Set oven or air fryer to 420F / 216C. Toss Brussels sprouts in a mixing bowl with sea salt & pepper and oil. Add to a (non-stick) baking tray or to the air-fryer basket. Roast (or air-fry) for 10 – 12 minutes until outer leaves become seared BUT the sprouts are still vibrant green. Wait until the sprouts are nearly halfway through cooking to proceed.
Set a nonstick skillet on medium-high heat. Once hot add oil, garlic, onions and mushrooms. Cook until the mushrooms shrink and the onions begin to turn brown and translucent, about 3 – 5 minutes. Add the bell pepper and COOKED brown rice and mix together.
Reduce the heat to a low-medium, then add the fresh ginger and roasted Brussels sprouts. Fold everything together, then drizzle in the teriyaki sauce. Garnish with cilantro and ENJOY!
OPTIONAL PROTEIN – Marinate the salmon in (4 tablespoons) teriyaki sauce about 20 minutes at room temperature. Set a nonstick skillet on high heat. Once hot, spray with avocado oil. Add the salmon with the skin side up to the skillet and cook for about 2 minutes, or until dark sear marks appear on the salmon. Use tongs to flip the salmon over and cook for the remaining time, until desired readiness, about 6 – 9 minutes. Continuously spoon any leftover teriyaki sauce over the salmon to cook through.