Ingredients:

  • 1.2 lb (545g) Salmon fillet, skin-on or off, cut into 2-inch cubes
  • 2 tbsp (30ml) Soy sauce
  • 1 tbsp (15ml) Honey
  • 1 tbsp (15ml) Toasted sesame oil
  • 1 tbsp (15g) White sesame seeds
  • 1 tbsp (15ml) Neutral oil
  • 2 tbsp (30ml) Soy sauce
  • 1 tbsp (15ml) Rice vinegar
  • 1 tsp (5ml) Freshly grated ginger
  • 1 tsp (5ml) Honey
  • 1/2 tsp (2.5ml) Sriracha
  • 3 cups (600g) Cooked jasmine or brown rice
  • 1 cup (150g) Sliced cucumbers
  • 1 cup (150g) Shredded carrots
  • 1 avocado, sliced
  • 2 stalks (30g) Sliced scallions
  • 1/4 cup (60g) Edamame

Instructions:

  1. While the rice is steaming, slice cucumbers and carrots into thin matchsticks. Whisk the ginger sauce ingredients (soy sauce, rice vinegar, grated ginger, honey, and sriracha) in a small bowl and set aside.
  2. Pat the salmon cubes completely dry with paper towels. Toss cubes with a pinch of salt and the white sesame seeds.
  3. Heat neutral oil in a large skillet over medium-high heat until shimmering. Add salmon and sear for 2-3 minutes per side without moving them, until a mahogany-colored crust forms.
  4. Reduce heat to medium. Pour in the soy sauce, honey, and sesame oil. Toss the salmon rapidly for 60 seconds as the sauce bubbles and thickens, coating each piece in a glossy, sticky veneer.
  5. Remove from heat immediately. Assemble bowls by placing cooked rice as the base, topped with the glazed salmon, sliced cucumbers, shredded carrots, avocado, scallions, and edamame. Drizzle with the prepared ginger sauce.