# 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 grated fresh ginger
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 or soy sauce
18 - 2 tablespoons pickled ginger
19 - Lime wedges for serving
# Directions:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together soy sauce, sesame oil, honey, ginger, garlic, and black pepper. Add salmon cubes and marinate for 10 minutes.
03 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan with lid. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
04 - Arrange marinated salmon cubes on prepared tray in a single layer. Broil for 8-10 minutes until just cooked and lightly browned at edges.
05 - Slice cucumber, shred carrots, ensure edamame is cooked and cooled, slice avocado, and slice green onions.
06 - Divide cooked rice among 4 bowls. Top each bowl with broiled salmon, cucumber, carrots, edamame, avocado, and green onions. Drizzle with chosen sauces and sprinkle with sesame seeds.
07 - Serve immediately with lime wedges on the side.
