# Components:
→ Salmon
01 - 2 skinless salmon fillets, approximately 5 ounces each
02 - 1 tablespoon vegetable oil
03 - Salt and pepper, to taste
→ Teriyaki Sauce
04 - 3 tablespoons soy sauce
05 - 2 tablespoons mirin, or substitute with dry sherry
06 - 1 tablespoon honey
07 - 1 teaspoon rice vinegar
08 - 1 teaspoon grated fresh ginger
09 - 1 clove garlic, minced
→ Assembly
10 - 2 cups cooked jasmine rice, hot
11 - 1 small cucumber, thinly sliced
12 - 1 medium carrot, julienned
13 - 1 avocado, sliced
14 - 2 tablespoons scallions, finely sliced
15 - 1 tablespoon toasted sesame seeds
# Directions:
01 - In a mixing bowl, combine soy sauce, mirin, honey, rice vinegar, ginger, and garlic. Whisk until thoroughly blended.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Season salmon fillets with salt and pepper. Place fillets in the pan and sear for 2 to 3 minutes per side, until nearly cooked through.
03 - Pour teriyaki sauce over the salmon fillets in the skillet. Allow the sauce to bubble for 1 to 2 minutes, spooning over fillets, until a glossy glaze forms and salmon is fully cooked.
04 - Divide hot jasmine rice between two serving bowls. Arrange cucumber slices, carrot sticks, and avocado slices atop the rice.
05 - Transfer one glazed salmon fillet to each bowl. Drizzle with remaining teriyaki sauce from the skillet.
06 - Sprinkle bowls with scallions and toasted sesame seeds. Serve immediately while hot.
