# What You'll Need:
→ Salmon Preparation
01 - 2 skinless salmon fillets, approximately 5 ounces 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, finely minced
→ Bowl Assembly
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 Prepare:
01 - Combine soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a mixing bowl. Whisk thoroughly until homogenous.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Lightly season salmon fillets with salt and pepper. Sear fillets for 2 to 3 minutes per side until almost opaque.
03 - Pour prepared teriyaki glaze over the seared salmon. Allow sauce to bubble for 1 to 2 minutes, occasionally spooning glaze over fillets, until salmon is fully cooked and glossy.
04 - Divide hot jasmine rice between two serving bowls. Arrange cucumber slices, julienned carrot, and avocado over rice.
05 - Place a glazed salmon fillet atop each bowl. Drizzle with any remaining teriyaki glaze from skillet. Garnish with scallions and toasted sesame seeds. Serve promptly.
