Inspired by the Salmon Bowl at Yodelin Broth Company in Leavenworth.

Rice Seasoning

• 1/6 cup of (unseasoned) rice vinegar
• 1 Tbs white sugar
• 1 tsp salt (I do 3/4 tsp)

Sesame Ginger Vinagrette

• 2 tablespoons toasted sesame oil
• 2 tablespoons olive oil
• 2 tablespoons reduced sodium soy sauce (or sub coconut aminos)
• 2-3 tablespoons rice vinegar
• 1 ½ tablespoons pure maple syrup
• 2 cloves garlic, finely minced
• 1 tablespoon freshly minced ginger

Method

• Cook one cup of short grain calrose rice (brown or white), combine with rice seasoning
• Season salmon filet with salt and pepper and pan fry on both sides until done to taste (5 minutes one side, 3 minutes other)
• Line bowls with sushi rice, and top with sliced cucumber, grated carrot, finely sliced red cabbage, salad greens (or other veggies of choice)
• Top with cooked salmon filet, and cover with sesame ginger vinagrette
• Top with sesame seeds if desired