# What you'll need:
→ Fish and Marinade
01 - 4 skinless salmon fillets, approximately 6 ounces each
02 - 1/4 cup low-sodium soy sauce
03 - 2 tablespoons honey
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 2 cloves garlic, finely grated
07 - 1 teaspoon grated fresh ginger
→ Rice and Bowl Components
08 - 2 cups cooked white rice
09 - 1 cup steamed broccoli florets
10 - 1 cup shredded carrots
11 - 1/2 cup sliced cucumber
12 - 2 tablespoons sliced scallions
13 - 1 tablespoon toasted sesame seeds
# Method:
01 - In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until well combined.
02 - Place salmon fillets in a shallow dish and pour the marinade over top, turning until evenly coated. Let sit for 5 minutes.
03 - Heat a large nonstick skillet over medium-high heat. Add salmon fillets and cook for 3 minutes per side, until fish is opaque and flakes easily.
04 - Pour remaining marinade into the skillet and simmer for 1 minute until slightly thickened and glossy.
05 - Divide cooked rice between bowls. Top with salmon, broccoli, carrots, cucumber, scallions, and drizzle with teriyaki sauce. Sprinkle with sesame seeds before serving.
