15-Minute Teriyaki Salmon Rice Bowl

First make your glaze: In a small sauce pot, combine ¼ cup soy sauce, ¼ cup sesame oil, 2 tablespoons brown sugar, 1 tablespoon Sriracha, 1 tablespoon sesame seeds, 1 tablespoon minced garlic, 1 tablespoon grated or minced ginger, ¼ cup sliced scallions, and 1 teaspoon rice wine vinegar. Put on medium heat and bring to a low boil. Allow sauce to reduce while you cook the salmon.

Sear your salmon: Pat two 6 oz salmon filets dry on all sides and season with salt and pepper. Preheat a sauté pan over medium-high heat. Use equal parts canola and sesame oil (about 1 tablespoon of each) and sear salmon on both sides until desired internal temperature is achieved. Spoon teriyaki glaze over salmon and remove from heat.

Prepare cucumbers: In a bowl, combine ½ sliced cucumber, 1 tablespoon soy sauce, 2 teaspoons sesame oil, 2 teaspoons rice wine vinegar, and 1 teaspoon sesame seeds. Mix.

Assemble bowl: Place Ben’s Original Ready Rice Jasmine in the base of the bowl. Top with salmon, cucumbers, sliced avocado, and blanched broccoli. Garnish with spicy mayo and sesame seeds.