Sweet salmon glazed in teriyaki, served with crisp vegetables and rice, prepared in only 15 minutes.
# What You'll Need:
→ Salmon Base
01 - 2 skinless salmon fillets, approximately 5 oz each
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of ground 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 freshly grated ginger
10 - 1 clove garlic, minced
→ Bowl Assembly
11 - 2 cups cooked jasmine rice, 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
# Steps to Follow:
01 - Combine soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a mixing bowl. Whisk thoroughly until smooth.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Lightly season both sides of salmon fillets with salt and pepper.
03 - Place salmon in the skillet and sear for 2–3 minutes per side, turning gently with a spatula until nearly cooked through.
04 - Pour teriyaki sauce over the fillets. Allow sauce to bubble for 1–2 minutes, spooning it over the salmon until evenly glazed and fully cooked.
05 - Divide hot jasmine rice between two serving bowls. Neatly arrange cucumber, carrot, and avocado atop the rice.
06 - Transfer a glazed salmon fillet to each bowl. Drizzle with any remaining teriyaki glaze from the skillet.
07 - Sprinkle sliced scallions and toasted sesame seeds over the bowl. Serve immediately while hot.
