Teriyaki Salmon Rice Bowl

Ingredients

• 4 salmon fillets (6 oz each)
• 2 cups cooked short‑grain white rice
• 1 large carrot, julienned
• 1 cup daikon radish, julienned
• 1/4 red onion, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp toasted sesame seeds
• 2 green onions, sliced
• 2 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. In a bowl, combine julienned carrot, daikon radish, and thinly sliced red onion; whisk together rice vinegar, soy sauce, honey, sesame oil, grated ginger, and minced garlic, then toss with the vegetables and set aside.
2. Cook 2 cups of short‑grain white rice according to package directions; keep warm.
3. Pat 4 salmon fillets dry and season with salt and pepper.
4. Heat 2 tablespoons vegetable oil in a skillet over medium‑high heat; place salmon skin‑side down and sear 4–5 minutes until crisp, then flip and cook another 3–4 minutes.
5. Brush the fillets with a mixture of 1 tablespoon soy sauce and 1 tablespoon honey, cook 1 minute more, then remove from heat and let rest 2 minutes.
6. Divide the rice among four bowls, top each with a salmon fillet, add a portion of the carrot‑daikon slaw, and garnish with toasted sesame seeds and sliced green onions.