This bowl of green and orange goodness is easy to make especially if you like to chop vegetables up (like I do!) John, of course, cooked the salmon because he is our protein master and I cut up all the veg since I am the vegetable lady. John cooked the salmon in a 400F oven for 4 minutes on the first side and 2 minutes on the other side. The salmon rested while we prepared the rest of our bowls. In first goes a layer of rice, then cabbage, edamame, and cucumbers, then the salmon. The top decoration includes green onions, cilantro, and avocado. Finally drizzle on the soy/sesame oil dressing, a squeeze of lime, and maybe a shake of furikake. I set up the components in a buffet so everyone can make their own bowl. It’s delicious and really good for you too!

All the components are raw except for this salmon and some pre-made rice. Here’s the recipe for the dressing.

Soy vinaigrette 

In a mini-prep food processor or by hand mince

2 cloves garlic

2 green onions

2 inches fresh ginger

Combine in a container with

½ cup minus 2 tablespoons soy sauce

2 tablespoons water

⅓ cup rice wine or white vinegar

Dash of sugar or sweetener

½ teaspoon sesame oil

Dress the salmon bowl first with the soy vinaigrette then add sesame or a neutral oil to the bowl. This way each person can choose the amount of oil they would like to use.