Cook the base: Prepare 3–4 cups of rice or quinoa according to package instructions. Fluff and set aside.

Prep the veggies: Chop broccoli into florets or trim green beans. Steam or sauté until crisp-tender. Season lightly with salt and a splash of sesame oil.

Mix the teriyaki sauce: In a small bowl, whisk 1/3 cup low-sodium soy sauce, 3 tablespoons honey, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, 2 minced garlic cloves, and 1 teaspoon grated ginger.

Make the slurry: In a separate cup, whisk 2 teaspoons cornstarch with 2 tablespoons water until smooth.

Thicken the sauce: Add the sauce to a small saucepan over medium heat. When it starts to simmer, whisk in the cornstarch slurry. Cook 1–2 minutes until glossy and slightly thick. Remove from heat.

Season the salmon: Pat salmon dry. Sprinkle with a little salt and pepper. Dry fish = better sear and less splatter.

Sear or bake: For pan-sear: Heat 1 tablespoon neutral oil in a nonstick skillet over medium-high. Place salmon skin-side up, cook 3–4 minutes until golden, flip, then cook 3–5 minutes more until just opaque. For bake: Place on a lined sheet, bake at 400°F (205°C) for 10–12 minutes.

Glaze the salmon: Brush the thickened teriyaki over the salmon in the last minute of cooking. Reserve extra sauce for drizzling.

Assemble the boxes: Divide rice or quinoa among 4 meal prep containers. Add veggies. Place a salmon fillet on top. Spoon remaining sauce over the salmon.

Finish and garnish: Sprinkle with sliced green onions and sesame seeds. Add lime wedges if you like a bright finish.

Cool before sealing: Let containers cool 15–20 minutes so condensation doesn’t make everything soggy.