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Nutrition Facts

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

  • ½ cup basmati rice
  • 1 cup water

• STEP 2

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 3

  Place maple syrup, soy sauce, oil, vinegar, and garlic powder in a medium bowl; whisk to combine the marinade.

  • 2 tbsp pure maple syrup
  • 4 tsp soy sauce
  • 2 tsp toasted sesame oil
  • 2 tsp rice vinegar
  • ¼ tsp garlic powder

• STEP 4

  If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin. If you don’t have a tail end, start at one corner of the fillet and work your way in until the knife is between the skin and flesh.

  • ¾ lb salmon fillet

• STEP 5

  Cut salmon into bite-size pieces. Add to the bowl with the marinade and gently toss to coat. Set aside for 10 minutes.

• STEP 6

  Meanwhile, wash and dry cucumber. Trim and cut into thin sticks.

  • ½ English cucumber

• STEP 7

  Place edamame in a colander and rinse under hot water (from the tap) to defrost; set aside to drain further.

  • ½ cup edamame

• STEP 8

  When the salmon is done marinating, preheat a large skillet over medium heat.

• STEP 9

  Once the skillet is hot, add salmon and all of the marinade. Cook, stirring occasionally, until sauce thickens and salmon is opaque and flaky, 3-5 minutes.

• STEP 10

  Place vinegar, maple syrup, and salt in a small bowl; whisk to combine. When the rice is done, pour the mixture over it and stir to combine.

  • 1 tbsp rice vinegar
  • ½ tsp pure maple syrup
  • ¼ tsp salt

• STEP 11

  To serve, divide rice between bowls and top with cucumber, edamame, and salmon. Sprinkle with sesame seeds and enjoy!

  • 2 tsp sesame seeds