# Ingredients:
→ For the Salmon
01 - 4 salmon fillets (about 5 ounces each), skin-on or skinless
02 - 2 tablespoons low-sodium soy sauce
03 - 2 tablespoons pure maple syrup
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon sesame oil
06 - 1 garlic clove, minced
07 - 1 teaspoon freshly grated ginger
08 - 1/2 teaspoon chili flakes (optional)
→ For the Bowls
09 - 2 cups cooked jasmine or sushi rice (about 1 cup uncooked)
10 - 1 cup shredded red cabbage
11 - 1 cup julienned carrots
12 - 1 cup thinly sliced cucumber
13 - 1 avocado, sliced
14 - 2 tablespoons toasted sesame seeds
15 - 2 green onions, thinly sliced
→ For Garnish
16 - Lime wedges
17 - Extra soy sauce or sriracha (optional)
# Directions:
01 - In a small mixing bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and chili flakes until evenly blended.
02 - Place the salmon fillets in a shallow dish or resealable bag. Pour half of the marinade over the fillets, reserving the remainder. Marinate for 15 minutes at room temperature.
03 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
04 - Arrange the marinated salmon fillets on the prepared baking sheet. Brush with the reserved marinade. Bake for 12 to 15 minutes, until salmon is fully cooked and flakes easily with a fork.
05 - While the salmon is baking, cook the rice if not already prepared. Slice cabbage, carrots, cucumber, and avocado as directed.
06 - Divide the cooked rice evenly among four serving bowls. Top each with red cabbage, carrots, cucumber, and avocado. Place one salmon fillet in each bowl.
07 - Drizzle any pan juices over the bowls, then sprinkle with toasted sesame seeds and sliced green onions. Serve with lime wedges and additional soy sauce or sriracha if desired.
