Sesame shrimp or salmon bowls are fast becoming the number one choice for dinner at our house. There is really very little cooking involved, make some rice or heat up some leftover rice and quickly cook the shrimp. Everything else is cut up and assemble.The dressing for the salad is mostly soy sauce with a little neutral oil and a few drops of sesame oil. My mini-prep makes short work of the garlic, ginger, and scallions that go in the dressing. In tonight’s bowl I added edamame which was a nice contrasting texture. On top is a sprinkling of furikake. We like the kind that has dried shrimp in it. I buy it through Amazon.