Glazed salmon, crisp vegetables, and hot rice in just 15 minutes—easy, vibrant, and perfect for busy nights.
# What You'll Need:
→ Salmon
01 - 2 salmon fillets (approximately 5.3 oz each), skinless
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of black pepper
→ 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 freshly grated ginger
10 - 1 garlic clove, minced
→ Bowl Toppings
11 - 2 cups cooked jasmine rice, kept 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 Steps:
01 - Whisk together soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a mixing bowl until fully combined.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Season the salmon fillets with salt and black pepper.
03 - Place salmon fillets in the skillet and sear for 2 to 3 minutes per side until almost cooked through.
04 - Pour prepared teriyaki sauce over the salmon in the skillet. Simmer 1 to 2 minutes, basting the fish, until fully cooked and the glaze thickens.
05 - Divide hot cooked rice evenly between two bowls. Arrange cucumber slices, julienned carrot, and sliced avocado on each serving.
06 - Place a glazed salmon fillet in each bowl. Drizzle with remaining teriyaki sauce from the skillet.
07 - Scatter sliced scallions and toasted sesame seeds over each bowl. Serve immediately.
