# Components:
→ Salmon Preparation
01 - 2 skinless salmon fillets, approximately 5 ounces each
02 - 1 tablespoon vegetable oil
03 - Pinch of kosher 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 freshly grated ginger
10 - 1 clove garlic, minced
→ Serving 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 finely sliced scallions
16 - 1 tablespoon toasted sesame seeds
# Directions:
01 - In a mixing bowl, combine soy sauce, mirin, honey, rice vinegar, ginger, and garlic. Whisk thoroughly to form the teriyaki glaze.
02 - Pat salmon fillets dry and sprinkle both sides with salt and pepper.
03 - Heat vegetable oil in a non-stick skillet over medium-high. Place salmon fillets in the skillet and sear for 2–3 minutes on each side until nearly opaque throughout.
04 - Pour the teriyaki glaze over the salmon. Allow to simmer for 1–2 minutes, basting fillets with the sauce until deeply glazed and cooked through.
05 - Divide hot jasmine rice between two serving bowls. Arrange cucumber, carrot, and avocado on top of each rice portion.
06 - Set a glazed salmon fillet atop each bowl. Drizzle with remaining teriyaki glaze from the skillet.
07 - Sprinkle each bowl with scallions and toasted sesame seeds. Serve promptly while warm.
