• Marinade the salmon. Combine 16 ounces of cubed salmon filets with 1 tablespoon grated ginger, 3 cloves grated garlic, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, and 2 teaspoons sesame oil in a large bowl. Set aside for about 10 minutes while you prepare the sauce and vegetables.
• For a quick Yum sauce, combine ¼ cup mayo with 2 tablespoon garlic chili sauce in a small bowl. Set aside for serving. Slice the cucumber and chop and green onions, herbs, or avocado you might like to serve with the bowls.
• Cook the edamame according to the steam-in-bag directions.
• Heat a large skillet over medium-high heat. Add 1 tablespoon of oil in the skillet and heat until shimmering. Use tongs to add the salmon cubes to the skillet, being sure to not overcrowd the pan. Cook the salmon cubes for about 3 minutes total, turning every minute or so until darkly browned and slightly lacquered. Repeat with any remaining salmon pieces, if working in batches.
• Build the bowls by spooning cooked rice into each, top with the salmon, edamame, and sliced cucumber. Top with the spiced mayo and any optional toppings.

SERVING SUGGESTIONS

• Serve with pot stickers or an Asian salad kit.

SWAP SUGGESTIONS

• Protein: Swap the salmon for cubed chicken breasts.
• Vegetarian: Remove salmon and add pressed and cubed tofu.
• Gluten-free: Swap soy sauce for coconut aminos.

WEEKEND PREP / MAKE AHEAD

• The spiced mayo and salmon marinade can be mixed together up 2 days in advance.