Teriyaki Salmon Bowl with Wasabi Dressing

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  Brown sugar(30g)
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  Garlic
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  Ginger, Fresh Root(15g)
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  Soy Sauce, Low Sodium(120g)
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  Salmon(454g)
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  Avocado oil(15g)
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  Mayonnaise, Regular(120g)
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  Wasabi paste(15g)
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  Lemon Juice, Fresh(15g)
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  Rice, White, Long-Grain(960g)
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  Edamame, Shelled(240g)
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  Cucumber
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  Avocado
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  Cilantro, Fresh
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  Sesame seeds

Instructions

1. 1Combine the brown sugar, fresh garlic, ginger, and soy sauce in a medium bowl. Add the salmon and toss until evenly coated. Transfer to an airtight container and refrigerate for at least 30 minutes or up to overnight.
2. 2Cook the white rice according to package directions until tender and fluffy.
3. 3Heat the avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Remove the salmon from the marinade, allowing excess to drip off. Working in batches if needed, add the salmon skin-side up and cook 3–4 minutes until the flesh is opaque and browned. Flip carefully and cook another 2–3 minutes until the internal temperature reaches 145°F and the skin is crispy.
4. 4While the salmon cooks, whisk together the mayonnaise, wasabi paste, and lemon juice in a small bowl until smooth and well combined.
5. 5Prepare the fresh toppings: thinly slice the cucumber and avocado; have the cooked edamame, cilantro, and sesame seeds ready.
6. 6Divide the cooked white rice evenly among 4 airtight containers while hot. Top each with one portion of salmon, one-quarter of the edamame, cucumber slices, and avocado.
7. 7Drizzle each bowl with the wasabi dressing and sprinkle with fresh cilantro and sesame seeds.
8. 8Seal the containers and refrigerate until ready to eat, up to 4 days.