Teriyaki Salmon Rice Bowl

• 4 fillet salmon fillets
• 3 tbsp gluten-free tamari
• 2 tbsp mirin
• 2 tbsp honey
• 1 tbsp fresh ginger
• 3 cup cooked white rice
• 1 cup shelled edamame
• 1 avocado
• 2 green onions

Instructions

1. 1

   Simmer tamari, mirin, honey, and grated ginger in a small pan until slightly syrupy.

2. 2

   Sear the salmon in a nonstick skillet over medium-high heat, 3 to 4 minutes per side.

3. 3

   Brush the glaze over the salmon and let it bubble and caramelize.

4. 4

   Warm the edamame in boiling water for 2 minutes, then drain.

5. 5

   Divide the rice among bowls and flake the glazed salmon on top.

6. 6

   Add edamame and sliced avocado to each bowl.

7. 7

   Drizzle with extra glaze and finish with green onions and sesame seeds.