Teriyaki Salmon Bowl

Recipe from Kiki (Chisel & Fork)

Ingredients

• 1 lb salmon (about 3 filets), cut into 1” cubes

• 1 cup uncooked sushi rice

• 1 green onion, diced and divided

• 1 Tbs sesame seeds, toasted and divided

• 2 Tbs avocado oil, divided

• 1 ½ cups chopped vegetables of choice: carrots, edemame, broccoli, green beans, baby bok choy, red bell pepper, etc.

Marinade

• ¼ cup low-sodium soy sauce

• 2 Tbs water

• 2 Tbs light brown sugar

• 1 Tbs cornstarch

• 1 Tbs honey

• 1 Tbs rice wine vinegar

• 1 tsp sesame oil

• 3 cloves garlic

• 1 Tbs fresh ginger, grated

Directions

Cook rice according to directions.

In a medium bowl, mix together marinade ingredients plus half the green onion and sesame seeds. Add salmon to marinate.

Heat 1 Tbs oil in skillet over med-high heat. Add veggies and cook until just tender, 3-5 mins. Remove from pan and set aside.

Reduce heat to medium (sugars in marinade will burn), add remaining 1 Tbs oil. Once hot, add salmon reserving the sauce. Cook 2-3 mins, flip and cook another 2 mins.

Add remaining sauce and veggies to pan and stir.

Serve on top of rice with the remaining green onions and sesame seeds as topping.