Teriyaki Salmon Bowls

Ingredients

For The Salmon And Rice

• 1 cup (225g) uncooked sushi rice or other preferred rice
• 1 ⅓ cups (300ml) water
• 3 tablespoons sushi rice seasoning optional
• 1 ¼ pounds (550g) salmon fillets skin removed
• 1 tablespoon olive oil

For The Teriyaki Sauce

• 1 tablespoon tamari sauce or low-sodium soy sauce, or coconut aminos
• 1 tablespoon rice wine vinegar
• 1 tablespoon honey or maple syrup or brown sugar, see note 3
• 1 teaspoon toasted sesame oil
• 2 cloves garlic minced (about 2 teaspoons)
• 1 teaspoon grated fresh ginger

For Serving

• 1 avocado peeled and sliced
• ½ English cucumber sliced
• 2-3 radishes sliced
• lime wedges
• Sriracha Sauce or other hot sauce, if desired

Instructions

1. To cook the sushi rice, rinse the rice under running water very well until it runs clear.
2. Add rice to a saucepan, and add the water. Bring to a boil, cover and simmer gently for 10 minutes. Remove from heat without opening the lid and allow to sit for 20 minutes. Fluff with a fork and season with rice seasoning when still hot.
3. To cook the salmon, heat olive oil in a nonstick pan over medium high heat. Cook the salmon for 3 minutes, turning once, or until cooked through. Remove onto a plate, and drain excess fat.
4. Add the sauce ingredients (tamari, vinegar, honey, sesame oil, garlic, and ginger) to the pan and cook for 2 minutes until slightly thickened. If needed, add a splash of water to get the right consitency. Remove the sauce from the heat, add in the cooked salmon, and toss to combine.
5. Divide the rice between 3 bowls, sprinkle with black sesame seeds. Top with salmon, cucumber, radishes, avocado, green onions. Serve with lemon wedges, and drizzle with hot sauce if desired.