Teriyaki Salmon Bowl

- 4 salmon fillets
  - ¼ cup soy sauce
  - 2 tbsp honey
- pinch of brown sugar
  - 1 tbsp rice vinegar
  - 1 tbsp sesame oil
  - 1 tsp grated fresh ginger
  - 1 garlic clove, minced
  - 1 tsp cornstarch (mixed with 1 tbsp water)  - 2 cups rice
  - 1 cup shredded carrots
  - 1 cup sliced cucumbers
  - 1 avocado, sliced
  - 1 green onion, sliced
  - 1 tbsp sesame seeds

In a small saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer. Stir in the cornstarch slurry and cook until slightly thickened. Remove from heat.

Place salmon fillets in a dish and pour half of the teriyaki sauce over them. Let them marinate for at least 15 minutes.

Preheat the oven to 400°F (or broil on high). Place salmon on a lined baking sheet and bake for 10-12 minutes, or broil for 6-8 minutes until caramelized.

Divide cooked rice among bowls. Top with shredded carrots, cucumbers, avocado, and salmon. Drizzle with remaining teriyaki sauce and garnish with green onions and sesame seeds.

Enjoy!