Ingredients:

  • 1.5 lbs fresh Atlantic or Sockeye salmon fillets, skin-on or off
  • 1/2 cup low-sodium soy sauce or tamari
  • 1/4 cup honey or brown sugar
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 cups (400g) Jasmine or Sushi rice
  • 1 cup shelled and steamed edamame
  • 1 large cucumber, thinly sliced
  • 1 large avocado, sliced
  • 1 cup shredded carrots
  • Toasted sesame seeds for garnish
  • Sliced green onions for garnish

Instructions:

  1. In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil. Reserve 1/4 cup of this mixture to use later as a thickened glaze.
  2. Place the salmon fillets in a shallow dish and pour the remaining marinade over them. Let the fish marinate at room temperature for 15–20 minutes.
  3. Prepare the rice according to package instructions so it is fluffy and hot by the time the salmon is finished.
  4. Heat a non-stick skillet over medium-high heat with a small amount of oil. Sear salmon skin-side down for 4–5 minutes until crispy. Flip and cook for an additional 3–4 minutes until the internal temperature reaches 145°F.
  5. Pour the reserved 1/4 cup of marinade into a small saucepan. Simmer over medium heat for 3–5 minutes until reduced into a thick, glossy glaze.
  6. Divide the cooked rice into four bowls. Top each with a salmon fillet, edamame, cucumber slices, shredded carrots, and avocado.
  7. Drizzle the thickened teriyaki glaze over the salmon and vegetables. Garnish with sesame seeds and green onions before serving.