Ingredients:

  • 2 cans (6 oz each) canned salmon, drained
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sriracha
  • 1 tsp lime juice
  • 3 cups cooked jasmine rice
  • 1 cup shelled edamame, thawed
  • 1 cup cucumber, diced
  • 1 large avocado, sliced
  • 2 stalks green onion, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a medium bowl, combine the drained salmon with sesame oil, rice vinegar, grated ginger, and minced garlic. Fold gently with a fork until the salmon is moistened but not mashed.
  2. Whisk together the soy sauce, honey, sriracha, and lime juice in a small jar or bowl until the honey is fully incorporated and the sauce is glossy.
  3. Divide the warm rice among four bowls. Arrange the edamame, diced cucumber, and avocado slices in separate clusters on top of the rice.
  4. Scoop the seasoned salmon into the center of each bowl. Drizzle the Asian glaze evenly over the salmon and vegetables, then garnish with sliced green onions and toasted sesame seeds.