Teriyaki Salmon Bowl

Ingredients

• 2 fillets (6 oz each) salmon fillets
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 cups cooked rice
• 1 whole cucumber, sliced
• 1 whole avocado, sliced
• 1 cup edamame
• 2 tbsp sesame seeds
• 2 stalks green onions, chopped
• 1 tbsp olive oil
• 1 pinch salt and pepper

Steps

1. In a small bowl, whisk together soy sauce, mirin, rice vinegar, honey, minced garlic, and minced ginger to create the teriyaki sauce. Set aside.
2. Pat salmon fillets dry with paper towels and season with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, carefully place salmon fillets skin-side up in the pan.
4. Sear salmon for 4-5 minutes until the skin is crispy and the flesh turns opaque on the bottom.
5. Flip salmon and pour the teriyaki sauce over the fillets. Cook for another 3-4 minutes, spooning the sauce over the salmon as it cooks, until the salmon is cooked through.
6. Divide cooked rice between two bowls as the base.
7. Arrange cucumber slices, avocado slices, and edamame around each bowl.
8. Top each bowl with a salmon fillet and drizzle with remaining teriyaki glaze from the pan.
9. Garnish with sesame seeds and chopped green onions before serving.