Makes two bowls.
- 1 6oz pack of Nordic Blue salmon from Wulf’s Fish
- 1/8 cup soy sauce
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- small squirt of Sriracha
- 2 scallions, sliced
- 1/2 jalapeno, diced
- 1/2 cup white rice, uncooked, + 1 cup water or stock for cooking
- 1 cup spinach or greens
- 1/3 cup red cabbage, shredded
- 1 carrot, shredded
- 1/2 cup edamame
- 1/2 avocado, sliced
- ginger, thinly sliced
- sesame seeds (black and white if you have them)
- salt and pepper
- cilantro for garnish, if desired
- Get the rice cooking.
- Toss the salmon into a small bowl with the soy sauce, rice vinegar, sesame oil, Sriracha, scallions, and jalapeno. Cover and refrigerate until ready to assemble bowls.
- Split the spinach/greens into two and add a pile into the bottom of each of the two bowls.
- When the rice is cooked put a scoop into bowl atop the spinach/greens. Sprinkle with salt, pepper, and sesame seeds.
- Split all other ingredients into two and assemble them into each bowl with the salmon in the center.
- Garnish with sesame seeds and cilantro.
Lots of other tasty options I love to include are: cucumbers or quick pickles, seaweed, thin-sliced radishes, sprouts, microgreens, sauteed mushrooms, greek yogurt mixed with Sriracha and drizzled on top.