Ingredients:

2 pounds salmon filet

2 cups sushi rice

1 bowl cubed avocado

1 bowl shredded carrots

1 bowl Korean kimchi

1 bowl diced cucumber

1 bowl diced green scallions

1 lemon cut up into wedges

Seasoning:

Teriyaki sauce (I use Kinder’s Teriyaki Sauce and Glaze)

Salt, chilli pepper

Furikake (can substitute with a mixture of white and black sesame seeds, and nori (seaweed))

2 tablespoons of Seasoned Rice Vinegar

2 tablespoons of Olive Oil

Directions:

Cook Rice (add 2 cups of water for 1.5 cups of rice) ie for every ¾ cup rice use a cup of water)

Wash and dry salmon fillet, pour olive oil on it, sprinkle it was salt and pepper, and pour a few tablespoons of teriyaki sauce (add more or less depending on your preference). Place in a preheated 350-degree oven for 25 min

While rice and fish are cooking, prepare all the other ingredients in individual bowls

Season cooked rice with Seasoned rice vinegar

Everyone can now make their own salmon/rice bowls and enjoy!