Delicate salmon fillets glazed in teriyaki, served on rice with crisp vegetables. Simple, vibrant, and speedy.
# Ingredient List:
→ Salmon Preparation
01 - 2 skinless salmon fillets (approximately 5.3 oz each)
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of black pepper
→ Teriyaki Glaze
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 garlic clove, minced
→ Bowl Assembly
11 - 2 cups cooked jasmine rice, kept warm
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 Steps:
01 - Combine soy sauce, mirin, honey, rice vinegar, grated ginger, and minced garlic in a mixing bowl. Whisk until fully blended.
02 - Season each salmon fillet lightly with salt and black pepper.
03 - Heat vegetable oil in a non-stick skillet over medium-high. Place the salmon fillets in the skillet and sear 2–3 minutes per side, until nearly cooked through.
04 - Pour the teriyaki glaze over the salmon. Allow the sauce to bubble for 1–2 minutes, spooning it over the fillets, until the salmon is thoroughly glazed and cooked through.
05 - Divide warm jasmine rice evenly between two serving bowls. Arrange cucumber, carrot, and avocado atop the rice.
06 - Place a glazed salmon fillet in each bowl. Drizzle any remaining teriyaki glaze from the skillet over the fillets.
07 - Top each bowl with scallions and toasted sesame seeds. Serve immediately.
