightly.
• Reduce heat to medium-low and whisk in the arrowroot starch water: Once the sauce is boiling, reduce the heat to medium-low to prevent splattering and scorching. Pour the starch slurry into the saucepan while whisking constantly. Continuous whisking is essential to prevent lumps from forming and ensure the sauce thickens smoothly.
• Simmer for 3 to 4 minutes, making sure to continually whisk until the sauce has thickened: Simmer the sauce for 3 to 4 minutes, or until it has thickened to your desired consistency. Continue whisking constantly during this time to ensure even thickening and prevent sticking. The sauce should become glossy and slightly syrupy.
• Remove from the heat and set it to the side: Once the sauce has thickened, remove it from the heat and set it aside. The sauce will continue to thicken slightly as it cools.

Step 5: Add Salmon to Baking Sheet and Bake

• Once the broccoli is ready, remove the tray from the oven: Carefully remove the baking sheet with the roasted broccoli from the oven.
• Push the broccoli on one half of the tray to make room for the salmon: Gently push the roasted broccoli to one side of the baking sheet to create space for the salmon filets. This ensures that the salmon has enough room to roast properly and doesn’t steam.
• Avoid broccoli overlapping and on top of each other: Make sure the broccoli florets are still in a single layer and not overlapping, even after pushing them to one side. Overlapping can hinder even cooking.
• Place the seasoned salmon filets skin-side down on the baking tray: Place the seasoned salmon filets skin-side down in the empty space on the baking sheet. Cooking salmon skin-side down first helps to crisp up the skin and keeps the salmon moist.
• Carefully brush about 1 Tablespoon of teriyaki sauce on top of each piece of salmon: Using a pastry brush or spoon, carefully brush about 1 tablespoon of teriyaki sauce evenly over the top of each salmon filet. Don’t oversaturate the salmon with sauce at this stage, as you’ll want to reserve some for serving.
• Make sure they are evenly coated: Ensure that each salmon filet is evenly coated with the teriyaki sauce for consistent flavor and browning.

Step 6: Bake Salmon to Perfection

• Place the baking sheet back in the oven for 8 – 12 minutes: Return the baking sheet with the broccoli and salmon to the preheated oven.
• Bake for 8 – 12 minutes, depending on how well done you like your salmon: The baking time for salmon will depend on the thickness of your filets and your desired level of doneness.
  • For medium (slightly pink in the center): Bake for 8 minutes. Salmon will be cooked through but still moist and tender in the center.
  • For well-done (cooked through with no pink): Bake for closer to 12 minutes. Salmon will be fully cooked but may be slightly drier.
• Salmon is done when it flakes easily with a fork: To check for doneness, gently flake the salmon with a fork. If it flakes easily and is opaque throughout, it is cooked through. Avoid overcooking the salmon, as it can become dry and tough.

Step 7: Prepare Rice and Edamame (While Salmon Bakes)

• Meanwhile, heat the edamame and brown rice according to package directions: While the salmon is baking, prepare the brown rice and edamame according to package directions. This is a great time to utilize pre-cooked brown rice and frozen edamame for maximum convenience. You can microwave, steam, or boil the edamame until tender and bright green, and reheat the brown rice as directed.

Step 8: Assemble Your Buddha Bowls

• When the salmon is done, assemble your bowls with a base of brown rice: Once the salmon is cooked through and flakes easily, it’s time to assemble your Buddha bowls. Start by placing a generous portion of cooked brown rice at the bottom of each bowl.
• Add the roasted broccoli, teriyaki salmon, grated carrot, sliced green onion, shredded red cabbage, and warmed edamame: Arrange the roasted broccoli, teriyaki salmon, grated carrot, sliced green onion, shredded red cabbage, and warmed edamame attractively on top of the brown rice base. You can create separate sections for each component or arrange them more randomly, depending on your preference.
• Drizzle with extra teriyaki sauce (optional): If desired, drizzle a little extra teriyaki sauce over the assembled bowls for added flavor and moisture.
• Sprinkle with toasted sesame seeds: Finish the bowls with a sprinkle of toasted sesame seeds for added flavor, texture, and visual appeal.
• ENJOY! Serve immediately and savor the delicious and healthy Teriyaki Salmon Buddha Bowls.

Nutrition Facts

(Please note that these are estimated nutrition facts and can vary based on specific ingredients and portion sizes.)

Serving Size: 1 bowl (approximately one-quarter of the recipe)
Servings Per Recipe: 4

Estimated Calories Per Serving: Approximately 550-650 calories

Approximate Macronutrient Breakdown (per serving):

• Protein: 40-50 grams
• Carbohydrates: 60-70 grams
• Fat: 20-30 grams

Key Nutrients (per serving – approximate and may vary):

• Omega-3 Fatty Acids: High (from salmon)
• Fiber: 8-10 grams (from broccoli, brown rice, edamame, and vegetables)
• Vitamin C: Excellent source (from broccoli and orange juice)
• Vitamin K: Excellent source (from broccoli and cabbage)
• Vitamin A: Good source (from carrots)
• Vitamin D: Good source (from salmon)
• Vitamin B12: Good source (from salmon)
• Selenium: Good source (from salmon and brown rice)
• Magnesium: Good source (from brown rice and edamame)
• Iron: Moderate source

Important Considerations:

• These nutrition facts are estimates and can vary depending on the specific brands and types of ingredients used, as well as portion sizes.
• Using low-sodium soy sauce significantly reduces the sodium content of the dish.
• This recipe is naturally gluten-free if using arrowroot starch or tapioca flour and ensuring soy sauce is gluten-free (tamari is a gluten-free soy sauce alternative).
• This recipe is a good source of protein, fiber, healthy fats, and various vitamins and minerals, making it a nutritious and balanced meal.

Preparation Time

This Teriyaki Salmon Buddha Bowl recipe is designed for speed and efficiency, making it perfect for busy weeknights. Here’s a breakdown of the preparation time:

• Prep Time: 5 minutes
  • This includes washing and chopping the broccoli, grating the carrot (if not using pre-shredded), mincing garlic and ginger, slicing green onions, and measuring out the sauce ingredients.
• Cook Time: 25 minutes
  • This includes 15-20 minutes for roasting the broccoli and 8-12 minutes for baking the salmon (overlapping in the oven). The sauce simmering time is included within this timeframe.
• Total Time: 30 minutes

This recipe truly lives up to its promise of being ready in under 30 minutes! The sheet pan cooking method allows you to roast the broccoli and bake the salmon simultaneously, saving valuable time. Using pre-cooked brown rice and frozen edamame further streamlines the process. With minimal prep and quick cooking, you can have a healthy and delicious meal on the table in no time.

How to Serve Teriyaki Salmon Buddha Bowls

These Teriyaki Salmon Buddha Bowls are incredibly versatile and can be served in a variety of ways to suit your preferences and needs. Here are some ideas for serving and enjoying them:

• Classic Buddha Bowl Style:
  • As described in the recipe, serve the components layered in bowls with a base of brown rice, topped with roasted broccoli, teriyaki salmon, grated carrot, edamame, shredded cabbage, and green onions.
  • Drizzle with extra teriyaki sauce and sprinkle with toasted sesame seeds for the finishing touches.
  • This is the most straightforward and satisfying way to enjoy the bowls, allowing you to appreciate all the flavors and textures together.
• Deconstructed Bowls:
  • For a more interactive and customizable experience, serve the components separately in serving dishes.
  • Place bowls of brown rice, roasted broccoli, teriyaki salmon, grated carrot, edamame, shredded cabbage, green onions, and teriyaki sauce on the table.
  • Allow everyone to build their own bowls, choosing their preferred proportions of each ingredient.
  • This is a great option for families with picky eaters or when you want to offer more variety.
• Meal Prep Bowls for the Week:
  • Teriyaki Salmon Buddha Bowls are excellent for meal prepping. Prepare all the components as directed in the recipe.
  • Divide the brown rice, roasted broccoli, teriyaki salmon, and other toppings into individual airtight containers.
  • Store in the refrigerator for up to 3-4 days.
  • When ready to eat, reheat the salmon and broccoli gently in the microwave or oven (or enjoy cold if preferred). Assemble the bowls with fresh toppings like shredded cabbage and green onions just before serving.
  • These bowls make healthy and convenient lunches or dinners throughout the week.
• Warm or Cold:
  • While typically served warm, Teriyaki Salmon Buddha Bowls are also delicious cold or at room temperature, especially for lunch or picnics.
  • The flavors meld together beautifully as they sit, making them a great option for make-ahead meals.
• Variations and Additions:
  • Protein Swaps: While salmon is the star, you can substitute other proteins like grilled chicken, tofu, shrimp, or tempeh for variety.
  • Grain Variations: Experiment with different grains as the base, such as quinoa, farro, or couscous, instead of brown rice.
  • Vegetable Additions: Add other roasted vegetables like bell peppers, sweet potatoes, zucchini, or Brussels sprouts to the bowls for extra nutrients and flavor.
  • Sauce Variations: Customize the teriyaki sauce by adding a pinch of red pepper flakes for heat, a squeeze of lime juice for extra tang, or a drizzle of sriracha for a spicy kick.
  • Toppings: Get creative with toppings! Consider adding avocado slices, chopped peanuts or cashews, pickled ginger, kimchi, or a sprinkle of everything bagel seasoning.

Additional Tips for Perfect Teriyaki Salmon Buddha Bowls

To ensure your Teriyaki Salmon Buddha Bowls are a resounding success every time, here are five additional tips to keep in mind:

1. Don’t Overcrowd the Baking Sheet: When roasting the broccoli and baking the salmon, make sure not to overcrowd the baking sheet. Overcrowding can lead to steaming instead of roasting, resulting in soggy broccoli and less crispy salmon. If necessary, use two baking sheets to ensure everything cooks evenly and gets nicely browned. Spacing the ingredients out allows for better air circulation and promotes browning and crisping.
2. Pat Salmon and Broccoli Dry: As mentioned in the instructions, patting both the salmon filets and broccoli florets dry with paper towels before cooking is crucial. Removing excess moisture helps them to sear and roast properly, leading to better texture and flavor. Dry salmon will brown better and the teriyaki sauce will adhere more effectively. Dry broccoli will crisp up nicely in the oven rather than steaming.
3. Taste and Adjust the Teriyaki Sauce: Homemade teriyaki sauce is incredibly customizable. Before thickening the sauce with the starch slurry, taste it and adjust the seasonings to your liking. If you prefer a sweeter sauce, add a little more honey. For a tangier sauce, add a touch more rice vinegar. If you like it spicier, add a pinch of red pepper flakes or a dash of sriracha. Making adjustments before thickening ensures the sauce is perfectly tailored to your taste preferences.
4. Don’t Overcook the Salmon: Salmon is best when cooked just until it flakes easily and is still moist and tender. Overcooked salmon can become dry and tough. Keep a close eye on the salmon while it’s baking and check for doneness around the 8-minute mark, especially if your filets are thinner. Using a meat thermometer is a reliable way to ensure perfect doneness – salmon is typically cooked to an internal temperature of 145°F (63°C).
5. Prepare Components in Advance for Meal Prep: For efficient meal prepping, prepare the individual components of the Buddha bowls ahead of time. Roast the broccoli, bake the salmon, cook the brown rice, and make the teriyaki sauce. Store each component separately in airtight containers in the refrigerator. This allows you to quickly assemble your bowls throughout the week, saving time and effort. Fresh toppings like shredded cabbage and green onions can be added just before serving to maintain their freshness and crispness.

FAQ Section: Your Teriyaki Salmon Buddha Bowl Questions Answered

Here are some frequently asked questions about making Teriyaki Salmon Buddha Bowls, to help you troubleshoot and ensure success:

Q1: Can I use frozen broccoli instead of fresh?

A: Yes, you can absolutely use frozen broccoli florets. Just make sure to thaw them completely and drain off any excess water before roasting. Frozen broccoli tends to retain more moisture than fresh, so patting it dry thoroughly after thawing is essential to prevent soggy results. You may also need to roast frozen broccoli for a slightly longer time to achieve the desired tender-crisp texture.

Q2: Can I make the teriyaki sauce ahead of time?

A: Yes, the teriyaki sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. In fact, making it in advance can be a great time-saver for meal prepping. When ready to use, you may need to gently reheat the sauce as it will thicken further as it cools. If it becomes too thick, you can thin it out with a tablespoon or two of water.

Q3: What if I don’t have arrowroot starch? Can I use something else to thicken the sauce?

A: Yes, if you don’t have arrowroot starch, you can substitute cornstarch or tapioca flour in equal amounts (2 teaspoons). All three starches work similarly to thicken sauces. Cornstarch is a readily available and economical option. Tapioca flour is another good gluten-free alternative. Ensure you dissolve whichever starch you choose in cold water before adding it to the hot sauce to prevent clumping.

Q4: Can I use a different type of sweetener instead of honey in the teriyaki sauce?

A: Yes, you can substitute other liquid sweeteners for honey, such as maple syrup or agave nectar. These will provide a similar level of sweetness and help to thicken the sauce. The flavor profile will be slightly different depending on the sweetener you choose, but all can work well. If using a granulated sweetener like sugar, you may need to adjust the liquid ratio slightly and ensure it dissolves completely in the sauce.

Q5: How long do Teriyaki Salmon Buddha Bowls last in the refrigerator?

A: Assembled Teriyaki Salmon Buddha Bowls are best enjoyed fresh, but the individual components can be stored separately in airtight containers in the refrigerator for up to 3-4 days. Store the brown rice, roasted broccoli, teriyaki salmon, and other toppings separately to maintain their texture and freshness. Reheat the salmon and broccoli gently before assembling the bowls, or enjoy them cold. Fresh toppings like shredded cabbage and green onions are best added just before serving.

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