This is a typical end-of-week meal for me, often made by scraping together whatever protein and vegetables I have on hand. I love that I can pull it together in the time it takes me to steam a pot of rice, and that it doesn’t matter what you put on top because the syrupy teriyaki sauce will bring anything together into one delicious, satisfying bowl.

The sauce doubles as a glaze for the proteins and a sauce for the rice, and a little goes a long way. I’ve made it here with salmon because I like how two fillets can be stretched out to serve four people without anyone being left feeling dissatisfied.

• Fewer than 12 ingredients (excluding oil, salt, pepper and water) ✔
• Less than 30 minutes’ active prep and cook time ✔