Teriyaki Salmon Rice Bowl

Ingredients

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

Instructions

1. 1

   Prep (10 minutes): Pat salmon dry and season lightly with salt (optional). Mince garlic and grate ginger. Cut cucumber into thin matchsticks. If rice is not cooked, use pre-cooked rice to keep within the time.

2. 2

   Cook salmon (15 minutes total): Heat a nonstick or well-seasoned skillet over medium-high heat with neutral oil. Sear salmon 4–5 minutes per side (until cooked through). Remove to a plate.

3. 3

   Make quick teriyaki sauce (during salmon cook): In a small bowl, stir soy sauce, brown sugar, rice vinegar, and (optional) honey. Add cornstarch and water, then mix until smooth. Pour into the hot skillet (or a small saucepan) and simmer 1–2 minutes until glossy.

4. 4

   Assemble: Spoon rice into bowls, top with salmon, drizzle with teriyaki sauce, and add cucumber. Finish with sesame oil (optional) and sesame seeds (optional).