Teriyaki Salmon Bowl, Sake Mojito, and The Midnight Library

Ingredients

For the Teriyaki Sauce:

• 1/4 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Salmon Bowl:

• 4 salmon fillets (about 6 oz each)
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 2 cups cooked white or brown rice
• 1 cup edamame (shelled)
• 1 cucumber, sliced
• 1 carrot, julienned
• 1 avocado, sliced
• 2 green onions, sliced
• Sesame seeds (for garnish)

Instructions

Make the Teriyaki Sauce:

• In a small saucepan, combine the soy sauce, mirin, honey (or brown sugar), rice vinegar, minced garlic, and grated ginger.
• Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.

Prepare the Salmon:

• Season the salmon fillets with salt and pepper on both sides.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for about 4-5 minutes until the skin is crispy.
• Flip the salmon and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
• Brush the salmon with the teriyaki sauce during the last minute of cooking.

Assemble the Bowls:

• Divide the cooked rice among four bowls.
• Arrange the edamame, cucumber slices, julienned carrot, and avocado slices around the rice.
• Place a teriyaki-glazed salmon fillet on top of each bowl.

Garnish and Serve:

• Drizzle any remaining teriyaki sauce over the bowls.
• Sprinkle with sliced green onions and sesame seeds.