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Ingredients
  • subheading: For the Salmon Bowls:
  • ¾ cup white or brown rice or quinoa
  • 4 (6-ounce) pieces salmon skin removed
  • ¼ cup low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 3 cloves garlic minced about 1 tablespoon
  • 1 tablespoon minced fresh ginger about a 1-inch piece
  • ¼ teaspoon crushed red pepper flakes plus additional for serving
  • 1 English cucumber halved lengthwise, seeded, and sliced
  • 2 medium ripe avocados peeled, pitted, and sliced or diced
  • 1 cup frozen shelled edamame thawed
  • Kosher salt
  • Sliced green onions
  • Black sesame seeds optional for serving
  • subheading: For the Creamy Sauce:
  • ¼ cup nonfat plain Greek yogurt
  • 1 to 2 teaspoons Sriracha plus additional to taste
  • 2 to 4 teaspoons milk plus additional as needed
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