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Sesame Salmon Rice Bowl with Ginger Sauce
Ingredients
  • subheading: Sesame Salmon and Broccoli:
  • 1.25 lbs. raw salmon (skin on or removed depending on preferance*)
  • ¼ cup lower-sodium soy sauce or tamari
  • 1 Tbsp. chili-garlic sauce
  • 1 Tbsp. honey
  • 2 tsp. sesame oil
  • 3 Tbsp. neutral cooking oil, divided
  • 6 cups small broccoli florets
  • Optional garnishes: sliced green onion and toasted sesame seeds
  • subheading: Sushi Rice:
  • 1 cup Japanese short-grain rice ("sushi rice")
  • 2 cups water
  • ½ tsp. salt
  • 1 Tbsp. rice vinegar
  • 1 tsp. granulated sugar
  • subheading: Creamy Ginger Sauce:
  • ⅓ cup creamy natural peanut butter (or cashew butter)
  • 1-inch knob fresh ginger, peeled and finely grated on a microplane (about 1 Tbsp.)
  • 1 Tbsp. rice vinegar
  • ¾ tsp. lower-sodium soy sauce or tamari
  • ¼ cup filtered water
  • Pinch of salt to taste
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