Easy Salmon Rice Bowls
Recipe: https://recipestripper.com/recipes/71dcae72-0bbe-4ae5-a59c-6c534b37b084
Original source: https://www.tablefortwoblog.com/easy-salmon-rice-bowls/
Recipe image: https://www.tablefortwoblog.com/wp-content/uploads/2022/06/easy-salmon-rice-bowls-recipe-photo-tablefortwoblog-4-scaled.jpg

Fluffy white rice is topped with edamame, persian cucumbers, and other fresh toppings alongside the sweet and savory salmon. If you enjoy sushi, you'll love these simple bowls!
Yield: 2
Prep time: PT5M
Cook time: PT12M
Total time: PT77M

Ingredients
- 1 tablespoon brown sugar
- 4 tablespoons low sodium soy sauce
- 1 teaspoon sriracha
- 1 pound fresh salmon (cubed into 1/2 inch cubes (skin removed))
- White rice
- Optional toppings: edamame, persian cucumbers sliced into half moons, furikake, sriracha mayo, nori (dried seaweed, julienned)

Instructions
1. Whisk together brown sugar, soy sauce, sriracha in a bowl. Place salmon cubes in bowl, toss to coat, cover and put in refrigerator to marinate for at least 1 hour.
2. Preheat oven to 400 °F. Line a rimmed baking sheet with parchment paper.
3. Place salmon onto baking sheet and bake for 8-10 minutes. You can put it under the broiler for 1-2 minutes before it's done cooking to get a nice char on the exterior, if desired.
4. To assemble bowl: add white rice to a bowl, then top with salmon, cucumber, edamame, seaweed, furikake sprinkles, and drizzle sriracha mayo on top.