Steps

• Step 1

  Make the teriyaki sauce: In a medium stainless-steel or cast-iron pot, combine the soy sauce, ¼ cup water, brown sugar, honey, rice vinegar, garlic, and ginger. In a small bowl, stir together the cornstarch, and 2 teaspoons water. Set aside.

  Ingredients

  • 1/4 Cup low sodium soy sauce or tamari

  • 1 Tablespoon light brown sugar

  • 1 Tablespoon honey

  • 1 Tablespoon rice vinegar

  • 1 Clove garlic, minced

  • 3/4 Teaspoon grated or minced fresh ginger

  • 2 Teaspoon cornstarch

• Step 2

  In a medium bowl, combine the salmon, oil, salt, and pepper and gently toss to coat.

  Ingredients

  • 1 1/2 Pound center-cut skinless salmon fillet, cut into 1-inch cubes

  • 1 Tablespoon canola oil or other neutral oil

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon Freshly ground black pepper

• Step 3

  Preheat 2 adjacent zones on the flat top to medium-high heat for 8 to 10 minutes. Place the pot with the teriyaki sauce on one zone of the hot cooktop and the salmon pieces on the other. Cook until the salmon is browned on one side and the sauce is simmering, about 2 minutes.

• Step 4

  Using the spatulas, flip the salmon pieces and cook until golden brown and cooked to desired doneness, about 2 minutes for medium. Meanwhile, add the cornstarch slurry to the sauce and stir to combine. Cook, stirring constantly, until thickened and glossy, 2 to 3 minutes.

• Step 5

  Transfer the salmon to the sauce and toss to coat.

• Step 6

  Divide the rice among 4 bowls. Top with the salmon, any extra sauce, the cucumbers, avocado, edamame, scallions, and sesame seeds. Serve immediately. Enjoy!

  Ingredients

  • 2  Persian cucumbers, thinly sliced

  • 2  Ripe avocado, diced

  • 2 Cup cooked shelled edamame

  • 3  scallions, trimmed and thinly sliced

  • 4 Teaspoon toasted sesame seeds, preferably half white and half black

  • 2 Cup jasmine rice, cooked