Japanese Inspired Salmon Bowl

Ingredients

For the salmon

• 2 salmon fillets (about 150g each)
• 1 tbsp soy sauce (low sodium)
• 1 tsp mirin
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 garlic clove, minced
  
  

For the bowl

• 1 cup cooked brown rice or sushi rice
• 1 cup edamame, shelled
• 1 cup bok choy, chopped
• 1 medium carrot, julienned
• 1/2 cucumber, sliced
• 1 tbsp sesame seeds
• 2 green onions, sliced
• Nori strips (optional)
  
  

For the dressing

• 1 tbsp soy sauce (low sodium)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey or maple syrup
• 1/2 tsp grated ginger
  

Directions

1. Marinate salmon: In a small bowl, whisk together soy sauce, mirin, sesame oil, ginger and garlic.
   Place salmon in the marinade and let sit for 10 minutes.
2. Cook salmon: Heat a non-stick pan over medium heat. Add salmon (skin-side down if it has skin) and cook for 4-5 minutes per side or until cooked through and flaky. Set aside.
3. Cook greens: In the same pan, add bok choy and a splash of water. Sauté for 2-3 minutes until tender.
4. Make dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey and ginger.
5. Assemble bowls: Divide rice between bowls. Top with salmon, edamame, bok choy, carrot, cucumber and green onions. Drizzle with dressing and sprinkle with sesame seeds and nori.