Teriyaki Salmon Bowls with Crispy Brussels Sprouts – Cooking With Annie

Ingredients

• 4 salmon fillets, skin on
• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup rice, cooked according to package instructions
• 1 tablespoon sesame seeds, toasted
• 2 green onions, sliced
• For the Teriyaki Sauce:
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons cornstarch
• 2 tablespoons water