# What You'll Need:
→ Salmon
01 - 2 salmon fillets, skinless, approximately 5.3 ounces each
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of ground black pepper
→ Teriyaki Sauce
05 - 3 tablespoons soy sauce
06 - 2 tablespoons mirin or dry sherry
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon fresh ginger, grated
10 - 1 clove garlic, minced
→ Bowls
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
# Cooking Steps:
01 - Combine soy sauce, mirin, honey, rice vinegar, grated ginger, and minced garlic in a mixing bowl. Whisk until thoroughly blended.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Season salmon fillets evenly with salt and pepper.
03 - Place salmon fillets into the hot skillet. Sear for 2 to 3 minutes per side until nearly cooked through.
04 - Pour teriyaki sauce into the skillet with the salmon. Let the sauce bubble for 1 to 2 minutes, spooning it over the salmon until the fillets are well glazed and cooked through.
05 - Divide hot jasmine rice evenly between two serving bowls. Arrange cucumber, julienned carrot, and sliced avocado attractively on top.
06 - Place a glazed salmon fillet in each bowl, drizzle remaining teriyaki sauce from the skillet over the top.
07 - Sprinkle each bowl with scallions and toasted sesame seeds. Serve immediately while hot.
