Teriyaki Salmon Rice Bowl

Ingredients

• 2 salmon fillets, about 6 ounces each
• 2 cups cooked jasmine rice
• 1 ripe avocado, sliced
• 1 cup shelled edamame
• 1 cup diced mango
• 1/2 cup pickled red onion
• 1 lime, halved
• 2 tablespoons chopped cilantro
• 1 tablespoon sesame seeds
• 1/2 teaspoon red pepper flakes
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated ginger
• 1 garlic clove, grated
• 1 teaspoon cornstarch
• Sea salt and cracked black pepper

Instructions

1. Whisk the soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cornstarch, and 2 tablespoons water into a smooth teriyaki sauce.
2. Pat the salmon dry, season lightly with salt and pepper, then sear in a hot nonstick skillet until browned on both sides.
3. Pour the teriyaki sauce into the skillet and simmer until glossy, spooning it over the salmon as it thickens.
4. Divide the warm jasmine rice between two bowls.
5. Top each bowl with salmon, avocado, edamame, mango, pickled red onion, and a lime half.
6. Finish with sesame seeds, red pepper flakes, and cilantro before serving.