Miso Salmon Bowls

subheading: UNITS USM ½X:

subheading: Salmon Bites:

1 pound salmon fillets, fully thawed- choose fillets that are even in thickness. (Skin off or peel off after cooked) Or sub tofu.

¼ teaspoon 5-spice

¼ to ½ teaspoon salt (adjust to taste)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon ginger

½ teaspoon black pepper

⅛ to ¼ teaspoon cayenne

1 teaspoon sugar

subheading: Salmon Bowl Ingredients:

3 to 4 cups cooked rice (brown rice, jasmine rice, black rice, or other cooked grain, or cooked cauliflower rice)

2 cups (8 ounces) fresh shiitake mushrooms

2 cups edamame, shelled and thawed (or sub cucumber)

1 large avocado

2 cups red cabbage, shredded (see notes if you prefer cooked cabbage)

Optional Garnishes: sesame seeds, cilantro, scallions, microgreens, Chili Crisp or Peanut Chili Crunch

subheading: Miso Dressing:

¼ cup olive oil

3 tablespoons sesame oil

3 tablespoons rice vinegar

3 tablespoons maple syrup (or honey)

2 tablespoons miso paste

2 tablespoons soy sauce or Braggs Liquid Aminos

2 tablespoons water

1 small garlic clove

2 teaspoons fresh ginger, sliced

¼ teaspoon salt

pinch cayenne

Directions at feastingathome.com

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