Teriyaki Salmon Bowl

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 clove garlic, minced until pieces are smaller than a grain of rice
• ½ teaspoon fresh ginger, minced until pieces are smaller than a grain of rice
• 2 fillets (6 oz each) salmon fillets, skin-on
• 1.5 cups jasmine or sushi rice
• 2.25 cups water
• 1 medium cucumber
• ¾ cup edamame, shelled and cooked
• 1 tablespoon sesame seeds
• 2 stalks scallions

Instructions

1. 1

   Measure 1.5 cups rice into a medium pot and rinse under cold running water while stirring gently with your fingers for 10 seconds until the water runs nearly clear, so the rice won't be gummy.

2. 2

   Add 2.25 cups water to the rinsed rice, cover the pot with a lid, and place it on the stove over high heat until steam escapes and the water boils, about 5 minutes.

3. 3

   Once boiling, turn the heat to low and keep the lid on. Cook for 18 minutes without opening the lid, until the water is completely absorbed and rice is tender.

4. 4

   While rice cooks, pour 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon rice vinegar, and 1 teaspoon honey into a small bowl and whisk together with a fork until the honey dissolves.

5. 5

   Add the minced garlic and minced ginger to the bowl and stir together with a spoon until evenly mixed throughout the sauce.

6. 6

   Pat the salmon fillets dry with paper towels, pressing gently all over both sides and the skin, so the skin will crisp up when cooked.

7. 7

   Lay the cucumber on a cutting board and slice lengthwise into 3 long spears, then slice each spear lengthwise again into thin sticks about the thickness of a pencil, for about 12 sticks total.

8. 8

   Slice the scallions crosswise into 1/4-inch-wide rings, separating the white parts from the green parts and placing them in two piles.

9. 9

   Set a 12-inch nonstick skillet on the stove over medium-high heat, wait 90 seconds until a drop of water sizzles and evaporates immediately, then add 1 tablespoon olive oil.

10. 10

    Place both salmon fillets skin-side down in the skillet and cook for 4 minutes without moving them, until the skin is deep golden brown and crispy.

11. 11

    Flip each fillet carefully with a spatula and cook for 2 minutes on the flesh side, until the surface is opaque and springs back when poked with your finger.

12. 12

    Pour the teriyaki sauce over both fillets, tilting the pan so the sauce coats them evenly, and simmer for 90 seconds until the sauce thickens and coats the fish.

13. 13

    Remove the skillet from heat and slide each salmon fillet onto a plate, leaving the extra sauce in the pan.

14. 14

    Remove the rice pot from heat and let it sit with the lid on for 5 minutes so the grains finish absorbing moisture and become fluffy.

15. 15

    Fluff the rice with a fork by lifting and stirring gently until all the grains separate, then divide it equally into two bowls.

16. 16

    Arrange one salmon fillet in the center of each rice bowl, positioning it so the crispy skin faces up.

17. 17

    Place half of the cucumber sticks to the right of the salmon and half of the edamame to the left, in two separate mounds.

18. 18

    Drizzle the remaining teriyaki sauce from the skillet over the rice and salmon in a thin stream, using a spoon.

19. 19

    Scatter the white parts of the scallions over the top of each bowl in a small pile, then scatter half of the sesame seeds over each bowl.

20. 20

    Sprinkle the green parts of the scallions over the top of each bowl just before serving, for a fresh onion flavor.

Tools you’ll need

• medium pot with lid
• 12-inch nonstick skillet
• small mixing bowl
• fork
• spoon
• paper towels
• cutting board
• chef's knife
• spatula
• two serving bowls

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