INGREDIENTS

• 1 1/2 cup cooked jasmine rice*
• 2 teaspoons avocado oil
• 12 ounces skinless salmon filet, cut into cubes
• 1 tablespoon honey
• 1 tablespoon tamari or soy sauce
• 1 teaspoon sesame oil
• 1 clove garlic, grated
• 1 teaspoon grated fresh ginger
• 2 teaspoons sriracha sauce + more for serving
• 1 avocado, sliced
• ½ cup shelled edamame, heated according to package directions
• ½ cup shredded carrots
• 2 teaspoons black sesame seeds
• 2 green onions chopped
   

INSTRUCTIONS

1. Divide rice between two bowls.
2. Heat oil over medium-high heat and add salmon, tossing to evenly brown.
3. In a medium bowl, whisk together the honey, tamari, sesame oil, garlic, ginger and 2 teaspoons sriracha sauce and pour over salmon.
4. Toss salmon in the sauce until sticky and salmon is cooked through.
5. Add salmon on top of the rice and divide the avocado, edamame, and carrots.
6. Garnish with sesame seeds, green onions and a drizzle of sriracha if desired.
    

SERVES: 2
 

RECIPE NOTES*

• To make this in a pinch, use frozen cooked rice, reheated until steaming.
• If you prefer to make it at home, simply bring 1 cup of rice and 1 ¼ cup water to a boil over high heat, cover and reduce heat to low and simmer for 12 minutes. Remove from heat and let rest covered for 10 more minutes.