Ingredients:

  • 1.3 lb salmon fillets
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp cold water
  • 3 cups cooked jasmine white rice
  • 1 cup cucumber, thinly sliced
  • 1 cup edamame, shelled and steamed
  • 1 large avocado, sliced
  • 2 stalks green onion, thinly sliced
  • 1 tbsp black sesame seeds

Instructions:

  1. Prepare jasmine rice according to package instructions. While rice steams, slice the cucumbers and avocado.
  2. Divide cooked rice into four bowls and arrange edamame, cucumbers, and avocado around the edges.
  3. Rub salmon fillets with olive oil, salt, and pepper. Cook using one of two methods: Air Fryer at 400°F (200°C) for 7–10 minutes, or Stovetop in a skillet skin-side down for 4–5 minutes, then flip and cook for 3 minutes.
  4. Combine soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a saucepan over medium heat; simmer for 3 minutes.
  5. Whisk cornstarch and cold water to create a slurry, stir into the sauce, and simmer for 1 additional minute until thickened.
  6. Place seared salmon atop the rice bowls, drizzle with the teriyaki glaze, and garnish with sliced green onions and black sesame seeds.