Quick salmon bowl with teriyaki glaze, colorful vegetables, and rice. A vibrant summer mealtime favorite.
# What you'll need:
→ Salmon Preparation
01 - 2 skinless salmon fillets (approximately 5.5 ounces each)
02 - 1 tablespoon vegetable oil
03 - Salt, pinch
04 - Black pepper, pinch
→ 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 clove garlic, minced
→ Assembly
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
# Method:
01 - Combine soy sauce, mirin, honey, rice vinegar, grated ginger, and minced garlic in a mixing bowl. Whisk thoroughly until the sauce is homogenous.
02 - Pat salmon fillets dry. Lightly sprinkle each fillet with salt and black pepper.
03 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place fillets in the pan and sear for 2 to 3 minutes per side, turning once, until nearly cooked through.
04 - Pour prepared teriyaki sauce over the salmon in the skillet. Allow sauce to bubble for 1 to 2 minutes, frequently spooning sauce over fillets until salmon is fully glazed and cooked through.
05 - Divide hot cooked jasmine rice between two serving bowls. Artfully arrange cucumber slices, julienned carrot, and avocado atop the rice.
06 - Transfer one glazed salmon fillet to each bowl. Drizzle extra teriyaki glaze from the skillet over each portion.
07 - Sprinkle each bowl with scallions and toasted sesame seeds. Serve immediately while warm.
