Quick salmon bowl with teriyaki glaze, crisp vegetables, and warm rice—fast, flavorful, and perfect for easy dinners.
# What You Need:
→ Salmon
01 - 2 skinless salmon fillets (approximately 5.5 ounces each)
02 - 1 tablespoon vegetable oil
03 - Pinch of kosher salt
04 - Pinch of freshly ground black pepper
→ 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
→ Bowl Assembly
11 - 2 cups cooked jasmine rice, hot
12 - 1 small cucumber, thinly sliced
13 - 1 medium carrot, julienned
14 - 1 ripe avocado, sliced
15 - 2 tablespoons finely sliced scallions
16 - 1 tablespoon toasted sesame seeds
# How To Make It:
01 - In a mixing bowl, whisk together soy sauce, mirin or dry sherry, honey, rice vinegar, ginger, and minced garlic until well combined.
02 - Heat the vegetable oil in a non-stick skillet over medium-high heat. Season the salmon fillets with a pinch of salt and freshly ground black pepper.
03 - Place the salmon in the heated skillet, searing each side for 2 to 3 minutes until nearly cooked through and golden.
04 - Pour the prepared teriyaki sauce over the salmon. Allow it to bubble for 1 to 2 minutes, frequently spooning the sauce over the fillets until they are glazed and fully cooked.
05 - Divide the hot cooked jasmine rice between two serving bowls. Arrange the sliced cucumber, julienned carrot, and avocado on top of the rice.
06 - Place a glazed salmon fillet in each bowl. Drizzle with any remaining teriyaki sauce from the skillet. Garnish with scallions and toasted sesame seeds before serving.
