Teriyaki Salmon Bowl

Ingredients

SERVINGS: 4 Serving(s)

1⁄2 cup sake
3 tablespoons sesame oil
1 tablespoon soy sauce
2 cucumbers, thinly shaved
Canola oil for brushing
1 pineapple, peeled and cut into planks
2 zucchinis, halved lengthwise

Teriyaki Sauce

1⁄4 cup soy sauce
1⁄4 cup mirin
2 tablespoons sake
2 tablespoons light brown sugar
1 1⁄2 pounds salmon fillets, cut into 4 equal pieces
1 tablespoon canola oil
Steamed sushi rice, for serving
2 avocados, pitted, peeled, and thinly sliced

Preparation

1/ In a bowl, whisk together the sake, sesame oil, and soy sauce. Add the cucumbers and toss to coat. Let stand for at least 15 minutes.

2/ Heat a grill pan over medium-high heat and brush with canola oil. Working in batches, grill the pineapple and zucchini until tender-crisp and charred, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Cut the pineapple into 1-inch cubes and the zucchini into 1⁄2-inch half-moons. Keep warm.

3/ To make the teriyaki sauce, in a small saucepan over high heat, combine the soy sauce, mirin, sake, and brown sugar, and bring to a boil. Reduce the heat to medium and simmer until thickened, about 3 minutes.

4/ Brush half of the teriyaki sauce over the salmon. In a large saute pan over medium-high heat, warm the canola oil. Add the salmon and sear until cooked through, about 4 minutes per side. Remove from the heat and brush with the remaining teriyaki sauce.

5/ Divide the rice among 4 bowls. Drain the cucumbers and distribute them evenly among the bowls. Top with the pineapple, zucchini, salmon, and avocado. Garnish with sesame seeds. Drizzle with soy sauce and serve.