Teriyaki Salmon Bowl

Servings: 2

Ingredients:

• 2 cups dry jasmine rice

• 1 lb salmon fillet (if you like larger pieces, use 1.5 or 2 lb)

• 1 bunch of green onions (6-8 green onions)

• 2 mini cucumbers

• 1 cup of shredded carrots

• 1 cup shredded red cabbage

• 1 tbs ground ginger

• 1 tbs brown sugar

• 1 tbs garlic powder

• 1/2 cup teriyaki sauce 

• salt and black pepper to taste

1. Preheat oven to 400. 

2. Marinate salmon for 20 minutes in a bowl with teriyaki sauce. I used 1/2 cup of GF San-J teriyaki sauce but added 1 tbs of brown sugar, ground ginger, garlic powder, salt, and black pepper.

3. Line baking sheet and bake salmon for 12 minutes or until internal temp reaches 145. Save any leftover teriyaki sauce in bowl to later heat and top salmon with once done cooking. 

4. Rinse 2 cups of dry jasmine rice with water. Cook according to package instructions. I put 2 cups of rice and 2 cups of water in the rice cooker. 

5. Mix 1/4 cup of mayo with 2 tbs of sriracha mayo in a small bowl. 

6. Slice 2 mini cucumbers, 1 bunch of green onions, 1 cup of carrots, and 1 cup of green or red cabbage. 

7. Add a base of cooked rice to bowl. Top with a handful of sliced cucumbers, green onions, red or green cabbage, shredded carrots over the rice.

8. Once salmon is about to be ready, heat remaining teriyaki sauce over stove on medium heat for 2-3 minutes and drizzle on top of cooked salmon. 

9. Add salmon to rice and veggie bowl.

10. Drizzle sriracha mayo over bowl and sprinkle with sesame seeds.