Step 1: Prepare the Rice

1. Cook the rice according to package instructions. For extra flavor, mix the cooked rice with rice vinegar and a touch of sesame oil. Fluff the rice with a fork and keep it warm while preparing the other components.

Step 2: Marinate the Salmon

2. In a small bowl, whisk together soy sauce, sesame oil, honey, grated ginger, and minced garlic. Place the salmon fillets in a shallow dish or resealable bag and pour the marinade over them. Let the salmon marinate for 10–15 minutes while you prepare the toppings.

Step 3: Prepare the Toppings

3. Slice the avocado, cucumber, and green onions. Shred the carrots and cook the edamame according to package instructions. Set all the toppings aside for assembly later.

Step 4: Cook the Salmon

4. Heat a nonstick skillet over medium-high heat. Remove the salmon from the marinade, letting any excess drip off, and season with salt and pepper.
5. Place the salmon skin-side down in the skillet and cook for 3–4 minutes, until the skin is crispy. Flip the salmon and cook for an additional 3–4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside to rest.

Step 5: Make the Sauce

6. In a small bowl, whisk together soy sauce, sesame oil, sriracha, honey, and rice vinegar until smooth. Adjust the spice level by adding more or less sriracha, depending on your preference.

Step 6: Assemble the Bowls

7. Divide the cooked rice evenly among four bowls. Top each bowl with a salmon fillet, arranging it slightly to the side.
8. Add the toppings: avocado slices, shredded carrots, cucumber slices, cooked edamame, and green onions. Sprinkle sesame seeds over the bowl and garnish with nori strips or pickled ginger, if desired.

Step 7: Drizzle and Serve

9. Drizzle the prepared sauce over each bowl or serve it on the side for dipping. Serve the salmon rice bowls warm, and enjoy!