● 1 lb salmon fillets, sliced into 2-inch cubes
● ¾ cup teriyaki sauce (store-bought or homemade)
● 1 cup uncooked rice
● 5 Persian cucumbers, sliced
● 2 avocados, diced
● 2 cups edamame beans
● ½ cup BrightFresh Micro Arugula
● 1 bunch green onions, sliced (optional)
● 2 tablespoons sesame seeds (optional)
● ⅓ cup plain Greek yogurt
● 1½ tablespoons mayonnaise
● 1 tablespoon sriracha sauce
● 1 tablespoon honey
1. Cut the salmon fillets into 2-inch cubes and place them in a bowl. Pour the teriyaki sauce over the salmon and let it marinate for at least 10 minutes.
2. Cook the rice according to package instructions and set aside.
3. Heat a nonstick pan over medium-high heat. Add the marinated salmon cubes and cook for 2–3 minutes per side, until cooked through and lightly caramelized. Remove from heat.
4. While the salmon cooks, prepare the toppings by slicing the cucumbers, dicing the avocados, and slicing the green onions (if using).
5. To make the sriracha mayonnaise, whisk together the Greek yogurt, mayonnaise, sriracha, and honey until smooth.
6. Assemble the bowls by adding a base of cooked rice to each bowl. Top with salmon, cucumbers, edamame, avocado, and BrightFresh® Micro Arugula.
7. Drizzle with sriracha mayonnaise and finish with green onions and sesame seeds, if desired.
