1 lb. raw sushi-grade salmon, cut into 3/4 -inch cubes
1/4 cup tamari
1 tsp. rice vinegar
1/4 cup kimchi
1 1/2 tsp. sesame oil
3/4 tsp. red pepper flakes
1/3 cup green onions, thinly sliced
1/2 tsp. sesame seeds, plus more for garnish
2 cups cooked brown rice
1 cup cooked edamame
pickled ginger to taste
wasabi to taste
1. In a medium-sized bowl combine salmon, tamari, kimchi, rice vinegar, sesame oil, crushed red pepper flakes, green onions and sesame seeds.
2. Serve immediately or refrigerate covered for up to 2 hours before serving. Toss to recombine in the sauce before serving.
3. Add cooked rice,salmon and desired toppings to each bowl.
Toppings can include kimchi, edamame, shave carrots, bean sprouts, and sriracha mayo.
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