Thai Sweet Chili Salmon Bowls

1. In a bowl, toss the salmon with soy sauce, lime juice, oyster sauce and minced garlic. Combine the peas, cucumbers, and mangoes in a bowl. Toss with a little lime juice , Teriyaki Blend, sesame seeds, and chopped parsley (or cilantro). Heat a frying pan over medium-high heat. When hot, add the avocado oil and pan fry the salmon bites for 3-4 minutes or until they’re cooked to at least 145ºF. Quickly drizzle the sweet chili sauce over the salmon, toss, and remove from heat. Divide the rice into 4 bowls. Top with cucumber mixture, sliced avocados, and divide the salmon amongst the bowls. Top with grteen onions and drizzle with the prepared sauce! Serve with lime wedges.

* Easy Sticky Rice

• 1 cup medium grain rice
• 1 cup water plus 1 Tbsp water
• light drizzle of Mirin

Wash rice until water is clear. Place rice in a bowl with just enough water to keep it moist and allow to sit for a few minutes. Drain rice and add to small pot with water and cover with top. Watch pot until water comes to boil. Immediately turn pot down to lowest setting and Cook for 12 or so minutes, or until all liquid is gone. Place a thin towel over the pot, then cover with pot top. Allow to steam for 15 minutes. Once time is done, drizzle rice with Mirin, and fold into rice with a rice paddle or spoon. Taste, resesaon if necessary and serve in bowl with Optional diced mangoes, sweet corn, cucumber and carrots quick pickled, Sticky salmon and topped with chopped green onions, sesame seeds and a drizzle of Japanese BBQ sauce and Sticky salmon sauce.