Teriyaki Salmon Bowls

Ingredients:

For the Salmon:

4 salmon fillets (6 oz each)

Salt and black pepper, to taste

2 tablespoons olive oil

For the Teriyaki Sauce:

1/4 cup soy sauce

2 tablespoons honey or brown sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 garlic cloves, minced

1 teaspoon grated fresh ginger

1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)

For the Bowls:

2 cups cooked white or brown rice

1 cup steamed broccoli florets

1 cup shredded carrots

1/2 cup sliced bell peppers

1 avocado, sliced

2 green onions, chopped

Sesame seeds, for garnish

Instructions:

Prepare the Teriyaki Sauce:

In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.

If using cornstarch, stir it in and cook 1–2 minutes until sauce thickens slightly. Remove from heat and set aside.

Cook the Salmon:

Pat salmon fillets dry and season lightly with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook salmon 4–5 minutes per side until cooked through and lightly browned.

Assemble the Bowls:

Divide cooked rice among four bowls. Top each with a salmon fillet, steamed broccoli, carrots, bell peppers, and avocado slices.

Add Sauce and Garnish:

Drizzle teriyaki sauce over the salmon and vegetables. Sprinkle with chopped green onions and sesame seeds.

Serve:

Serve immediately while warm.

Tips:

You can also bake the salmon at 400°F (200°C) for 12–15 minutes instead of pan-searing.

Add edamame or snap peas for extra protein and color.

For a quick version, use store-bought teriyaki sauce.