# What You’ll Need:
→ Salmon & Marinade
01 - 4 salmon fillets (about 5.3 oz each, skinless or skin-on as preferred)
02 - 4 tablespoons soy sauce (low sodium recommended)
03 - 2 tablespoons honey or maple syrup
04 - 2 tablespoons fresh ginger, grated
05 - 2 garlic cloves, minced
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 teaspoon sriracha or chili paste (optional, for heat)
09 - 1 tablespoon sesame seeds
→ Rice
10 - 2 cups jasmine or sushi rice
11 - 2.5 cups water
12 - Pinch of salt
→ Vegetables
13 - 1 cup edamame (shelled, frozen or fresh)
14 - 1 cup shredded carrots
15 - 1 red bell pepper, thinly sliced
16 - 1 cup baby bok choy or snap peas, sliced
17 - 2 green onions, sliced thin
18 - 1 tablespoon sesame oil
→ Garnishes
19 - 1 avocado, sliced
20 - Extra sesame seeds
21 - Fresh cilantro or microgreens (optional)
22 - Lime wedges
# How-To Steps:
01 - In a mixing bowl, whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha until well combined. Reserve 2 tablespoons of the marinade in a separate container for drizzling later.
02 - Place salmon fillets in a shallow dish or resealable bag. Pour the remaining marinade over the salmon, turning to coat evenly. Marinate for 15 to 30 minutes in the refrigerator.
03 - Rinse the rice under cold water until water runs clear. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - While rice cooks, heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add edamame, carrots, bell pepper, and bok choy or snap peas. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender. Transfer to a plate and set aside.
05 - Remove salmon from marinade and discard used marinade. Add a splash of oil to the same skillet if needed. Sear salmon fillets over medium-high heat for 3 to 4 minutes per side until cooked through and glazed. Sprinkle with sesame seeds.
06 - Divide cooked rice among four bowls. Top each bowl with stir-fried vegetables, one salmon fillet, avocado slices, green onions, and additional garnishes. Drizzle with reserved marinade and serve with lime wedges.
