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Crispy Salmon Rice Bowl
Ingredients
  • 1 pound skinless center-cut  salmon fillet, cut into 1 ½-inch chunks
  • 1 tablespoon sesame oil
  • ¼ cup teriyaki glaze, preferably low-sodium
  • 2 cups hot cooked brown rice
  • 1 cup cooked shelled edamame
  • 2 scallions, sliced
  • 1 cup diced cucumber
  • 1 medium avocado, sliced
  • 2 tablespoons Sriracha mayonnaise
  • 2 teaspoons toasted sesame seeds (optional)
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