# What You Need:
→ Fish
01 - 1.1 lbs skinless salmon fillet, cut into 3/4 inch cubes
→ Marinade
02 - 2 tablespoons soy sauce or tamari
03 - 1 tablespoon sesame oil
04 - 1 tablespoon honey or maple syrup
05 - 1 teaspoon fresh ginger, grated
06 - 1 clove garlic, minced
07 - 1/2 teaspoon black pepper
→ Rice
08 - 2 cups jasmine or sushi rice
09 - 3 cups water
10 - 1/2 teaspoon salt
→ Fresh Vegetables
11 - 1 cup cucumber, thinly sliced
12 - 1 cup shredded carrots
13 - 1 cup edamame, shelled and cooked
14 - 1 avocado, sliced
15 - 2 green onions, thinly sliced
16 - 2 tablespoons toasted sesame seeds
→ Sauces and Garnishes
17 - 4 tablespoons sriracha mayo
18 - 4 tablespoons soy sauce or tamari
19 - 2 tablespoons pickled ginger
20 - Lime wedges for serving
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper. In a mixing bowl, whisk together soy sauce, sesame oil, honey, ginger, garlic, and black pepper until well combined.
02 - Add salmon cubes to the marinade and toss to coat evenly. Let stand for 10 minutes at room temperature.
03 - Rinse rice under cold running water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
04 - Arrange marinated salmon cubes in a single layer on the prepared baking sheet. Broil or bake for 8-10 minutes until cooked through and lightly browned at edges.
05 - While salmon cooks, slice cucumber, shred carrots, slice avocado, and thinly slice green onions. Arrange all vegetables and garnishes in separate small bowls for easy assembly.
06 - Divide cooked rice evenly among 4 serving bowls. Top each bowl with broiled salmon, cucumber, carrots, edamame, avocado, and green onions. Drizzle with chosen sauce and sprinkle with sesame seeds.
07 - Serve immediately with lime wedges on the side for squeezing over each bowl.
