Yodelin Salmon Bowl

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

Ingredients

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

Instructions

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