Dairy-Free Salmon Donburi with Avocado and Edamame

Ingredients

• 4 6-oz Salmon Fillets
• 2 tablespoons Soy Sauce
• 1 tablespoon Mirin
• 1 tablespoon Rice Vinegar
• 1 teaspoon Brown Sugar
• 2 medium Avocado
• 1 cup Edamame
• 4 cups Cooked Rice
• 1 tablespoon Sesame Seeds
• 4 sheets Nori Seaweed

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, whisk together the 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon rice vinegar, and 1 teaspoon brown sugar until combined to make the sauce.
2. 2Cut the 4 6-oz salmon fillets into 2.54 cm bite-sized pieces.
3. 3Heat a 30.48 cm skillet over medium-high heat, about 190°C. Add the salmon pieces and cook for 5-7 minutes, turning occasionally, until browned on all sides and the internal temperature reaches 63°C.
4. 4Pour the prepared sauce over the salmon in the skillet. Let it simmer for 1 minute, stirring gently, until the sauce slightly thickens and coats the salmon.
5. 5While the salmon simmers, slice the 2 medium avocados. Prepare the 1 cup edamame according to package directions if needed (ensure it is ready to serve).
6. 6Divide the 4 cups cooked rice evenly among 4 serving bowls.
7. 7Top each bowl of rice with the cooked salmon and sauce, the sliced avocado, and the prepared edamame.
8. 8Sprinkle each bowl with 1 tablespoon sesame seeds and cut the 4 sheets of nori seaweed into thin strips to garnish before serving immediately.

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