Ingredients:

  • 1.25 lb salmon fillets, skin-on
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 1 tbsp neutral oil
  • 1.5 cups jasmine rice
  • 2.25 cups water
  • ½ tsp salt
  • 1 cup cucumber, thinly sliced
  • 1 large avocado, sliced
  • ½ cup shelled edamame
  • ½ cup shredded carrots
  • 2 scallions, thinly sliced
  • ¼ cup mayonnaise
  • 1 tbsp sriracha
  • 1 tsp lime juice

Instructions:

  1. Rinse the jasmine rice in a fine-mesh strainer until the water runs clear.
  2. Combine rice, water, and salt in a rice cooker or medium saucepan. Bring to a boil, then reduce to a low simmer, covered, for 15 minutes.
  3. Remove from heat and let sit undisturbed for 5 minutes before fluffing with a fork.
  4. Whisk together soy sauce, honey, ginger, and garlic in a bowl to create the teriyaki glaze.
  5. Pat salmon fillets completely dry with paper towels. Brush half of the glaze over the flesh.
  6. Heat neutral oil in a skillet over medium-high heat until it shimmers.
  7. Place salmon skin-side down, pressing gently for 10 seconds. Sear for 4-5 minutes until the skin is mahogany-colored and crisp.
  8. Flip the fillets and pour the remaining glaze into the pan. Cook for another 2-3 minutes until the glaze bubbles into a thick syrup and the internal temperature reaches 130°F (54°C).
  9. Divide the steamed rice evenly among four bowls.
  10. Arrange the sliced cucumber, avocado, edamame, and carrots in distinct sections atop the rice.
  11. Place one glazed salmon fillet in the center of each bowl.
  12. Whisk together the mayonnaise, sriracha, and lime juice, then drizzle in a zigzag motion across the bowls.
  13. Garnish with sliced scallions.