Teriyaki Salmon Rice Bowls

Ingredients

• 4 salmon fillets, about 6 oz each
• 1 1/2 cups jasmine rice
• 2 1/4 cups water
• 1 cucumber, sliced
• 1 avocado, sliced
• 2 scallions, sliced
• 1 tbsp sesame seeds
• 1/3 cup low-sodium soy sauce
• 3 tbsp mirin
• 2 tbsp brown sugar or honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 garlic clove, grated
• 1 tsp cornstarch
• 2 tbsp water

Instructions

1. Cook rice according to package directions.
2. Whisk teriyaki ingredients together.
3. Simmer sauce 2-3 minutes until glossy.
4. Reserve some clean sauce for serving.
5. Place salmon skin-side down on a lined sheet pan.
6. Brush with teriyaki.
7. Roast at 425F for approximately 8-12 minutes until salmon reaches 145F.
8. Brush once more during final minutes.
9. Divide rice among bowls.
10. Add salmon, cucumber, avocado, and scallions.
11. Drizzle with reserved sauce.
12. Sprinkle sesame seeds over top.

Nutrition

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