Teriyaki Salmon Rice Bowl with Broccoli & Avocado

Teriyaki Salmon Rice Bowl with Broccoli & Avocado

Ingredients
 1 pound salmon fillet cut into 4 thin portions
 3/4 cup soy sauce
 3/4 cup rice vinegar
 1/2 cup brown sugar
 1 teaspoon finely minced garlic
 1 teaspoon finely minced ginger
 2 tablespoons of black or white sesame seeds
or a mixture of both
 4 cups fresh or frozen broccoli
 1 tabs. Sesame oil
 Kosher salt
 2 cups brown rice
 1 bunch scallions
 1 avocado
 1red pepper
 1 grated carrots
 2/3 cup seasoned rice vinegar

Instructions
1. In a small saucepan bring soy sauce, rice vinegar, sugar, garlic and ginger to a gentle boil. Lower the
heat and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat and
let it cool.
2. Toast sesame seeds for a minute or two, until sesame seeds start to get a little brown.

3. Rinse the rice to remove excess starchy powder by putting the rice into a large bowl and
covering it by an inch with water and cook per package directions. (2 1/2 cups water per 2 cups
rice and a 15 minute simmer, covered) Remove rice from heat and let it sit, covered, for 10
minutes.
4. Heat 1 tablespoons sesame oil over medium heat in a large skillet. Add broccoli and 2
tablespoons water to the pan. Cover pan and leave it for 2 minutes then start stirring for about a
minute sprinkling with a pinch or two of salt.
5. Preheat oven to broil and set the rack 8 inches from the top. Place salmon skin-side down on a
pan. Pour 1/4 cup of teriyaki sauce into a separate small bowl to use for glazing the salmon.
Brush salmon with teriyaki sauce and cook for two minutes under the broiler. Pull salmon out of
the oven and brush more teriyaki sauce on top. Return to the oven and cook for 1-3 minutes
more.
6. Put rice and broccoli in the bottom of a bowl. Lay salmon on top. Garnish with avocado slices,
chopped peppers, grated carrots and fresh cilantro. Sprinkle with green onion and sesame
confetti.