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Ingredients
  • 4 (5 to 6 ounce) salmon filets
  • 3 cups cooked brown rice or white rice (may substitute cooked quinoa or cauliflower rice)
  • 2 cups chopped cucumber
  • 1 cup shelled edamame, cooked and cooled
  • 1 cup shredded or julienned carrots
  • 1 medium avocado, sliced
  • 2 green onions, thinly sliced
  • ½ cup coconut aminos
  • ¼ cup honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 3 garlic cloves, minced (1 tablespoon)
  • 1 teaspoon grated fresh ginger (or ½ teaspoon dried ginger)
  • 1 ½ tablespoons cornstarch
  • Optional for serving: Sesame seeds
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