1Combine soy sauce, 2 T rice vinegar, sesame oil, 5-6 cloves of garlic, 1-2 tsp ginger powder, and 2 T maple syrup or honey in a glass dish or ziploc bag with the salmon. Marinate for at least 15 minutes, or all day. Keep the marinade liquid.
2Combine soy sauce, 2 T rice vinegar, sesame oil, 5-6 cloves of garlic, 1-2 tsp ginger powder, and 2 T maple syrup or honey in a glass dish or ziploc bag with the salmon. Marinate for at least 15 minutes, or all day. Keep the marinade liquid.
3Combine soy sauce, 2 T rice vinegar, sesame oil, 5-6 cloves of garlic, 1-2 tsp ginger powder, and 2 T maple syrup or honey in a glass dish or ziploc bag with the salmon. Marinate for at least 15 minutes, or all day. Keep the marinade liquid.
4Heat a pan with olive oil and add the salmon, skin side up. Cover to steam and cook until the skin can peel away, about 15 minutes.
5Heat a pan with olive oil and add the salmon, skin side up. Cover to steam and cook until the skin can peel away, about 15 minutes.
6Heat a pan with olive oil and add the salmon, skin side up. Cover to steam and cook until the skin can peel away, about 15 minutes.
7Once salmon skin is removed, add green onions (reserve some for toppings).
8Once salmon skin is removed, add green onions (reserve some for toppings).
9Once salmon skin is removed, add green onions (reserve some for toppings).
10Break apart the salmon and add the remaining marinade along with about 1 1/2 cups of edamame. Cook through until edamame is ready, about 5 minutes.
11Break apart the salmon and add the remaining marinade along with about 1 1/2 cups of edamame. Cook through until edamame is ready, about 5 minutes.
12Break apart the salmon and add the remaining marinade along with about 1 1/2 cups of edamame. Cook through until edamame is ready, about 5 minutes.
13Cook 1 cup basmati rice with 2 cups water. Once cooked, add 2-3 T rice vinegar and 1 T raw honey; mix together.
14Cook 1 cup basmati rice with 2 cups water. Once cooked, add 2-3 T rice vinegar and 1 T raw honey; mix together.
15Cook 1 cup basmati rice with 2 cups water. Once cooked, add 2-3 T rice vinegar and 1 T raw honey; mix together.
16Prep and finely chop kale, cucumber, green onions, and pickled red onions.
17Prep and finely chop kale, cucumber, green onions, and pickled red onions.
18Prep and finely chop kale, cucumber, green onions, and pickled red onions.
19Mix 1/2 cup mayo, 3 T sriracha, 1 T garlic powder, 1 T onion powder, and a pinch of sea salt until smooth to create the aioli.
20Mix 1/2 cup mayo, 3 T sriracha, 1 T garlic powder, 1 T onion powder, and a pinch of sea salt until smooth to create the aioli.
21Mix 1/2 cup mayo, 3 T sriracha, 1 T garlic powder, 1 T onion powder, and a pinch of sea salt until smooth to create the aioli.
22Create your bowl with all the different components and toss together.
23Create your bowl with all the different components and toss together.
24Create your bowl with all the different components and toss together.
Ingredients
1.5 lb wild caught salmon
1.5 lb wild caught salmon
1.5 lb wild caught salmon
0.25 cup soy sauce
0.25 cup soy sauce
0.25 cup soy sauce
2 T rice vinegar
2 T rice vinegar
2 T rice vinegar
1 T sesame oil
1 T sesame oil
1 T sesame oil
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
2 tsp ginger powder
2 tsp ginger powder
2 tsp ginger powder
2 T maple syrup or honey
2 T maple syrup or honey
2 T maple syrup or honey
1 bunch green onions
1 bunch green onions
1 bunch green onions
Frozen edamame
Frozen edamame
Frozen edamame
2 cups water
2 cups water
2 cups water
1 cup basmati rice
1 cup basmati rice
1 cup basmati rice
3 T rice vinegar
3 T rice vinegar
3 T rice vinegar
1 T raw honey
1 T raw honey
1 T raw honey
Kale
Kale
Kale
Cucumber
Cucumber
Cucumber
Green onions
Green onions
Green onions
Pickled red onions
Pickled red onions
Pickled red onions
0.5 cup mayo
0.5 cup mayo
0.5 cup mayo
3 T sriracha
3 T sriracha
3 T sriracha
1 T garlic powder
1 T garlic powder
1 T garlic powder
1 T onion powder
1 T onion powder
1 T onion powder
Pinch sea salt
Pinch sea salt
Pinch sea salt
Equipment
glass dishziploc bagpan
Tips
Marinate salmon for at least 15 minutes, or all day for best flavor.
Finely chop all vegetables so they mix together well.
Mixing rice vinegar and honey into the cooked rice is optional but highly recommended.