We make this bowl three different ways—one with shrimp, one with tofu, and one with salmon. This is a good hot weather meal since it is basically a salad with rice and a quickly cooked piece of fish.

The vinaigrette is a whizzed up combination of garlic, ginger, green onion, soy sauce, and rice wine vinegar. I usually add a splash of water and a little sweetener. The oil is handled individually at plating.

In addition to the fish and rice there are cucumber slices, edamame, shredded cabbage, avocado, Serrano chiles, and cilantro.

Yum, this is so good!