Maple-Teriyaki Salmon Sushi Bowls with Cucumber & Edamame

Directions

1. Rinse the rice under cold water until the water runs clear, then drain and transfer to a small saucepan. Add water and bring to a boil over high heat.
2. Once boiling, stir, cover, and reduce the heat to low. Simmer until the liquid is absorbed, about 15–18 minutes, then keep covered off the heat for 5 minutes.
3. Whisk together maple syrup, soy sauce, toasted sesame oil, rice vinegar, and garlic powder in a medium bowl to form the marinade.
4. If using salmon with skin, remove the skin by sliding the knife between flesh and skin and discard the skin; cut the fillet into bite-size pieces.
5. Toss the salmon pieces in the marinade and let stand for 10 minutes while you prep the vegetables.
6. Rinse and dry the cucumber, then cut into thin sticks. Rinse the edamame in a colander and drain well.
7. Heat a large skillet over medium heat, then add the salmon along with all the marinade. Cook, stirring occasionally, until the sauce thickens and the salmon is opaque and flaky, about 3–5 minutes.
8. Whisk together additional vinegar, maple syrup, and salt to make a finishing glaze. When the rice is cooked, fold this glaze into the hot rice to coat evenly, then divide into bowls and top with cucumber, edamame, and salmon. Sprinkle with sesame seeds before serving.