Teriyaki Salmon Bowl

simplehealthykitchen.com

Ylva

subheading: For the Salmon:

2 salmon fillets approx. 4 to 6 oz. each preferably wild Alaskan king salmon

subheading: For the Teriyaki Sauce:

2 Tbsp soy sauce reduced sodium

2 Tbsp mirin sweet cooking rice vinegar found in the Asian section of the supermarket (or dry sherry)

2 Tbsp sake or sherry

1 ½ tsp honey

1 ½ tsp water

1 tsp cornstarch

subheading: For the bowl:

1 cups cooked rice white or brown Jasmine

2 cups fresh spinach (or 1 cup frozen, thawed)

½ avocado sliced

¼ cup edamame shelled (fresh or frozen(thawed))

1 carrot grated

1 tsp toasted sesame seeds white or black

1 sheet Nori or roasted seaweed snack cut into thin slices about 1 inch long and ⅛ inch wide.

1 green onion sliced (white and green parts)

Directions at simplehealthykitchen.com

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