Salmon Rice Bowl

Ingredients:

• 4-5 ounce skinless salmon filets, diced into chunks
• 1 Tablespoon ginger, minced
• 2 teaspoons soy sauce
• Olive oil spray
• 3 cups white rice, cooked
• 4 mini cucumbers, sliced
• Scallions, chopped (for topping)
• Sesame seeds (for topping)

For Salmon Glaze:

• 2 teaspoons mirin
• 1 Tablespoons gochujang
• 2 teaspoons maple syrup
• 2 teaspoons soy sauce
• 1/2 teaspoon sesame oil
• 1 small clove garlic, minced

Instructions:

1. Preheat the oven to 425F.
2. Cook the white rice (1 cup of uncooked rice to 1.5 cup water to get 3 cups cooked).
3. In a small bowl, combine the salmon glaze ingredients together.
4. Place the salmon into a large bowl, add in the ginger and soy sauce and let it sit on the salmon for about 5 minutes.
5. Add the salmon onto a sheet pan in an even layer and bake it for 8 minutes. Brush the glaze onto the salmon and then cook for another 3 minutes, until the salmon is cooked through.
6. Serve about 3/4 cups of coked rice into a bowl and top with cucumbers, salmon, scallions and sesame seeds.
7. Serve and enjoy!

Nutrition Information:

Serving Size: 1 bowl

Calories: 430

Fat: 10 g

Carbohydrates: 50 g

Fiber: 1 g

Sodium: 416 mg

Sugar: 6 g

Protein: 33 g