The salmon I made today is super delicious and uses very little oil.

It is relatively healthy.

The oil exuding from the salmon skin reacts very well with the teriyaki sauce, and the aroma comes out.

The soft and creamy texture of the avocado mixed with the sauce makes every bite very satisfying.

The unique combination of rosin adds further layers of flavor, making this an extraordinary bowl of teriyaki salmon rice.

Meal for one person | Teriyaki salmon and avocado rice bowl, the appetite-saving Bean Salt family will also serve it, with prepared teriyaki sauce and furikake, very convenient, no need to find ingredients by yourself.

If you adjust the teriyaki sauce yourself, it is 15ml mirin (you can use cooking wine instead) + 15ml honey + 30ml Japanese soy sauce (you can use light soy sauce instead).

Marinate both sides of the salmon with a little black pepper for 10 minutes. Heat the pan over high heat, turn to low heat, put a spoonful of oil in the pan, add the salmon, keep the heat low, and fry both sides.

Pour the braised sauce into the pot and continue to simmer for about 3 minutes until the juice is reduced (turn over halfway through).

Turn off the heat.

Serve the multigrain rice with the salmon and avocado slices and top with the teriyaki sauce from the pan.

Sprinkle with rosin.

First, we prepare baby carrots, rice, salmon, onions, barbecue sauce, water, salt, black pepper, cooked sesame seeds, sesame oil, peanut butter mixed with soy sauce, vinegar, and shredded green onions. First cook the rice, and then prepare the side dishes: take an onion and tear it

Crush it, put it in a pot, add BBQ sauce and water, it almost covers the onions, then turn to high heat and bring to a boil, then to medium to low heat, cook until the onions are clear and colored, and the water is almost gone, turn off

Turn off the heat and set aside. Cut the salmon fillets into appropriate sizes, marinate them with salt and black pepper for about 10 minutes, put them into a greased non-stick pan and fry on one side until golden brown, then turn over and fry until cooked through.

While the fish is frying, prepare the other garnishes and sauce - wash the rapeseed, blanch it in boiling water together with the peeled carrots, rinse it with cold water and drain it.

I made two sauces, one was chili sauce with cooked sesame seeds and sesame oil, and the other was peanut sauce with soy sauce and vinegar.

You can also adjust the sauce to suit your taste.