# What You Need:
→ Salmon
01 - 2 skinless salmon fillets (approx. 5 oz each)
02 - 1 tablespoon vegetable oil
03 - Pinch salt
04 - Pinch 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 fresh ginger, grated
10 - 1 clove garlic, minced
→ Bowls and Garnishes
11 - 2 cups cooked jasmine rice
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 - Combine soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a mixing bowl. Whisk until ingredients are fully blended.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Season salmon fillets with salt and pepper. Place fillets in the skillet and sear for 2 to 3 minutes per side until nearly cooked through.
03 - Pour the prepared teriyaki sauce over the salmon in the skillet. Allow the sauce to bubble for 1 to 2 minutes, spooning over fillets, until salmon is glazed and fully cooked.
04 - Divide hot cooked jasmine rice evenly between two serving bowls. Arrange cucumber, carrot, and avocado atop the rice.
05 - Place glazed salmon fillets into the prepared bowls. Drizzle with remaining teriyaki sauce from the skillet. Garnish with scallions and toasted sesame seeds. Serve promptly.
