15-Minute Teriyaki Salmon Rice Bowls

Ingredients

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

Instructions

1. 1

   Prep (10 minutes total): Pat salmon dry and season lightly with salt if needed. Mince garlic and ginger; slice green onions.

2. 2

   Cook (15 minutes total): Heat a skillet over medium-high with neutral oil. Sear salmon 4–5 minutes per side (or until cooked through). Remove to a plate.

3. 3

   Make quick teriyaki: In the same skillet, add soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Simmer 1–2 minutes to combine. If you want it thicker, stir cornstarch with water and add to the sauce, simmering 30–60 seconds.

4. 4

   Assemble bowls: Divide rice into 2 bowls, top with salmon, spoon teriyaki sauce over, and finish with green onions and sesame seeds.