Teriyaki Salmon Bowl with Steamed Rice, Edamame, and Pickled Cucumber

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Teriyaki Salmon

1. Pat the four 6-oz salmon fillets dry with paper towels and set aside. 2 min
2. Whisk together 3 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 1 tablespoon honey, 1 teaspoon finely grated fresh ginger, and 1 grated garlic clove in a small bowl until the honey dissolves. 4 min
3. Heat 1 tablespoon neutral oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. 2 min
4. Timing-sensitive step. Place the salmon fillets skin-side up in the hot skillet and sear undisturbed for 3 minutes until golden, then flip and sear the skin side for 2 minutes. 5 min
5. Timing-sensitive step. Pour the teriyaki sauce into the pan and cook, spooning it continuously over the fillets, for 2–3 minutes until the sauce thickens into a glaze and the salmon is just cooked through. 3 min
6. Transfer the glazed salmon to a plate, spoon any remaining pan glaze over the top, and garnish with 1 teaspoon toasted sesame seeds and 2 thinly sliced scallions. 2 min

Steamed Japanese Short-Grain Ricebase

1. Rinse 2 cups Japanese short-grain white rice in a fine-mesh strainer under cold water, swirling with your hand, until the water runs clear, about 1–2 minutes. 3 min
2. Combine the rinsed rice, 2¼ cups water, and ¼ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
3. Once boiling, reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes without lifting the lid. 15 min
4. Remove the pan from the heat and let the rice steam, covered, for 10 minutes before fluffing with a fork or rice paddle. 10 min

Edamame and Pickled Cucumberside

1. Thinly slice 1 English cucumber into rounds and place in a medium bowl. 4 min
2. Whisk together 3 tablespoons rice vinegar, 1 teaspoon granulated sugar, ½ teaspoon kosher salt, ½ teaspoon toasted sesame oil, and ¼ teaspoon red pepper flakes (optional) until the sugar and salt dissolve, then pour over the cucumber slices and toss to coat. 3 min
3. Let the cucumber pickle at room temperature for at least 15 minutes, tossing once halfway through, while the rice and salmon cook. 15 min
4. Cook the 10 oz frozen shelled edamame in a small saucepan of boiling salted water for 3 minutes until tender and bright green, then drain. 5 min
5. Divide the steamed rice among four bowls, lay a glazed salmon fillet over each portion, and arrange the pickled cucumber slices and edamame alongside. 3 min