Salmon glazed in teriyaki sauce, served on rice with fresh cucumber, carrot, avocado, and sesame.
# What You Need:
→ Salmon Preparation
01 - 2 skinless salmon fillets (approximately 5 oz each)
02 - 1 tablespoon vegetable oil
03 - Pinch salt
04 - Pinch 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 fresh ginger, grated
10 - 1 clove garlic, minced
→ Bowl Assembly
11 - 2 cups cooked jasmine rice, 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
# Step-by-Step Directions:
01 - In a mixing bowl, combine soy sauce, mirin or dry sherry, honey, rice vinegar, grated ginger, and minced garlic; whisk thoroughly to integrate.
02 - Preheat non-stick skillet over medium-high heat and add vegetable oil. Pat salmon fillets dry, then season with salt and pepper on both sides.
03 - Place salmon fillets in the skillet and sear for 2 to 3 minutes per side, allowing a light golden crust to form and nearly cooking through.
04 - Pour prepared teriyaki sauce directly over the salmon in the skillet. Simmer for 1 to 2 minutes, spooning sauce over fillets until thoroughly glazed and just cooked.
05 - Divide hot cooked jasmine rice between two serving bowls. Neatly arrange cucumber, carrot, and avocado atop the rice.
06 - Position one glazed salmon fillet in each bowl. Drizzle with any remaining teriyaki glaze from the skillet.
07 - Sprinkle scallions and toasted sesame seeds over each bowl. Serve immediately while hot.
