# Ingredient List:
→ Salmon Preparation
01 - 2 salmon fillets (approximately 5 oz each), skinless
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of 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 fresh ginger, grated
10 - 1 clove garlic, minced
→ Assembly Components
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 Directions:
01 - In a small mixing bowl, combine soy sauce, mirin, honey, rice vinegar, grated ginger, and minced garlic. Whisk thoroughly until well blended.
02 - Warm vegetable oil in a non-stick skillet over medium-high heat. Pat salmon fillets dry and season evenly with salt and pepper.
03 - Place the salmon fillets in the skillet. Sear for 2 to 3 minutes per side until nearly cooked through and lightly golden.
04 - Pour the teriyaki glaze over the salmon. Allow it to bubble for 1 to 2 minutes, spooning sauce over the fillets, until the salmon is glazed and fully cooked.
05 - Divide the hot cooked jasmine rice between two serving bowls. Arrange sliced cucumber, julienned carrot, and avocado evenly on top.
06 - Add one glazed salmon fillet to each bowl. Drizzle any residual teriyaki glaze from the pan over the salmon.
07 - Sprinkle scallions and toasted sesame seeds over the bowls. Serve promptly while warm.
