Quick teriyaki salmon bowl with sweet-savory glaze, crisp veggies, and rice — a perfect weeknight dinner.
# Needed Ingredients:
→ For the Salmon
01 - 2 skinless salmon fillets (about 5.3 ounces each)
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of 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 garlic clove, minced
→ For the Bowl
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
# Steps:
01 - In a mixing bowl, whisk together soy sauce, mirin, honey, rice vinegar, grated ginger, and minced garlic until well combined.
02 - Pat salmon fillets dry and season both sides with salt and pepper. Heat vegetable oil in a non-stick skillet over medium-high heat. Add salmon and sear for 2 to 3 minutes per side, until nearly cooked through.
03 - Pour teriyaki sauce over the salmon in the skillet. Let the mixture bubble for 1 to 2 minutes, spooning the sauce over the fillets, until salmon is fully cooked and glazed.
04 - Divide hot cooked jasmine rice between two serving bowls. Arrange sliced cucumber, julienned carrot, and sliced avocado neatly on top of the rice.
05 - Place a glazed salmon fillet in each bowl. Drizzle with any remaining teriyaki sauce from the skillet. Sprinkle with scallions and toasted sesame seeds before serving.
