Teriyaki-glazed salmon, fluffy rice, and crisp vegetables combine for a vibrant, summer-inspired bowl.
# Ingredient List:
→ Salmon
01 - 2 skinless salmon fillets (approximately 5 ounces each)
02 - 1 tablespoon vegetable oil
03 - Salt, pinch
04 - Black pepper, pinch
→ Teriyaki Sauce
05 - 3 tablespoons soy sauce
06 - 2 tablespoons mirin or dry sherry
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon fresh ginger, grated
10 - 1 clove garlic, minced
→ Bowl Components
11 - 2 cups cooked jasmine rice, hot
12 - 1 small cucumber, thinly sliced
13 - 1 medium carrot, julienned
14 - 1 avocado, sliced
15 - 2 tablespoons scallions, finely sliced
16 - 1 tablespoon toasted sesame seeds
# How to Make It:
01 - Combine soy sauce, mirin or dry sherry, honey, rice vinegar, ginger, and garlic in a mixing bowl. Whisk thoroughly until well integrated.
02 - Pat salmon fillets dry. Sprinkle lightly with salt and pepper. Heat vegetable oil in a non-stick skillet over medium-high and place salmon fillets in the pan.
03 - Sear salmon for 2 to 3 minutes per side, turning once, until almost cooked through and lightly golden.
04 - Pour the teriyaki sauce into the skillet. Simmer for 1 to 2 minutes, spooning sauce over the salmon until fillets are thoroughly glazed and cooked through.
05 - Divide hot jasmine rice between two bowls. Arrange cucumber, carrot, and avocado neatly over the rice.
06 - Place glazed salmon fillet atop each bowl. Drizzle with remaining teriyaki sauce from the pan. Sprinkle with scallions and toasted sesame seeds.
07 - Present promptly for best taste and texture.
