Salmon Bowls | Brimpellizeriman | Umami

Ingredients

• 5 salmon fillets (, 4-6oz each)
• 2 cups dry jasmine rice
• 1 1/2 cups edamame (, shelled)
• 1 English cucumber (, sliced)
• 6 green onions (, chopped)
• 2 mangos (, peeled and cubed)
• 2 avocados (, peeled, seeded and cubed)
• 1/2 cup chopped fresh cilantro
• Sriracha mayo* (for topping, optional)
• ½ cup low-sodium soy sauce
• 2 Tablespoons rice vinegar
• 1 Tablespoon sesame oil
• 1/4 cup + 1 Tablespoon light brown sugar
• 1 Tablespoon honey
• ¾ teaspoon ground ginger
• 1 clove garlic (, minced)
• 2 teaspoons cornstarch+ 2 tsp water (, mixed together to make a cornstarch slurry)
• 1/4 teaspoon crushed red pepper flakes