A vibrant bowl with glazed salmon, rice, fresh vegetables, and creamy spicy mayo for a satisfying meal.
# What You'll Need:
→ Salmon
01 - 2 skinless salmon fillets, approximately 5.3 oz each
02 - 2 tablespoons soy sauce
03 - 1 tablespoon mirin
04 - 1 tablespoon honey or maple syrup
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon sesame oil
07 - 1 clove garlic, minced
08 - 1 teaspoon fresh grated ginger
09 - 1 teaspoon cornstarch dissolved in 1 tablespoon water
→ Rice
10 - 2 cups cooked short-grain white rice
→ Vegetables & Toppings
11 - 1 small avocado, sliced
12 - 1 small cucumber, thinly sliced
13 - 1 carrot, julienned
14 - 2 tablespoons scallions, finely sliced
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, cut into strips
→ Sriracha Mayo
17 - 3 tablespoons mayonnaise
18 - 1 tablespoon sriracha, adjust to taste
19 - 1 teaspoon lime juice
# How to Make It:
01 - Whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl.
02 - Place salmon fillets in a shallow dish and pour half of the teriyaki marinade over them. Let sit to marinate for 10 minutes.
03 - Heat a non-stick skillet over medium heat. Cook salmon fillets for 3 to 4 minutes per side until just cooked through. Remove from skillet and set aside.
04 - Pour remaining marinade into the skillet. Stir in the cornstarch slurry and simmer for 1 to 2 minutes until slightly thickened. Return salmon to the skillet and spoon glaze evenly over the fillets.
05 - Combine mayonnaise, sriracha, and lime juice in a small bowl, mixing until smooth.
06 - Divide cooked rice evenly between two bowls. Flake the glazed salmon over the rice. Arrange sliced avocado, cucumber, and julienned carrot around the salmon. Drizzle with sriracha mayo.
07 - Top each bowl with sliced scallions, toasted sesame seeds, and nori strips. Serve immediately.
