Teriyaki Salmon Bowl

What you'll need: Basmati rice Edamame Spicy Sriracha Mayo Cucumber Mango Salad Tamari Rice vinegar Sesame oil Mirin Honey Ginger Garlic Raw salmon Avocado oil

Cook the basmati rice and edamame and store in the fridge until ready to use.

Combine mayo, sriracha, sesame oil, garlic, sugar, rice vinegar, and sea salt to make sriracha mayo.

Mix cucumbers, mango, cilantro, rice vinegar, and sesame oil to make the mango salad.

Whisk the teriyaki sauce together and marinate the salmon in it.

Cook the salmon with the sauce in a large pan until cooked through.

Serve the salmon on a bed of rice with edamame and mango salad drizzled with sriracha mayo.

Find the full recipe with measurements and tips via the link below!