2 salmon fillets

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon grated ginger

2 cloves garlic, minced

1 tablespoon cornstarch mixed with 2 tablespoons water

1 cup cooked jasmine rice

1/2 cup shredded carrots

1/2 cup sliced cucumbers

1/2 avocado, sliced

1/4 cup edamame, shelled

1 tablespoon sesame seeds

2 tablespoons chopped green onions

1/2 teaspoon red pepper flakes (optional)

Make the teriyaki sauce: In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer.
Thicken the sauce: Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens. Remove from heat.
Cook the salmon: Heat a skillet over medium-high heat. Sear salmon fillets for 3-4 minutes per side until cooked through. In the last minute, brush with teriyaki sauce.
Assemble the bowls: Divide cooked rice into bowls and top with salmon, shredded carrots, cucumbers, avocado, and edamame.
Garnish and serve: Drizzle extra teriyaki sauce, sprinkle sesame seeds, green onions, and red pepper flakes if desired. Serve warm and enjoy!

Protein Swap: Substitute salmon with chicken, shrimp, or tofu.

Grain Options: Use brown rice, quinoa, or cauliflower rice.

Extra Veggies: Add steamed broccoli, bell peppers, or pickled radishes.

Spicy Kick: Mix sriracha into the teriyaki sauce or top with chili oil.

Gluten-Free: Use tamari instead of soy sauce.