Teriyaki Salmon Rice Bowls

Teriyaki Salmon Rice Bowls Recipe

Prep: 18 minutes   Cook: 15 minutes   Total: 33 minutes   Yield: 4 servings

Ingredients

• 1 1/4 pounds skinless salmon, cut into 4 portions
• 1/3 cup reduced-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• 1 teaspoon toasted sesame oil
• 3 cups hot cooked brown or white rice
• 1 cup thinly sliced cucumber
• 1 cup shredded carrots
• 2 sliced scallions
• 2 teaspoons sesame seeds

Instructions

1. Heat the oven to 425°F. Line a small sheet pan with parchment and arrange the salmon on it.
2. Whisk soy sauce, honey, rice vinegar, ginger, garlic, cornstarch, and sesame oil in a small saucepan. Simmer over medium heat for 2 to 3 minutes until glossy.
3. Brush the salmon generously with sauce. Bake for 10 to 13 minutes, depending on thickness, until it reaches 145°F and flakes easily.
4. Divide rice among four bowls. Add cucumber, carrots, and salmon. Spoon the remaining warm sauce over the bowls and garnish with scallions and sesame seeds.