Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls Recipe

Name: Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls Recipe
Total time: 15 min
Ingredients: 4 salmon fillets, about 5 ounces (140g) each; Kosher salt and freshly ground black pepper; 1 tablespoon (15ml) vegetable or canola oil; 4 cups cooked white or brown rice (about 680g cooked rice); 1 avocado, diced; 1 Persian or Japanese cucumber, diced; 6 to 8 scallions, thinly sliced; 1/2 cup (120ml) homemade or store-bought teriyaki sauce; Furikake and/or toasted sesame seeds, for serving (see note)

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Total: 15 minutes

Servings: 4

Author : J. Kenji López-Alt

easy quick rice

Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls Recipe

Ingredients

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4 salmon fillets, about 5 ounces (140 grams) eachKosher salt and freshly ground black pepper1 tablespoon (15 milliliters) vegetable or canola oil4 cups cooked white or brown rice (about 680 grams cooked rice)1 avocado, diced1 Persian or Japanese cucumber, diced6 to 8 scallions, thinly sliced1/2 cup (120 milliliters) homemade or store-bought teriyaki sauceFurikake and/or toasted sesame seeds, for serving (see note)

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Instructions

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Step 1

Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon fillets, skin side down. Immediately reduce heat to medium-low. Cook, pressing gently on back of fillets to ensure good contact between the skin and the pan, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when you attempt to lift with a spatula, allow it to continue to cook until it lifts easily.

Step 2

Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel–lined plate to drain.

Step 3

Divide rice evenly between 4 serving bowls. Top with diced avocado, cucumber, and scallions. Top each with a salmon fillet and spoon sauce on top, using the back of a spoon to evenly glaze each fillet. Sprinkle with furikake and/or sesame seeds. Serve immediately.