Teriyaki Salmon Rice Bowl

Ingredients

• 200g cooked white rice
• 2 salmon fillets (150g each)
• 4 large eggs
• 1 small zucchini
• 100g pickled red onions
• 2 tbsp teriyaki sauce
• 1 tsp black sesame seeds
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp honey
• 1 tsp grated ginger
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Cook the rice according to package instructions and set aside.
2. Prepare the pickled red onions by combining thinly sliced red onions with rice vinegar, sugar, and salt. Let sit for 15 minutes.
3. Boil eggs for 6 minutes, then transfer to ice water. Peel and slice in half.
4. Marinate salmon fillets with soy sauce, sesame oil, honey, ginger, and garlic for 10 minutes.
5. Heat a skillet over medium heat and cook salmon skin-side down for 4-5 minutes until crispy, then flip and cook for another 3-4 minutes.
6. In a separate pan, quickly sauté zucchini ribbons with a drizzle of oil until tender-crisp.
7. Arrange rice in a bowl, top with salmon, zucchini ribbons, pickled onions, and soft-boiled eggs.
8. Drizzle with teriyaki sauce and sprinkle with black sesame seeds.
9. Serve immediately.