We started making these bowls when we came across a recipe from The NY Times. Since that original salmon bowl the recipe has morphed into tofu bowls and shrimp bowls. If you have access to The NY Times cooking site here is the URL. https://cooking.nytimes.com/recipes/1022255-sesame-salmon-bowls?smid=ck-recipe-iOS-share

Here are a few of my tips when making this dish – double the amount of dressing, add two cloves of garlic, a splash of water, and a pinch of sugar to the dressing. Since I use my mini prep to make the dressing, I omit the oil and sesame oil when I am whizzing the dressing. It makes for much easier cleanup. Each person can use the amount of oil they want by sprinkling it over the composed dish. John bakes the salmon in the oven. You really only need about 3 ounces per person since there are so many other components to the dish. I slice as much as I can on a handheld mandolin. I use cabbage that I shred myself from an actual head of cabbage. It is much juicier than the dried out shreds in a bag and much more economical.

My add-ons are cucumber, cabbage, edamame, avocado, cilantro, green onion, jalapeño, and a sprinkling of furikake. I use a combination of rice and riced cauliflower (50/50) for the base. It keeps the calories down.

As I said making a bowl like this is also good with shrimp or tofu. We have some sort of bowl every two weeks. Oh, and the ripeness of the avocado dictates when you will make it!