DIY Salmon Rice Bowls

Ingredients:

• 1 lb of salmon; cubed into 1 inch pieces (I cut the skin off, but you don’t have to)

• 6 - 8 tbsp of soy sauce

• 1 tbsp of sesame oil

• 1 tbsp of honey

• 1 tbsp of rice vinegar

• 3 coves of garlic; minced

• 1/4 tsp of ground ginger

• 1/4 cup of scallions; minced

• Cooked rice

Optional (but encouraged) toppings:

• Avocado

• Cucumber salad

• Furikake

• Nori (seaweed)

• Pickled scallions

• scallions

• Kewpie Mayo

• Chili crunch/chili oil

Preheat your oven to 375F.

In a medium bowl, mix together the ingredients for the marinade- soy sauce, sesame oil, honey, rice vinegar, minced garlic, ground ginger and scallions. Mix everything together so there are no clumps of honey or garlic. Adjust to your own taste.

In another bowl, add in your cubed salmon pieces and spoon some marinade over the salmon. I would use about half of your sauce. Let the salmon marinade in the bowl at room temperature for about 30 minutes.

Using either a baking tray or Pyrex baking tray, spoon out your salmon onto the baking sheet (leaving behind the extra marinade). Cook for about 25 minutes, or until the salmon is cooked to your liking.

Building your salmon bowl, with rice on the bottom, then salmon and then any/all of the toppings!