# Components:
→ Salmon
01 - 4 salmon fillets (about 5.3 oz each), skinless or skin-on
02 - Salt and black pepper, to taste
→ Teriyaki Sauce
03 - 1/4 cup soy sauce
04 - 1/4 cup mirin
05 - 2 tablespoons brown sugar
06 - 1 tablespoon rice vinegar
07 - 2 teaspoons sesame oil
08 - 2 garlic cloves, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon cornstarch mixed with 2 teaspoons water
→ Vegetables
11 - 1 red bell pepper, sliced
12 - 1 carrot, julienned
13 - 1 cup broccoli florets
14 - 1 cup sugar snap peas
15 - 2 tablespoons vegetable oil
→ Rice
16 - 1.5 cups jasmine or sushi rice
17 - 1.75 cups water
→ Garnishes
18 - 2 tablespoons sesame seeds
19 - 2 spring onions, thinly sliced
# Directions:
01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
02 - In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Stir in cornstarch slurry and cook 1-2 minutes until thickened. Set aside.
03 - Season salmon fillets with salt and pepper. In a large nonstick skillet over medium-high heat, add a splash of oil and sear salmon fillets skin-side down for 3-4 minutes. Flip and cook another 2-3 minutes until just cooked through.
04 - Brush salmon generously with teriyaki sauce. Cook for 1 minute more, then remove from heat.
05 - In a wok or large skillet, heat vegetable oil over high heat. Stir-fry bell pepper, carrot, broccoli, and sugar snap peas for 3-4 minutes until just tender but still crisp.
06 - Divide cooked rice between bowls. Top with stir-fried vegetables and teriyaki-glazed salmon. Drizzle extra sauce over the top and garnish with sesame seeds and spring onions if desired.
