# What You'll Need:
→ Salmon
01 - 2 skinless salmon fillets, approximately 5 ounces each
02 - 1 tablespoon vegetable oil
03 - Pinch salt and black pepper
→ Teriyaki Glaze
04 - 3 tablespoons soy sauce
05 - 2 tablespoons mirin or substitute with dry sherry
06 - 1 tablespoon honey
07 - 1 teaspoon rice vinegar
08 - 1 teaspoon freshly grated ginger
09 - 1 clove garlic, minced
→ Bowls
10 - 2 cups cooked jasmine rice, hot
11 - 1 small cucumber, thinly sliced
12 - 1 medium carrot, julienned
13 - 1 avocado, sliced
14 - 2 tablespoons scallions, finely sliced
15 - 1 tablespoon toasted sesame seeds
# How To:
01 - In a mixing bowl, whisk together soy sauce, mirin, honey, rice vinegar, grated ginger, and minced garlic until thoroughly combined.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Lightly season salmon fillets with salt and black pepper, then place in skillet, searing each fillet for 2 to 3 minutes per side until nearly cooked through.
03 - Pour prepared teriyaki glaze over the salmon in the skillet. Simmer for 1 to 2 minutes, spooning glaze over fillets until salmon is fully cooked and coated.
04 - Divide hot cooked jasmine rice between two serving bowls. Neatly arrange cucumber, julienned carrot, and sliced avocado atop the rice.
05 - Place a glazed salmon fillet in each bowl. Drizzle any remaining teriyaki glaze from the pan over the salmon. Sprinkle with scallions and toasted sesame seeds. Serve immediately.
