Glazed salmon fillets, vegetables, and rice in one bowl—quick, vibrant, and perfect for light, flavorful meals.
# What You Need:
→ For the Salmon
01 - 2 skinless salmon fillets (each approximately 5.3 ounces)
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of freshly ground black pepper
→ For the 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 clove garlic, minced
→ For the Bowl
11 - 2 cups hot cooked jasmine rice
12 - 1 small cucumber, thinly sliced
13 - 1 medium carrot, julienned
14 - 1 avocado, sliced
15 - 2 tablespoons finely sliced scallions
16 - 1 tablespoon toasted sesame seeds
# How-To Steps:
01 - Whisk together soy sauce, mirin, honey, rice vinegar, grated ginger, and minced garlic in a small mixing bowl until smooth.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Season salmon fillets with salt and pepper, then place in the hot pan.
03 - Sear salmon for 2 to 3 minutes on each side until just shy of fully cooked.
04 - Pour teriyaki sauce over the salmon fillets. Allow to simmer and bubble for 1 to 2 minutes, spooning sauce over the fish until fully glazed and cooked through.
05 - Spoon hot jasmine rice evenly between two serving bowls. Top with sliced cucumber, julienned carrot, and sliced avocado.
06 - Place a glazed salmon fillet atop each bowl. Drizzle with any remaining teriyaki sauce from the skillet.
07 - Sprinkle with scallions and toasted sesame seeds. Serve immediately.
