# What You'll Need:
→ Salmon
01 - 2 salmon fillets (about 5.3 oz each), skinless
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of black pepper
→ Teriyaki Sauce
05 - 3 tablespoons soy sauce
06 - 1 1/2 tablespoons mirin
07 - 1 tablespoon honey (or brown sugar)
08 - 1 tablespoon rice vinegar
09 - 1 clove garlic, minced
10 - 1 teaspoon fresh ginger, grated
→ Rice & Vegetables
11 - 1 cup jasmine or sushi rice (uncooked)
12 - 1 cup frozen shelled edamame
13 - 1/2 cucumber, thinly sliced
14 - 1 green onion, thinly sliced (optional)
15 - 1 teaspoon toasted sesame seeds
# Method:
01 - Rinse 1 cup jasmine rice under cold water until the water runs clear. Combine rice with 1 1/4 cups water in a saucepan, bring to a boil, reduce heat to low, cover and simmer 15 minutes until tender. Remove from heat and let rest, covered, for 10 minutes; fluff with a fork.
02 - Bring a small pot of water to a boil, add 1 cup frozen shelled edamame and cook 3 to 4 minutes until tender. Drain and set aside.
03 - Combine 3 tablespoons soy sauce, 1 1/2 tablespoons mirin, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 minced garlic clove and 1 teaspoon grated ginger in a small saucepan. Bring to a gentle simmer over medium heat and cook 3 to 4 minutes, stirring occasionally, until the sauce has slightly thickened. Remove from heat.
04 - Pat the salmon fillets dry with paper towels and season both sides lightly with a pinch of salt and black pepper.
05 - Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the salmon fillets and sear 2 to 3 minutes per side, until golden and almost cooked through.
06 - Reduce heat to medium-low, pour half of the prepared teriyaki sauce over the fillets and continue cooking 1 to 2 minutes while spooning the glaze over the fish until it is evenly coated and glossy. Remove from heat.
07 - Divide the cooked rice between two bowls. Top each with a salmon fillet, blanched edamame, cucumber slices and sliced green onion. Drizzle with the remaining teriyaki sauce and sprinkle with toasted sesame seeds before serving.
