Salmon Teriyaki Rice Bowl

Ingredients

• 2 fillets salmon fillets
• 1/4 cup soy sauce
• 2 tbsp mirin(optional)
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp ginger (grated)
• 1 clove garlic (minced)
• 1 tsp cornstarch(optional)
• 1 tbsp water(optional)
• 2 cups cooked white rice
• 1/2 cup cucumber (thinly sliced)
• 1 tsp sesame oil(optional)
• 1 tsp sesame seeds(optional)

Instructions

1. 1

   Prep (10 minutes): Thinly slice the cucumber. Mince the garlic and grate the ginger. If using cornstarch, stir it with the water to make a slurry.

2. 2

   Cook (15 minutes): Heat a nonstick skillet over medium-high heat. Pat salmon dry, season lightly with salt if desired, and sear 4–5 minutes per side until cooked through.

3. 3

   Make the teriyaki glaze: In a small bowl, whisk soy sauce, mirin (if using), honey, rice vinegar, ginger, and garlic. Pour into the skillet and simmer 1–2 minutes to coat the salmon. If you want a thicker glaze, stir in the cornstarch slurry and simmer 30–60 seconds.

4. 4

   Assemble: Divide rice into 2 bowls. Top with salmon and spoon over any glaze. Toss cucumber with a few drops of sesame oil (if using) and sprinkle with sesame seeds (if using).