Name: Teriyaki Salmon Bowl
Ingredients: 4 salmon fillets (about 6 ounces each); ⅓ cup soy sauce; ¼ cup brown sugar; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons honey or maple syrup; 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening the sauce); 2 cups cooked rice (white, brown, or sushi rice); 1 cup steamed broccoli florets; 1 cup sliced cucumber; 1 avocado, sliced; 2 green onions, thinly sliced; Sesame seeds, for garnish; Optional toppings: pickled ginger, seaweed sheets, or edamame

Description

The Teriyaki Salmon Bowl is a vibrant, Japanese-inspired dish that combines teriyaki-glazed salmon with fresh vegetables and fluffy rice. This recipe delivers a harmonious balance of sweet and savory flavors, paired with nutritious ingredients like broccoli, cucumber, and avocado. Perfect for a quick dinner or meal prep, this bowl offers restaurant-quality taste in the comfort of your home.

Ingredients

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For the Salmon and Marinade:

4 salmon fillets (about 6 ounces each)
1/3 cup soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons honey or maple syrup
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening the sauce)

For the Bowl:

2 cups cooked rice (white, brown, or sushi rice)
1 cup steamed broccoli florets
1 cup sliced cucumber
1 avocado, sliced
2 green onions, thinly sliced
Sesame seeds, for garnish
Optional toppings: pickled ginger, seaweed sheets, or edamame

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Instructions

Prepare the Marinade:
Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and honey/maple syrup in a bowl.
Marinate the Salmon:
Place salmon fillets in a shallow dish and pour half of the marinade over them. Cover and refrigerate for 15-30 minutes.
Cook the Salmon:
Preheat a skillet over medium-high heat. Remove salmon from the marinade (reserving the marinade) and cook for 3-4 minutes on each side until caramelized and cooked through. Set aside.
Thicken the Sauce:
Pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Stir in the cornstarch mixture and cook until the sauce thickens.
Assemble the Bowls:
Divide cooked rice among four bowls. Top each with a salmon fillet, steamed broccoli, cucumber slices, and avocado. Drizzle the thickened teriyaki sauce over the salmon and vegetables.
Garnish and Serve:
Sprinkle with green onions and sesame seeds. Add optional toppings if desired. Serve warm and enjoy!