Naturally gluten-free and dairy-free, this nutritious flavorful bowl comes together in under an hour and is perfect for meal prepping.

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients

• 1.25 lbs. salmon
• 1/4 cup lower-sodium soy sauce or tamari
• 1 Tbsp. chili-garlic sauce
• 1 Tbsp. honey
• 2 tsp. toasted sesame oil
• 2 Tbsp. extra-virgin olive oil
• 6 cups broccoli florets
• Optional garnishes: sliced green onion and toasted sesame seeds

Sushi rice

• 1 cup Japanese short-grain rice ("sushi rice")
• 2 cups water
• 1/2 tsp. salt
• 1 Tbsp. rice vinegar
• 1 tsp. granulated sugar

Creamy ginger sauce

• 1/3 cup creamy cashew butter (or peanut butter)
• 1-inch knob fresh ginger, peeled and finely grated on a microplane (about 1 Tablespoon)
• 1 Tbsp. rice vinegar
• 3/4 tsp. lower-sodium soy sauce or tamari
• 1/4 cup water
• Kosher salt to taste

Instructions

Marinate salmon:

• Pat the salmon dry with a paper towel and cut into 1×1-inch cubes
• In a shallow bowl, combine soy sauce, chili-garlic sauce, honey and sesame oil; whisk to combine. Add cubed salmon and toss to coat.
• Marinate salmon for 30 minutes at room temperature.

Cook rice:

• Rinse the rice with cold water in a large fine mesh strainer for one minute, until the water runs mostly clear.
• Combine rice, water and salt in a medium saucepan and bring mixture to a boil. Reduce heat to low and gently simmer, covered for 15 to 20 minutes or until all of the liquid is absorbed and the rice is tender.
• Stir in rice vinegar and sugar and place the lid back on the pot. Let rice gently steam (off burner) until bowls are ready to be assembled.

Prepare ginger sauce:

• In a medium bowl, combine peanut butter, ginger, rice vinegar and soy sauce or tamari; mix to combine.
• Gradually stream in 1/4 cup water, stirring constantly until sauce is smooth and creamy.
• Season with an extra pinch of salt, if needed.

Saute broccoli:

• Heat 2 Tbsp. olive oil in a large skillet with a fitted lid over medium-high. Once hot, add broccoli; toss to coat in oil.
• Cook, uncovered, one minute.
• Cover and continue cooking, lifting lid to stir every one to two minutes to prevent burning, until crisp-tender and lightly charred, about eight minutes total.
• Season with salt and pepper to taste. Cover to keep warm.

Saute salmon:

• Heat a large skillet over medium. Once hot, add salmon and residual marinade. Arrange salmon in a single layer and let cook undisturbed for three minutes.
• Stir and continue cooking for two to three more minutes, until the sauce reduces to a sticky glaze that coats each cube of salmon.
• Divide sushi rice evenly between four bowls. Top each bowl with sesame-glazed salmon, broccoli and a drizzle of ginger sauce.
• Garnish with toasted sesame seeds and green onion.

Recipe by Jamie Vespa MS, RD