Ingredients:

  • 12 oz salmon fillets, cut into 1-inch cubes
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 cups sushi rice, cooked
  • 2 cups broccoli florets, steamed
  • 1/2 cup cucumber, thinly sliced
  • 1 medium avocado, diced
  • 1/2 cup edamame, shelled and steamed
  • 1 tsp black sesame seeds
  • 2 scallions, sliced

Instructions:

  1. Prepare the base by cooking the sushi rice and steaming broccoli florets until tender-crisp.
  2. Pat the salmon cubes dry with paper towels. Heat sesame oil in a large non-stick skillet or cast iron pan over medium-high heat.
  3. Add salmon cubes to the pan and sear for 2-3 minutes per side until edges are golden-brown.
  4. Reduce heat to medium. Stir in soy sauce, honey, grated ginger, minced garlic, and rice vinegar. Cook for 2 minutes, stirring constantly until the sauce reduces to a thick, glossy glaze.
  5. Divide cooked rice between two bowls. Arrange broccoli, edamame, cucumber, and avocado in sections.
  6. Top with glazed salmon, drizzle remaining pan sauce over the fish, and garnish with black sesame seeds and sliced scallions.