Teriyaki Salmon Rice Bowl

Ingredients

• 1 lb salmon fillet, cut into 1-inch cubes
• 4 wooden skewers, soaked in water
• 2 cups cooked white rice
• 1 ripe avocado, sliced
• 1 lime, cut into wedges
• 4 radishes, thinly sliced
• 1 cup snap peas
• 1/2 cup shelled edamame
• 1/4 cup fresh cilantro, chopped
• 1 tsp red pepper flakes
• 2 tbsp teriyaki sauce
• 1/4 cup mayonnaise
• 1 tsp sriracha
• 1 tsp lime juice

Instructions

1. Soak wooden skewers in water for 15 minutes to prevent burning.
2. In a bowl, toss salmon cubes with teriyaki sauce and let marinate for 10 minutes.
3. Thread salmon cubes onto skewers, leaving space between pieces.
4. Grill salmon skewers over medium-high heat for 8-10 minutes, turning occasionally, until cooked through and charred.
5. In a small bowl, whisk together mayonnaise, sriracha, and lime juice to make the sauce.
6. Assemble the bowl by placing cooked rice at the bottom, then arranging grilled salmon skewers, avocado slices, lime wedges, radish slices, snap peas, and edamame around the rice.
7. Garnish with chopped cilantro and red pepper flakes.
8. Serve with the creamy spicy sauce on the side for drizzling.