1½ lbs salmon fillets, skinless and chopped into 1-inch pieces
1⅓ cups shelled edamame, microwaved to heat through
2 ripe avocados, thinly sliced
Instructions
Cook the rice according to package directions. Meanwhile, whisk together the rice vinegar, sugar, and salt. After the rice is through cooking, pour the vinegar mixture and 1 tablespoon sesame seeds over the top and mix well. Keep hot.
In a medium-to-large skillet, combine the syrup, sesame oil, soy sauce, garlic, and mirin; whisk well and place over medium heat. Allow to simmer for 2-3 minutes or until slightly thickened. Add the salmon and cook for 6-8 minutes or until cooked through and sauce is syrupy and thick.
Serve the salmon over ¼ of the rice, along with scant ¼ cup edamame and ⅓ avocado. Sprinkle each serving with the remaining sesame seeds.