Sweet glazed salmon, crisp veggies, and fluffy rice combine for a refreshing bowl, perfect for speedy summer meals.
# What you need:
→ Salmon Preparation
01 - 2 skinless salmon fillets (approximately 5 ounces each)
02 - 1 tablespoon vegetable oil
03 - Pinch of kosher salt
04 - Pinch of freshly 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
→ Assembly
11 - 2 cups cooked jasmine rice, kept hot
12 - 1 small cucumber, thinly sliced
13 - 1 medium carrot, julienned
14 - 1 ripe avocado, sliced
15 - 2 tablespoons scallions, finely sliced
16 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Combine soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a mixing bowl; whisk until well integrated.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Season salmon fillets with salt and pepper, then place in skillet and sear for 2 to 3 minutes per side until nearly opaque throughout.
03 - Pour teriyaki glaze over salmon fillets. Simmer for 1 to 2 minutes, basting with sauce until salmon is completely glazed and cooked to preferred doneness.
04 - Divide hot jasmine rice evenly between two serving bowls. Arrange cucumber, carrot, and avocado atop the rice.
05 - Nestle a glazed salmon fillet into each bowl. Spoon over any remaining teriyaki glaze from the skillet.
06 - Finish with scallions and toasted sesame seeds for garnish. Serve immediately while warm.
