Sesame Salmon Rice Bowls

Ingredients

• 1 Cup jasmine rice - 1 (cup), rinsed
• 1.5 Cup water - 1 1/2 (cups)
• 4 Count skinless salmon fillets - 4 (6-ounce fillets), Use four 6-ounce fillets; pat dry before cooking.
• 0.25 Cup low-sodium soy sauce - 1/4 (cup)
• 2 Tablespoon toasted sesame oil - 2 (tablespoons)
• 1 Tablespoon honey - 1 (tablespoon)
• 1 Tablespoon rice vinegar - 1 (tablespoon)
• 1 Tablespoon vegetable oil - 1 (tablespoon)
• 1 Count cucumber - 1 (medium), thinly sliced
• 1 Cup frozen shelled edamame - 1 (cup)
• 2 Count carrots - 2 (medium), shredded
• 2 Tablespoon toasted sesame seeds - 2 (tablespoons)

Instructions

1. Prep rice, vegetables, and salmon

   1. *Rinse the jasmine rice* until the water runs mostly clear; *thinly slice the cucumber*, *shred the carrots*, and *pat the salmon dry*.

2. Cook the rice and edamame

   2. Combine the *rinsed rice* and *water* in a saucepan. Bring to a boil, reduce to low, cover, and cook *10 minutes*; quickly scatter *frozen edamame* over the rice, cover, cook *5 minutes more*, then rest off heat *5 minutes*.

3. Make the soy-sesame sauce

   3. Whisk together *soy sauce, sesame oil, honey, and rice vinegar* in a small bowl; *reserve 2 tablespoons* for drizzling and keep the remaining sauce for cooking the salmon.

4. Cook the salmon

   4. Heat *vegetable oil* in a nonstick skillet over medium heat. Add salmon and cook *3 to 4 minutes* until *golden underneath*; flip, add the remaining sauce, and cook *3 to 4 minutes* until the salmon reaches *145°F in the thickest part*.

5. Assemble the rice bowls

   5. *Fluff the rice and edamame*, then divide among bowls. Top with *salmon, cucumber, and carrots*, drizzle with the reserved sauce, and finish with *toasted sesame seeds*.