¼cuptamari or low sodium soy sauce(use tamari for gluten free version)
1teaspoonrice vinegar
1tablespoonhoney
1.5tablespoonbrown sugar
½teaspoongarlic powder
½teaspoonginger spice
1cupwater
1tablespooncorn starch
Instructions
Prepare the Teriyaki Sauce
In a medium bowl, combine the tamari, rice vinegar, honey, brown sugar, garlic, ginger, and water.
Mix until combine.
Split the mixture in half. (Half will be made into a sauce and the other half will be used as a marinade.
Place the salmon filets in a large bowl. Top with half of the teriyaki mixture. Allow the fish to marinade in the refrigerator for 20-30 minutes.
Finish making the sauce. Place a small saucepan over medium low heat. Add the sauce mixture and corn starch.
Stir constantly until the sauce begins to bubble and thickens (about 3-4 minutes). Once the sauce is thick, turn of the heat and pour into a dish. Set aside.
Prepare the Salmon and Broccoli
Preheat the oven to 400 F. Grease a baking sheet with pan release spray.
Remove the steps from the broccoli and chop into small pieces.
Add the olive oil to the broccoli and mix well. Set on the prepared pan.
Remove the salmon from the marinade and place it on the prepared pan, with the skin side facing down.
Bake in the oven for 12 minutes, or until fish reaches 145F when measured with a meat thermometer.
Assemble the Bowl
Add 1.5 cups of cooked rice to the bottom of each bowl.
Top each bowl with edamame, sliced avocado, broccoli and salmon.
Garnish with sesame seeds and teriyaki sauce. Enjoy!
Notes
Choose any type of veggies, you don't have to do the ones listed in the recipe. Meal prep suggestion: prep everything a few days before and then assemble the bowls right before you eat.