Teriyaki Salmon Rice Bowls

Ingredients

• For the salmon:
• 1½ lb salmon, cut into large cubes
• 1 tbsp oil
• Salt and pepper
• For the teriyaki sauce:
• ⅓ cup low-sodium soy sauce
• ¼ cup brown sugar
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 2 tbsp cold water
• For the bowls:
• 3 cups cooked jasmine rice
• 1 cucumber, sliced
• 1 avocado, sliced
• 1 cup shelled edamame
• 2 green onions, sliced
• Sesame seeds

Method

1. 1

   Whisk soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger together.

2. 2

   Combine cornstarch and cold water separately.

3. 3

   Pat salmon dry and season lightly with salt and pepper.

4. 4

   Heat oil in a nonstick skillet over medium-high heat. Add salmon cubes and cook for approximately 2 minutes per side until golden. Handle gently so they don't break apart.

5. 5

   Remove salmon temporarily.

6. 6

   Pour the teriyaki mixture into the skillet and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until thick and glossy.

7. 7

   Return salmon to the skillet and gently toss until every piece is coated in teriyaki glaze.

8. 8

   Divide hot jasmine rice among four bowls. Arrange glazed salmon, cucumber, avocado, and edamame over the rice.

9. 9

   Drizzle remaining teriyaki sauce over the bowls and finish with green onions and sesame seeds.