Teriyaki-glazed salmon over steamed jasmine rice with edamame, cucumber, green onion, and toasted sesame.
# Components:
→ Salmon
01 - 2 salmon fillets (about 150 g each), skinless
02 - 1 tbsp vegetable oil
03 - Pinch of salt
04 - Pinch of black pepper
→ Teriyaki Sauce
05 - 3 tbsp soy sauce
06 - 1½ tbsp mirin
07 - 1 tbsp honey or brown sugar
08 - 1 tbsp rice vinegar
09 - 1 clove garlic, minced
10 - 1 tsp 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 tsp toasted sesame seeds
# Directions:
01 - Rinse the rice under cold water until the water runs clear. Cook according to package instructions.
02 - While the rice cooks, bring a small pot of water to a boil. Add edamame and cook for 3–4 minutes until tender. Drain and set aside.
03 - In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Simmer for 3–4 minutes until slightly thickened. Remove from heat.
04 - Pat salmon fillets dry and season lightly with salt and black pepper.
05 - Heat vegetable oil in a nonstick skillet over medium-high heat. Add salmon fillets, skin-side up (if skinless, either side). Cook for 2–3 minutes per side until golden and nearly cooked through.
06 - Reduce heat to medium-low. Pour half the teriyaki sauce over the salmon and cook, spooning the sauce over, for another 1–2 minutes until glazed.
07 - To assemble, divide rice between bowls. Top with salmon, edamame, cucumber slices, and green onion. Drizzle with remaining teriyaki sauce. Sprinkle with toasted sesame seeds.
