Teriyaki Salmon Bowl

Ingredients

• 2 fillets Salmon fillets
• 1/4 cup Soy sauce
• 2 tbsp Brown sugar
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 clove Garlic
• 1 tsp Fresh ginger
• 2 cups Cooked white rice
• 1/2 cup Cucumber
• 1 tbsp Sesame seeds

Instructions

1. 1

   Prep (10 minutes): Mince the garlic and ginger. Slice the cucumber. In a small bowl, whisk soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki glaze.

2. 2

   Cook (15 minutes): Heat a nonstick skillet over medium-high heat. Pat salmon dry, then pan-sear 4–5 minutes per side (or until cooked through).

3. 3

   Glaze: Reduce heat to medium. Pour in the teriyaki glaze and simmer 2–3 minutes, spooning over the salmon until glossy and slightly thickened.

4. 4

   Serve: Divide rice into bowls, top with salmon, spoon over any remaining glaze, and finish with cucumber and sesame seeds.