Salmon Teriyaki Bowl

Pat salmon fillets dry with paper towels and season lightly with salt. Slice zucchini into thin half-moons and julienne carrot. Mince ginger and garlic. Slice green onions, separating white and light green parts from dark green tops.

If making teriyaki sauce from scratch, combine teriyaki sauce component with minced ginger and garlic in a small bowl; set aside.

Prepare 1.5 cups cooked rice using a rice cooker or stovetop pot according to package directions; keep warm.

Heat sesame oil in a large skillet over medium-high heat. Once shimmering, place salmon fillets skin-side down and sear for 4–5 minutes until skin is crispy, without moving them.

Flip salmon and cook flesh-side for 2–3 minutes until just cooked through. Pour teriyaki-ginger mixture into the pan around the fillets and tilt the pan to coat; cook 1 minute until glaze thickens slightly. Transfer salmon to a plate.

In the same skillet, add zucchini and carrot slices; sauté over medium heat for 3–4 minutes, stirring occasionally, until tender-crisp. Add white and light green parts of green onions in the last 30 seconds.

Divide cooked rice between two bowls. Top each with one salmon fillet and sautéed vegetables, spooning any remaining glaze over the top.

Garnish with toasted sesame seeds and dark green green onion slices. Serve warm.