Salmon Rice Bowl



  1. Whisk together the marinade ingredients and set half of it aside for the dressing.
  2. Place the salmon in a bowl and cover with the remaining marinade.
  3. Cover and refrigerate for half an hour.
  4. Meanwhile, preheat the oven to 425 F.
  5. Cook the rice according to package directions, about 20 minutes.
  6. Line a baking sheet with foil.
  7. Place the marinated salmon on the baking sheet, discarding the marinade, and bake for about 8 minutes, until fish becomes opaque and breaks apart easily.
  8. Break the cooked salmon into large bite-size chunks.
  9. In a large bowl, toss the cabbage, carrot, pepper, edamame and avocado with the reserved salad dressing.
  10. Place a large scoop of rice in each bowl and cover with a large scoop of the salad mix.
  11. Top with pieces of salmon and scatter over the green onions, sesame seeds and nori (if using).