20-Minute Teriyaki Salmon Bowls

Teriyaki-glazed salmon served over rice with crisp cucumber, creamy avocado, and sesame for an easy 20-minute stovetop dinner.

Prep: 8 min · Cook: 12 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb salmon fillets
• 0.333 cup teriyaki sauce
• 3 cups cooked white rice
• 1 cucumber
• 1 avocado
• 1 tbsp sesame seeds
• 1 tbsp neutral cooking oil

Cooking instructions

1. Pat the salmon dry and cut it into four portions. Slice the cucumber and avocado. (about 3 min)
2. Heat the oil in a large nonstick skillet over medium heat. Place the salmon in the skillet and cook for 4 minutes. (about 4 min) — Medium heat
3. Flip the salmon, pour in the teriyaki sauce, and simmer until the sauce lightly coats the fish and the thickest portion reaches 145°F. (about 5 min) — Simmer
4. Divide the cooked rice among four bowls. Top with salmon, cucumber, avocado, and sesame seeds. (about 2 min)