Teriyaki Salmon Rice Bowls

Ingredients

• 2 fillets (about 6 oz / 170 g each) Salmon fillets
• 2 cups Cooked white rice
• 1 small (about 1 cup diced) Cucumber
• 1/4 cup Soy sauce
• 2 tbsp Brown sugar
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 clove, minced Garlic
• 1 tsp, grated Ginger
• 1 tsp Cornstarch(optional)
• 1 tbsp (for cornstarch slurry) Water(optional)
• 1 tbsp Sesame seeds

Instructions

1. 1

   Prep (10 minutes): Dice the cucumber. Mince the garlic and grate the ginger. If needed, mix cornstarch with water to make a slurry.

2. 2

   Cook (15 minutes): Heat a nonstick skillet over medium-high heat. Pat salmon dry, then sear 3–4 minutes per side until browned and just cooked through.

3. 3

   Make the teriyaki glaze: In the same pan, reduce heat to medium. Add soy sauce, brown sugar, rice vinegar, garlic, and ginger. Simmer 1–2 minutes until slightly thickened. If using cornstarch slurry, stir it in and simmer 30–60 seconds to thicken.

4. 4

   Glaze the salmon: Spoon glaze over salmon and cook 30–60 seconds more to coat.

5. 5

   Assemble: Divide rice into bowls. Top with salmon, add cucumber, and drizzle with sesame oil. Sprinkle sesame seeds over the top.