1tablespoontamari sauceor low-sodium soy sauce, or coconut aminos
1tablespoonrice wine vinegar
1tablespoonhoneyor maple syrup or brown sugar, see note 3
1teaspoontoasted sesame oil
2clovesgarlicminced (about 2 teaspoons)
1teaspoon grated fresh ginger
1avocadopeeled and sliced
Sriracha Sauceor other hot sauce, if desired
To cook the sushi rice, rinse the rice under running water very well until it runs clear.
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.
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.
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.
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.
To store: Salmon rice bowls can be assembled and kept in the refrigerator for 2-3 days, making them perfect for meal prep. You can also cook the rice and the teriyaki salmon, and store them separately for a few days. When you're ready to eat, warm them up and assemble the bowls with fresh toppings.
You can enjoy your salmon bowls with hot rice and hot salmon, or serve either part of the recipe at room temperature. I think the salmon tastes best when eaten right away, but it's delicious cold too.
Instead of honey, feel free to use brown sugar, maple syrup, or your favorite low-carb sweetener.
Add any other toppings that you enjoy to these salmon bowls. Try edamame, seaweed sheets, Japanese mayo, or shredded carrots.