Teriyaki Salmon Rice Bowl

Ingredients

• 10 oz salmon fillets, skin-on
• 2 cups cooked jasmine or sushi rice
• 3 tablespoons soy sauce
• 2 tablespoons mirin or honey
• 1 teaspoon fresh ginger, minced
• 1 medium cucumber, sliced thin

Instructions

1. 1

   Pat the salmon fillets dry on all sides with paper towels, removing surface moisture so the skin crisps when cooked.

2. 2

   In a small bowl, whisk together the soy sauce, mirin, and minced ginger until the mirin dissolves into the liquid, about 20 seconds.

3. 3

   Slice the cucumber lengthwise into thin half-moons about 1/8-inch thick, stopping when you reach the seeds in the center.

4. 4

   Heat 1 tablespoon of olive oil in a 12-inch nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Place the salmon fillets skin-side down in the center of the skillet, leaving space between them so they cook evenly, not crowded.

6. 6

   Cook undisturbed for 4 minutes until the skin turns golden brown and crispy and the flesh nearest the skin turns opaque, about 1/2 inch up the side.

7. 7

   Flip the salmon gently with a fish spatula and cook skin-side up for 2 more minutes until the flesh is opaque throughout when tested with a fork.

8. 8

   Pour the teriyaki sauce around the salmon fillets into the pan and tilt the skillet so the liquid runs underneath the fish, coating it evenly.

9. 9

   Cook for 1 more minute, tilting the pan occasionally to spoon the thickened sauce over the top of each fillet until it looks glossy and coats the surface.

10. 10

    Divide the warm cooked rice evenly between two bowls, mounding it in the center of each bowl to form a slight dome.

11. 11

    Place one salmon fillet on top of the rice in each bowl, skin-side up, and drizzle any remaining sauce from the skillet over the fish.

12. 12

    Arrange the sliced cucumber to the right of the salmon in a fanned pattern, standing the slices upright so they remain crisp.

Tools you’ll need

• 12-inch nonstick skillet
• small mixing bowl
• whisk
• fish spatula
• cutting board
• chef's knife
• paper towels

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