This Teriyaki Salmon Rice Bowl Will Make You Break Up With Takeout

Ever feel like you’re in a committed relationship with your local takeout joint? Well, prepare to have your taste buds swept off their feet by this homemade teriyaki salmon rice bowl!

Say goodbye to soggy, overpriced delivery and hello to a flavor explosion that’ll make you wonder why you ever settled for less.

This dish is so easy, you’ll have time to update your relationship status on social media while it cooks. (Spoiler alert: It’s “In a relationship with my kitchen.”)

Ingredients

• 4 salmon fillets (about 5 oz each)
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable or canola oil
• 4 cups cooked white or brown rice
• 1 avocado, diced
• 1 Persian or Japanese cucumber, diced
• 6-8 scallions, thinly sliced
• 1/2 cup teriyaki sauce
• Furikake and/or toasted sesame seeds for garnish

The Secret to Crispy Salmon Skin

Here’s the game-changer, folks: We’re about to achieve salmon skin so crispy, it’ll make potato chips jealous.

1. Pat those salmon fillets dry like they owe you money.
2. Season generously with salt and pepper.
3. Heat oil in a large skillet over medium-high heat until it’s shimmering like a disco ball.
4. Add salmon skin-side down and immediately reduce heat to medium-low.
5. Here’s the kicker: Press gently on the back of the fillets. This ensures the skin makes sweet, sweet contact with the pan.
6. Cook until the skin is crisp and releases easily, about 6 minutes.
7. Flip and cook for another minute or so until it reaches your desired doneness.

Assembling Your Bowl of Happiness

1. Divide the rice between four bowls.
2. Top with diced avocado, cucumber, and scallions.
3. Crown each bowl with a crispy-skinned salmon fillet.
4. Drizzle that luscious teriyaki sauce all over.
5. Sprinkle with furikake or sesame seeds for that extra pizzazz.

The Lazy Chef’s Secret Weapon

Remember that leftover teriyaki sauce in your fridge? It’s about to become your new best friend.

This sauce is like the superhero of condiments – it lasts practically forever and swoops in to save dinner when you’re too lazy to cook from scratch.

Pro tip: Make a big batch and keep it on hand for those “I can’t even” kind of days. Future you will be eternally grateful.

So there you have it – a restaurant-quality meal that’s faster than delivery and guaranteed to make your taste buds do a happy dance.

Who needs takeout when you’ve got skills like these? Not you, kitchen warrior. Not you.