# What You'll Need:
→ Salmon
01 - 2 skinless salmon fillets (each approximately 5 ounces)
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of freshly ground black pepper
→ Teriyaki Sauce
05 - 3 tablespoons soy sauce
06 - 2 tablespoons mirin or dry sherry
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon grated fresh ginger
10 - 1 clove garlic, minced
→ Toppings and 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 finely sliced scallions
16 - 1 tablespoon toasted sesame seeds
# How To Make It:
01 - In a mixing bowl, combine soy sauce, mirin or dry sherry, honey, rice vinegar, grated ginger, and minced garlic. Whisk thoroughly until well-blended.
02 - Heat vegetable oil in a non-stick skillet over medium-high. Season salmon fillets with salt and pepper. Add fillets to the skillet and sear for 2 to 3 minutes per side, or until nearly cooked through.
03 - Pour prepared teriyaki sauce over salmon in the skillet. Increase heat to high and allow sauce to bubble for 1 to 2 minutes, spooning sauce over fillets until salmon is evenly glazed and cooked through.
04 - Divide hot jasmine rice evenly between two serving bowls. Arrange sliced cucumber, julienned carrot, and avocado atop the rice.
05 - Place one glazed salmon fillet in each bowl. Drizzle with any remaining teriyaki glaze from the pan. Garnish with scallions and toasted sesame seeds. Serve immediately while hot.
