15-Minute Teriyaki Salmon Bowl

Ingredients

• 2 fillets salmon fillets
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp mirin(optional)
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic
• 1 tsp fresh ginger
• 1 tsp cornstarch
• 1 tbsp water
• 2 cups cooked jasmine rice
• 1 small cucumber
• 1 tbsp toasted sesame seeds

Instructions

1. 1

   Prep (10 minutes total): Mince garlic and grate ginger. Slice cucumber. Mix soy sauce, brown sugar, mirin (if using), rice vinegar, sesame oil, and 1 tbsp water in a bowl. Stir cornstarch into the sauce mixture until smooth.

2. 2

   Cook (15 minutes total): Heat a nonstick skillet over medium-high heat. Pat salmon dry, season lightly with salt if needed, and place in the pan skin-side down (if applicable). Cook 4–5 minutes, then flip and cook 3–4 minutes more.

3. 3

   Glaze: Pour the teriyaki sauce into the skillet. Simmer and toss the salmon in the glaze for 3–5 minutes, until glossy and slightly thickened.

4. 4

   Assemble: Divide rice into bowls. Top with glazed salmon, add cucumber slices, and sprinkle with sesame seeds. Spoon any remaining glaze over the bowls.