TERIYAKI SALMON BOWLS.- Everyone loves these!

TERIYAKI SALMON BOWLS.-  This has to be another one of those dishes that everyone loves and has fond memories of, right? Most people just go ahead and buy a bottle of Teriyaki Sauce at the market when it's a very easy sauce to make and it keeps a long time in the fridge so you can use it on many other things.... like chicken, beef, pork, fish and vegetables or fruit. How about when you're using the grill? Of course! Throw some veggies, some pineapple slices YUM and anything else you can think of.... good eats!

Anyway, very easy to make, keeps a long time and people like it plus goes well with all types of foods, need more reasons?

You'll need:

To make about 1 cup of Teriyaki Sauce: You can double ingredients or more:

1 cup Japanese Soyu Sauce (Soy Sauce), regular dark
1/2 cup dark brown sugar
1 cup Mirin, a Sweet Japanese Rice Wine like Sake but milder (you can add sugar to sake if you want and a little water but it's widely available in the Oriental Foods aisle at the market
1/2 cup Sake, your choice

Bring all ingredients together in a small saucepan. Bring it to a boil over medium-high heat, reduce the heat to a simmer and cook for about 20 minutes or until it thickens enough to coat a spoon. Remove from the heat and either use at once or cool and place in an airtight container in the fridge.

NOTE: I've also added other flavorings to this as time has gone by like, orange juice, finely chopped ginger, different crushed peppercorns, sirasha, etc. You can test it out and see what you like.

Anyway to make the TERIYAKI SALMON BOWL once you have the Teriyaki Sauce, you'll get:

White Rice ready, any kind you like (you can also use Brown Rice)
Salmon Fillets, dry with paper towels on both sides
salt and pepper
some oil for cooking
an avocado, sliced
some sliced cucumber
black and white toasted sesame seeds
green onions or scallions cut in small pieces.

In a fry pan with a little oil, cook the salmon fillets (the size of your bowl or strips) only enough to get a golden color on the outside but leave some pink on the inside since you don't want to overcook the fish, ok? NEVER OVERCOOK FISH!!!!

Turn the fillets to briefly cook the underside. Once done, remove and set aside.

Put rice in the bowls, top with sliced avocado, cucumber and scallions. Top this with the Salmon Fillet and cover with s large soup spoon of the Teriyaki Glaze, spreading it evenly with the back of the spoon. Sprinkle with the Sesame Seeds. Serve immediately. Enjoy!

You get the idea, add more veggies, noodles, different rice (like black rice YUM), proteins, legumes, fruit, whatever you like better or have on hand. Believe me, it will be great!

Also, once you have the sauce in the fridge, this can become an easy and quick weeknight dinner that will really satisfy and delight you!