15-Minute Teriyaki Salmon Bowls

Ingredients

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

Instructions

1. 1

   Prep (10 minutes): Pat salmon dry. Mince garlic and grate ginger (if using). Slice cucumber into thin ribbons. If needed, have rice ready (use microwave or leftover rice).

2. 2

   Cook (15 minutes): Heat a nonstick or well-seasoned skillet over medium-high heat with neutral oil. Sear salmon 4–6 minutes per side until cooked through and flakes easily.

3. 3

   Make glaze (during sear): In a small bowl, whisk soy sauce, brown sugar, rice vinegar, sesame oil, and garlic/ginger (if using). If using cornstarch, stir it with water and add to the bowl.

4. 4

   Glaze and serve: Reduce heat to medium. Pour glaze into the skillet and spoon over salmon for 1–2 minutes until glossy and lightly thickened. Serve salmon over rice and top with cucumber (and sesame seeds if using).