Teriyaki Glazed Salmon Rice Bowl with Avocado & Cucumber

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A sweet and savory teriyaki-glazed salmon bowl layered with creamy avocado, crunchy cucumber, and fluffy rice for the perfect weeknight meal.

Scale

2 salmon fillets, skin removed and cut into cubes

2 cups cooked white rice (or jasmine rice)

1 avocado, sliced

1/2 cucumber, thinly sliced

2 tablespoons green onions, chopped

1 tablespoon sesame seeds

1 tablespoon vegetable oil

For the Teriyaki Sauce:

1/4 cup soy sauce

2 tablespoons honey or brown sugar

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon cornstarch + 1 tablespoon water (slurry)

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1. In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer.

2. Add the cornstarch slurry and stir until the sauce thickens. Set aside.

3. Heat vegetable oil in a non-stick pan over medium-high heat. Add cubed salmon and sear for 2-3 minutes per side.

4. Pour the teriyaki sauce over the salmon and stir to coat. Simmer for 1-2 minutes.

5. Divide rice into bowls and top with glazed salmon, cucumber, avocado, and green onions.

6. Garnish with sesame seeds and serve immediately.

Do not overcook salmon; keep it tender inside.

Teriyaki sauce should be thick enough to coat salmon without running.

Use ripe avocados and slice cucumbers fresh for maximum texture.

Find it online: https://www.homeydishes.com/teriyaki-glazed-salmon-rice-bowl-with-avocado-cucumber/