# What You'll Need:
→ Salmon Preparation
01 - 2 skinless salmon fillets, approximately 5.3 ounces each
02 - 1 tablespoon vegetable oil
03 - Pinch of kosher 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 Components
11 - 2 cups hot cooked jasmine rice
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 Make It:
01 - Combine soy sauce, mirin, honey, rice vinegar, ginger, and minced garlic in a mixing bowl, whisking until smooth.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Season salmon fillets on both sides with salt and pepper.
03 - Place salmon fillets in the skillet and sear for 2 to 3 minutes per side until nearly cooked through.
04 - Pour teriyaki sauce over salmon. Allow sauce to bubble for 1 to 2 minutes, spooning glaze over fillets until fully cooked and coated.
05 - Divide hot jasmine rice between two bowls. Arrange cucumber, carrot, and avocado on top of the rice.
06 - Place a glazed salmon fillet in each bowl. Drizzle with any remaining teriyaki glaze from the pan. Garnish with scallions and toasted sesame seeds. Serve immediately.
