Ingredients:
2 slices of salmon (skin removed)
1 tbsp miso
1/2 tbsp freshly grated ginger
1/2 tbsp soy sauce or GF tamari
1/2 tbsp maple syrup
1 tsp sesame oil
Squirt of sriracha hot sauce
1 cup of rice, cooked according to package directions (I used brown rice)
Edamame (cooked)
Grated carrots
Purple cabbage
Pickled ginger
Avocado
Nori
Hoisin sauce
Sesame seeds .
Directions:
Preheat oven to 400°F
Mix together miso, ginger, soy sauce, maple syrup, sesame oil and sriracha. Spread half on top of salmon, reserve half as sauce for bowl.
Bake salmon for about 15 minutes, until cooked through. .
Assemble bowl – top rice with cut up salmon, edamame, carrots, cabbage, pickled ginger, avocado and nori. Sprinkle with sesame seeds. Drizzle with remaining miso marinade and hoisin sauce.
You can also top with additional sriracha. .
You can also add the follower to your bowl: mango, cucumber, fake crab, sushi grade salmon/tuna (uncooked), jalapeños, sliced peppers etc
Erin Eats 