Teriyaki Salmon Rice Bowls

• Meanwhile, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt in a small pot. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered until ready to serve.

• While rice cooks, trim and halve cucumber lengthwise. Place under a plate; press down until cucumber halves break open. Cut crosswise into 1-inch pieces. Peel and grate ginger until you have ½ tsp (1 tsp for 4 servings). • To bowl with reserved soy sauce, add mayonnaise and as much horseradish as you like; stir to combine.

• In a second small, microwave-safe bowl, combine cucumber, 1 TBSP vinegar, 1 tsp water, ½ tsp sugar, a big pinch of salt, and pepper. (For 4 servings, use 2 TBSP vinegar, 2 tsp water, and 1 tsp sugar.) Microwave for 30 seconds. Set aside to pickle, tossing occasionally.

• Line a baking sheet with foil and lightly oil. • Once salmon has marinated 10 minutes, place salmon on prepared sheet and brush with any excess marinade. • Roast on top rack until salmon is almost cooked through, 8 minutes. Remove sheet from oven and brush salmon with half the sweet soy glaze (all for 4 servings). Return to oven; roast until glaze is tacky and salmon is cooked through, 2-4 minutes more.

• While salmon roasts, in a medium bowl, combine sesame dressing, ginger, and ½ tsp vinegar (1 tsp for 4 servings). Stir in edamame and carrots until coated.