Easy Teriyaki Glazed Salmon Cucumber and Avocado Rice Bowls Recipe

Ingredients

• 4 salmon fillets, about 5 ounces (140g) each
• Kosher salt and freshly ground black pepper
• 1 tablespoon (15ml) vegetable or canola oil
• 4 cups cooked white or brown rice (about 680g cooked rice)
• 1 avocado, diced
• 1 Persian or Japanese cucumber, diced
• 6 to 8 scallions, thinly sliced
• 1/2 cup (120ml) homemade or store-bought teriyaki sauce
• Furikake and/or toasted sesame seeds, for serving (see note above)

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