Salmon Bowl

Ingredients

• 1 5-6oz salmon filet

• ¼ cup uncooked white rice

• ½ cup shelled edamame (cooked)

• ½ cup shredded carrots

• ½ cup chopped cucumber

• seaweed salad (optional)

• 2 tbsp pickled onions

• 2 tbsp kimchi

• 1–2 tbsp sushi ginger

• 2 tbsp teriyaki sauce (sugar-free/soy-free optional)

• 1 tbsp kewpie mayo

• 1 tbsp sriracha

• 1 tbsp furikake (optional)

• 1 package seaweed snacks

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Instructions:

Cook ¼ cup uncooked white, preheat oven to 400°F, coat salmon filet with teriyaki sauce and bake for 15-20 minutes, until fully cooked, while salmon is cooking, prepare edamame (either steamed or microwaved), once the rice and salmon are done, assemble your bowl by placing rice at the bottom, followed by edamame, shredded carrots, cucumber, pickled onions, kimchi, and sushi ginger, top with salmon filet, drizzle kewpie mayo and sriracha over the top, sprinkle with furikake (optional), and serve with seaweed snacks on the side. I usually use whatever toppings I have available and sometimes pickup seaweed salad from my local Asian market as a sub for rice or another side.