Teriyaki Salmon Rice Bowls

Ingredients

• 4 piece salmon fillets, skin off
• 1/4 cup soy sauce
• 2 tablespoon mirin
• 1 tablespoon brown sugar
• 1 teaspoon fresh ginger, grated
• 2 piece microwave jasmine rice
• 1 cup frozen shelled edamame
• 2 piece lebanese cucumber
• 2 teaspoon sesame seeds
• 1 tablespoon vegetable oil

Instructions

1. 1Stir the soy sauce, mirin, brown sugar and ginger together in a small bowl.
2. 2Slice the cucumbers. Cook the edamame in the microwave following the packet directions.
3. 3Pat the salmon dry and cut each fillet into 4 large chunks.
4. 4Heat the oil in a large non-stick frying pan over medium-high heat. Cook the salmon for 2 minutes on each of two sides.
5. 5Pour the sauce into the pan. Simmer for 2 minutes, spooning it over the salmon, until sticky and the salmon flakes easily.
6. 6Heat the rice pouches in the microwave following the packet directions.
7. 7Divide the rice between four bowls. Top with salmon, cucumber and edamame, spoon over the pan glaze and sprinkle with sesame seeds.