# What You'll Need:
→ Salmon & Marinade
01 - 1.1 lb skinless salmon fillet, cut into ¾ inch cubes
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon honey
05 - 1 teaspoon rice vinegar
06 - 1 clove garlic, minced
07 - 1 teaspoon grated fresh ginger
→ Rice
08 - 2 cups jasmine rice
09 - 2½ cups water
10 - ½ teaspoon salt
→ Toppings
11 - 1 cup shelled edamame, cooked
12 - 1 medium cucumber, sliced
13 - 1 large avocado, sliced
14 - 2 teaspoons toasted sesame seeds
15 - 2 green onions, thinly sliced
→ Sriracha Mayo
16 - ⅓ cup mayonnaise
17 - 1–2 tablespoons sriracha sauce, to taste
18 - 1 teaspoon lime juice
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper. In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger. Add salmon cubes and marinate for 10–15 minutes.
02 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 12–15 minutes until tender. Fluff with a fork.
03 - Arrange marinated salmon cubes on the prepared tray. Bake for 10–12 minutes until just cooked through and slightly caramelized.
04 - In a small bowl, mix mayonnaise, sriracha sauce, and lime juice until smooth.
05 - Divide jasmine rice among four bowls. Top with baked salmon, edamame, cucumber slices, and avocado. Drizzle with sriracha mayo and sprinkle with sesame seeds and green onions.
