# Ingredient List:
→ Salmon Preparation
01 - 2 salmon fillets (approximately 5.3 ounces each), skinless
02 - 1 tablespoon vegetable oil
03 - Pinch salt
04 - Pinch black pepper
→ Teriyaki Glaze
05 - 3 tablespoons soy sauce
06 - 2 tablespoons mirin (or dry sherry as substitute)
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon fresh ginger, finely grated
10 - 1 clove garlic, minced
→ Bowl Assembly
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
# Directions:
01 - Combine soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a mixing bowl. Whisk thoroughly until blended.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Sprinkle salmon fillets with salt and pepper.
03 - Place salmon fillets in the skillet. Sear for 2 to 3 minutes per side until nearly cooked through.
04 - Pour teriyaki glaze over salmon in the skillet. Simmer for 1 to 2 minutes, spooning sauce over fillets to achieve a glossy finish and complete cooking.
05 - Divide hot cooked rice into two serving bowls. Arrange cucumber, carrot, and avocado slices decoratively on top of rice.
06 - Place one salmon fillet onto each bowl. Drizzle with remaining teriyaki glaze from the skillet. Garnish with scallions and toasted sesame seeds. Serve immediately.
