Japanese Teriyaki Salmon Bowl

Ingredients

• 2 fillets salmon fillets
• 3 tbsp soy sauce
• 2 tbsp mirin(optional)
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 tsp brown sugar(optional)
• 1 tsp cornstarch
• 1 tbsp water
• 1 tbsp neutral oil (for searing)
• 2 cups cooked jasmine or sushi rice
• 1 small cucumber
• 1 tbsp rice vinegar (for pickles)
• 1 tsp sugar (for pickles)
• 1/8 tsp salt (for pickles)
• 1 tsp sesame seeds(optional)

Instructions

1. 1

   Prep (about 12 minutes): Slice the cucumber thin. Toss with rice vinegar, sugar, and salt; set aside to pickle. Mix soy sauce, mirin (if using), honey, and rice vinegar in a small bowl. In a separate small cup, stir cornstarch with water until smooth.

2. 2

   Cook (about 18 minutes): Heat a nonstick or well-seasoned skillet over medium-high heat and add the oil. Pat salmon dry, then season lightly with a pinch of salt if needed. Sear salmon 4–5 minutes per side until cooked through and nicely browned.

3. 3

   Glaze: Reduce heat to medium. Pour the soy-honey mixture into the skillet. Stir in the cornstarch slurry and simmer 1–2 minutes until glossy and thickened. Spoon glaze over salmon to coat.

4. 4

   Assemble: Divide rice into two bowls. Top with salmon and spoon over any remaining teriyaki glaze. Add quick-pickled cucumber on the side or over the top. Sprinkle sesame seeds if desired.