# What you'll need:
→ Salmon Preparation
01 - 4 salmon fillets (approximately 5 oz each), skin-on or skinless
02 - 2 tablespoons low-sodium soy sauce
03 - 2 tablespoons pure maple syrup
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon sesame oil
06 - 1 garlic clove, minced
07 - 1 teaspoon freshly grated ginger
08 - 1/2 teaspoon chili flakes (optional)
→ Rice and Vegetable Bowls
09 - 2 cups cooked jasmine or sushi rice (about 1 cup uncooked)
10 - 1 cup shredded red cabbage
11 - 1 cup julienned carrots
12 - 1 cup thinly sliced cucumber
13 - 1 avocado, sliced
14 - 2 tablespoons toasted sesame seeds
15 - 2 green onions, thinly sliced
→ Garnish
16 - Lime wedges
17 - Extra soy sauce or sriracha (optional)
# Method:
01 - Combine soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and chili flakes in a small mixing bowl. Whisk until fully integrated.
02 - Arrange salmon fillets in a shallow dish or resealable bag. Pour half of the marinade over the fish, reserving the remainder. Allow fillets to marinate for 15 minutes at room temperature.
03 - Set oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
04 - Transfer salmon fillets to prepared baking sheet. Brush with reserved marinade. Bake for 12 to 15 minutes, until salmon reaches desired doneness and flakes easily with a fork.
05 - While salmon cooks, ensure rice is freshly made and fluff with a fork. Arrange cabbage, carrots, cucumber, and avocado for bowl assembly.
06 - Divide rice evenly among four bowls. Top with prepared vegetables and avocado slices. Place a salmon fillet atop each serving.
07 - Drizzle bowls with pan juices. Sprinkle with toasted sesame seeds and green onions. Present with lime wedges and additional soy sauce or sriracha on the side if desired.
