Honey Soy Salmon Rice Bowls

What you need

• 4 (6-ounce) salmon fillets
• 1 cup cooked short-grain white rice
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 tablespoon vegetable oil for cooking
• Sesame seeds and sliced green onions for garnish

The easy way

1. Whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a small bowl to create the glaze.
2. Heat vegetable oil in a large non-stick skillet over medium-high heat; sear salmon fillets for 3-4 minutes per side until golden brown.
3. Pour the glaze into the pan around the salmon and let it bubble and thicken slightly, basting the fish occasionally, until the internal temperature reaches 145°F.
4. Divide warm rice among four bowls, top with sliced salmon, and drizzle any remaining pan sauce over the top.
5. Garnish with sesame seeds and green onions; store components separately in the fridge for up to 3 days to maintain texture.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.