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Parve
Easy
35 Minutes
Diets 
Fluffy rice, healthy fats from the avocado and edamame, and bites of sweet and (slightly) spicy, sticky salmon come together to make this bowl sing. It’s a huge hit with my kids; there’s never a drop left!
2 cups Beleaves Jasmine Rice
10 ounces shelled edamame, steamed
2 avocados, sliced
2 tablespoons black and white sesame seeds, such as Pereg, toasted
2 tablespoons Gefen Honey
2 teaspoons brown sugar
4 teaspoons soy sauce
2 teaspoons sesame oil
1 cube Gefen Frozen Garlic
1 cube Gefen Frozen Ginger
1 teaspoon sriracha
1 tablespoon olive oil
1 and 1/2 pounds skinless salmon fillet, cubed
8 scallions, washed and sliced
Prepare the rice according to package directions and set aside.
In a small bowl, mix together the honey, brown sugar, soy sauce, sesame oil, garlic, ginger, and Sriracha. Set aside.
Heat the olive oil in a frying pan over medium heat. Add the salmon. Brown it quickly on all sides (just 45–60 seconds per side), then pour the teriyaki sauce over it.
Raise the heat to high and stir to coat the salmon in the sauce. Sprinkle scallions over the top.
Cook on high for two more minutes, stirring occasionally, until the salmon is glazed and cooked through.
Divide the rice between four to six bowls. Top with edamame, avocado, and salmon. Garnish with sesame seeds.
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I want to make a bottle of the glaze to always have in my fridge- how long do you think I can leave it for?
It should stay good for 4-5 days in the fridge.