Quick Teriyaki Salmon Bowl

Ingredients

• 2 fillets salmon fillets
• 1/4 cup soy sauce
• 2 tbsp mirin(optional)
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp fresh ginger
• 1 clove garlic
• 1 tsp cornstarch
• 1 tbsp water
• 2 cups cooked jasmine rice
• 1/2 cup cucumber
• 1 tbsp sesame seeds
• 1 tsp neutral oil(optional)

Instructions

1. 1

   Prep (10 minutes): Pat salmon dry. Mince garlic and grate ginger. Slice cucumber. If needed, mix cornstarch with water to make a slurry.

2. 2

   Cook (12 minutes): In a small saucepan, combine soy sauce, mirin (if using), honey, rice vinegar, ginger, and garlic. Bring to a simmer for 2 minutes, then whisk in the cornstarch slurry and simmer 1 minute until slightly thickened.

3. 3

   Cook salmon: Heat a nonstick skillet with a little oil (if using) over medium-high. Add salmon and cook 4 minutes, then flip and cook 3 minutes. Pour in the teriyaki sauce and simmer/coat for 2 minutes until glossy and cooked through.

4. 4

   Assemble: Divide rice into bowls. Top with salmon and spoon over any remaining glaze. Add cucumber and sprinkle with sesame seeds.