# What You 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 fresh ginger, grated
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 edamame, cooked
14 - 1 avocado, sliced
15 - 2 green onions, thinly sliced
16 - 2 tablespoons toasted sesame seeds
→ Sauces and Garnishes
17 - 4 tablespoons sriracha mayonnaise
18 - 4 tablespoons soy sauce or tamari
19 - 2 tablespoons pickled ginger
20 - Lime wedges for serving
# How-To Steps:
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 until well combined.
03 - Add salmon cubes to the marinade and stir gently to coat evenly. Let sit for 10 minutes at room temperature.
04 - Rinse rice under cold running water until water runs clear. Combine rice, 3 cups water, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 12 to 15 minutes until rice is tender. Remove from heat and let stand covered for 5 minutes.
05 - Spread marinated salmon cubes in a single layer on the prepared baking tray. Broil or bake for 8 to 10 minutes until just cooked through with lightly browned edges.
06 - While salmon cooks, slice cucumber, shred carrots, slice avocado, and slice green onions. Arrange all prepared vegetables and garnishes within easy reach.
07 - Divide cooked rice evenly among 4 bowls. Top each bowl with broiled salmon, cucumber, carrots, edamame, avocado, and green onions. Drizzle with desired sauces, sprinkle with toasted sesame seeds, and garnish as preferred.
08 - Serve bowls immediately while salmon and rice are warm, accompanied by lime wedges for squeezing.
