Soy-Ginger Salmon Rice Bowl

Ingredients

• 2 fillets Salmon fillets
• 2 cups Cooked white rice
• 3 tbsp Soy sauce
• 1 tbsp Ginger (fresh, grated)
• 1 tbsp Rice vinegar
• 1 tbsp Honey
• 1 tsp Sesame oil
• 1 cup Cucumber (diced)
• 1 tbsp Neutral oil (for searing)
• 1 tbsp Sesame seeds(optional)

Instructions

1. 1

   Prep (10 minutes): Grate the ginger, dice the cucumber, and pat the salmon dry. In a bowl, whisk soy sauce, grated ginger, rice vinegar, honey, and sesame oil to make the soy-ginger glaze.

2. 2

   Cook (12 minutes): Heat a skillet over medium-high heat with the neutral oil. Sear salmon for about 3–4 minutes per side (until cooked through).

3. 3

   Finish: Reduce heat to low, pour the soy-ginger glaze into the skillet, and spoon it over the salmon for 1–2 minutes to thicken slightly.

4. 4

   Assemble: Divide hot rice into 2 bowls, top with salmon, spoon over any remaining glaze, and add cucumber on top. Sprinkle with sesame seeds if using.