Easy Savory Salmon Rice Bowl: My Zesty Ginger Soy Recipe

Ingredients

• 1 cup sushi or jasmine rice (190 g)
• 1 ¼ cups water (300 ml)
• 1 tablespoon rice vinegar (15 ml)
• 1 teaspoon sugar (5 g)
• 2 salmon fillets (about 6 oz/170 g each), skin-on or skinless
• 1 tablespoon olive oil (15 ml)
• Salt and pepper, to taste
• ½ cup edamame, shelled (75 g)
• 1 small cucumber, sliced
• 1 carrot, julienned
• ¼ cup radishes, thinly sliced (optional)
• 2 tablespoons soy sauce (30 ml)
• 1 tablespoon sesame oil (15 ml)
• 1 teaspoon fresh ginger, minced (5 g)
• 1 teaspoon honey (or maple syrup) (5 g)
• 1 teaspoon sesame seeds (optional)