Crispy Salmon Rice Bowls

Ginger Scallion Rice

• 1 Tablespoon avocado oil
• 3 scallions green onions thinly sliced green and white parts separated
• 2 garlic cloves minced
• 1 Tablespoons ginger finely grated
• 1 cups rice white jasmine rice
• 1/2 teaspoons toasted sesame oil
• ½ tsp kosher salt
• 1.5 cups water

Sriracha Mayo

• 1/4 cup high quality real mayonnaise
• 1 tablespoon Sriracha Use more if you like it spicy, less if you don't like spice

Teriyaki Sauce

• 1/4 cup low sodium soy sauce *be sure to use low sodium or the sauce will be too salty
• 2 TBSP rice vinegar
• 2 TBSP brown sugar
• 4 cloves garlic finely minced
• 4 TBSP ginger root grated
• 1/2 tsp sambal oelek use more if you would like it spicy
• 1 tsp cornstarch

For Salmon Bowls

• 1.5 pounds salmon skin and bones removed, cut into 1.5 inch cubes (you can ask you butcher to do this when buying it to save time)
• 1/4 cup cornstarch
• 1 tablespoon toasted sesame oil
• 2 tablespoons avocado oil or other neutral, high heat oil
• 1 cup cooked shelled edamame
• 1 cup sliced cucumber
• 1.5 cups shredded purple cabbage
• 1 avocado sliced
• 2 TBSP sesame seeds for garnish, optional