20-Minute Teriyaki Salmon and Green Bean Rice Bowls

• •1.5 lb skinless salmon fillets, cut into 1-inch cubes
• •12 oz fresh green beans, trimmed and halved
• •1.5 tablespoon neutral cooking oil (such as avocado or canola oil), divided
• •0.3 cup low-sodium soy sauce
• •3 tablespoon mirin
• •2 tablespoon honey or brown sugar
• •1 tablespoon rice vinegar
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger, finely grated
• •1 teaspoon cornstarch
• •1 tablespoon cold water
• •1 teaspoon toasted sesame oil
• •4 cup warm cooked jasmine or short-grain white rice
• •2 stalks scallions, thinly sliced
• •1 tablespoon toasted white sesame seeds

Instructions

1. 1

   In a medium bowl, whisk together the low-sodium soy sauce, mirin, honey, rice vinegar, minced garlic, grated ginger, cornstarch, and cold water until the cornstarch is fully dissolved to form the teriyaki sauce.

2. 2

   Heat 1 tablespoon of cooking oil in a large nonstick skillet or wok over medium-high heat. Add the green beans and 2 tablespoons of water. Cover and steam-sear for 3 to 4 minutes until vibrant green and tender-crisp with light blistered spots. Transfer green beans to a plate and set aside.

3. 3

   Wipe out any excess moisture from the skillet and add the remaining 1/2 tablespoon of cooking oil over medium-high heat. Add the salmon cubes in a single layer, ensuring they do not overlap. Sear undisturbed for 2 minutes to develop a light golden crust.

4. 4

   Gently flip the salmon cubes and cook for 1 additional minute. Give the teriyaki sauce a quick stir to redistribute the cornstarch, then pour it directly into the skillet with the salmon.

5. 5

   Bring the sauce to a lively simmer for 1 to 2 minutes, gently swirling the pan so the sauce thickens into a glossy, sticky glaze that coats the salmon. Return the green beans to the pan and drizzle with toasted sesame oil, tossing gently for 30 seconds to heat through.

6. 6

   Divide the warm steamed rice among 4 serving bowls. Spoon the glazed teriyaki salmon and blistered green beans over each bowl, drizzling extra pan sauce on top. Garnish with sliced scallions and toasted sesame seeds before serving.

Chef's Tips

• 💡Cut the salmon into uniform 1-inch cubes so they cook through quickly and evenly without drying out.
• 💡Use day-old or convenient microwaveable steamed jasmine or sushi rice to keep the total prep-and-cook time strictly within 20 minutes.
• 💡Do not over-stir the salmon once the sauce is added; gently swirl or spoon the glaze over the fish to keep the delicate cubes intact.