Makes 4 bowls

INGREDIENTS:

For the salmon:

• 24 oz salmon, skin off, cut into 1-inch pieces
• 1/4 cup soy sauce, tamari, or coconut aminos
• 1/4 cup rice vinegar
• 1 TBSP sesame oil
• 1 TBSP honey
• 1/2 tsp ginger powder (or 1 TBSP minced fresh ginger)
• 2-3 cloves garlic, minced

For the bowls:

• 2 cups cooked brown rice, or brown rice + cauliflower rice blend
• 1 cup shelled edamame
• 2 Persian cucumbers, thinly sliced
• 2 avocados, diced
• 1/4 cup spicy mayo — just mix equal parts mayo + sriracha (optional add 1/2 lime)
• For serving (optional): sesame seeds, cilantro, limes, seaweed snacks, diced mango

INSTRUCTIONS:

1. Marinate the salmon:
Pat salmon cubes dry with paper towels (this helps make them crispy). Add salmon pieces to a bowl. In a separate small bowl or measuring cup, whisk together soy sauce (or tamari or coconut aminos), rice vinegar, sesame oil, honey, garlic and ginger. Pour over salmon, gently toss to coat, and let marinate for 30 minutes in the fridge.

2. Bake and broil:
Preheat oven to 400 F. Line a rimmed sheet pan with parchment paper and lightly spritz with olive oil. Spread marinated salmon in a single layer. Bake for 6 to 8 minutes until just cooked through. Remove pan, move your oven rack to the top position, and switch to broil. Broil salmon for 1 to 2 minutes until golden and caramelized in spots.

3. Build your bowls:
Divide rice (or cauliflower rice/rice mixture) between 4 bowls and top with salmon. Add about 1/4 cup edamame, 1/2 cup cucumbers, and half an avocado per bowl. Drizzle with spicy mayo and top with fresh herbs, squeeze of lime and seaweed snacks.