Quick Teriyaki Salmon Rice Bowls

Ingredients

• 2 fillets salmon fillets
• 1/4 cup soy sauce
• 1 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic
• 1 tsp fresh ginger(optional)
• 2 cups cooked white rice
• 1/2 cup cucumber
• 1 tbsp sesame seeds
• 2 tbsp water(optional)

Instructions

1. 1

   Prep (about 10 minutes): Pat salmon dry. Mince garlic (and ginger if using). Slice cucumber. If needed, have rice ready (use cooked rice).

2. 2

   Cook (about 15 minutes): Heat a nonstick skillet over medium-high heat. Place salmon skin-side down (if applicable) and sear 4–5 minutes, then flip and sear 3–4 minutes more until just cooked.

3. 3

   Make teriyaki glaze: In the last 2 minutes of cooking, add soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic (and ginger if using) to the pan. Simmer and stir until glossy and lightly thickened, 1–2 minutes.

4. 4

   Assemble: Divide rice into bowls. Top with salmon. Spoon any glaze over salmon. Add cucumber on the side/top and sprinkle with sesame seeds.