For the Salmon

2 salmon fillets approx. 4-6 oz. each

For the Teriyaki Sauce

2 Tbsp soy sauce reduced sodium

2 Tbsp Mirin sweet cooking rice vinegar found in the Asian section of the supermarket (or dry sherry)

2 Tbsp sake or sherry

1 1/2 tsp honey

1 1/2 tsp water

1 tsp cornstarch

For the Bowl

1 cup cooked rice white or brown Jasmine or basmati

2 cups fresh spinach (or 1 cup frozen, thawed)

½ avocado sliced

¼ cup thawed edamame (shelled)

1 carrot grated

1 tsp toasted sesame seeds white or black

1 green onion sliced (white and green parts)

• Preheat outdoor grill to 400F.
• In a small pan over medium heat combine soy sauce, Mirin, sake and honey. While mixture is heating, whisk together in a separate small bowl cornstarch and water. Add cornstarch mixture to soy sauce mixture and bring to a boil. Reduce heat and continue to stir frequently until teriyaki reaches desired thickness (about 2-3 min.)
• Place salmon fillets in a baking dish and pour teriyaki mixture over the top. Allow to marinade for at least 30 minutes. Reserve any unused teriyaki sauce to drizzle over finished bowl. After marinading, place salmon on grill for approx. 12- 15 min. until pink (turning halfway in between). The salmon will continue to cook for a few minutes once removed from the grill so take this into account when cooking. Allow to cool for a few minutes. Remove and discard the skin (if any).
• While salmon is cooking, heat a large skillet over medium heat. Drizzle a small amount of olive oil (or water) and cook spinach until it wilts (approx. 2-3 min.) season with salt and pepper to taste.
• To assemble bowls, heat up cooked rice and divide between bowls. Top with salmon, spinach, carrot, edamame, avocado, sesame seeds, and green onions. Drizzle any remaining teriyaki sauce over bowl if desired.