TERIYAKI SALMON RICE BOWLS

Ingredients

• ¼ cup soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• ¼ cup honey
• ¼ cup brown sugar, packed
• 1 tablespoon fresh ginger root, grated or finely minced
• 3 cloves garlic, chopped
• 1 teaspoon red pepper flakes
• 1 ½ pounds salmon filet, skinned and cut into 2” chunks
• 2 tablespoons olive oil
• 1 cup cider vinegar
• ¾ cup water
• 4 tablespoons sugar
• 1 teaspoon salt
• 1 small red onion, thinly sliced into rounds (about 1 cup)
• 1 small cucumber, very thinly sliced into rounds (about 1 cup)
• 1 cup pineapple, chopped into ½” chunks
• 3 cups cooked sushi rice, cooked to package directions
• 1 cup edamame beans
• 1 avocado, cut into slices
• 1 cup purple cabbage, chopped
• 1/2 cup carrot, peeled and grated on the large holes of a box grater (about ½ cup)
• 2-3 tablespoons sriracha mayonnaise
• ½ cup scallions
• 2 teaspoons black and white sesame seeds