Salmon Rice Bowl Recipe

• Prep : Make sure the rice is cooked, slice the cucumbers, cook the edamame, and shred the carrots (if shredding from a whole carrot) before beginning the recipe below.
• Cut the salmon into larger cubes and sprinkle them evenly with sea salt and garlic & herb seasoning. Press and pat the seasonings into the salmon to make sure they're well coated.
  1 pound skinless salmon, 1 teaspoon sea salt, ½ teaspoon garlic & herb seasoning
• In a skillet pan, over medium heat melt the butter. Add the salmon cubes and cook for 1-2 minutes per side or until cooked thoroughly and the fish easily flakes with a fork. Take care not to overcook! When done, remove the pan from the heat and set aside.

  ^{* Don't overcrowd the pan. We want to cook and create a nice exterior to the salmon and not steam them all together in the pan. If needed, cook the salmon in two batches. Add additional butter if needed.}

  ^{* Correct internal temperature of salmon should be 145℉.}
  1 tablespoon butter
• In a small bowl mix together the mayonnaise and sweet chili sauce. Set aside.
  1/4 cup mayonnaise, 1/4 cup sweet chili sauce

Assemble The Bowls

• – Add 1 cup of cooked rice to the bottom of each bowl (4 bowls total).

  Place each ingredient below side-by-side on top of the rice :

  – 1/4 cup sliced mini cucumbers to each bowl

  – 1/4 cup edamame beans to each bowl

  – 1/4 cup shredded carrots to each bowl

  – Place a fourth of the avocado slices on each bowl
  4 cups cooked rice of choice, 1 cup sliced mini cucumbers, 1 cup edamame beans, 1 cup shredded carrots, 1 avocado
• Drizzle 1/2 teaspoon of soy sauce over top each bowl.
  2 teaspoons soy sauce
• Drizzle some of the mayo + sweet chili creamy sauce over top each bowl.
• Garnish the bowls with chopped cilantro and everything bagel seasoning (optional). Enjoy!
  chopped cilantro & everything bagel seasoning