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Japanese Salmon Rice Bowl
Ingredients
- Sauce:
- 3 tablespoons soy sauce (or GF BRAGGS)
- 3 tablespoons Mirin (see notes for substitute)
- 2 tablespoons sesame oil
- ———-
- 2 tablespoons olive oil, divided
- one shallot, finely sliced
- 2–3 extra-large handfuls of shredded cabbage
- Pinch of salt, pepper and chili flakes
- 8–10 ounces salmon (2 thick pieces)
- 4 ounces shiitake mushrooms, de-stemmed, sliced (or use Smoked Mushrooms!)
- Optional Bowl Ingredients:
- 1 1/2 – 2 cups cooked Japanese rice, black rice, quinoa or other grain (optional, or sub more veggies)
- 1 avocado, sliced
- Feel free to add additional roasted veggies or steamed veggies
- Garnish: scallions, furikake, cucumber, chili flakes
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