# What You'll Need:
→ Salmon Preparation
01 - 2 skinless salmon fillets, approximately 5.3 oz each
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of freshly ground 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 Assembly
11 - 2 cups cooked jasmine rice, kept hot
12 - 1 small cucumber, thinly sliced
13 - 1 medium carrot, julienned
14 - 1 ripe avocado, sliced
15 - 2 tablespoons scallions, finely sliced
16 - 1 tablespoon toasted sesame seeds
# How-To Steps:
01 - Whisk soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a mixing bowl until well blended.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Season salmon fillets with salt and pepper. Place fillets in skillet and sear for 2 to 3 minutes per side until nearly cooked through.
03 - Pour prepared teriyaki glaze over salmon. Simmer for 1 to 2 minutes, frequently spooning sauce over fillets, until salmon is shiny and fully cooked.
04 - Divide hot cooked jasmine rice between two serving bowls. Arrange cucumber, carrot, and avocado on top of each bowl.
05 - Transfer one glazed salmon fillet onto each bowl. Drizzle remaining teriyaki glaze from skillet over the bowls. Garnish with scallions and toasted sesame seeds. Serve immediately.
