15-Minute Teriyaki Salmon Bowl

# What You'll Need:

→ Salmon Preparation

01 - 2 skinless salmon fillets (approx. 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 grated fresh ginger

10 - 1 clove garlic, minced

→ 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 finely sliced scallions

16 - 1 tablespoon toasted sesame seeds

# Steps:

01 - Combine soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a mixing bowl. Whisk thoroughly until smooth.

02 - Pat salmon fillets dry, season both sides with salt and pepper. Heat vegetable oil in a non-stick skillet over medium-high. Sear salmon for 2–3 minutes per side until nearly cooked through.

03 - Pour the teriyaki glaze over salmon fillets in the skillet. Simmer for 1–2 minutes, spooning glaze over salmon until fillets are evenly coated and cooked through.

04 - Divide hot jasmine rice between bowls. Arrange cucumber, carrot, and avocado slices atop rice.

05 - Place a glazed salmon fillet in each bowl. Drizzle with any remaining teriyaki sauce from the skillet. Sprinkle scallions and toasted sesame seeds over each portion. Serve promptly.

# Expert Advice:

01 -

The teriyaki glaze is so simple, but tastes like it's been simmered for ages—I wish someone had told me sooner!
It’s ridiculously fast to prep, perfect when you want real food but don’t want to stare at the stove all night.

02 -

If you crowd the skillet or turn the salmon too soon, you'll get a sad pale crust—leave it alone until golden!
The sauce turns syrupy fast; if you overcook it, it'll tighten up and vanish, so watch closely.

03 -