Cook the rice. Make your preferred rice according to package directions. Keep it warm and fluffy. If you’re using leftover rice, reheat it with a splash of water to soften it.

Whisk the teriyaki sauce. In a small bowl, combine soy sauce, mirin, honey, rice vinegar, sesame oil, ginger, and garlic. Set aside the cornstarch slurry for later.

Season the salmon. Pat the salmon dry. Sprinkle both sides with a light pinch of salt and pepper. Dry fish sears better, so don’t skip this step.

Pan-sear the salmon. Heat the oil in a large skillet over medium-high. Place salmon in the pan, presentation side down. Cook 3–4 minutes until golden, then flip and cook 2–4 minutes more, depending on thickness. The fish should flake easily and still look moist in the center.

Make the glaze. Lower the heat to medium-low. Pour the teriyaki mixture around the salmon. Simmer 30 seconds, then stir in the cornstarch slurry. Cook 30–60 seconds until glossy and slightly thickened, spooning it over the fish.

Prep the toppings. While the sauce thickens, slice cucumber, julienne the carrot, and cut the scallions. Have your garnishes ready so you can build the bowls while the salmon is hot.

Assemble the bowls. Add a scoop of warm rice to each bowl. Top with a salmon portion. Spoon extra teriyaki sauce over the rice and fish so every bite gets flavor.

Add crunch and freshness. Arrange cucumber, carrot, and scallions around the salmon. Sprinkle with toasted sesame seeds. Add pickled ginger for a bright bite and a squeeze of lime if you like.

Heat lovers, add a kick. Finish with chili flakes or a drizzle of sriracha for gentle heat that plays well with the sweet-savory glaze.