Name: Edamame and Salmon Bowl
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (340 g) skinless salmon fillet, cut into 4 pieces; 3 tbsp (25 g) sesame seeds; 1 tbsp (15 ml) vegetable oil; 6 tbsp (90 ml) mayonnaise; 2 tsp soy sauce; 1 tsp sriracha sauce; 1 tsp pickled ginger, finely chopped; 2 cups (170 g) thinly sliced red cabbage; 1 1/2 cups (220 g) shelled edamame, blanched; 4 cups (600 g) cooked sushi rice (see note); 2 Lebanese cucumbers, thinly sliced; 1 ripe avocado, diced; 1 sheet nori seaweed, thinly sliced (optional); Lime wedges, as desired

For 4 cups of cooked sushi rice, cook 1 1/2 cups of raw Calrose rice. While still hot, season with a mixture of 3 tbsp (45 ml) of rice vinegar and 1 tbsp of sugar, if desired.