Ingredients
Equipment
Method
Directions:
- Begin by cooking your rice according to the package instructions. If using a rice cooker, simply add the rinsed rice and water, and let it do its magic. Fluff the rice with a fork once it's cooked, and set it aside.
- In a small bowl, mix the teriyaki sauce with a splash of water to thin it out slightly if desired. This will make it easier to glaze the salmon while allowing the flavors to penetrate.
- Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy. Flip the fillets gently and brush them with the teriyaki sauce. Cook for another 3-4 minutes or until the salmon is cooked through and flakes easily with a fork.
- In the same skillet, add your choice of vegetables (such as bell peppers, broccoli, and snap peas) and stir-fry them for about 5-7 minutes until they are tender yet crisp. Drizzle a bit of teriyaki sauce over the vegetables for extra flavor.
- In serving bowls, layer a generous scoop of rice, followed by the stir-fried vegetables. Place a salmon fillet on top, drizzle with additional teriyaki sauce if desired, and sprinkle with chopped green onions and sesame seeds for a beautiful finish.
Notes
- Feel free to customize with your favorite vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Use a rice cooker for perfectly fluffy rice every time.