Brown Rice Salmon Bowl

1. 1
   boil · ~30 min

   Cook the brown rice.

   1.Rinse 1.5 cups brown rice under cold water until water runs clear.

   2.Bring 3 cups water and a pinch of salt to a boil in a medium saucepan.

   3.Add rice, reduce heat to low, cover, and simmer until tender (25-30 min).

   4.Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2. 2
   mix · ~2 min

   Whisk together the teriyaki glaze.

   1.In a small bowl, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.

   2.Whisk until honey is fully dissolved.

   TIPThe glaze thickens slightly as it sits—perfect for brushing onto the salmon.
3. 3
   prep · ~8 min

   Prep the salmon and vegetables.

   1.Pat salmon fillets dry with paper towels and season lightly with a pinch of salt.

   2.Slice cucumber into thin rounds, slice avocado, shred carrot, and slice green onions.

   3.If using frozen edamame, rinse under warm water to thaw.

   TIPBring salmon to room temperature for 10 minutes before cooking—it helps it cook evenly.
4. 4
   grill · ~8 min

   Grill the glazed salmon.

   1.Heat oil in a grill pan over medium-high heat until shimmering.

   2.Place salmon fillets skin-side down and cook 4 minutes.

   3.Brush tops generously with teriyaki glaze, then flip and cook another 3-4 minutes.

   4.Brush remaining glaze on the flipped side. Salmon is done when it flakes easily (internal temp 145°F).

   TIPDon't move the salmon for the first 3 minutes—it releases naturally when a crust forms.
5. 5
   assemble · ~3 min

   Build the bowls.

   1.Divide brown rice among 4 bowls as the base.

   2.Top each with a salmon fillet, cucumber slices, avocado, shredded carrot, and edamame.

   3.Drizzle any remaining glaze from the pan over the salmon.
6. 6
   garnish · ~1 min

   Garnish with green onions, sesame seeds, and serve.

   Scatter sliced green onions and sesame seeds over each bowl. Serve immediately while the salmon is warm.

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