Zesty Miso-Avocado Salmon Rice Bowl with Cucumber-Edamame Crunch

Ingredients

• 1 cup brown rice
• 1 pound salmon fillets, skinless
• 1 tablespoon olive oil
• 1 large avocado, sliced
• 1 cup cucumber, diced
• 1 cup edamame, shelled
• 1 cup kimchi, chopped
• 2 tablespoons toasted sesame seeds
• 1 sheet nori, cut into strips

• 2 tablespoons white miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce, low sodium
• 1 teaspoon honey

• 1 cup Greek yogurt
• 1 tablespoon sriracha
• 1 teaspoon lime juice, fresh

1. 01
   Cook the brown rice according to package instructions and set aside.
2. 02
   Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper, brush with olive oil, and season with salt and pepper.
3. 03
   In a small bowl, mix together the miso paste, rice vinegar, soy sauce, and honey. Brush the miso glaze over the salmon fillets.
4. 04
   Roast the salmon in the oven for 12-15 minutes or until fully cooked and flaky.
5. 05
   While the salmon is roasting, prepare the yogurt-sriracha drizzle by mixing Greek yogurt, sriracha, and lime juice in a small bowl and set aside.
6. 06
   Once the salmon is cooked, remove from the oven and flake it with a fork.
7. 07
   Assemble the bowls by dividing the brown rice among four bowls. Top with flaked salmon, avocado slices, diced cucumber, shelled edamame, chopped kimchi, and nori strips.
8. 08
   Drizzle the yogurt-sriracha sauce over the top and sprinkle with toasted sesame seeds before serving.