Teriyaki Salmon Rice Bowl

Ingredients

• 2 salmon fillets (6 oz each)
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 cup cooked white rice
• 1 cup shredded carrots
• 1/2 cup shredded cabbage
• 1/4 cup thinly sliced red onion
• 1 tbsp chopped green onions
• 1 tsp sesame seeds
• 1 tsp vegetable oil

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic to make the teriyaki glaze.
2. Heat vegetable oil in a skillet over medium-high heat. Season salmon with salt and pepper, then place skin-side down in the skillet.
3. Cook salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes.
4. Brush the teriyaki glaze generously over the salmon and cook for 1-2 more minutes until the glaze is sticky and caramelized.
5. Divide cooked rice between two bowls. Top each with a salmon fillet.
6. On the side of the rice, add a portion of the carrot and cabbage slaw, made by mixing shredded carrots, cabbage, red onion, and green onions.
7. Garnish the salmon with sesame seeds and chopped green onions.
8. Serve immediately.