# Ingredient List:
→ Salmon
01 - 2 skinless salmon fillets (approximately 5 oz each)
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of black pepper
→ Teriyaki Glaze
05 - 3 tablespoons soy sauce
06 - 2 tablespoons mirin or dry sherry
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon freshly grated ginger
10 - 1 clove garlic, minced
→ Bowl Components
11 - 2 cups cooked jasmine rice (hot)
12 - 1 small cucumber, thinly sliced
13 - 1 medium carrot, julienned
14 - 1 avocado, sliced
15 - 2 tablespoons scallions, finely sliced
16 - 1 tablespoon toasted sesame seeds
# How-To Steps:
01 - Combine soy sauce, mirin, honey, rice vinegar, ginger, and minced garlic in a mixing bowl. Whisk until homogenous.
02 - Lightly season salmon fillets with salt and pepper. Heat vegetable oil in a non-stick skillet at medium-high. Place fillets in skillet and sear for 2 to 3 minutes per side, ensuring golden crust formation.
03 - Pour teriyaki sauce over the salmon fillets in the skillet. Allow to simmer for 1 to 2 minutes, basting repeatedly, until salmon is thoroughly glazed and fully cooked.
04 - Distribute hot jasmine rice into two serving bowls. Neatly arrange cucumber slices, julienned carrot, and avocado on top of the rice.
05 - Place a glazed salmon fillet in each bowl. Drizzle remaining teriyaki sauce from the skillet over salmon and vegetables. Sprinkle sliced scallions and toasted sesame seeds to garnish before serving.
