Miso Salmon Rice Bowl | Neora Blog

Ingredients

• 1 lb salmon filet with skin on, cut into four portions
• 2 tbsps olive oil
• 2 tbsps peanut oil
• 2 cups cooked rice
• 4 oz shiitake mushrooms, sliced
• 1 avocado, sliced
• 1/4 cup cilantro, roughly chopped
• Salt and pepper to taste
• 2 tbsps white miso paste
• 1 tsp sriracha
• 2 tbsps tamari or soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp peanut oil
• 2 cups purple cabbage, shredded
• Juice of one lime
• 1 tsp honey
• Pinch of sea salt