# What You'll Need:
→ Salmon
01 - 2 salmon fillets (about 5.3 oz each), skinless
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of black pepper
→ Teriyaki Sauce
05 - 3 tablespoons soy sauce
06 - 1½ tablespoons mirin
07 - 1 tablespoon honey or brown sugar
08 - 1 tablespoon rice vinegar
09 - 1 clove garlic, minced
10 - 1 teaspoon fresh ginger, grated
→ Rice & Vegetables
11 - 1 cup jasmine or sushi rice (uncooked)
12 - 1 cup frozen shelled edamame
13 - ½ cucumber, thinly sliced
14 - 1 green onion, thinly sliced (optional)
15 - 1 teaspoon toasted sesame seeds
→ Optional Garnish
16 - Pickled ginger or nori strips (optional)
# How To Make It:
01 - Rinse the rice under cold water until the runoff is clear. Cook 1 cup rice according to package instructions or in a saucepan with 1 1/4 cups water until tender; keep covered and resting off the heat.
02 - Bring a small pot of water to a boil, add the frozen edamame and cook 3–4 minutes until tender; drain and set aside.
03 - Combine soy sauce, mirin, honey (or brown sugar), rice vinegar, minced garlic and grated ginger in a small saucepan. Bring to a gentle simmer over medium heat and cook 3–4 minutes until slightly thickened; remove from heat.
04 - Pat the salmon dry with paper towels and season lightly on both sides with a pinch of salt and black pepper.
05 - Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the fillets and sear 2–3 minutes per side until golden and nearly cooked through.
06 - Lower the heat to medium-low, pour half the teriyaki glaze over the fillets and spoon it over the fish for 1–2 minutes until glossy and cooked through to your preference.
07 - Divide the cooked rice between two bowls. Top each with a salmon fillet, a portion of edamame, cucumber slices and sliced green onion. Drizzle remaining glaze over the bowls and finish with toasted sesame seeds and optional garnishes.
