Ingredients

1 lb. salmon, skin removed and cut into 1 inch cubes
Jasmine rice
2 Tbsp olive oil
1/3 cup, plus 2 tsp honey
1/4 cup, plus 2 tsp soy sauce
2 1/2 tsp sesame oil
1 tsp ground ginger
4 garlic cloves, minced
2 tsp red pepper flakes (or less depending on spice level desired)
2 Tbsp rice vinegar
1 cup, shelled edamame (I used frozen edamame)
1 1/2 cups shredded carrots
3 mini cucumbers, sliced
1/2 bag of packaged slaw (I used HEB Power Slaw)
1 avocado, cut into cubes
1/2 cup mayo
2 Tbsp Sriracha
2 tsp lemon juice
sesame seeds

Instructions

Cook rice according to directions on package.

Make the sriracha mayo. Mix together mayonnaise, sriracha and lemon juice in a small bowl. Transfer to squeeze bottle or resealable bag (cutting corner to dispense).

In a large mixing bowl toss together slaw mix, rice vinegar, 2 tsp honey, 2 tsp soy sauce and 1/2 tsp sesame oil. Season with salt to taste. Set mixture aside.

Make the sauce for the salmon. In a small mixing bowl whisk together 1/3 cup honey, 1/4 cup soy sauce, 1 Tbsp rice vinegar, 2 tsp sesame oil, ground ginger, garlic and red pepper flakes. Set aside.

Heat edamame according to package. Season with salt and set aside.

Cook Salmon. Pat dry salmon pieces with paper towels and season with salt and pepper. Preheat a skillet over medium-high heat. Add olive oil. Add salmon pieces in even layer in skillet. Let it sear on one side for about 2 minutes. Flip salmon and cook for another 1-2 minutes or until nearly cooked through.

Pour sauce over salmon. Cook until the sauce has thickened.

To plate, add cooked rice into bowls. In sections, top with salmon, shredded carrots, the slaw, avocado, edamame and cucumber. Sprinkle with sesame seeds and drizzle sriracha mayo on top.