# What You'll Need:
→ Fish
01 - 1.1 lbs skinless salmon fillet, cut into ¾ 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 - ½ teaspoon black pepper
→ Rice
08 - 2 cups jasmine or sushi rice
09 - 3 cups water
10 - ½ teaspoon salt
→ Fresh Vegetables
11 - 1 cup cucumber, thinly sliced
12 - 1 cup shredded carrots
13 - 1 cup shelled cooked edamame
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. 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. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until rice is tender. Remove from heat and let stand covered for 5 minutes.
04 - Arrange marinated salmon cubes on the prepared tray in a single layer. Broil or bake for 8 to 10 minutes until just cooked through with lightly browned edges.
05 - Slice cucumber, shred carrots, slice avocado, slice green onions, and have sesame seeds ready for assembly.
06 - Divide cooked rice among 4 bowls. Top each bowl with broiled salmon, cucumber, carrots, edamame, avocado, and green onions. Drizzle with chosen sauce, sprinkle with sesame seeds, and add additional garnishes as desired.
07 - Serve immediately with lime wedges on the side.
